Tri-Color Hashbrowns and Egg Yolks

Let me start this post by apologizing for my absence.  It becomes awfully hard to find inspiration when work takes over your life.  Just saying.

Now back to breakfast!

It is no secret that I love breakfast.  I have many posts about it.  I love my waffle maker.  I make jam.  That's right, jam.  So it should be no surprise that when I buy a bag of mixed fingerling potatoes I immediately think, "hash browns!"

And then I had these four egg yolks sitting in the fridge from making meringue cookies the day before . . . (stay tuned for that post!)

And a splendid breakfast it made!

And it was good to get back into the kitchen, and even better to have made myself a home cooked meal.

Chocolate Mousse

It seems it is the time of year where everyone is watching their weight.  At work, people gaze at the menu even longer than usual, trying to count calories in their mind.  They cringe at the bread bowl offering and reluctantly choose the apple, of which I throw away later when clearing their trays.  Yes! it is Spring.  

This is also the time of year where I, admittedly, gain my weight.  A really bad timing on my circadian rhythms, but alas, it is true.I have every intention of going on a fruit and vegetable detox diet for a week.  However, if my mind is not set on it, it won't happen.  To watch people fight what they really want to order is quite amusing to me.  They know they want a broccoli cheddar bread bowl and a panini, but they won't let themselves have it, and  they instead order the salad or soup with the least calories.  Sometimes they are pleasantly surprised, but most times I throw out the rest of their food.  This gets me thinking a lot about the way I live my life, or try anyway.  

In an effort to improve my life, improving my eating habits, and becoming a "modern hippie," as John and I call it, we have come up with some basic ground rules when it comes to eating.


1.  Substitute healthier staples then what you grew up with (barley for rice, whole wheat for AP flour)
2.  Dress up already healthy things
3.  Let yourself splurge when you need to


Now, to be fair, sometimes I take number three a little too far.  But there are also times, when a big chocolate cookie does much more for my psyche than my body, and for that I am grateful.  Sometimes you just need it.  It's ok.  I certainly can't eat a healthy quinoa and bean pot every evening.  That would be boring.  And it is in this mindset that I present you with this chocolate mousse recipe!

Perfect Chocolate Mousse:
adapted from Julia Child's recipe


6 ounces bittersweet or semi-sweet chocolate, chopped
6 ounces unsalted butter, cut into small pieces
1/4 cup dark brewed coffee
4 large eggs, separated
2/3 cup, plus 1 Tablespoon sugar
2 Tablespoons dark rum
1 Tablespoon water
pinch of salt
1/2 teaspoon vanilla extract



1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.

2. Fill a large bowl with ice water and set aside.

3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.

4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.

5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.

6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

By the way, I also thought the idea of making a mousse would be daunting, but this was incredibly easy. Just follow the steps.

From the "Garden"

My 4'x4' "garden" is the top platform of my external staircase.  It has grown from a simple basil pot to an array of spring bulbs, bromiliads, oregano, my living Christmas tree, and the newest addition of Strawberry plants and poppy seedlings.  This may quickly become a passion in my life.

Birds of Spring

A Weekday Jaunt

An impromptu walk through the trails of Granby Park on a cold February afternoon.

Sausage and Cheese Grits

So, I meant to take pictures of this before the bowl was empty.

But it was so, so good.

Sausage and Cheese Grits:

1 cup Yellow Grits

3 cups Chicken Stock

1 can Condensed Cheddar Soup

1/5-3/4 lb of Spicy Sausage

1/2 cup Shredded Cheese of your choosing (Cheddar is great here!)




Boil grits and Chicken Stock in a medium pot until thick and creamy.  Add can of condensed soup, and sliced sausage.  Simmer for 5-10 min to let the flavors blend together.  When you are ready to eat, stir in the shredded cheese until completely incorporated.  This would be really awesome with bacon on top!




John and I have been playing with chocolate an awful lot lately.  Things to look forward to?  I think yes.

Newborn Photography

Just a little hint at what I've been working on.


This is Jacob.  He was born at the beginning of this year, and this is his first photoshoot.  You see he looks pretty skeptical . . .




This shoot was done without the use of any props or baskets, and even without any holiday garb.  Just an honest photoshoot with natural lighting.


Much patience was required from myself, Arielle, and baby Jacob.

A very special thanks to Arielle, for letting me into her home to photograph this sweet baby.  I think all the patience was worth it :)