It’s less than a week away from Thanksgiving do you know what you will be cooking? If you are a last minute person like me, you find the Foodista Thanksgiving Recipe Guide super helpful. Not ready to talk turkey? We’ve got a couple great links to take your mind off menu planning.

1. Good news if you love Indian and Thai food, new study finds Curry Spice Kills Cancer Cells
2. Need a new twist to bacon and eggs? Stacey Snacks blog shows us how to make Baked Eggs in Bacon Baskets
3. Veggie art puts Mr. Potato Head to shame.
4. Playing with your food never looked so good- check out this amazing sandwich art from TOXEL.com.
5. Some strange canned food, it seems like you can put anything in a can on Food Network Humor.
6. Food & Wine magazine feature Supper Clubs that have gain cult following.
7. Start happy hour early at work by checking out some vodka porn.
8. Al Dente Blog has a great suggestion for a fun host/ hostess gift with a Lucky Break Wishbone.
9. Not everyone loves pumpkin pie, but everyone loves Thanksgiving cupcakes!
10. Still need a dessert idea? Womansday.com suggests switching it up with Four Decadent Thanksgiving Desserts

Above Photo by Suttonhoo

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Are you a peanut butter person? Cream cheese? Honey? Strictly butter and jam? Vegemite or Marmite? Or are you a decadent Nuttella lover?

I find this all so interesting. It’s different for everyone depending on where in the world you grew up. Myself? I tend to stick to butter and raspberry jam. But on occasion, like this morning, if there is a ripe avocado around, I’ll spread that on my toast and sprinkle it with a little salt. Toast is such a humble breakfast but you can make it quite extraordinary with what you put on it.

What do you do?

Do you Make Your Own Toast Spread? Here are a Couple Ideas:

Above image by Ms. Tea

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I just learned how to make scrambled eggs after 15 years of cooking. I love eggs, an over easy/soft-boiled egg may be my most favorite food over anything else.Want to know the trick? It’s all about the double-boiler. Back in May, at the International Food Bloggers’ Conference, Chef Keith Luce of the Herbfarm made the most incredible scrambled eggs as part of his elaborate lunch offering. They were from free-range, organically fed hens but there was nothing more added to the beaten eggs, except maybe a touch of butter; it was all technique.

At the  IFBC, Chef Luce slowly stirred the beaten eggs with a whisk in a medium-sized mixing bowl over a pan of simmering water, otherwise known as a double boiler. I don’t remember how quickly the eggs were stirred or what angle Chef Luce was tilting the pan, all I know is those eggs convinced me that I hadn’t had really good scrambled eggs before that.

Sheri came into the office recently raving about scrambled eggs, her and Barnaby had made over the weekend using farmer market eggs and the double boiler trick. “I didn’t even use butter, and they were amazing!” she said. My mom had given me a dozen eggs from her chickens and so I decided to give it a go. So simple. I used a teaspoon of butter and let it melt in the mixing bowl over a pan of simmering water. I poured in the beaten eggs and stirred slowly.

To learn how to scramble eggs after cooking scrambled eggs one way for 15 years seems somewhat unreal, like reinventing the wheel. I focused on the beaten eggs as if I had never cooked them before in my life. After a couple minutes they were done. Not fluffy or airy, like a French style omelette, nor wet or dense, these scrambled eggs were a combination of fluffy and creamy. Fluffy isn’t even the right word- custard-like? I gave some to my husband and said, I scrambled these a bit different, what do you think?

He said, “what kind of cheese did you put in this?” I said none. Then he asked, “Okay then, how much butter is in this?”  Not much! Isn’t it cool! I squealed, there is about a teaspoon of butter and just really fresh eggs- that’s it.

Looking for more scrambled egg techniques? Here are a couple more to try:

Above photo by NickWheeleron holiday

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So much bacon, so little time. Why is the world obsessed with this greasy side of pork? Everything from Bacon Maple Bars to Baconnaise, bacon has found its way into our hearts and into a million and one recipes. What do you plan to make with bacon today?

One of my personal favorites, Bacon Vinaigrette, turning a very healthy salad into a flavor explosion!

Meatloaf Cupcakes with Bacon Sprinkles!

Need More Bacon?!
International Bacon Day Blog
Keep on Bacon on, with The Bacon Show, one bacon recipe per day, every day!
Bacon Ice Cream! By David Lebovitz
Maple Bacon Cupcakes, by Vanilla Garlic

Above photo by: Chotda

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I’ve been meaning to pay homage to the famous 60’s era concert and thought,”Hmm, what would be the quintessential hippie Woodstock food?”

Pot brownies, for sure. But alas, not the most legal thing. And I’m not sure I’d even know how to make them were I to somehow acquire the necessary bud.

Then I thought, “Granola!” Everyone ate granola then (and still). Maybe not the most Woodstock-esque food, but certainly a buzz food of the times. My mom made it all the time, and we ate it dry and with milk. We even genericized her healthy food as “granola food.”

When I went searching online for some great recipes, I found the following on Amateur Gourmet. And he read about it on David Lebovitz’s blog, who got it from the book “Baked: New Frontiers in Baking” by Matt Lewis and Renato Poliafito. David said it’s one of those books that made him want to make everything in it, so I promptly bought it. (No, I have not been eating pot brownies).

So here it is (and here’s to Woodstock!), a superb recipe for easy homemade granola.

Photo: cuttlefish

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It’s Day 3 in our Week of Julia Child and I thought, what better recipe to bring you on a glorious Sunday morning than one for Shirred Eggs. I love nothing more than having a leisurely breakfast or brunch on the weekend, something I definitely do not have time for during the week. In fact, I’m lucky if I squeeze in a bowl of cereal before I’m off to work (I know, bad habit).

Shirred eggs – or Oeufs sur le Plat or Oeufs Miroir if you want to dazzle your honey with your fancy French – is where an egg is broken into a small buttered dish, cooked partially on the stove, then quickly finished under the broiler. Like a poached egg, the result is a liquid yolk and whites that are softly set, yet tender. I love adding fresh herbs and cream for a beautiful, rich and tasty dish. Serve with a good toasted bread – buttered just so – and some fresh fruit. Maybe even a nice Mimosa.

Why not? It is the weekend after all! And we are celebrating Julia! Let’s give her a little toast.

Click below for this easy and delicious recipe:

Check out these other wonderful breakfast/brunch recipes:

A delicious Garden Breakfast of zucchini potato pancakes from Eat Close To Home
Try this version of Shirred Eggs with Salmon from French Cooking For Dummies
A lovely Creamy Mushroom & Onion Omelette from 80 Breakfasts

Above Photo by: SauceSupreme

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