Adventures with a Cast Iron Skillet

About a month ago my mom gave me a speech about how we should all be making our food and eating out of cast iron skillets. I have to admit that whenever I order a dish at a restaurant, it is instantly more appetizing when it comes out in a steaming skillet (ie baked eggs at the Penrose), so I caved and bought one for myself. While I haven’t used it as much as I should be – being on a cleanse at the moment isn’t really helping – the several meals I have made have been great. And I don’t mean that in a bragging way – I actually enjoyed my dinner more than I normally do. I am a big fan of eggs and the cast iron skillet allows for easy compilations of eggs + whatever else you want. Below is a picture of one of my first attempts at making eggs with kale, onions, avocado, and chives. I’ll be documenting as I make more.Processed with VSCOcam with t1 preset

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Weekend in Boston

I had a great time in Boston a couple weekends ago, visiting my friends from college. We went to a bunch of new places (for me, anyways) including Gaslight, which has phenomenal brunch, Bourbon Coffee, and the Harpoon Brewery. I also went back to one of my all time favorite places – Tatte Bakery! My friend, Elyse, also turned me on to a great smoothie recipe consisting of soy milk, pineapple, banana, blueberry, and honey.Processed with VSCOcam with f2 presetProcessed with VSCOcam with f2 presetProcessed with VSCOcam with h3 presetProcessed with VSCOcam with n2 presetProcessed with VSCOcam with h1 presetProcessed with VSCOcam with s1 presetProcessed with VSCOcam with t1 preset