Sunny Side Up

I love a good egg sammie and this one is both easy and healthy-ish! Starting with a whole grain, high fiber english muffin, a slice of smoked gouda, a little yogurt infused margarine and of course a fried egg. I make the egg first (see below), then remove and in same hot pan, place buttered muffins face down for a quick sear for about 1 minute, then just add your cheese & egg to finish.

How to make a perfect fried egg!

I learned this technique from a cooking show and it works great every time. Heat your pan on high and then spray with a little non-stick or if you prefer, melt some butter. Break egg into a separate small bowl, then slide into pan. Cover pan with a lid, turn heat down to a low flame and keep covered till desired done-ness. That's it, no need to flip! 

For more on the art of cooking eggs, check out renowned French Chef Michel Roux's comprehensive book on the subject.

all photos & content © Lara Rossignol

Sweet Inspiration

You know the old saying: When God hands you blueberries... make pie! Spying these below on a recent trip to my local farmer's market gave me the ideal to make some rustic mini pies. 

After washing them and removing any stems, I tossed them in some lemon curd and added a 1/2 cup of sugar. I used a store bought crust and a large round lid to cut out circles of dough and then pressed them into a lightly greased muffin tin. Then I just pricked the bottom of each with a fork before spooning in the filling.

I baked them in a pre-heated, 350 degree oven for about 25 minutes, until the crust was golden brown. Let cool before trying to remove them from the pan. It is ok if they crumble up a bit, it just adds to the "rustic" charm.

Tea Towel via the wondrous Skinny Laminx!

 

all photos & content © Lara Rossignol

I am a Genius!

 Banana bread + nutella = genius!

Just mix in one big scoop to batter and bake.

all photos & content © Lara Rossignol

My Honey Valentine

Pure, simple and sweet...what could be better? 

Try baking some honey shortbread cookies.

Honey + tea=❤

Pick up some locally made honey for your honey. 

Please show your love for Pie by voting for us to win best photo blog at the Lovelies.

all photos & content © Lara Rossignol

Jammin'

My friend, Ai took her daughters strawberry picking at a localfarm. They made some tasty homemade jam with some of the berries and gifted me with a jar! 

Make it!

4 cups prepared strawberries (buy about 2 qt. fully ripe strawberries) 7 cups sugar, measured into separate bowl 1/2 tsp. butter or margarine (optional) 1 pouchSure Jell Fruit Pectin

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot. ADD sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Styled by Emma

Congratulations to our twoKindle cover winners, with almost 300 entries betweenblog comments,Facebook andtweeters, I decided to give away two covers! TheHalsea was chosen by #9 Leslie P. & theJAVOedge went to Elizabeth B. commenter #47!

all photos & content © Lara Rossignol