If there’s one word I’ve always found synonymous with Mother’s Day (other than “love” of course), it’s “brunch.” It’s the perfect way to celebrate mom – arguably, brunch is the best type of meal pretty much ever anyway (aside from dessert). Plus, if you’re into mimosas, brunch gives you an excuse to drink way too early in the day.
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The first time I tried to make a salad sandwich with chickpeas (also known as garbanzo beans), I neglected to smash them. It didn’t really occur to me that they’d roll all around and out of the sandwich as I tried to eat it. Don’t get me wrong, it was still tasty. Just, you know. Awkward.
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Do you remember wilted spinach salad? Or is that just something from my childhood?
Spinach dressed in hot bacon drippings and vinegar until it wilts and becomes surprisingly delicious?
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Making hard-boiled eggs seems easy, but cooking them exactly right is a bit of an art. Cook them too long, and you’ve got dry, rubbery, army-green yolks. Err on the side of cooking them not long enough, and you’ve just got a bit of a sad mess.
It took me awhile – way too long, actually – to master hard-boiled eggs. Now that I’ve finally got the process down pat, I thought I’d share.
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I know I tend to talk a lot about babies and sleep, but seriously, man! Babies and sleep! I swear, every other day our darling daughter pulls another trick out of her hat that’s single-handedly designed to give us an entirely new level of appreciation for the book “Go the F— to Sleep.” That book, by the way, was of our more hilarious shower gifts. It was given to us by some sweetly smiling, knowing parents who surely knew exactly what we were in for and who quietly chuckled at our glowing pre-baby naivete.
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