I wanted to share a few of my favorite things (some are perennials on my list and others are more recent).  I have a hard time not sharing about things that I love. Some of you have already heard me talk about these things… see what I mean?

A few of my favorite things are:

1. Podcasts – listening while I walk, and drive, and clean house, and bake.

My recent favorites include these:

ON BEING – Krista Tippet’s interview with Sheryl Sandberg and Adam Grant- Resilience After Unimaginable Loss.  

INVISIBILIA on the Problem with the Solution (I have now listened to it 3 times…I keep roping others into it.  Thanks Emily & Georgia for roping me into it.)

The sermon from 2 weeks ago, by our Pastor Matt McCullough, Where Authentic Christianity Shows Up , a conclusion of our 6 month study on II Corinthians with profound and yet simple guideposts for living in Christian community.  It’s a keeper.

FRESH AIR interview with Chef Julia Turshen, discussing her cookbook, Small Victories, which made me want to make a fried egg and buy the cookbook IMMEDIATELY!

 

2. Soaking up Breathtaking Creation- I can’t get enough of it.

4. Collecting mugs – as gifts, as souvenirs from trips, from thrift stores, etc.

7. Checking out Cookbooks from the Library, and sticking scraps of paper in to mark pages of recipes I want to try (or end up marking so many pages I’m convinced that I must buy the cookbook.)  Like the aforementioned Small Victories, which yielded THIS new recipe.

 

Fried Eggs with Yogurt + Lemon (from Small Victories by Julia Turshen)

1/4 cup plain yogurt

1/2 lemon

Kosher Salt

Freshly ground pepper

1 Tbsp. olive oil (she says 2 Tbsp, but I think it’s too greasy)

2 eggs

1 Tbsp. roughly chopped leafy fresh herbs (basil, dill, rosemary, parsley)

In a small bowl, combine the yogurt and most of the juice from the lemon half and whisk together.  Season to taste with salt and pepper.

In a nonstick skillet over medium-high heat, warm the olive oil.  Crack the eggs into the pan and sprinkle each with a bit of salt and a few grinds of pepper. Sprinkle a few drops of water (less than 1 tsp.) into the skillet, being sure to let the water hit the bottom of the pan and not the eggs, and immediately cover skillet with a lid. 

Let the eggs cook until the whites are cooked through but the yolks are still a bit wobbly, just a couple of minutes.

Smear yogurt sauce on the plates and transfer eggs on top of the smear of yogurt.  Squeeze a little more lemon juice on top and sprinkle with herbs.  Serve immediately.

Here is the post I wrote about Eggs and Hash.  I have been roasting potatoes, sweet potatoes, and onions in the oven and topping with an egg.  This new egg technique has made our process simpler as we can fry 5-6 eggs at a time with 2 pans on the stovetop, and with no flipping required, you can squeeze more in the pan.