style / yada yada
For doing as many recipes as I have and loving eggs as much as I do – the other day I was like wait why don’t I do more egg dishes?
This one is a no brainer but I absolutely couldn’t live without scrambles and truffle oil is the easiest at home go-to to add some… spunk to scrambled eggs. Spunk sounds kind of gross.
I’m very strict about how I like my eggs cooked. My boyfriend has taken egg lessons many times (in case of emergency).
Truffle Oil and Chive Scramble
2 eggs per person
fresh ground pepper
Crack the eggs into a bowl. Whisk really hard for a while, like longer than you think.
In a pot (not a pan), melt a tablespoon of butter with a sprinkle of sea salt over low heat. Add the eggs and stir constantly with a wooden spoon. Add chives once they start to solidify. Keep stirring, not letting any portion overcook. Add about 2 dashes of truffle oil. Remove from heat before they look done to keep the eggs creamy.
I went to Target for boring stuff and came home with this totally UNboringness for my lucky feet. Loving these!
Another super easy DIY – a chalkboard tray for cheese.
The only thing is, you need food safe non toxic chalkboard paint which I scoured the craft stores for but eventually just bought online. I still wouldn’t eat all my meals off of the tray but I feel way better about keeping some cheese on there.
The hardest part of this process is just taping it up tightly enough to have no bleeding. I started with frogtape but eventually bailed and used painters blue tape because it was staying on the wood tighter.
All you do is tape the edges tightly and follow the directions on the chalkboard paint. I did two coats, another coat an hour later, and then waited 24 hours to cure with chalk.
Is there anything more fun than labeling what you’re eating? I don’t think so.
la / yada yada
I’ve been wanting a little tassel for my keys for a while. I’m pretty happy with how this turned out but my one regret is the width of the tassels. Although they would probably be more delicate had they been cut thinner, they’d probably look a little more delicate in a good way. Right.
Anyway – start out with your piece of leather. Cut a small piece of the side that fits within the keyring. Fringe the remaining piece up about 2 inches high. Go thick like I did or thinner like I wish I did.
Now using either hot glue or fabric glue (which might be less clumpy), glue the top together and the ends. Glue the top of the fringed leather and wrap it around the tab piece.
Voila. Peel off that excess glue. Yuck! Cut the trim to fit and wrap it around and glue it tightly.
Avoid your cats.
Now go show off those snazzy keys.
internet shopping / style
I had an amazing birthday, and I’m pretty sure my boyfriend did too. We had insane truffle pasta at Angelini Osteria (I think it’s our new favorite place). We bowled. We watched fireworks while riding Thunder Mountain at Disneyland.
And to top it off, we saw Fiona Apple perform (my boyfriend’s birthday gift)!
It was a happy birthday.
The hardest part about age 25-35 is not having to go to weddings constantly, but rather having to buy a new dress every time.
Keeping it cheap is the easiest way to avoid recycling!
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I’ve been feeling very lazy lately. So lazy that I didn’t feel like making a pie crust for a key lime pie. Or buying real key limes instead of using the juice. Or even making whipped cream, which I ALWAYS make. So this right here is the easiest and laziest version of key lime pie ever. ENJOY!
BTW – make the whipped cream. This is the first time I’ve had canned in years and um – it sucks.
The Easiest Version of Key Lime Pie Ever (which is still really really good)
one 9″ graham cracker pie crust
1 14 oz can of sweetened condensed milk
4 egg yolks
1/2 cup key lime pie juice
2 teaspoons of lime zest
Preheat the oven to 350. Whisk together the sweetened condensed milk, egg yolks, key lime juice and lime zest in a bowl. Pour into the pie crust and bake until set (can range from 15-20 minutes). Let cool for at least 10 minutes before storing in the refrigerator.
Why yes – that sure is melting canned whipped cream. Ugh!