Power boiling

Another day, another breakfast...this one documented because there was the exciting experience of trying to poach an egg without an egg poacher. Of course, we knew this could be done, we just didn't know all the logistics. So, we started out with a pan, some water, and a custard cup. Because we failed to find a lid that fit, this method took forever, and as a result we turned the heat way up to the "power boil" setting. I was impressed by that:

We got over that method soon enough and went to dropping the eggs directly into the water. That worked out well enough for us, but we just saw a Wolfgang Puck show on the Food Network showing us how we should have done it. He gets his water simmering (not boiling) and adds salt and a little vinegar. It takes just 3 to 5 minutes depending on how you like the egg cooked. Now we know for next time. But, with the addition of a pork chop we could hardly complain.

For dinner I made a recipe that was one of the first things Craig taught me how to make. It is called walnut crusted chicken breast. It had been a long time since the last time I made it, but I saw the cheese-herb mixture you use to stuff the breasts and I was reminded of how good the recipe is. It's very easy to make, so we had that for dinner with zucchini fries that we saw Rachel Ray make on TV. These were really good and they were gone in a hurry. But my favorite part of making this was pounding the chicken, that's always fun.