After throwing out the hollandaise sauce and several failed eggs on the first try, we made some pretty awesome eggs benedict. It’s funny, because on Archer, he yells at his lovers and butler alike, “Seriously, how hard can it be to poach an egg?” as he throws their clothes over his balcony. Upon viewing this, we laughed. But it turns out poaching an egg is pretty damn hard. You gotta get a system down.
We started doing a thing. We’re now participants in the Community Food Co-op of Utah. Their website is here. But their website pretty much sucks and doesn’t do the thing justice, so allow me to explain it to you. Through the Co-op, every two weeks you can fill out an order form and pick up food at various locations all over Utah. This food is good and this food is cheap. Essentially, you’re buying produce, meat, and other foodstuffs straight from the producer, so it’s fresher and cheaper than a grocery store. You don’t have to order every time, and you don’t have to pay a membership fee (though a $10 donation once a year is encouraged– our total price below includes a $5 donation and we plan to pay another $5 on our next order). You’re also encouraged to volunteer your time to the program.
Okay, it isn’t so much “world-famous” as much as it is famous amongst our family and friends. But still, that’s quite a feat. We have very discriminating peers. They would tell us if it sucked (probably).
We take every opportunity possible to incorporate a cheese-breadcrumb crust into a meal. For those of you who don’t know us, that statement might sound hyperbolic. But like Ron Swanson’s famous bacon and eggs bit, this is literal. One of our many breadcrumb-cheese crusted dishes is chicken parmesan. It’s a chicken breast, dipped in egg, then dipped in a breadcrumb-fresh grated parmesan mixture, and then, yes, pan-fried to deliciousness* in olive oil (or EVOO as one annoying little brunette with weird boobs calls it on Food Network).
We cheated on this dinner and just used an inexpensive, pre-made spaghetti sauce. And don’t turn up your nose; it was awesome. We added some fresh minced garlic to the sauce, boiled some spaghetti noodles, tossed a baguette in the oven, added some feta-stuffed olives from Harmons (OMG YUM), and called it good. Really good.
Editor. Tetris master. Beatrix Kiddo cosplayer. Adjunct English instructor. Kid Robot collector. Whedon trivia queen.
Geek Appetite: Serving up geek goodies & good eats 