Tag Archives: Brunch

My morning routine

Good morning everyone :)

I am sitting here in the midst of my morning routine and feeling so cozy. Every day, I wake up and trudge to the kitchen. Then I drop a handful of coffee beans into my burr grinder and press ‘Start.’ For about 10 seconds there is this insanely loud mechanical noise that infiltrates my ears, rattles my brain, and wakes me up. Merciless. I feel guilty because I don’t want awaken the housemates (but I need my coffee). So far, it hasn’t woken anyone up, but how, I have no idea. I transfer the grinds to the coffee maker and during the 3 minutes it takes to brew the coffee, I load or unload the dishwasher and tidy up the kitchen. Then, I pour the coffee into my giant handmade mug. I painted it with my friend Courtney this summer in one of those kiddy pottery places. It took three hours.

Makes me happy with every use.

I add either heavy whipping cream or half and half or whole milk to my coffee, depending on my mood and/or the fridge. If you haven’t had heavy whipping cream in your coffee, go do it. It is amazing. And no, it is not more high calorie because you need to use less of it to get the creamy effect of half and half or milk. Then I go to my room and cozy in my bed mattress pad on the floor, set my laptop on my belly, and sip my coffee. Usually, I read blogs and Al Jazeera, but if it is Friday then I am studying for my 8am biochemistry quiz.

Biochemistry. So far, so fine. But apparently I am going to have to memorize literally every detail of glycolysis and metabolism. He scared me so much that I dropped 6 units after the first lecture. For the first time in my life I am only taking 13 units of class. My classes are:

Animal Biochemistry: the teacher is really cocky, but kinda funny. Definitely a demanding class.

Food Chemistry: so far I have learned everything already in Ochem, so cool

Cultural Anthro: a freshman class, so it will probably be an easy A. The teacher is precious, he is this old man that makes little under the table jokes and says um every 4 words. His lectures are actually infuriating. His sentences aren’t very coherent and he is extremely hard to understand, but it’s all good.

Today is Saturday, which means it’s the big Davis farmers market! Y’all, this is seriously the coolest farmers market I have ever been to. Actually, the Austin farmers market is tied with it, but I am slightly biased…….. Perhaps I will take some pictures of it today and post them later.

For breakfast today I had

Crunchy Cauliflower Quiche

So good. I forgot the milk though, so thats why it’s not fluffier.

Recipe:

1/2 tbsp real butter

1 clove garlic

1/2 sweet onion

3 tbsp water

1 cup cauliflower

1 tbsp milk

1 tbsp parmesan cheese

1 tbsp cheddar cheese

1 egg, 2 egg whites

sea salt

whole wheat bread crumbs

Directions –

1. Preheat the oven to 375. Melt the butter in the pan and saute the onions and garlic until the onions until the begin to get soft. At this point, add in the chopped cauliflower and 3 tbsp water. Cook until water has burned off and the cauliflower is slightly soft.

2. In a bowl, mix the eggs with the milk, cauliflower mixture, cheese, and salt.

3. Grease a baking dish and pour in the quiche batter. Top with a heaping 1/4 cup whole wheat panko bread crumbs. Bake at 375 for 45 minutes, or until the egg has risen.

Benefits:

Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism.

Cauliflower * a good source of vitamin C, K, potassium, fiber, and phosphorous!

Whole wheat flour * more B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron than white flour. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.

Sunday Brunch Biscotti

Good morning everyone :)

This morning the house hosted a small Sunday Brunch. The reason I don’t say “our house” is because I have been temporarily living with my boyfriend and his 4 housemates for the last month. They are all so incredible, I have been loving every minute here.

Sheeva is a pre-med student who says the most ridiculous, comical things and likes to talk to her cat, Caesar. Nader is the mystery of the house, during Ramadan we hardly ever saw him because he was essentially nocturnal. He is a talented filmmaker and can eat an entire bag of pasta in one sitting. Leah is a sweety with the most infectious laugh. She is a PSC activist and journalist in the making. And Caitlin is a firecracker. She is a whiz in the kitchen, loves to dance (especially to Gaga), and is working on her thesis concerning queerness in the Middle East. And Pace… its weird and impossible for me to summarize Pace. But I will just say that he is becoming fluent in Arabic, is a history major, anddd I have to beg him to take me on his motorcycle.

Anywhos! Brunch. Caitlin was the chef. She made this amazing dish called shakshuka, which originated in Algeria.  It is essentially vegetables and tomatoes slow cooked in spices and with eggs poached on top towards the end and feta crumbled on top. To eat, you poke the egg and it runs all over the veggies and is delicious. She used the Smitten Kitchen recipe for it.

She also made this impromptu creamy potato dish to go with it. Twas’ incredible. I just made the fruit salad and the Vanilla Biscotti!

It is amazing how easy biscotti is to make! I based my recipe on Eating Is Arts‘ but I reduced the sugar a bit and made it whole wheat. And I also was too cheap to buy a vanilla bean, so I just used vanilla extract. Vanilla beans are 10 dollars each here!! The cheapest I found was 1 for 5.50$ but that is just ridiculous! So I had to sub in vanilla extract.

Recipe: Makes about 14 biscottis

Preheat the oven to 350.

In a bowl, combine 2 cups whole wheat pastry flour with 1 tsp baking powder.

In another bowl, combine 3 small or medium eggs (they MUST be room temperature! Place them in a bowl of warm water for 5 minutes for speedy results) with 1/2 cup sugar, 1 1/2 tsp vanilla extract, and around 1/4 tsp lemon zest. Beat well.

Stir in the flour mixture until it is just incorporated into the eggs.

Line a baking sheet with parchment paper. Form the dough into a loaf that is about 1 inch tall. Bake for 25 minutes.

Reduce the heat of the oven to 300 and let the loaf cool for 10 minutes. Slice it longways into thin biscuits. Lay them flat on the pan and bake for another 10 minutes. If you want to make pretty designs, brush vanilla extract over them before popping them back in the oven.