Friday, November 9, 2012

Breakfast Time!

It's 6:30 a.m. and time for breakfast.  I have been trying to eat only protein for breakfast,saving my carbs for later in the day*. Probably not the way to do it...but there you go! My repertoire of egg recipes is depleted...
(*no Chuck has not bought into this regimen.)

 I have had poached eggs, scrambled eggs, an omelet,a frittata, a fried egg, and the easiest-a boiled egg.  I usually boil several eggs at a one and put the rest in the fridge.  I have loved cold hard-boiled eggs since I was little and hunted for Easter eggs.  

I punch a hole in the end of each egg that is the roundest, put the eggs in a pan, cover with water, set it on a burner, turn on the burner, and after 15 minutes the water should be boiling and the eggs would be done.  Then, I put them under cold water to stop them from cooking.

I now have a new method after buying a dozen of 'Great Day' Farmers Market at Walmart.  Inside the top of the carton were instructions on "How To Hard Cook An Egg".  I tried it and loved it and am now sharing the secret with you.

Compliments of Great Day Farmers Market and Walmart-www.GreatDayFarms.Com

1. Place the eggs into a saucepan. (I still punch holes in the most round end of the egg.)  Fill with cold water (be sure the water covers the eggs by about two inches.)

2. Bring the water to full boil.  Once it's boiling, put a lid on the saucepan and remove it from the burner.  Let the eggs stand for 12 minutes still covered by the lid.

Note: I found that the more eggs I cooked the longer I had to let it stand. The first time I only had two eggs. Today I did six and found that the center was a little too soft.  If fact, next time I will let them boil another minute or two and then let them set for 14 minutes.

3.  Place the eggs under cold running water until they are completely cooled.  Softly tap egg on a hard surface to crack the shell. (I start from end with puncture in it.) Continue peeling until the eggshell is completely gone.

Additional Tips:
From Great Day:
  • Always pour cold water into the saucepan to keep the eggs from overcooking
  • Refrigerate your hard-boiled eggs if they are not being eaten right away (hard boiled eggs still in the shell can be stored for one week). I mark ends with 'HB' and date!
  • If your hard boiled eggs are tough to peel, gently roll them in your hands to crack the entire shell.

Thursday, November 8, 2012

Bohemia-Hot Springs, Arkansas, USA

We parked under this sign!
Bohemia--Great place to meet, greet, eat, and drink with friends.  

That is exactly what we did.  We love these friends!  We get busy with our own 'to-do's", family and just plain 'want to be alone' times! 

It was time to catch up.  The Bohemia is a half-way meeting place.  We had never been there, but it came highly recommended for the Tilapia at lunch.  We didn't know what to expect for Dinner.  We were not disappointed and will definitely come back...maybe give the Tilapia at lunch a try. 

Chuck had one of the night's specials, Beef Short Ribs...they were boneless...with mashed potatoes..."Thumbs Up!"  One of our friends had another special, Halibut,"Thumbs Up!"...her husband had Tilapia, "Thumbs Up...I can't taste the crab meat in the sauce". 

I had an item that is not on the menu on their website...Uneven Pasta with Mushrooms and Wine White Sauce...'Thumbs Up"...I had enough to take home for lunch the next day!

My Mom and Dad lived in Hot Springs in the 70's and 80's.  I remember going there and having Hungarian Goulash. The physical layout and the menu has been updated to a Continental Cuisine menu.

Definitely give it a 'Thumbs Up'...worth your time to give it a try!
Bohemia Restaurant on Urbanspoon!