Cooking Frenzy.

 I've learned from living 38 years as me, that my creative energy tends to ebb and flow, and that I just need to go with it. Sometimes, I feel like I can work on a project all weekend without looking up, but then for several weeks I'll have no inspiration. Right now, I'm on a roll. Luckily, it's a slow time of year for me at work and I have no clients needing a house in the next few days so I'm left to my devices (Anderson is at camp...from 8-5!). I have some house projects (redecorate mantle and entry, paint an accent wall(s) in living room or get crazy and paint the mantle yellow...) but for now I'm putting some energy into cooking. I'm not back to 100% yet from my illness, but better. I think I had possibly my worst WOD ever this morning, and I think I will take tomorrow off to make sure I am well for classes resuming next week.

On to breakfast. It was quite honestly one of the best things I've had in a long time and I'm running on abbreviated taste due to congestion. It was more time consuming than a bowl of cereal, but if you make extra potato you can have it for a few meals quite quickly. First I shredded 1/2 a large sweet potato after peeling skin. I did this in my food processor which made it really easy. Then I seasoned with S&P, melted some coconut oil in a pan and plopped a big handful in. I let it get nice and crispy on the bottom before flipping it over and popping a cover on it. Let that sit while you work on the egg.

I poached 2 eggs, which was easy, but they didn't turn out beautiful. Put about 2 inches of water in a pan, crack eggs into little bowl, bring to just before a boil when you see bubbles but not rolling, pour eggs in while stirring water with spoon to create a whirlpool. This will help pull the whites into the center. Let go for a few min and take out with slotted spoon. Put on top of the sweet potato, put your prosciutto in the same pan you cooked your sweet potato in, no need to add more fat, it will crisp up in just a min. Layer it all up and enjoy! Something about the coconut oil with sweet potato is so good, then with the saltiness of the prosciutto....omg.

A food stylist I am not.

mayo

I then made mayo following this dudes tutorial.
I used olive oil.

 I also prepped dinner. We are having cod cooked in parchment. I know there is a French term for this, but I don't feel like googling it. It's our favorite way to prepare fish in our house and it's really easy.  Cut a rectangle of parchment like you are going to wrap the fish up as a present. Take a lemon and slice it up, put your fish on top. I add fresh herbs (thyme and rosemary from yard), a pat of butter (just evoo on mine), a drizzle of olive oil, S&P, and some garlic. Then, just wrap it up and secure. You can staple the packet, or just fold really good. I used a toothpick today. I'll bake it in my favorite kitchen gadget ever my Breville Convection Oven (more on this later) for about 20 min.

I think I'm done cooking for the day. Mission accomplished!