Scrambled eggs, tomatos with mozzerella and aoli, and wheat toast[Rana]

The breakfast of kings! Bwahahaha! Well, not really... but it was just fine for me. I'll be full all day. x3 Funny thing is, I accidentally deleted the first 4 pictures, but I'd already eaten it all... so here's my second take(I fed this to my mother). :]



Scrambled Eggs are quite simple, though, but I'll give you the recipe anywho. :]

Scrambled Eggs
Ingredients:
-2 Large Eggs
-1 tbsp. Margarine

Just melt the butter in the hot pan and crack the eggs directly into it, then immediately begin to stir around. Scramble to your liking, whether you like them runny or not. You could also make sunny-side-up eggs. :]

Tomato and Mozzerella Salad w/ Balsamic Aoli
Ingredients:
-1 tomato
-1 handful of cube chopped mozzerella
-1 pinch dried Oregano
-1 pinch dried Parsely
-1 pinch dried Basil
-1 tbsp. Extra Virgin Olive Oil
-2 tsp. balsamic vinegar
-1 tbsp. lemon juice
-1 pinch salt
-1 shake pepper

It's really easy. Take a bowl to set the salad in. Chop the tomato into relatively large chunks, then if you just have a block of Mozzerella(like I did) just cut a thick slice or two, and chop that up. Mix that up and set aside. Grab another bowl and place all spices(Oregano, Parsely, Basil, Salt and Pepper) inside of it, then pour in the lemon juice and vinegar, stir just a bit. Begin to drizzle the olive oil in, all the while stirring quickly to create and emulsion. When that is done, just drizzle it over your nummy tomato and cheese. Set it next to the eggs, or eat alone.

As for the wheat toast, it's just from my local grocery store. Just toast it and spread a dab of butter along it, or eat it alone.

Hope you enjoy!

Butternut Squash Soup[Rana]

Okay, so I created a wonderfully sweet and creamy butternut squash soup today. It's very simple, took approximately 45 minutes including preparation time, and was very fun to make!

Here's the recipe:

The Ingredients include:

1 butternut squash, peeled and chopped into 1-inch chunks
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped

1 potato, chopped into same size as squash

1 tbsp. baking powder
6 cups chicken stock

Directions:

Melt butter in large pot. Add onion and cook until translucent, about 8 minutes. Add squash, potato and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. If not thick enough, then you can sprinkle baking powder in. Stir and season with nutmeg, salt, and pepper. Enjoy!

Remember, the consistency all depends on you... x3