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DAMN! Look at that! LOOK AT IT! No time to waste.

What you need:

4 Ramekins
Electric Egg beater
4 Eggs
Pinch of Creme Tartar
Pinch of Salt
Pinch of Pepper
2 Tablespoons Grated Smoked Cheddar Cheese
1 Green Onion
2 Tablespoons Ricotta
Butter

-Preheat oven to 350.
-Coat the walls & bottoms of the Ramekins with Butter, set aside
-Separate out the egg whites into a large bowl, and carefully place the yolks on a bowl filled with cool water
-Add the Creme Tartar to the whites and Beat them to stiff peaks
-Fold in the salt, pepper, and cheese into the egg whites
-Spoon into the ramekins, don’t over heap them to much as they will rise like phoenixes
-Make a small yolk size indentation in the whites.
-Carefully take the yolks out of the water, using your fingers, and nestle them into the indentations.
-Spoon a 1/2 tablespoon of ricotta next to the yolks
-Put them in the oven for ~11 minutes.
-Cut up the green onion
-Pull out your Souffles, and garnish with onion
-Serve POSTE HASTE.

This is the best breakfast you can have. This is adapted from a recipe in the Gourmet Magazine which can be found on Epicurious .

Recently I had an interesting thing happen. The quality of farmer’s market eggs had been called into question. While I have never personally doubted the freshness nor quality of the eggs provided, they always taste top notch and do wonders in a good flan, I felt compelled to investigate. I mean it could be placebo. Be damned if I’ll pay a premium for a hippie placebo.

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In my home in Provence, we have a saying “Prenez la Salade Niçoise, et faites-lui le vôtre.”  Which can be roughly translated into “Love is the Ice Cream of the Soul”.   Provencal France is so romantic. And that is why I made this salad. It is perfect for you fresh Garden Greens, that should be in abundance right about now. The Key Ingredient, the Tuna in Olive Oil, is dreadfully hard to come by around Saskatchewan but should you sink to desperate levels Clover Leaf has your back sorta.

Salade Terise (for 2)

1 can Tuna packed in Olive Oil
3 Cups Garden Greens
4 small ripe red tomatoes
2 tbsp. of Large Capers
2 eggs
1 Red Bell pepper
1 Clove of Garlic
3 tbsp. Olive Oil
1 1/2 tbsp. Red Wine Vinegar

To kick it off get a salad bowl put in it the olive oil, and the red wine vinegar. Crush the clove of garlic then jab it with a fork. Use this garlic fork to mix up your olive oil and vinegar. Then let the garlic sit in the mixture and put it aside.

Now put the eggs on to boil. 12 minutes if you drop them straight into the boiling water, 15 if you let them heat up.

While the eggs are boiling, cut the tomatoes into nice bite size wedges, and the pepper into tiny thin strips.

Once the eggs are done dump out the hot water and put them into a cold water bath.

Now you can take the garlic fork, and any garlic bits in your olive oil and vinegar. Tear up your fresh greens into the bowl, add in the peppers, tomatoes, and capers. give everything a nice toss and pdivide up the salad onto plates.

Slice a cooled hard boiled egg up and place it on the salad. And divide up the Tuna and place it on top of the salad Et Voila! Salade Terise!

A Note on Tuna: You will never be able to get good enough Tuna in Olive Oil, but Rio Mare is pretty good. Everywhere I have found it, it has been pricey ($7 for three 80 gram cans), but worth it. Enjoy in moderation.

Ahhhhh. Breakfast in the woods. Few things can rival it. For many years I have been doing the old cast-iron skillet bacon & eggs, or scrambler. While this was always a treat I was always a little disappointed in the eggs, as they would always turn out a bit burned, especially after the bacon had been in there. Or worse if you premake a scrambler you have to haul around a ziplock bag full of uncooked eggs, which is liable to tear/spill and turn everything in your cooler into a mess. But late last year I caught on to an idea that was so ingenious it made me sick with joy.

The Bush Pie Maker can be used for much more than sweet treats. It can be used for Breakfast.

Bush Pie Makers are available from most camping stores, and Canadian Tire. I did not purchase the Coghlan’s brand one from the link, but you get the idea. I’m sure Coghlan’s makes an ill pie maker. Anyways it is basically 2 cast iron plates, that clamp together, fastened to sticks, in which magic can happen when placed over a camp fire. The basic Idea is you make a grilled cheese sandwich but instead of grilled cheese you toss in pie filling, and if you are decadent, cream cheese. The breakfast version will require a bit more preparation but the basic steps are the same. Last weekend I had the opportunity to do some testing, so without further ado…

Breakfast Bush Pies:

Equipment:
1 - Bush Pie Maker
1 - Cast Iron Skillet
1 - Hot Low burning fire

Ingredients:

Whole Grain Bread
Butter
Bacon
Eggs
Bear Spray.

Step 1 ) Cook the bacon in the skillet, there is no way it will cook in the pie maker.
Step 2 ) Save the hot bacon fat
Step 3 ) Make a hot butter/bacon fat slurry
Step 4 ) Take 2 slices of the bread and paint both sides of them with the slurry
Step 5 ) Place the slices of bread in the bush pie maker, make sure to press one side down a bit, so as to make a little nest for your egg as it were
Step 6 ) Tear apart some of your cooked bacon & put it in the nest
Step 7 ) Crack an egg into the nest.
Step 8 ) Seal the deal and cook until nicely toasted.
Step 9 ) Eat and spray any approaching bears

Outtards:

Innards:

Tips:

-If you like your eggs cooked hard, be sure to start off with a cold pie maker.
-If you like your eggs a little runny, warm up the pie maker first.
-Do not ( no matter how tempting ) introduce cheese into the formula. It will end badly.
-Medium/Small size eggs may give you greater success/less overflow on the seal.
-To avoid the Bacon cooking step, you could try a Back Bacon, or Ham
-Do NOT buy artisan/fancy breads for this. You pretty much want you most over processed, manufactured, industrial bread you can get. One with a consistent slice area and teeny tiny little air pockets. Big fluffy sourdoughs are out.

If there is one thing I never knew I was looking for it was a new way to eat pizza. Well travel the world and you may learn a thing or two. And one of those things may very well be how to eat pizza out of a cone.

In my minds eye this was a fabulous invention, I love Ice Cream and the chance to enjoy a non-desert out of a cone seemed long over due. But make no mistake Pizza Hands are neither delicious, nutritious, or enjoyable to consume. It is however, as advertised, a new way to eat pizza. The premise is simple take a cone of pizza crust and fill it with cheese/tomato slurry as well as any toppings, and bake. The outcome…horrendous! The baking process warms the cheese slurry to about 400°F which will sufficiently cauterize your mouth shut.

So next time you are in Slovenia, Korea, or even the birth place of pizza itself… Italy, be sure to stop by the neighbourhood Pizza Hands and pick up a couple, one for each hand.  If the excitement of trying these gooey little affronts on God is too much to stand, OPEN YOUR OWN PIZZHANDS! And have pizza on your hands whenever you please.

Post more? maybe…

Farmer’s Markets are seen by most as fulcrums for hippie power leverage. But there is more to be gained than helping your community, eating healthier, and an aire of superiority. And that is premium foods at reasonable prices!

Peep game, 35.75$ brought home:
2lbs Wild Blueberries(10)
600mL Cherry Granola (3 - That’s right Granola)
2FT of garlic chili farmer Sausage(4)
1/2 lbs. Smoked Pike (7)
1 Jar Ginger Marmalade (3.75)
1 Jar Butter Chicken Sauce (6.50)
1 Puffed Wheat Cake Square(1.50 - snacks!)

While I admit the Blueberries were a bit pricey, all these things would definitely be more at your grocery store ( yes, even SuperStore) plus they aren’t even from the forest. I know I have shelled out over 5$ for Robertson’s Ginger Marmalade, AND SMOKED FISH! That’s the apertif du jour. The butter chicken sauce might end up being a bit of a gouge, we’ll see.

Want to front like you slaved over some home-style baking? Go to the Farmer’s Market. Need Moccasins? Try the Farmer’s Market. Safeway got you bleeding out the pockets for fresh herbs? Farmer’s Market has your back.

Rare and precious meats like bison, pickeral, and goat(???) can also be got en mass.

And the best part by far is you pay whatever the sign says. If it says 4$ you slap down a couple toonies and that is all. It’s like shopping at the Convenience store for Nerds , and GoldMine BubbleGum before tax was a big deal.

Move over Raspberries there is a new best fruit. The Moro Orange.

Drawing me in with it’s nectarine like colouring, dazzling me with it deep purple flesh, and sealing the deal with it’s not overly citrusy sweet flavour. I guess it is a type of Blood Orange, it is tasty and easy to peel. Pack 2 in your lunches.

Just watch them glisten:

10/10

It is always a crap shoot when you buy a prepackaged dip, which is why I was pretty stoked when I shoved this shit into my mouth. This is cheezy-garlicky goodness pureyed into a cream of awesome. I bought this stuff at Safeway and ate it all with a loaf of crusty bread (which was stuffed with, literally, cloves of garlic). Highly recommended.

Found this on Lifehacker today. This dude, Jeff, has reversed engineered what looks to be the best pizza I have ever seen. I will definately be cooking up some of this shiz when I get back from Mohn-reeahl.

Not that I need and excuse, but now I have one…Drinkers make more money. I guess all those hard nights and harder mornings have finally payed off.