bom dia friends. (brasillian good morning and one of the only phrases i was able to nail.)

after 20 hours of travel, wes and i arrived home yesterday afternoon from what can only be described as an epic trip. 

sure, if my brother had come home with a gold medal i would have to come up with an even more enthusiastic word than epic, but i'm pretty ok with epic. 

watching joshua compete as an olympian was one of the great highlights of my life. until of course he scored his first olympic goal. and his second. and third, fourth, fifth, sixth, seventh, you get the point. it was pretty spectacular watching him thrive and lead among the world's greatest players.

even though the team was unable to advance to medal rounds, his infectious optimism, never say die attitude and obvious leadership brought me to tears multiple times. he is a true athlete and leader, but most importantly, just an amazing guy. 

the only highlight of his team's early exit was that we got to spend a really good amount of time with him as we experienced what rio has to offer. beautiful landscape, delicious food and some of the most energetic and inviting people i've ever had the pleasure of meeting. plus, they really know how to party. 

wes and i even managed one night of partying that led into the wee morning hours. circa three am we were feeling pretty good and we coined our new anthem. "we're old, we can hang. we're old, we can hang." complete with raise the roof hand motions of course. 

rio had many highlights. we spent plenty of time at our favorite beach kiosk enjoying the stunning beaches and amazingly fresh seafood. christ the redeemer was so nice, we hiked it twice. we strolled and dinned the famed copacabana and ipanema beaches, browsed the sunday hippie market and spent a day at the stunning prainha beach just below a nature preserve. we even managed a dinner party for fifteen despite the challenges at the local market and severe lack of kitchen tools. 

i decided to give myself a much needed vacation while away since my plan is to grind hard from this moment through the end of the year, but i just couldn't resist shooting one dish in our beautiful brasillian treehouse. 

despite the challenges of the local markets, eggs, bread and avocado were easy to come by. and while poached eggs may seem overwhelming, wes taught me the perfect trick to make perfectly poached eggs a snap. 

poached eggs + avocado toast
serves: 4
prep time: 5 minutes
cook time: 10 minutes
total time: 15 minutes
ingredients: 4 large slices sourdough toast (we were only able to find mini loaves so i used a few pieces to equal 1 piece). 2 large avocados, halved and sliced. 4 eggs, cracked into individual small bowls or cups. juice of 1 lime. 1 tsp salt. .25 tsp pepper. 

start by bringing 2 medium sized pots of water to a boil. you do not want to over crowd your pots, so if you want to eat at one time you will need two pots. divide .5 tsp of salt between the two pots of water. 

while your water is coming to a boil, toast your bread. you can do so by toasting it to your desired doneness (i prefer lightly browned) in a toaster or in a 375 f oven for 5-7 minutes. if you are toasting your toast in the oven or toaster oven, make sure to flip the bread halfway through so it is toasted evenly. 

once your water has come to a boil, use a spoon to create a whirlpool in each pot. once the water is swirling, pour in one egg at a time. once you have two eggs in a pot, turn off the heat, cover and set the time for 5 minutes.

as your eggs are poaching, set out a piece of toast on each plate. 

spread .25 of the avocado slices onto each piece of toast. season the avocado with half the remaining salt and pepper and squeeze a bit of lime juice on the avocado. 

when the 5 minute timer goes off, using a slotted spoon, remove each egg from the water back into its own dish. 

after all the eggs have been retrieved, gently top each toast with a poached egg. season the eggs with the last of the salt and pepper and serve hot. 

xoxo
a

poached eggs + avocado toast
serves: 4
prep time: 5 minutes
cook time: 10 minutes
total time: 15 minutes
ingredients: 4 large slices sourdough toast (we were only able to find mini loaves so i used a few pieces to equal 1 piece). 2 large avocados, halved and sliced. 4 eggs, cracked into individual small bowls or cups. juice of 1 lime. 1 tsp salt. .25 tsp pepper.
start by bringing 2 medium sized pots of water to a boil. you do not want to over crowd your pots, so if you want to eat at one time you will need two pots. divide .5 tsp of salt between the two pots of water.
while your water is coming to a boil, toast your bread. you can do so by toasting it to your desired doneness (i prefer lightly browned) in a toaster or in a 375 f oven for 5-7 minutes. if you are toasting your toast in the oven or toaster oven, make sure to flip the bread halfway through so it is toasted evenly.
once your water has come to a boil, use a spoon to create a whirlpool in each pot. once the water is swirling, pour in one egg at a time. once you have two eggs in a pot, turn off the heat, cover and set the time for 5 minutes.
as your eggs are poaching, set out a piece of toast on each plate.
spread .25 of the avocado slices onto each piece of toast. season the avocado with half the remaining salt and pepper and squeeze a bit of lime juice on the avocado.
when the 5 minute timer goes off, using a slotted spoon, remove each egg from the water back into its own dish.
after all the eggs have been retrieved, gently top each toast with a poached egg. season the eggs with the last of the salt and pepper and serve hot. 

not that I would have used it because i seem to enjoy doing things the hard way, but it would have been really nice when I started cooking if i'd had some sort of guide to what i would need in the kitchen. cooking can be intimidating at first, but just like most scary things in life, the first step is the hardest. so let me simplify the first step for you. many of the things on this list are a part of almost every culture's cuisine as well as every dish. the rest are what i think are the essentials for easily adding flavor to anything you are making. plus a go to dish when all you have is the basics.

kosher salt - salt is not just a flavor. salt is something that EXTRACTS flavors from other foods. it makes all of your ingredients MORE flavorful. instead of seasoning your food when your dish is already done, try using the recommended serving of salt a little at a time while you are cooking. every time you add something to the pan, add a little bit of salt. that way, every ingredient will be at it’s most flavorful and you won’t need to salt it at the end.

fresh ground black peppercorns - you can by a reasonably priced black pepper grinder full of whole peppercorns at any major grocery store in the spice section and it will be WELL worth it. spices and herbs have oils and when they are crushed or broken those flavors are extracted. grinding your pepper fresh will have a way bigger impact on all your dishes. like salt, you should add it a little bit at a time instead of all at the end.

good olive oil - next to salt and pepper, this is probably the ingredient i use most. i use it to cook, marinate and season. it is insanely versatile and i use it in almost every dish i make.

fresh garlic - besides the fact that it is very good for your health, it is freaking delicious. not to mention, it is used in pretty much every culture’s food so it is a perfect staple to have on hand and is easy to come by.

balsamic vinegar - something tangy in the kitchen is a must. making homemade dressing is one of the easiest ways to seriously improve your salad game. just a little oil and vinegar with salt and pepper on greens or vegetables can completely morph them from dull to delicious. it’s also great when roasting veggies or in a meat marinade. you could sub red wine vinegar if you prefer it.

dijon or whole grain mustard - dijon is not just for your sammy’s. i use it in marinades, dressings and sauces. mustards can add delicious flavors and textures and don’t be afraid to try different kinds. a Dijon with herbs I picked up on a trip to france has become my fast favorite!

fresh lemon - aside from being a great garnish for my occasional vodka soda, lemon is a necessary staple in the kitchen.cooking is all about balance and acids are a major component. like vinegar, lemon is perfect for marinades and dressings. it’s also great if you juice and it can also work as a natural ant killer when you don’t want to use harsh chemicals in the kitchen.

brown sugar or honeysugar - like salt extracts flavors from ingredients it is cooked with. it creates great flavors when cooking and roasting as well as adding great flavor to marinades and vinaigrettes. i personally think brown sugar provides much more flavor than white, but honey is a great sub and is also great in tea.

italian spice blend - people always ask me what spice is most important to have on hand in the kitchen. to be honest the real answer is whichever one is your favorite. you don’t need to have a ton of spices on hand because they expire after 6 months. some markets have bulk spices you can purchase as you need them. i keep Italian blend on hand because it is versatile, flavorful and you are getting at least three for one!

red pepper flakes - to fulfill your pantry, we have to round things off with something spicy. just a few shakes of red pepper flakes into a dish as you are cooking and you will give it the perfect heat.

now that your kitchen is stocked, you can show off your skills with this quick and tasty chicken dish.

brown sugar and garlic chicken
serves 4
prep time: 5 minutes
cook time: 10 minutes
total cook time: 20 minutes

ingredients: 1lb chicken tenders. 4 cloves garlic, minced.4 tablespoons olive oil, divided.2 tablespoons dijon or whole grain mustard.2 tablespoons brown sugar or honey.1 teaspoon salt.½ teaspoon pepper.½ lemon, sliced.optional fresh chopped parsley for garnish.

in a small bowl, combine 2 tablespoons olive oil, the garlic, mustard, sugar, salt and pepper.pat the chicken dry and place it in a shallow dish.

drizzle the chicken with the marinade and place the lemon slices on top. allow it to marinate for 5 minutes or up to 24 hours covered in the fridge. 

when you are ready to cook, heat the remaining olive oil in a large pan till it is hot. when the oil is hot, add the chicken and lemons to the pan. if the chicken doesn’t make a sizzling sound when it hits the oil, the oil is not hot enough yet. cook the chicken tenders until browned on each side and cooked through. about 3-4 minutes a side. garnish with parsley and serve hot. 

xoxo
a

brown sugar and garlic chicken
serves 4
prep time: 5 minutes
cook time: 10 minutes
total cook time: 20 minutes
ingredients:1lb chicken tenders. 4 cloves garlic, minced.4 tablespoons olive oil, divided.2 tablespoons dijon or whole grain mustard.2 tablespoons brown sugar or honey.1 teaspoon salt.½ teaspoon pepper.½ lemon, sliced.optional fresh chopped parsley for garnish.
in a small bowl, combine 2 tablespoons olive oil, the garlic, mustard, sugar, salt and pepper.pat the chicken dry and place it in a shallow dish.
drizzle the chicken with the marinade and place the lemon slices on top. allow it to marinate for 5 minutes or up to 24 hours covered in the fridge.
when you are ready to cook, heat the remaining olive oil in a large pan till it is hot. when the oil is hot, add the chicken and lemons to the pan. if the chicken doesn’t make a sizzling sound when it hits the oil, the oil is not hot enough yet. cook the chicken tenders until browned on each side and cooked through. about 3-4 minutes a side. garnish with parsley and serve hot.