I’m An Egg Lover

Yesterday, in the mail, we got our Thank You notes!


I ordered them off Etsy. (Whoever recommended Etsy to me, thank you! You are a life saver!)


I love these Thank You notes because the are simple, were inexpensive, stuck with our pink/brown theme, and I liked the birds! 😀 I can’t wait to use them!

(Official guest count is at 16!)


Eggs! I love eggs! I never grow tired of eggs!


My usual cilantro, sour cream, hot sauce, and some cheese.


With a soysage today!


And I did have tea this morning! The cup was just camera shy.


When I got to work, Christina gave me a chocolate!


It was left over from a wine party event that she helped with last night. Sadly, I was unable to attend because of work. Poop.

I also had another cup of tea at work in an attempt to ward off hunger!

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Lunch was ORANGE today!

Leftover sundried tomato risotto:

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And cuties!


I gave one half of one to Christina and happily chomped away on the others!


Tonight’s meal came from Eating Well magazine – Italian Egg Drop Soup.


You know me and my eggs! I couldn’t resist this recipe!

(And I didn’t take a single picture of the process, I apologize. I was flying totally solo and rushed today!)

  • 6 cups reduced-sodium chicken broth  I was out of broth and bouillon so I did 1 tsp of beef bouillon and added spices to make up for it.
  • 2 8 cups water
  • 1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces) (elbows)
  • 1 7-ounce can chickpeas, rinsed (I think mine was bigger? Whatever the standard can size is.)
  • 1 bunch scallions, sliced, whites and greens divided (Only had 3 green onions to work with.)
  • Pinch of freshly grated nutmeg
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp Italian seasoning
  • 3 cups chopped arugula, any tough stems removed
  • 4 large eggs, lightly beaten
  • Freshly ground pepper to taste (lots)
  • 2 tablespoons lemon juice
  • 6 tablespoons freshly grated Parmesan cheese

  1. Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.
  2. Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

It wasn’t half bad! It wasn’t very eggy though. And using broth would have made it better I think. Oh well. You work with what you got!

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After dinner, the boy and I went to Costco and QFC for our weekly grocery trip. We usually go on Friday night but we have a hot date planned for tomorrow and I am working all day Saturday and have to cook up a storm on Sunday to prepare for my hellish week next week.

I did get myself a treat at the store!


Egg shaped chocolate is so fun to eat!

Now I’m sipping tea and headed to bed soon! I’m hopping lights out by 9pm!



One Response

  1. I’m an egg lover too!!! But you already knew that. Both breakfast and dinner were absolutely delicious! I had never had Italian Egg Drop soup before and was quite impressed. I’d love to have it again some time.

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