Breakfast Hash with Baked Eggs

I’d shamelessly fed Mark an omelette and rice for dinner on a weeknight this week. I don’t feel that bad about it though since we’ve both been pretty busy over the past couple of days and it’s gotten to the point where I’m just too tired to even think about pulling off an elaborate meal for two people.

I thought I did a pretty good job with the omelette or egg foo yong, as Americans know it. It was filled with healthy ground chicken, peppers and onions, browned on both sides until it was crisp but still fluffy and covered with a silky brown gravy. I was more than content by having that and a mandatory episode of House of Cards before succumbing to sleep.

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I anticipate the coming weeks to be busier since I’ve finally returned to the workforce. I’m excited because it’s so much better than just sitting at home aimlessly. I’m a little worried about how we’re going to make time for each other though since I’ve been so used to spending almost every night with Mark. But I think we’ll adapt and manage.

Weekends are inevitably our time. Mark cannot sleep in unless he really tried to so at about 7:30 or 8 I will feel him waking up and peering over to see if I’m on the same page. Usually I am and then he takes the chance to offer to make breakfast for the both of us.

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I suppose he had woken up with an appetite because he wanted a big breakfast. I suggested a breakfast hash, filled with all the vegetables, carbs and proteins that he liked. He did not hesitate on the idea because before I knew it, he was already dressed and halfway down the stairs while I lazily tried to mobilize my body on an early weekend morning.

I joined him in the kitchen where he already the carton of eggs in one hand and a skillet in another. I offered to do the prep work and brew the coffee while he sautés. We laugh, talk and poke fun at each other in the kitchen all morning while making breakfast and I find myself counting down the days of the week until I find myself in moments like that again.

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Breakfast Hash with Baked Eggs 

3 medium Russet potatoes, diced
1/2 green pepper, diced
1/2 onion, diced
2 cups fresh kale or spinach
1/2 pound Italian sausage or ground beef (we used beef and seasoned it with cumin, paprika, salt and pepper)
4 eggs
Salt and pepper to taste


Preheat oven to 350 degrees.

In a skillet, brown meat and drain grease. Transfer to bowl. Add 1 tbsp butter to pan and cook onions and pepper until soft. Add potatoes and cook until they are half done. Throw in kale and cook until they turn deep green and are fully wilted.

Add cooked meat and mix until well-combined. Transfer mixture to a baking dish. Form 4 wells or holes within the mixture and crack and egg into each hole. Sprinkle with more pepper on each egg and bake in oven for about 10 minutes until egg is cooked but yolk is still runny and potatoes are tender.

Serve with favorite choice of hot sauce and bread if desired.


Hainanese Chicken Rice

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I’ve gotta admit, it’s been a rough week over here but I dread the upcoming weeks even more.

I’ve been waking up as early as 5 a.m. with Mark on weekdays even though I have no reason to be up that early at all. I can’t seem to shake away ominous thoughts and I carry on through the day feeling constantly anxious and worried.

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But the weekend is finally here and it’s warm and sunny and I plan to savor every bit of it. Mark and I ran errands today because we’re grown up and married now and that’s what grown up people do. We chose to take his car so we could put the top down and bask in some warmth.

I’m finally at the point of my life where I have to file my taxes like an adult and of course I was clue-less. I wonder why they don’t teach you stuff like that in school. Like what steps to take so you can earn tax credits, or who qualifies as a dependent, or how to read your W-2s. What even is a W-2? I just know I needed it for tax purposes.

Regardless, we sought out a tax professional to help us with all the mumbo jumbo and I think I understood about 50 percent of the things he said to me? Mark seemed to know a great deal more so I left the Q&A session to him and just signed when instructed.

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Oh I also decided to cut off about 12 inches of my hair today! It was semi-impulsive, meaning I had been going back and forth with the idea for the past week or so and finally decided to walk right in to Great Clips and snipped it all away. I miss it already but I figured it was time for a change. As with every other aspect of our lives right now.

I just need to try and find the good in all this change. Change is always good, right?

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It was also warm, sunny and basically beau-tih-ful today so we opened all our blinds and allowed for lots of sunshine to drench and cover every corner of our home. Mark made this taco/quesadilla hybrid thing for lunch, which was pretty delicious, I have to say. It had an interesting concoction of pasta sauce and mozzarella cheese, better known as leftovers from within the fridge. He’s a breakfast master that’s evidently on his way to mastering lunch too. Soon I won’t have a kitchen to call my own anymore…

But we cracked open a beer each and peered outside our kitchen window to the neighbors and people that walked by and ate our lunch over the sink. It was simple yet sweet. I live for the little things in life.

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I’ve been intensely craving Malaysian food for — oh I don’t know, the past six months probably but have not gotten it anywhere except for that one wintry night I was in D.C. and indulged in a huge bowl of noodles. The cravings subsided for a while but everyone knows a bowl of noodles is hardly enough to satiate my longing and fondness for food from home.

So while it is impossible to get a taste of home where I live, I decided to take it upon me to recreate tastes that I grew up with but have been so far away from for so long. This chicken rice is one of the most popular Malaysian food there is. You can find simple satisfying versions of it in hot and small coffee shops in corners of towns to fancier varieties in upscale-y restaurants in the city.

Regardless of where you find yours, if you’ve ever had it, it almost always promises the rich, unmistakable taste of chicken infused with great aromatics. And if you haven’t tried, don’t be intimidated by the seemingly long list of ingredients. It’s honestly, incredibly simple and I pulled it off perfectly.

And that’s saying something because I used to be a college kid.

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Hainanese Chicken Rice


For chicken & soup
1 pound bone-in, skin on chicken thighs or breast
1 tbsp goji berries (optional)
1 stalk green onion
1 medium sized carrot, chopped
1 thumb sized ginger, peeled and bruised
2 cups chicken broth
2 cups water
1 tbsp black peppercorn
3 tbsp salt

For rice 
1 cup Jasmine rice
1 1/4 cup chicken broth
1 thumb sized ginger, peeled and bruised
1 clove garlic, minced
1 shallot, minced
A small piece of chicken fat, trimmed from chicken

For sauce
2 tbsp soy sauce
2 tbsp chicken stock
3 tbsp garlic and shallots in oil

For ginger sauce
2 inches ginger, peeled and sliced
1 green onion, chopped
1 clove garlic
1 lime, juiced, or 2 tbsp lemon juice
5 tbsp chicken stock


To make the soup and chicken, bring chicken broth, water and carrots to a boil in a deep pot. Add green onion, goji berries and chicken to the pot and turn the heat down to let it simmer. Allow chicken to cook for about 30 to 45 minutes. Once it is cooked, take chicken out and submerge in a ice water bath to stop the cooking process. Set chicken aside.

For the rice, cook garlic and shallots in chicken fat and some oil l until golden brown. Reserve 3 tablespoons of oil and garlic mixture for sauce. Stir in rice and ginger and cook for 1 minute, until small white specks can be seen on the grains of rice. Add chicken stock from pot and cook on low heat until all the liquid is absorbed. Let stand for 10 minutes before fluffing with fork.

To make sauce, add all ingredients and stir until well combined. For ginger sauce, add all ingredients into a food processor or blender and grind until fine.

To serve, place chicken back into pot and bring to a boil. Let cool for a while before slicing. Place chicken slices on a bed of thinly sliced cucumber and dress with sauce. Garnish with green onions if preferred. Serve with rice, soup and ginger sauce.

Note: This recipe can be adjusted to feed a larger crowd by using a whole chicken. Follow the same steps to make the chicken and soup, but insert green onions, ginger and goji berries into the chicken’s cavity instead. Cooking time may have to be a little longer to ensure that the chicken is cooked all the way. 

Brown Sugar Oatmeal & Pecan Muffins

When you say you love me, know I love you more.

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Life can be such a challenge somedays. I barely remember the troubles I had as a teen, much less as a kid, and now problems seem to weigh down on me like the weight of the world.

It will be six months this month since I said I do and agreed to share my life with the most amazing man I know. I’ve always thought I was such a young bride, such a young wife. Even today, I caught myself sulking over something trivial like a spoiled child. In so many ways, I’m still a child at heart. If I had it my way, I never wanted to grow up.

But I’m so thankful and blessed to be married to the person I am with now. We stayed up this past weekend sharing a beer and a cigarette on the balcony of our townhouse. It was almost 3 in the morning and it was so cold but there was something calming about the still of the night.

When the cold was too much to bear, we stepped inside. I sat on the edge of the bed with him across from me. We were troubled and worried but most of all, scared. With no plans or ideas or means even, we stayed awake and stared at the ceiling like it was the sky, both lost in our thoughts. When I did decide to speak, I said it in whispers, afraid to break the quiet, as I laid next to him.

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I’ve had times when I was alone, afraid of the future because it was like treading into the unknown. This time, however, I knew I had someone else by my side. I knew those vows would manifest themselves someday and this was it. At least one of it. For better or for worse. I’ve promised this man my heart and my life and I have to honor that. 

I remember hearing his soft breaths as he succumbed to his tiredness. We have a future ahead of us but no idea where we’re headed and that’s ok. Instead of taking adventures on my own, I have Mark to share them with now. I feel like I’ve been beating myself up over the predicament we’re in these past couple of days but there’s always a silver lining to every situation.

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Today however, I was feeling blue and a little mopey, so I tried turning to the kitchen and oven for some warmth. Or maybe I was just looking for something to occupy my time with. Either way, these look absolutely comforting and I’m sure Mark wouldn’t have any complaints of how I utilized my time today.

Brown Sugar Oatmeal & Pecan Muffins
Yields 12

1 cup flour
2 eggs
1 cup oatmeal, cooked and at room temperature
1 cup brown sugar
1/2 cup canola oil or vegetable oil
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract


Pre-heat oven to 350 degrees.

Line muffin pan with 12 muffin or cupcake liners.

In a bowl, whisk eggs, oatmeal, canola oil and vanilla extract together until well-combined. In a large mixing bowl, measure flour, sugar, baking soda and baking powder together. Mix well.

Fold in wet ingredients into mixing bowl and incorporate everything until evenly mixed. Using two spoons or an ice-cream scoop, scoop batter into each muffin cup, about 3/4 of the way full.

Bake for about 20 minutes. You’ll know that muffins are done when you prick one with a toothpick and it comes out clean. Let cool and rest for 10 minutes before taking them out of the pan.