Oh Why?

Tags

Cream of..., CTS, Food, Pork Chops

With my left wrist out of commission I amaze myself with the stupid and sick sudden  need I seem to have to write posts. Yes, the one-handed typist is out of her mind. Must be the heat which is starting to rev up here in So Cal. As you may or may not know, I hate summers here. Lately the days have been very humid, like 50-60% humidity. UGH.

On a totally different subject, I’ll never understand why people continue to use “cream of X” soups when making recipes “from scratch”. Boggles my mind! They go on and on about how they use seasonal ingredients and make meals from scratch for their family’s well-being and blah, blah blah and blah. Excuse me, but how is adding something whose label reads like a who’s who of ingredients that aren’t found in homemade soups meeting these goals?

Hmm…I guess I get grumpy when I’m in pain. Didn’t mean to rant like that. It all started when I saw a pack of “assorted pork chops” for sale while placing my Vons.com order last week. They were listed as “pork loin chops assorted ends value pak” for $2.49/#. So I called and asked what they meant. Turns out, it’s exactly that…a bunch of loin, shoulder, rib, blade chops.

Of course, my new rule for buying food, especially meat, is that I must have a recipe in hand or at the very least, in mind before buying. Keeps me from complete impulse buying. So often, I buy something with a vague memory of making something yummy but don’t think it through any further which means it languishes in the fridge till it turns bad and has to be tossed.

So I went on a little online hunt. Here’s what I found:  Easy Crockpot Pork Chops with Onion Soup Mix. Sounded good except for the onion soup mix. So off to find a recipe for that without the package aka “from scratch” and found this.Looked good and had positive reviews but I still wanted to include some cabbage and kraut.

So my little (hah!) search turned into an entire afternoon safari where one thing led to another and I wasn’t even on Pinterest! 

This continued till I was so overwhelmed by the variety of recipes I found that I gave up. Way too much to think about in this heat! It was 84F in the house. Time to turn on the living room AC. It’s so much more efficient than the cheap-ass landlord’s used piece of junk in the bedroom. That can be on and set at 70F all day, turn it off and five minutes later…walk into a hot room. My electric bill for half of June and July was $96+! Hate to think what August, September and October will be (hottest months of the year).

Anyway, back to pork. Whatever I do to it will have to occur in the slow cooker, since no oven is going on until November rolls around. I must close for now due to my left wrist and hand but I’ll leave you with this Pin. Actually two pins since I’m in a really grumpy mood but hate being totally negative.

Me…grumpy

Much happier.

 

 

Just Have to Laugh

Tags

Food, Humor, Italian Sausage, Links, Recipes

Found a new food blog and it had some good recipes. But I really have to wonder what goes on in some people’s minds. The recipe involves thin, sweet Italian sausages like this:A person commenting on the post, wondered where to get such sausage. The blogger simply replied “You can probably find these sausages in most Italian pork stores.” Funny, I didn’t know there were “Italian Pork Stores” out there! Italian delis, yes, but a store devoted just to Italian pork? News to me.

So, did you ever note something like I did with the above info, only to leave a salient element like the link to the info out? Very annoying. But I will share with you a link to a truly yummy salad that I’m going to “have” to make.

Photo Source.

Yes, this is one where I don’t have everything on-hand, so it’ll have to wait till the next grocery trip but I think you’ll agree it’s a keeper for upcoming hot summer days.

 

Salmon and Other Sirens of the Deep

Tags

Favorite Things, Food, Holidays, Links, Memories, Salmon Patties

Seems I always have a can or three of my favorite oil-packed tuna in my pantry. Love tuna salad in almost any form as well as most casseroles. Think it’s my Midwestern upbringing. Yes, over thirty years in Southern California and I’m still a Wisconsin girl at heart.

The number of containers of canned tuna grows slightly in numbers every spring (often it’s on sale) but starting a number of years ago, it got some company in the form of canned, red sockeye salmon. Oh and let’s not forget the 6 oz. tin or two of crabmeat and Trader Joe’s smoked trout. Gosh, love that stuff !!!! (No affiliation at all BTW).

So, back to the canned salmon in the pantry. Never had canned salmon in the pantry till, as I said, a few years ago, when I saw it on sale and it jogged a childhood memory. My Mom ALWAYS had it on hand and it often resulted in salmon patties for dinner. OMG…isn’t it bad enough to flat out l.o.v.e. sockeye, but to go as far as canned salmon? Yum. Oh, I mean, yes.

In my search for slow cooker recipes over the last months (no, I’m no longer Catholic but some of its trappings have just hung around…like Lent and fish). Anyhow, I came across a number of recipes (though not slow cooker) that looked interesting enough to bookmark and share.

Photo Source.

First, I’d like to point out 2 things about this first recipe. The cost of this particular dip noted by the author at the bottom of the recipe/post is from 2010. Currently I bought an 8 ounce tub of pre-made Philadelphia Cream Cheese Soft Salmon spread on sale for $3.99. Not very “salmon-y” tasting if you ask me, but still, I’ll eat it.

In reviewing the ingredients for the delicious Salmon Spread/Dip, I thought it’d be much more flavorful than the store-bought version. For this, I’d use the 8 ounce blocks that Philly comes in, not 12 ounces and just cut back on the salmon a bit, maybe to 1.5 cups of it. I’m torn on using Liquid Smoke. In the past, I’d read about negative health issues so I googled it. You can look into it further here.

To get the smoked flavor, I might throw in part of a pouch of smoked salmon from the grocery, like this:

Photo Source.

Well that pic is certainly large enough…lol…will have to check WordPress for info on altering images. Sorry.

Anyway, I could probably easily eat a bowl of this spread/dip and by the spoonful, it just looks so good! Even thinking about it has me salivating. Lol.

And, yes that would leave nothing else to nibble on and put me way over my daily caloric limit! But, hey, it’s the holidays…I mean, it was “just” Easter wasn’t it?! Don’t judge. At least it’s fish. You can also make a similar dip with Trader Joe’s smoked trout in a tin or their crabmeat.

Photo Source.

OMG to both. Seriously, what can be made with cream cheese that isn’t to die for?

I also found several chowders that also looked quite good:  first, is Smoked Salmon Chowder which uses smoked salmon. Now if you think the cash outlay to buy enough canned or fresh salmon might be too much, check this website (quite informative) out for smoking your own salmon and this for canning your own salmon.

Frankly, once I took into account all the equipment and labor involved, the store-bought salmon seemed pretty “cheap”! Yes, I’ve seen those videos where someone puts a DIY foil tray in the oven, grill or even in a fry pan. Trust me, they do not work for smoking a fish like salmon, nowhere near the same.

Another recipe that looked good is this one . But are we ever satisfied with what we have? No. And further “research” yielded this one which looks unbelievably yummy!

Photo Source.

Delicious, no?

Well, I’ll end this missive on fish for now, but it will be continued later :). In the meantime, enjoy tinkering in the kitchen!

Oh, and big B-day hello to my childhood friend whom my Dad often called Susie-Q. Happy birthday dear one!

Blog Shift and Artichokes

Tags

Favorite Things, Food, Good Things, Links, Recipe

 

Veggie Dip

It became apparent to me earlier last summer that I was losing interest in the general subject matter on my blog. I no longer had a dog and my life had become smaller and smaller as walking became harder and harder, so I felt I had nothing to write about. Sorry for my prior extended absences.

What has been consuming my life is aging and everything involved in it. In case you missed the post with my age (I finally admitted it), I’m 66 and will be 67 in May. What I’ve been finding is that there’s very little written for those of us who are aging and the “challenges” we will face. No one seems to have any kind of major info….

So I decided to write about the things I run into as I hit them. “Hit them” is the operative phrase here, because pretty often it’s a shock. The other thing I’m going to write about are the interesting recipes I’ve come across that don’t require a lot of physical work or effort to make. You can stop laughing now…I was referring to carrying big pots of water, food etc. across the kitchen to the stove and back.

As you may or may not know/realize, since the emergency surgery and three or four weeks time I spent in the I.C.U. almost 2.5 years ago, my balance has really deteriorated. I’m now “chained” to my walker as it were.  The whole idea of filling my 5 quart Dutch oven up with water to cook one or three artichokes (looovve them to pieces) or anything else, only to have to move the big (5 qt.) pot of water (cold or hot) between the sink and stove is just really unsafe at this point.

A while back, I had a very nice homecare person, named Antonia in to help me for a few hours. Got a lot done but sadly the artichoke (on sale over Thanksgiving) I’d been lusting after all summer only got halfway cooked before she had to leave. I tried leaving the it in the hot water hoping it’d finish cooking but no such luck. They’re tough little buggers.

So, using my 2 cup measure, I drained it (again, no moving big pots of water around the kitchen) and wrapped it in plastic resolving to figure it out in the days that followed. They last quite well when bagged and refrigerated.

(Oh, and did you know the way to check if your artichoke is ready? You take a tongs and grab hold of one of the leaves in the middle. If the leaf releases from the veg easily, voila, done. If not, cook some more. Usually takes about 40 or more minutes and you really can’t overcook them. Well, maybe 2+ hours would….)

So, I googled “can artichokes be microwaved?” and got all kinds of info that will now make my life and hopefully yours easier (and safer). What follows are just a few sites addressing this! Here are just a few:
Ten Minute Microwave Steamed Artichokes
https://thismodernwife.com/2013/04/25/10-minute-microwave-steamed
-artichokes/
(This article is really interesting because it talks about how to eat the stems! Some of the stores in my area actually advertise in very early summer having chokes with long stems because they are very similar to the heart of the artichoke. Who knew?)
How to Microwave Artichokes
http://www.oceanmist.com/artichokes/microwave-artichokes/
Ways to Cook Artichokes
http://artichokes.org/cooking-artichokes

So getting older may be an evil none of us can avoid, but hopefully you, like me, will realize there are a number of ways around some of the problems. Oh, and for sitting through this long post, here’s my recipe (yes, I finally measured the ingredients vs. eyeballing them!) for a dip that’s fantastic with almost any form of raw veg as well as a great dip for the artichoke leaves and other cooked veggies. I’ve used this recipe for the last 35 years with virtually no alterations. It keeps (in my experience) for over a week in the fridge or until the whey in the sour cream has separated into a watery layer on top (just stir back in or pour off if you’re so inclined).

Dip for Artichokes

1 c. or more of Knudson’s sour cream (16 ounces or 2 cups shown below)
1-1.5 t. Lemon Pepper (not an expensive one)
1+/- t. Beau Monde by Spice Islands
1+/-t. Bon Appetit

Alternate measurements or to taste:

2 c. of Knudson’s sour cream (16 ounces or 2 cups shown below)
2+ t. Lemon Pepper
2+ t. Beau Monde by Spice Islands
2+ t. Bon Appetit also by Spice Islands

Sprinkle on the surface of the sour cream in a fairly solid track. First one direction vertically (or horizontally, doesn’t matter) and same with the other in the opposite direction. See photos.

Begin by topping with Lemon Pepper (as above). I used McCormick’s. You use the most of this “spice”. In other words a bit more than what’s seen here. And yes, this is a 16 ounce container of Knudson sour cream.

Lemon Pepper with Bon Appetite over it

Now with Beau Monde over that.

Mix well and chill to blend for about 1 hour. If you don’t let the spice “crystals” bloom, the dip will be crunchy if used immediately.

Notes:

-Buy a cheap brand of lemon pepper vs. one by Spice Islands or any of the high end pricy ones. Easier to find and they taste better. My opinion. (This note applies to the spice mix Celery Salt also. I’ve tried the higher priced ones and the flavor doesn’t blend into itself well. Each element in the mix fights the other rather than becoming a homogenous flavoring. Again, my opinion.)

-You can always add more spice to the dip if it doesn’t suit you. Just let the spices meld again.

Dip and enjoy!

 

Smoked Salmon Accompaniment

Tags

Dip for Smoked Salmon, Favorite Things, Food, Herbs, Recipe, Smoked Salmon, Smoked Salmon Accompaniment

This is what I serve with smoked salmon looks like. Usually I also have a dish of capers on the side.

Photo Source.

Use whatever measurements you like.
1/2 mayo (the real stuff like Hellmans’s/Best Foods)
(Hellman’s is East coast and BF is West, who knows why?)
1/2 sour cream (I like Knudson’s)
About 3- 5 T. (+ or -) chopped fresh dill
About 1/4 – 1/3 c. (+ or -) finely minced red onion
1-5 T. capers (rinsed and drained of course) Amount depends on how many people you’re serving.

Mix everything except the capers together. You can alter proportions to taste as you like. Haven’t tried it with yogurt since I just love it this way.

Let sit in a covered container in the fridge for a few hours or overnight to meld. Serve with the salmon and capers on the side, so people can help themselves.

This is a versatile all around dip but is really good with smoked salmon. You could probably sub shallots for the red onion. It’s just I really like the taste of red onion and how it balances out the richness of the smoked salmon. It’s a very flexible recipe that the person who first introduced me to home smoking ages ago gave to me. Gosh, it must be over 20 years ago!

Entering Trout Season

Tags

Dip for Smoked Salmon, Favorite Things, Food, Links, Memories, Recipe, Smoked Fish, TJ's Smoked Trout

Lake Superior Trout

Why is it that thinking and talking about food can often make you feel better mentally? It’s the strangest thing. Believe it or not, this post stems from putting my grocery delivery order together on Sunday.

As you may or may not know, I use Von’s Delivery vs. going grocery shopping myself. My knees are just so bad that it’s a much better option for me. The food is delivered to my back door, brought in and placed on the counter for me. So very much better! The nice thing is that if you order $150 the delivery fee is only $3.95. Since I order two to three weeks worthat a time that’s easy to reach. Not bad heh? Someone does the shopping and lugging for me, plus every week they offer a free item. One week it was Magnum ice cream bars. Yum! Another week it was a big container of one of their deli soups. Other times boxes of cereal and so on!

Anyhow, I was on the Von’s website and decided to look at what was available in fish. Well, the first thing listed under fish was Chilean Sea Bass fillet at…are you ready?$32.99/pound! A pound! I called Customer Service and asked if it was a mistake. They couldn’t tell and so called the store that serves my area.

Sure enough it was correct! Can you believe it? Two funny things…I had called about a week ago and was told that often when a product isn’t ordered it’s because it doesn’t “move” (aka:  sell fast enough) and then has to be tossed. [But I order it…. :(]

Obviously the store’s fish monger must have wanted a special meal. He could be pretty sure no one would be buying the bass anytime soon. Second funny thing was that the customer service rep had no reference as far as the cost because she doesn’t like fish and doesn’t eat it. Can you imagine not eating fish? I’d die without salmon, trout, tuna, anchovies and so on! I don’t get it that often but not to ever eat it? Can’t even envision that at all.

In fact, on my next Trader Joe’s order, I’m going to get about 10 to 12 little tins of their delicious Smoked Trout.

It’s so good and it reminds me of summer days as a kid vacationing up in Door County, Wisconsin where there are all kinds of varieties of smoked fish available and they all taste so good!

Just like in Door County…yum!

I often will use a tin of smoked trout from Trader Joe’s (they’re small by the way – see image below) to make a dinner of lettuces, tomatoes, potatoes and whatever other fresh veggies are around. Maybe even a hard-boiled egg. If I have any special olives on hand, those are included. Actually even something as pedestrian as pimento stuffed greenies. Of course I do toss those in a small pot of water and simmer gently for about 20 minutes or so, to remove some of the salt. Then drain, rinse, drain and cool.

I’ve even been known to use the oil I drain from the trout tin to make an nice, easy vinaigrette. Sometimes I’ll throw everything together like a big ole’ tossed salad.And other times separate it kind of like a Salad Nicoise as in the image below (though not a real salad Nicoise).

Photo Source.

This is often the perfect dinner in the dregs of summer when I refuse to turn the oven on and even the idea of throwing something on the stovetop is completely undesirable. Plus I get some Omega-3’s this way.

From Stacey’s blog

In researching smoked fish for this post, I came upon a number of interesting sites. First is Stacey’s post on her take of April Bloomfield’s recipe in “A Girl and Her Pig”. She has a good recipe modeled after April’s but using TJ’s Smoked Trout.

I called several well known delis in LA. “Fish? No, we don’t carry any fish.” In the Midwest no self-respecting deli would ever say that! You could always get some form of un-canned smoked fish, especially in spring, trout season. Heck, one of the first things I bought (after a gas grill) when I moved out at the start of the divorce was a smoker. Love smoked salmon. Used to get a slab of salmon (skinned both sides – important) from Costco and smoke it. Ooohhh, to die for. And I had the best “dip” to accompany it. Sadly my insane knees now limit me and I haven’t smoked anything in several years.  😦

Another site yielded a number of ways to get your hands on some smoked fish if you don’t live on the East Coast or near a Great Lake. (Apparently being 30 minutes from the Pacific ocean doesn’t count for anything so I was happy to get this list.) Even if I only ordered once every two years from one of them it’d be worth it:

Smoked Fish: How to Get It

If properly packaged and handled, smoked fish will last 5 to 7 days, depending on the fish.

Abe’s & Son, Philadelphia, PA, 215-742-3800 ($50 minimum)

Barney Greengrass, New York, NY, 212-724-4707

Browne Trading Company, Portland, ME, 800-944-7848; www.brownetrading.com 

Murray’s Sturgeon, New York, NY, 212-724-2650

Russ & Daughters, New York, NY, 800-787-7229

Zabar’s, New York, NY 212-496-1234 (inside New York), 800-697-6301(outside New York), www.zabars.com

Why is everything on the East coast? We have fish here! Heck, we’ve got a whole ocean sitting next to us!

P.S. Just FYI: not affiliated with anyone in any way.

P.P.S. Recipe for “dip” for salmon coming next.

 

Happy Gobbler Day!

Tags

Family, Food, Holidays, Visual Inspiration, Weather

Well, Thanksgiving came and went. My brother on the East coast emailed me. What is it with people and not calling to say hello? It’s so much more enjoyable and rewarding to hear a loved one’s voice.

My little 2.75# turkey breast in the crockpot did not turn out so well. I think I’m crockpot challenged. I do much better with a plain old heavy duty Dutch Oven. So, so much better!!!

Photo Source.

It’s probably because that was the pot my mom and aunt always used so I must have absorbed the “how to” from them. Never was around anyone who used a crockpot so am not quite so gifted.

I’m thinking of tossing it out, I mean, really, why keep it? Plus when I read crockpot recipe, it almost automatically is converted to Dutch Oven measurements in my brain…no idea why. Actually I just may keep the cooker to use in the summer to avoid heating the house up. Of course, who knows if my luck will be any better? On a happier note I found an image of a tree in its full fall regalia and looking gorgeous!

Photo Source: Pinterest

We’ve had the loveliest streak of fall weather and it’s been heavenly! Trees are actually changing color (well, the ones that are deciduous). Hope your holiday was happy!

Are you ready for the next one that’s upon us in 23 days. I really wish the fall holidays were spaced out a bit more so we could all enjoy them to the fullest!

The Digital Life

Tags

Critters, Food, Humor, In the Kitchen, Laughter, Shopping, Welsh Pembroke Corgis

In some ways I’m glad I grew up when I did (no helicopter parents and so on). I’m also glad I “have” all my kitchen “things” like the little ring with the measuring spoons on it. Plus with a limited budget I’m not tempted by things like this:

Photo Source. Go here if you want to get one BTW (no affiliation).

What’s annoying about gadgets like this is first their cost. This item is $55.00 plus shipping. Second, is that it will need batteries and probably not your basic AA’s or AAA’s. It brings to mind my digital cooking thermometer that’s been sitting on my kitchen counter for over two years to remind me it needs batts. And I have no idea how to open it in order to see what kind of battery is needed.

I took it to Bed, Bath and B (where I purchased it) and they were mystified. Couldn’t even figure out how to open it. Called the company that manufactured it and they were of no help either. Glad I still have my old “analog” one with the dial. It may not be instant but it’s accurate and needs no batts.

The gadget up above is described this way “Simplify life and replace the large and painstaking rings of teaspoons and tablespoons occupying much needed space in your baking cabinet”. I didn’t realize my ring of measuring spoons was large and painful, did you? They nest very nicely and take up the space of a small spoon.

On a totally different note, I just have to say here and now that I don’t think “the donald” should get Secret Service protection paid for by us! You must watch the video in the attached link. Watch it to the very end which will give you an idea of how often this doesn’t happen.

Like Trump doesn’t have enough money. This alone would be reason enough for me to never ever vote for the fool! OMG, where does the lunacy stop and when will we the people totally run out of money to fund government crap. Sorry, but this just has smoke coming out my ears.

Now for a happier note. Ran across this photo on The Daily Corgi and thought it was hysterical (though I hope the little honey wasn’t hurt when going over and into the water). Corgi’s are just so cute!!!!!!

A Brief Respite and a Bit of Rain

Tags

Blogging, Good Things, Life, Links, Random Thoughts, Recipe, Weather

Here I had just been thinking that we may have escaped the late super heat of summer that we often get at the end of September, going into October. But no. Food in the fridge was spoiling even quicker than normal! Well, that was about eight days ago. Since then it’s cooled into the low 90’s and high 80’s.

By Friday we’ll be back in the mid 80’s. We did however have a lovely 20 minutes of rain before the sun came up one morning. And now, at about 3:15 p.m. we had another spurt of showers for about ten minutes. Just long enough to interrupt the kids’ soccer game across the street.

It’s funny how we take rain for granted, even resenting it for interrupting our activities. Yet when it’s been gone a while, how much the smallest of sprinkles are marveled at.

Luckily, the landlord got the gutters cleaned out and covered with a mesh to keep out the leaves and other debris from the two beautiful but very, very messy trees.

This seems to be turning into a diary-post and is going on day two. Serious sun this morning and then as the afternoon wore on, it clouded over (so lovely) and we had another spurt of light rain. It smells so good!

What is it with the mass mind-meld? Five of the 20 or so food blogs I read had recipes with peanuts. Satays, noodle dishes and so on. Sorry but I hate those things. I blame it on the person I used to be married to…the cook. Sadly he did not always excel at interpreting some foreign dishes. His satays and noodle recipes came out very dry and overly spicy. As a result, he drowned them in an assortment of peanut sauces which didn’t help anything.

Sadly, he was not open to any suggestions or the remotest of criticisms even from friends that he foisted these meals upon. It got so that if they sensed any peanut-y entrees coming their way, they made hasty excuses to bug out, leaving me holding the peanut bag so to speak. Thus my strong dislike since I was expected to eat inhale his “cuisine” and “love” it.

So, yeah, it’s bad enough that pumpkin season is upon us but apparently peanut driven recipes have gripped the collective conscious. No offense to the pumpkin and peanut lovers out there. Enjoy. Just know I’ll be waiting for a different recipe.

Just a side note, I do like several pumpkin things but they are all sweets:  like my pumpkin pie and Libby’s pumpkin roll with cream cheese filling (OMG). I could easily consume an entire one all by myself! (Consider yourself warned….)

Photo Source.

Well, it looks like we got another drizzling of rain just in time for dinner. How nice, the air just really smells so good!

Techie and Tasty Tips and Tricks

Tags

Favorite Things, Food, Good Things, Links, Recipes

I’ve run across a number of fun little things in the last few days while surfing the web. Well, maybe they’re not all so fun but in the this case, if you have a blog you’ll want to know about the first item just in case you missed it.

Photo Source.

Google has changed it’s algorithm to take into account mobile searching. Who cares what the algorithm is, what matters is that your site must be mobile friendly. Now, the article I read, said to just check your blog stats. Well, I must be blind or they’re hiding really well, ’cause I couldn’t find that info anywhere for this blog.

Fortunately, the article had a link to Google where you can enter your URL and it will check for you. This blog is mobile-friendly I discovered. To see if your blog is too, just go here. Apparently WordPress themes are mobile-responsive.

On a completely different topic, now that the medical/scientific people have lifted the ban on egg-eating I’ve been enjoying them several times a week. I love eggs in any form, my favorite being sunny side up with bacon. Bacon is still on the “eat-very-little” list so I’ve been consuming hard and soft boiled eggs instead.

Lately I’ve even been enjoying these little nutrition packs as quick, easy and inexpensive dinner alternatives. While doing so, I’ve become fascinated with cooking techniques. I already blogged about boiling eggs here and now I’m looking into poaching which looks like a real challenge. As you’ll see from the series of videos below, it’s not.

So I have a few links to share with you about poaching eggs. First up is a video from thekitchn.com.

It’s nice to see what is meant by boiling vs. “my” version of boiling (as in a rolling boil, not what’s needed)  🙂

This next link is from the New York Times. It’s a really short video and has a great tip picked up from Julia Child that really appears to put an end to all the flying white wisps. Note: it’s not the pin in the eggshell which may or may not work per various people. Plus it’s so ridiculously easy!

The following connection is from Jamie Oliver. It’s 3 ways to poach eggs. It’s the last one or #3 that I found the most interesting.

The next article is also from thekitchn.com. Poaching an egg in the microwave. Crazy easy and perfect for when you suddenly feel the need to finish off a dish with a special touch on top. Initially this will take a bit of trial and error due to the assorted voltages that microwaves come in.

Here’s another short video of using the microwave for poaching your breakfast, lunch or dinner egg.

I’ve included the next video because it explains what keeps the egg from exploding in the micro.

And one more:

So now there’s no reason, when the urge strikes, not to top off whatever you make, be it dinner or a salad or you name it, yum! Enjoy 🙂