Archive for May, 2012


Obsessed, Ed. 2 “Vegetarian Blogger Extrodinaire”

Although I enjoy creating my own dishes, I am no different from most home cooks in that I often come home, look in the fridge and think, “I have no idea what to cook tonight”. I wish that I was one of those people who could look at 5 ingredients and a few spices and come up with an awe-inspiring, amazingly tasty dinner…and I think that comes with practice… so I’m working on it.

But, until I hone that talent, I’m fortunate to have an arsenal of go-to sources for amazing vegetarian recipes. One of those sources is a blog  my sister-in-law shared with me over a year ago which I’ve been following religiously ever since.

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Obsessed, Ed. 1 “All Spiced Up”

From time to time I will feature a product, store, another blog, etc. that I am passionate about.  If you have something that you are passionate about/obsessed with, I would love to hear about it.  Please share it with me and you might see it featured in a future edition of “Obsessed”.

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Poached Eggs Over Charred Asparagus

One of the things I most look forward to every spring is that with the warmer weather comes asparagus season. Sadly, I don’t yet have the space to grow it myself.  So, until I do, I have to look to my local grocer to find out when the harvest is in full swing.  Luckily for us asparagus fans, when it does finally arrive, it does so by the truckload!  And I make sure to take full advantage.

I could eat asparagus for almost every meal during the too-short season so I am constantly hunting for and creating new ways to use the tender stalks in my meals.  But, even with the many new ways I have learned to fit this vegetable into my diet, quickly charring asparagus and serving it topped with poached eggs is still one of my favorite dishes where asparagus takes center-stage.

I’ve served this meal to guests and everyone seems to love it.  It’s also quick and easy to prepare leaving me more time to visit.

I have even woken up in the morning already craving this dish!  I hope you relish in the simple “indulgence” of this recipe as much as I do.

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