When I do treat myself to something sweet, I like make it myself. That way, I know exactly what’s in my cookies or muffins, and that all the ingredients I use are actually healthy ingredients! Continue reading
I’m not a big fan of salad’s. They usually leave me starving within an hour. But this salad has become my all time favorite because it actually satisfies me and keeps me going all day! It’s full of different flavors and textures: Spicy from the Chorizo, sweet and vinegary from the Balsamic, creamy from the egg & feta, crunchy from the cucumbers, and aromatic from the basil. It’s like Spain on your plate 
Does this look familiar to any of you? A kids deafening high pitch shrill can be quite scary and intimidating! Don’t worry. Don’t go hide under your bed. I have some ideas for you to feed this scary little two foot person standing before you that was so adorable only a couple of months ago all cuddly in their crib saying goo-goo-ga-ga. But now is this creature in your kitchen demanding food NOW. Not 30 minutes ago when you asked nicely if he/she wanted anything. No….NOW.
(FYI…I LOVE kids. And no, I don’t have kids, but I did get a “glimpse” of mothering when I was a Nanny for a couple of years for twin boys through their terrible two’s up until they were almost 4. And I simply loved the experience ). Continue reading
Poached Eggs
White, soft, pillows filled with golden goodness. That’s how I start my morning, every morning along with a perfectly frothed cappuccino made from my DeLonghi Nespresso machine, delivered to me by my butler, Nacho Figueras. And then he baths me. OK! OK! My mornings don’t exactly go that way. However, when I eat these Poached Eggs, because they are so decadent, I feel like I am regal with a staff of 20, my own stable with white horses, and tailor-made gowns, and …….sigh…
2 Organic free ranged eggs
2 Tblsp rice vinegar
block of good Parmesan cheese
fresh Thyme
Celtic sea salt or kosher salt
Boil water and rice vinegar (this helps the eggs hold their shaped better) and bring to a slow gentle simmer. Break eggs and one at a time put in a small dish and gently place into water. Use a rubber spatula to bring in the egg whites closer to the yolk so it forms a ball-like shape. Simmer for 2 minutes if you like a really runny silky egg and center, 3 min for medium firmness but still runny, or like me, 4 min for an egg white that is fully cooked and a denser runny middle.
With a slotted spoon, spoon out and place briefly on a paper towel to get rid of excess water and then transfer to a plate. Grate parmesan cheese on top along with fresh thyme springs, kosher salt + pepper.
Enjoy! mwaahh