After sleeping in today and then checking my daily feeds/tweets/email, I saw Chris had made an omlette, I got the hankerin' for one too. Besides, since Sean turned me onto the lightbox concept, any excuse to play with the camera is a good one.

A quick glance into the fridge, and I quickly assessed that a Greek omlette was in order. Feta cheese, red onion, kalamata olives, and spinach ( I passed on tomato), 3 free range eggs, a pat of butter and I was set. Continue Reading >>

With my love across the Atlantic, I was slipping into bachelor mode – fast food, sandwiches, lots of eggs. So walking into the kitchen to make yet another sandwich, I fought the urge and fish stew quickly came to mind. I made a quick assessment of the pantry and fridge. Garbanzo beans, a can of whole peeled tomatoes, a bulb of garlic and not much else for such a dish, I decided to make a quick trip to the market to round out the ingredients.

A pound of firm white fish, a nice fennel bulb, a bunch of organic celery, a green pepper, sweet onion and a large can of whole baby clams later, I head home to throw together a big pot of fish stew to hold me over until the little lady returns, and stave off the fast food. Continue Reading >>

These Wasabi Soy Almonds have to be the single most addicting snack I have come across in a long time. If you are a big sushi lover, and bastardize it like most Americans by mixing copious amounts of wasabi with your soy sauce before dunking your sashimi or maki, then you know this flavor all too well. I've long been a fan of wasabi peas, but this is just completely on another level.

And nutritionally speaking, they're not the worst ever, though the sodium is a bit high, however, compared to many other snacks, they aren't that bad. 115g of sodium per ounce of nuts (they say that's about 28), which is roughly five percent of an average daily allowance, so even if you eat a few handfuls, you'll be OK, plus the added benefit of a protein boost. Also, from my education, "good" fats like that found in nuts are a great hunger suppressant, so eating a handful or so of nuts is always better than scarfing down a big bag of chips, etc.

disclaimer - though the link is to their site to purchase a case of these, it's not an affiliate link or paid review, just the only link on their site I could find

Just about every website has jumped on the social network bandwagon, ala MySpace and Facebook, and now cooking and recipe sites are fully on board as well. Equally, there's no shortage of sites trying to be the Facebook of food, and these are just a few I've recently run across. I have not actually registered and tried to use any of these, so they are not full reviews, just first impressions based on having explored many of these types of sites.

First up is Group Recipes, in the mandatory beta status, sporting the very clichéd web 2.0ish diagonal stripped background, tags, and user profiles. From their about page they aim to be

world's neatest food site. From meeting other food lovers to nifty recipe predictions and taste compatibility, Group Recipes has your grub needs covered. The project's goal is to harness the tastebuds of the masses to create a really useful resource for food lovers.

One interesting feature is "Roger" the robot, that is supposed to analyze your recipes and tastes and make recommendations based on your profile. Also included is a recipe stumbler, for those with no clue what to make for dinner, which could come in handy on those nights nobody can make a suggestion for dinner. Continue Reading >>

With summer upon us, boiled eggs are a very versatile element that can be used in many places. Part of a composed salad, the ubiquitous deviled egg, the comforting egg salad, or just a quick snack that can be prepared ahead of time. Which ever is your preference, knowing how to boil an egg properly is important. There are a few skills that any good cook should know, and surprisingly, boiling an egg is one that I see many professionals not possessing. A properly boiled egg will not have that green surface on the yolk (over cooked) or be a very bright yellow, and not completely solid (undercooked). It also makes the task of peeling them effortless. There's nothing worse than trying to peel a bunch of eggs where the shell is stuck to the egg, and you wind up with as much in the garbage or compost pile as you do in the salad, or worse, embarrassment at the family picnic, as people eye the pitted and pathetic plate of deviled eggs, and only turn to them when everything else is picked over. Continue Reading >>