September Blogging Challenge: Link Love

As part of Girl Meets Life’s September Blogging Challenge, here’s my Link Love: a series of blogs, news, videos, music, etc. that I’ve been enjoying or have been intrigued by.

Dog Getting a Head Massage

My sister sent this to me a few weeks ago, and I can’t stop watching it because it’s too cute.

Berlotti Bean and Farro Soup

I love Fresh Princess’s cooking videos, and I’m adding this one to my list of dinner ideas for this week.

Blogilates “Cheap Clean Eats” Chicken Lettuce Cups

I love the Thai twist she adds to it.

Vegetarian Pad Thai

I made this twice last week, and I plan on making it again this week. Can’t get enough of it!

Vintage Lace Scarf knitting pattern from The Casting On Couch
An amazing knitting teacher with amazing knitting patterns. I just finished this vintage lace scarf last week, and I plan on making another.

Small Kitchen Cooking: Poached Eggs Aren’t Terrifying [Recipe]

I made poached eggs on Sunday morning because I was tired of seeing so many gosh-darn delightful looking recipes and me being to scared to try them. I don’t know about you, but I’ve stayed away from attempting to make poached eggs because I’ve heard how intimidating it can be.

But this morning, I cracked open one of my cookbook essentials, Mark Bittman’s “How to Cook Everything,” and got to work. And it wasn’t terrifying. I used a 1 cup measuring cup and cracked each egg in there, using the cup to place the eggs into the water, one at a time. And then I turned on the timer and waited for 5 minutes.

But that was it.

Nothing to it.

The result? Well, I will admit, I don’t think I added enough water to my saucepan, because the eggs had no white tops! It was kind of cute, actually. Despite their missing tops, the poached eggs were everything I’ve heard they are: silky, smooth, and light. Gorgeous to look at, and delicate to eat. I savored every moment. And now I don’t think I’ll ever look at fried or scrambled eggs the same way again. I’ll always be left with this sinking feeling of “if only I had poached eggs.”

Believe me, they’re worth trying. They’re not terrifying. Just go out there and try it.

Next on my list of intimidating foods I’ve avoided making? Souffle. I have no plans to make it anytime soon.

Happy Tuesday! What’s your favorite way to have poached eggs? I had mine over hashbrowns, sauteed bell peppers, and sharp cheddar cheese.

Here’s another way I want to try them:

Arugula, Asparagus, and Poached Eggs