Foods

Eggs with Tomatoes

eggstomatoes
6 or 8 eggs
Half of a small box of grape tomatoes  (cut in halves) or three large vine/beefsteak tomatoes (cut in quarters)
8 stalks of green/spring onions (chopped)
1/2 teaspoon of ground black pepper
1/2 teaspoon of minced garlic
Olive oil
Soy sauce
Wok or large frying pan or large sauce pan
 
Coat bottom of wok (or frying pan or sauce pan) with olive oil
Add garlic
Add chopped spring onions
Add cut tomatoes
Turn stove heat on low
Break eggs into mixing bowl
Beat eggs until uniform
Pour egg mix into wok (or frying pan or sauce pan)
Turn heat on high
Stir and flip with spatula to ensure that egg does not get burnt
Add ground pepper
Add soy sauce (per your tastes)
Stir and flip with spatula
Cook eggs until done to your liking
Serve with white rice
 

To Do List

to-do-list-clip-art

As Matthew McConaughey would say, “Alright, alright, alright…”  So, yes, it’s been a little while since my last blog entry but I have not forgotten about you.  Lots of tech issues lately but it looks like everything’s being resolved.

In addition, lots of things in the air in terms of my and D’s life–baby’s due on Christmas Day, my pregnancy has now been classified as “high risk” due to a low placenta (medical term is placenta previa), baby hasn’t been moving much for the past couple weeks (next check-up is 10/10), I’m looking into various grocery delivery services (for a few weeks after the birth of the baby), and we’ll be moving, again, in early spring (we just don’t know where–D was given a few possible locations for his next job but nothing has been set in stone), which is quite nerve-racking given the fact that I’ve been tasked with finding our new home (and, of course, with that, comes research on neighborhoods, school districts, real estate prices, etc.).

 I will get back to writing poetry.  Just haven’t felt inspired lately due to everything that’s been going on.  Plus, I’m getting larger every day (as big as a house now).  And errands and chores have become a bit cumbersome.  The only thing I have been doing (happily and with great vigor) is eating.  I had eggs every day for breakfast before the pregnancy.   During the first and second trimester, I shunned them (guess that was my body’s way of saying, “I’ve had enough.”).  Now, in the third trimester, I can’t get enough of them.  My favorite breakfast (and afternoon snack) has been eggs with tomatoes and spring onions.  Recipe forthcoming.