Dinner / Food Journal

Bringing Sexy Back

Hey all,

So KC got home right after I finished posting earlier.  We threw on our sweatshirts and walking shoes and headed out to Piedmont again.  This time we went a different way around the neighborhood so we could look at some new houses.

Here’s some of the stuff we saw on our walk:

And you thought Oakland was ghetto.

Yes, I’m putting the sexy back into evening walks.  Black Lulu pants, an oversized grey sweatshirt, the unbrushed low ponytail — HOT.  KC is pretty much the luckiest guy on the planet.

Also, it took me about a million hours to make it down that hill in the picture.  It doesn’t look that steep; but trust me, it was.  That combined with my stupidly awful right knee makes for a pretty slow (and pretty funny) descent downhill.

Anyway, I’ve decided that maybe we should make walking a regular part of our week (and by “we” I mean KC and I, and also all of you).  It might not seem like you’re doing much, but it’s a great way to get your blood flowing (after sitting at work all day, perhaps?) and a great way to get to know your neighborhood (not to mention, the person you’re walking with).  So, are you guys with me?  I’ll take that as a yes.  Perfect!

KC and I walked for a little over an hour, then headed home so I could start dinner.

I made potato and zucchini hash with soft-boiled eggs:

This picture is not really doing this dish justice.  It’s looking a little… shiny.  Anyway, it’s pretty darn good.  It’s definitely good when you’re craving something a little unhealthy and comforting.  I adapted the recipe from this month’s issue of Everyday Food.  I wanted to add more veggies in since the original recipe only calls for 1 zucchini and 1/2 an onion.

To make this, I peeled 2 russet potatoes, quartered and chopped them.  I then thinly sliced 1 yellow onion.  All this went into a nonstick skillet (this is important — I started these off in a regular skillet because my nonstick one isn’t very big — MISTAKE!  Everything started sticking to the bottom and I had to transfer it to the other skillet halfway through.  Woops.) with some olive oil, salt and pepper, over medium-high heat for 15 minutes.  After 15 minutes I added 2 zucchinis, which I had halved and chopped.  This all cooked together over medium heat for another 7 minutes.

I meant to add some mushrooms to this dish since I have some lying around, but I forgot.  Oh well.  I think next time I’ll use just one potato and add in some other veggies — probably mushrooms, bell pepper, maybe some tomatoes…  And some red pepper flakes.  Definitely.

In the meantime I made the eggs.  You can do any kind of eggs you want for this dish — soft-boiled, hard-boiled, over-easy, sunny-side up…  I like soft-boiled eggs so that’s what I chose.  To make soft boiled eggs: put the eggs in a pot, cover with cold water, add a pinch of salt, cover, and heat.  Once boiling, turn the heat off and let the pot sit, covered, for 3 minutes (if you like the yolk less runny, let sit 4 minutes).  After 3 minutes (or, however long), drain the water and cover the eggs with cold water and let sit until they’re cool enough to handle.

The egg went on top of the hash, and there you have it — dinner.  Nothing too fancy.

Ok, time to spend some time with KC and “Community.”

The big 30 day announcement is tomorrow!  Stay tuned…

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