Macadamia Nuts? Here's an idea!

I bought some macadamia nuts the other day. Other than just eat them, how do you use them? You know I have this awesome new food processor....it's got a 1.5 HP motor! Almost as big as the engine in my MINI Cooper. It's a Robo-Coup, made in France. Any way... I had some very nice large chicken breasts that needed a cooking method that didn't turn them into chicken jerky. WHY NOT USE THE NUTS AS A COATING? HERE WE GO! Take about a cup of nuts. Now macadamia nuts are FULL of oil and sweet, so don't add any. Put them in the processor (small bowl) with pepper spice, salt, one garlic clove, a table spoon of flour. I actually wanted a meal-like consistency but because of all the oil in the nuts (and the power of my processor), it turned into a paste. Hmmmm, now what? USE IT of course! Put this paste into a bowl and added a bit more flour and mixed by hand. This was more like a meal but still quite paste-y. Ok, I'd marinated the breasts earlier in the day in a ziplock bag with sesame oil, balsamic vinegar, pepper, salt....basically a vinegrette. Took the breasts out and packed them with the paste. As I coated the breasts my trusty cast iron skillet warmed on the stove with olive oil and butter. I also pre heated the oven to 350 degrees. When the pan was hot enough I laid the breasts in the pan to sear, turning when the coating was brown. When the second side was browned nicely I added a cup of white wine and the marinade and put the pan in the oven to finish. Bake until breasts are about 130 degrees, take out the pan and put the breasts on a plate and cover with foil. The breasts will continue to cook. Don't worry. Heat what's left in the pan to a hot boil and add sliced mushrooms. Reduce the sauce and add a 1/4 cup of cream if you want. It's really not necessary though. Since its spring and asparagus is here....I added some to the sauce. Conyinue to cook until done. While this is cooking, cook some pasta. Now I use my own, previously home made pasta but you can use store bought. Seriously.....make your own. It's sooooo much better! (see earlier posts) I used a mix of spinach and basil pasta. Very pretty. Plate the chicken breast and pasta and spoon the sauce over both. Add grated parm if you'd like and add a pretty green salad. The chicken breasts and pasta was more than enough for just the two of us. We'll use the leftovers for dinner again tonight. More than enough! The breasts were sooooo moist and tender. Definitely NOT chicken jerky! The coating actually tasted a bit sweet but spicy at the same time. The coating was crisp but the chicken....oh my! I lost count of how many times Wayne said how good it was. (Big Smiles from me) No pics....sorry. We were hungry after a long day working in the yard. We just dug in!

The Perfect Poached Egg

I love poached egg on toast. They are simple and can be simply difficult at the same time. The perfect poached egg has soft fluffy white and creamy yolk.

How to Poach an Egg

There are about as many methods to poaching eggs as there are eggs on this earth, from plastic wrap (sorry, ew) to poaching cups to cupcake liners. The good news.... It's really not that hard.
First, heat a pot with a few inches of water in it.
Put a splash of vinegar in the water. This helps tighten up the egg.
Now here is the first of the two Very Most Important Things I Will Tell You About Poaching Eggs: You don’t want boiling water. You don’t want simmering water. You want very hot water at the point right before it simmers, like you see here. Once it gets there, turn the temperature down a bit so it doesn’t bubble. If your water has already begun boiling, bring the temperature down to below the boiling point.
Break an egg into a small dish. It is always easier to slide the egg in from a dish. I’ve tried it the other way a million times and it never comes together as well in the pot.
Don't try to drop it from the shell. It just causes a mess and then you'll say... "see, I told you I can't poach eggs!" when really it just this one little step you neglected.
Now, take a spoon and make a whirlpool in the water in the pan. This makes it so the white swirls into itself making a nice compact nest of yummy.
Slide your egg gently into the swirling water.
The reason for the whirlpool is that it really helps the egg stay together, wrapping the white around the yolk. However, you can help it along too with your spatula or spoon by gently pushing it all in as it initially sets. If your egg has stuck to the bottom of the pot, just slide the spatula very very gently underneath after 30 seconds or so of cooking.
Don't PANIC!
A few minutes later, your mostly-perfect egg should be ready. (I look for an egg that wobbles, but just a little, when nudged with the spoon, about 3 to 4 minutes of cooking time.) Scoop it out with a slotted spoon.
While its still in the spoon let it drain on a folded paper towel. Now let’s say you’re having company and you’ve been insane enough to think you want to poach eggs for all of them. The cool thing is, at this point you can save them for a little later. To reheat them, put them back in hot (but not boiling) water for a minute. YES, it's TRUE!
Time to toast your bread and butter it. Gently place your egg on the toast. Pepper and salt to taste. I like to make a little slice in my yolk and let it run over the toast. Don't lose any of it. !
Mmmm, getting hungry for one now, just writing about it.

The SERGER!!!!

I DID it! I've been looking, looking looking for a serger for a while. My mom had 2 but all I remember is how she'd cuss every time a thread would break and she'd have to re-thread.
I go into the shops, look around, look dumb, ask for help, ask for a demo, make myself a pest....think about it and then walk out.

Keep in mind...they are NOT cheap! PLUS it's not like I don't already have LOTS of projects to work on in my ever shrinking spare time. Cooking, building, clay tile, oven, beads, jewelry, mosaics, of my own. Then add in the projects of the boys and girls. I could start whining about my job too, but I don't want to start.

Yesterday after a WSHA meeting I went to SouthCenter in Tukwilla. I did my non-shopping that I always do. No- wait...I bought a cook book. (Dine Out Seattle - Past and Present) Wonderful book! All the awesome beautiful recipes from the best restaurants in Seattle from yesteryear and now.   (I digress)

Back to the SERGER.....As I was heading to Kent to connect with Wayne and get some dinner....out of the corner of my eye....I saw a sign..."Sewing Machine Outlet Store"!!! I nearly crossed the center line. Whipped little Miss REDSHIFT Mini Cooper around and went in. The sign said "closed at 5pm" it was 5:05 but the door was open.

One young lady was there...."are you open?" I asked. "Sure! For you, come on in!" she said. So began me buying the top of the line Baby Lock Serger. OMG! 8 threads! Now I need to take some classes to learn how to use it. (they're free!)

my serger - but mine is still in the box

I couldn't even take it out of the box last night. I got it from Quality Sewing and Vacuum - Outlet store. They made me a screaming deal I couldn't refuse. The great news....It has an easy air-threading contraption to make the threading soooo easy AND there're no tension hassles!

Expect some posts about learning how to use it and hopefully, eventually some things I've made.