I like cooking :)

One of my favorite breakfasts, especially in the summer when tomatoes are so fresh.

Comes together incredibly quickly, flavorful, and fresh. Beware, the tomatoes and feta will turn into lava, it is soooo easy to burn your mouth on this. Serve on buttered toast. You will lose some. Have a fork for the tomatoes that go overboard, or just get in there bare handed.

I like my yolks runny but my whites well set, so I put a lid on to help, but if you prefer a set yolk you can instead flip your egg or cook it longer. If you like your whites runny, just never put a lid on it.

Ingredients:

1 egg

~1/4 cup chopped tomatoes (fresh), I recommend campari or cherry

~2 tbsp crumbled feta cheese

oil/butter

1 slice toast, I recommend sourdough

s&p to taste

Steps:

Heat oil in your pan, crack the egg in. Immediately salt and pepper.

Put your toaster down once the egg is in!

Cover your egg with a lid for 2 minutes

Once two minutes have passed, open up, wiggle the pan to see how well set your egg is. If it's not very set, then dump only the chopped tomatoes in the other half of the pan and cover for one more minute. If the white is not very jiggly, dump both the tomatoes and feta in together, do not cover.

If you have not added the feta, add it now, and cook uncovered.

Stir the feta and tomatoes, until the feta is leaving a slight trail as it melts. It will stick to your spatula a little.

Butter your toast, then scoop the feta and tomato directly onto the toast. Nestle the fried egg on top.

this isn't a real carbonara sauce because it doesn't have any egg. Fun fact: one theory for the creation of carbonara is that it was made for US troops in Italy during WWII, using their supplies of cream, bacon, and powdered eggs. So the dish has always been Americanized!!

An easy weeknight meal! The tip of freezing the meat for just a little bit of time is SO HELPFUL! I always struggle to get the meat thin enough, but that gave it enough structure to slice really thin.

I think it would be better with some low sodium soy sauce, it was a little salty for me.

I'm not a fan of a raw egg so I did soft boiled ramen eggs and put one on top.

This is really easy, just a little bit of prep work chopping, and then you can put it on anything. I put mine on gyodon.

BUT THE PASTA IS SO FUCKING GOOD!!! I used tahini rather than any other sesame paste. I used rice vinegar instead of Zhenjiang vinegar with a little bit of soy sauce.

A perfect soup to use up leftover ham! Or shit, buy some ham just for this because it's that good!!!

I have a friend that doesn't think that sandwiches count as a meal. She could not say that about this guy.

This one was yum, I did remove peas and mushrooms cause I'm picky, and it still came out well!

ayyyyy cascatelli the hot new pasta shape (she overcooked it)

these are a bunch of my favorite things all together so this is a winner of a dish in my opinion. pasta and lemon and goat cheese and sausage and asparagus? what's not to love????

The tomatillo sour cream sauce is soooooo good. I prefer green enchiladas a good amount, but I'm a slut for sour cream so this is absolutely the ideal for me!!!

Essentially a cajun chicken alfredo. Super yummy, not as difficult as you'd expect.

The chicken in this doesn't bother me that much, but I think it's wayyyy better with sausage instead.

I think parsnips are a severely underrated vegetable. If you've never had them, it's like if a potato had the sweetness of carrot with a little spice and zing to it. A bit nutty and earthy, they're delicious!

This recipe is incredibly easy, quick, and so fucking delicious. You need to try it.

I don't know what kind of fucked up cracker bread they're using in the picture. I used normal sourdough and it was banging. Love a simple grilled cheese.

THESE ARE SO GOOD!!!

I do recommend cutting the tofu smaller, mine were too big and made wrapping a BITCH. So I have no pictures of my own because I was fighting for my life. I cut it into rods that were wide, to be similar length as the carrots and celery and that length worked well, but not the width.

The peanut sauce on the tofu did want to burn, so be VERY CAREFUL if you are batch cooking your tofu. I had to clean my pan pretty thoroughly in between batches.

The mint seemed a little odd to me but it was so fresh and good, absolutely delicious!! Do NOT skip the mint.

I would also recommend doubling the sauce so you have more for dipping because it's SO GOOD.