Cooking all over the World: Bacon, Egg & Toast Cups

Wednesday, July 20, 2011

Bacon, Egg & Toast Cups | Asian Steak Kabobs

Hello friends!

I'm currently in New York City, just for a couple of days - I haven't been here since February and I've missed the "big city food" so much that I went directly from the airport to a ramen restaurant without even dropping off my suitcase and checking in.

If you're ever in the city, and craving real Japanese ramen, not the instant stuff, head over to either Hide-Chan or Ippudo (see Serious Eat's article). This is serious stuff - and if you've ever seen the movie Tampopo you'll know what I mean!

Another great restaurant is Miss Lily's, a Caribbean restaurant in South Village that I met friends Lisa of Homesick Texan, Sara-Kate of Apartment Therapy and The Kitchn and Melissa Clark of NY Times. My fav was the Goat Curry and the Lobster Mini-Tacos with some crazy chile-spiked sauce.

Off to go sneak off for ramen breakfast now!

We've been kabob happy lately! My recipe for Asian Kabobs, uses sirloin and lots of delicious vegetables.

--> See recipe

New wheels for the family! Andrew's first joy-ride! --> Read story

These Bacon, Egg, and Toast Cups are cute, but even more they totally still scream, "Go ahead, take a bite."

--> See recipe

I took a lesson from our friends, Charlie and Patsy, who have a fishing pond of their own and have harvested catfish the size of my couch. They fed their fish! So off to the the tractor supply & feed store we went and bought 50 pounds of catfish feed.
-->Read about how it goes