Everything scrambled eggs

January 30th, 2009 § 3 comments § permalink

I called these everything scrambled eggs because you can put almost anything in them. I would draw the line at strawberries or chocolate however. Anything savoury is fine.

Before I give you the recipe, I just want to take a moment. Look at these eggs, dear reader. They’re 100% white. It’s straight out of a nursery book. The States continues to amaze me. Interestingly, all of the organic and cage-free eggs are brown. Could white eggs be a form of chicken stress?

This is what I had lying around my kitchen:

  • eggs
  • a dash of milk
  • sliced mushrooms
  • leftover grated cheese
  • sliced red onion, about 1/5th of an onion.
  • 1/2 an Italian sausage, if I had chorizo, I would have used that.
  • some chives, chopped. Add basil, garlic or oregano if you’re so inclined.
  • cherry tomatoes, I used hierloom tomatoes, they come in lovely green, red, orange and yellow colours and taste like little juicy bits of heaven. I haven’t seen them in Australia, though. Sorry Aussies!
  • salt & pepper
  • dash of sweet chilli sauce
  • roughly 1 tsp butter
  • chop sticks
  • a big ass pan
  1. Break the eggs. What you saw at the start of the post is one generous serving. Three or four eggs per person please. Season with salt and pepper. Add a dash of milk. Just eyeball it.
  2. Make sure everything you’re adding is in itsy bitsy pieces. Nobody wants a big piece of onion in their mouth. Chop away.
  3. Add the herbs, onion, sausage and mushrooms first. Then gently mix in the tomatoes and cheese. Because my love has really odd mouth buds and I feel guilty over my low tolerance of chili, I add around a tablespoon of sweet chili sauce to give a little bite.
  4. Heat the butter in the big ass pan until it’s sizzling then add the egg mixture. Leave it for a minute to settle a bit.
  5. Get your chopsticks. Instead of using a spatula, I want you to hold onto these babies like it’s 1999. Use the chopsticks to break up the egg batter. These work like a dream when it comes to getting the perfectly sized scrambled eggs. If chopsticks and spatula had a scrambled egg showdown, the spatula would be in tears before the yellow had turned brown.
  6. Keep on mixing until you start to see brown bits in the mix. Take off the heat and serve with whatever you want. Enjoy!

What’s the craziest thing you would put in scrambled eggs? What have you actually tasted that wasn’t half that bad?

Three things I love

January 28th, 2009 § 0 comments § permalink

One: Finding ironic typos.What’s my talent? Smugness, I believe.

Two: Snow! The final reward of moving from Sydney, Australia to Washington D.C. It was the first time in my whole, entire life that I saw snow falling and it was magical. I went out and took photos of the most mundane things possible, leaves, concrete footpaths, roof tops glistening in snow. Best time ever. This brings me to the second thing I love. Taking ironic photos.

Three: Exercising. It’s odd. It took so, so much motivation to physically get to the gym even though it’s less than a block away and now I’m beyond glad that I made the effort. Getting dressed in sports gear, stepping out into the cold, screw that, I thought. I bought a Yoga DVD, I tried running on the spot in my lounge but nothing really beats a group environment. If you turn up to a class, you’re staying there even though it’s like the ninth circle of hell because you would be deemed a loser if you walked out. Especially my classes, where the general population is over 40. My assumptions about older people get dashed to the floor as these women run circles around me.

It’s a lot easier to turn off a DVD or go back to the warmth of a Macbook against your lap than it is to excuse yourself from an instructor. I’ve been hitting the gym for at least an hour a day and I’m loving it. The endorphins have me floating home afterwards and it makes job hunting seem almost fun.

Quickly, rattle off three things that improved your day.

The Cheat’s light and fluffy Oreo Cake

January 12th, 2009 § 0 comments § permalink

I took a long break, sorry, the Australian Summer called and I answered. For three whole weeks I stayed and got crispy. It was wonderful. I didn’t wear jeans, not once, all through out the Christmas and New Year celebrations.

Admittedly, I’m feeling home sick now that I’m back in Washington D.C. It must have something to do with the minus degree average temperature. I spent today moping about in tracky daks and indulging in hot dogs and smoothies. Jet lag is a bitch, but only when you’re getting into your schedule back home.

So, without further ado, here’s something uber easy that would make going back to regularity and routine seem not so bad. Serve this with coffee for afternoon tea or show up unannounced with this wrapped in a warm cloth.


You will need:
  • 30 Oreos, or similar, roughly chopped.
  • Butter cake mix, yes from a packet. No one will know.
  • Whatever the cake mix tells you to mix it with.
  • A pinch of baking powder.
  • 2 tsp vanilla extract.
  • Confectionery (icing) sugar, approx 1/2 cup.
  • Water.
  1. Grease the fanciest cake tin you own. Flour it if it can be sticky at times. Preheat your oven according to the cake box description.
  2. Make the cake mix as described. Add the baking powder and one teaspoon of vanilla extract. Mix with all the energy you have until it’s smooth. The baking powder makes it extra fluffy. Your cake will have more bubbles than the Jarlsberg cheese in a Tom and Jerry episode.
  3. Half fill your cake tin with batter. It doesn’t have to be perfectly even. Sprinkle half of your Oreo mixture onto the batter. Avoid the middle of the batter otherwise your biscuits will sink to the bottom of the cake and it would look like a failed cheesecake.
  4. Using the rest of the batter, fill up the cake tin. This time feel free to sprinkle the rest of the biscuits liberally. Put the cake-to-be in the oven for the recommended time. Check ten minutes ahead of schedule with a clean toothpick. If it comes out clear, take her out and let cool on a wire rack.
  5. Mix the 1/2 cup icing sugar with 1 tsp of vanilla. Add water a tablespoon at a time until it has a smooth consistency. Once the cake is completely cool, drizzle with the icing. Slice and eat at your leisure.