Tuesday, September 29, 2009

@ the Met this weekend

I'll be in NYC on Saturday, October 3rd, at the Metropolitan Museum of Art. If anybody else is going to be out that way & wants to meet there, let me know.

Sunday, September 27, 2009

It is becoming clear to me that I have 2 choices (regarding art especially): EVOLVE or fucking DIE.

Wednesday, September 23, 2009

Tuesday, September 22, 2009

Wednesday, September 16, 2009

Maybe

Maybe someday soon I'll actually do a serious post about art... or what I've been up to in the past several weeks... or whatever.

Maybe.

Monday, September 14, 2009

Oeufs en cocotte recipe

I can't take credit for this recipe - my roommate-slash-BFFF read about it in the book Julie and Julia: My Year of Cooking Dangerously by Julie Powell and came up with this version. It's still one of my favorite breakfast-y things to make.

Oeufs en cocotte recipe - 1
Preheat oven to about 360-ish F. I don't have a digital display, so I just estimate it to be somewhere between 350 and 375 F.


Oeufs en cocotte recipe - 2
Gather stuff -- 4 oz. ramekins; a baking dish to put them in (for the water bath); butter; cream cheese (or whatever soft cheese-esque product you'd prefer to use); salt; pepper; eggs; herbs (here I've used fresh-snipped chives from the backyard -- mmm). There are endless variations you could do with this recipe.


Oeufs en cocotte recipe - 3
Butter the ramekins and add a chunk of cream cheese to the bottom of each.


Oeufs en cocotte recipe - 4
Spread the cream cheese around to cover the bottoms of the ramekins.


Oeufs en cocotte recipe - 5
Crack an egg into each ramekin over the cheese.


Oeufs en cocotte recipe - 6
Add salt, pepper, & herbs. The ramekins go in a bigger baking dish; add boiling water to the baking dish for a water bath. Fill it as high as possible without spilling too ridiculously & put into the oven. I usually set the baking dish onto the oven rack first and then fill it with boiling water.


Oeufs en cocotte recipe - 7
Cook the eggs for about 13-15 minutes or until desired done-ness. Ideally, the whites should be mostly set but soft, and the yolk runny. Mmmmm.


Oeufs en cocotte recipe - 8
Serve with whatever. I made toast and sauteed potatoes with onions & herbs. Oh, make sure to serve the eggies with a spoon; you'll want every last molecule, believe me.