Simple Roux Over Eggs and Toast

Oh Monday. You are supposed to bring freshness and a feeling of rest, and I am supposed to feel ready for another week. I just want to hit the snooze and stay cuddled in my little nest of covers (#TBH).  Some mornings are hard, and if you feel the same, know you are not alone friend. Some mornings you can't help but rushing around like a mad person, only having time for toast and a coffee to go.  But on one of those special mornings, when you find yourself waking hazily on your own with no place to go and a grumbling stomach, try this. My grandma used to make me this breakfast, and to this day it is one of the most homely and comforting meals to me. It's a quick meal made with the simplest of ingredients that you probably already have on hand. It's a lazy weekend morning staple, and I hope you'll give it a try.

Ingredients 

4 hard boiled eggs

3 tbsp. butter

1/4 cup flower

2 slices of toast

salt

freshly ground black pepper

1. Place eggs in a pot and cover with 1" of water and bring to a rolling boil. Remove from heat, cover, and let them sit for about 10 minutes. Remove from water to cool.

2. Melt butter in saucepan and whisk in flour slowly. Once butter and flour are combined, stir in small increments of water until the sauce is the consistency you like. I usually add about 1 cup total for a medium consistency. 

3. Peel eggs, remove yolk, and slice lengthwise. Lay the slices of egg on top of the toast and pour the roux over the eggs and toast. Top with salt and freshly ground pepper.

Serves 2

A Walk in City Park

Sometimes it's easy to overlook the beauty of familiar things. We grow accustomed to our surroundings forgetting to take it all in. I have never hidden the fact that I am completely biased to my home state. The more I live in it and get to know it, the more I love my southern Louisiana community. Sometimes though, I find myself taking it for granted. So many experiences I miss going on right in front of my eyes. This past weekend, Trent and I took the dogs for a simple walk in City Park, but it was just what I needed to slow down and smell the magnolias. Not to mention, Norris and Cooper had so much fun. Norris waded into the water for a nice cool dip, while Cooper barked at it frighteningly. Oh man, those two keep me entertained. We also came across a handsome Tricolored Heron who was kind enough to allow me to snap a few pictures. Here's to keeping the overlooking to a minimum and taking in as much as possible.

Ideas for Sprucing

Right now is a crazy wonderful time for my little family. Trent and I are in the process of buying our first house. It's been a whirlwind, and for anyone who has never gone through this endeavor, it is not at all like what you see on HGTV. Besides the tiny bit of scariness associated with making very possibly the biggest purchase in one's life, we are sooooo excited to begin this new quest of home-ownership. Quite obviously, I have been daydreaming about decorating ideas to spruce up the new place. 

I love the big mirror on the buffet. I think it would look lovely in the dining room with some plants and crystal candlesticks. I love the mid-century marble topped buffets a whole lot, and I hope to snag one eventually. (Image via)

This wood burning stove! I saw this picture on Design Sponge way before we fell in love with our house, and thought maybe one day (as in probably never). Well as it so happens, our house once held a wood burning stove. Now, that "maybe one day" is really a good possible maybe, and not a probably never maybe. Could you imagine warming your toes by this beauty in the winter!?!? (Image via)

A nice pretty set of hooks by the entryway is a need in my opinion. Your daily used hats, bags, scarves, sweaters, and dog leashes need a special place of their own. (Image via)

I like my bedroom to be light and airy, almost dreamlike. I like a space that is simple and relaxing. We have a door that leads to the back porch at our house and I have a feeling it will be wide open on nice breezy days, just like this picture. And that linen throw is exquisite! (Image via)

The kitchen in our new space is really the only room that hasn't been redone in quite sometime. Eventually I would like to give it a good remodel, and I have SO many ideas for it. Main concepts I love are light cabinets, open shelving, and big tub sinks. I also really like the idea of a pretty rug in the kitchen. You don't see too many big rugs in kitchens, but I think it gives a cozy homey feel. (Image via)

Ah, the dining space. We have never had an actual dining space before, and I am thrilled to acquire this special room. This picture really inspires me. I'm not too sure about exactly how I want to decorate our dining area, but I do know I want it to feel inviting. Somewhere friends and family can feel welcome and sit and share the best memories eating and laughing and talking for hours!  (Image via)

With all of this wishful thinking and dreaming shared, I'm not in any hurry to get everything looking just so. I am content. I am beyond content. I am truly blessed, and so thankful for this opportunity. I want to take my time, and gather things for our home that we love and that have meaning to us. Unlike our rent spaces, this is a place we hope to stay for a long long while, and I can't wait to make it ours!

All The Citrus

In the past year or two, Trent and I have made an effort to eat locally grown produce, and with that commitment we have been seasonal eating. We have recently become acquainted with the sweetest little Farmer's Market near our home that we visit on the weekends to get our produce, dairy, and coffee for the week. Shopping the seasons has allowed me to obsess over what each one has to offer, and oh how I look forward to my favorites. If you haven't guessed already, winter has me on a citrus craze, and I can't get enough! Our weekly citrus haul consists of blood oranges, navel oranges, satsumas, tangerines, grapefruits, lemons, and kumquats, and man oh man they are good! I've been dreaming of making a citrusy bundt cake or little madeleines, however I can't seem to set any aside for baking before consuming them all. I'm so grateful for the local farmers and the market that we have available to us so close to home. And eating seasonal produce has made me appreciate each season so much more. 

Shrimp & Zucchini Alfredo

I recently bought this spiralizer from amazon for turning my veggies into faux pasta. Good trick, huh? It's obviously not the delicious carb filled pasta you treat yourself to on date nights, but it is the delicious pasta that brings no heartburn and fewer calories, so you don't feel as bad for skipping your workout.

Shrimp and Zucchini Alfredo: Serves 2


Ingredients:
4 tbsp. olive oil
4 small zucchini
1 lb. medium shrimp
2 cu. lowfat milk
1 cu. chicken broth
3/4 cu. all purpose flour
3/4 cu. parmesan cheese
1 tsp. garlic powder
salt and pepper to taste

1. Wash your zucchini and cut off the ends. Run all four zucchini through your spiralizer or use a pairing knife to spiralize your zucchini.

2. Heat 2 tbsp. of oil in large skillet and add your zucchini with a little salt and pepper. Cook on medium/high heat for about 15 minutes flipping occasionally with a spatula.

3. While your zucchini is cooking you can start on the alfredo sauce. In a medium saucepan, heat the milk, broth, and garlic powder on low heat until warm. Add flour and stir until the flour had been fully incorporated into the sauce. Remove the saucepan from the heat and stir in the parmesan until fully incorporated into the sauce. Add salt and pepper to taste, and simmer on the lowest heat setting until ready to serve, stirring every so often. If your sauce is not thick enough, add 1 tbsp. of flour at a time over low heat until you've reached your desired thickness.

4. Once the zucchini has finished cooking, remove it from the skillet and place into a bowl with aluminum foil on top to keep it warm. Rinse your shrimp and set aside. Add the remaining 2 tablespoons of oil to the skillet and return to medium/high heat. Add your shrimp to the skillet with salt and pepper and cook until bright pink (about 10 minutes).

5. To Serve: Place zucchini "pasta" on your plates and cover with shrimp and alfredo sauce. Add a little extra parm on top if you please.