Good Morning from The Craine’s Nest!
Here’s a short and sweet post on a breakfast you can throw together and feel good about. Today on the menu, Avocado Toast with Poached Egg, Lime, and Chopped Rosemary. It’s easy, delicious, and healthy.
*Popping in here quickly, to let you know that I was named a winner in The PDNTaste 2017 Winners’ Gallery, for the above photo! I won in the “Amateur Social Media Snaps” Section. Photo District news is a highly respected photography magazine and the competition was judged by:
- Alex Pollack, an award-winning visual director and producer who has worked for New York, Bon Appétit, and currently, GOOP, where she serves as photo director for the lifestyle brand’s new print quarterly.
- Claudia Wu, the co-founder and creative director of Cherry Bombe. Previously, she was the publisher of Me Magazine.
Maggie Kennedy, the photography director at Garden & Gun, helped shape the visual identity of the G&G brand. Kennedy previously worked as a creative director for Williams-Sonoma in San Francisco and New York.
Scott Gordon Bleicher, the director of photography at W&P Design and Dovetail Press, a food and beverage product-design agency and sister publishing company based in Brooklyn. He previously served as the photo editor of Edible Manhattan and Edible Brooklyn.
I am so excited to be named alongside all of the photographers who won! Please go check it out at pdntaste.com. Once you’re there, click on “view the Winners’ Gallery here” and then go to Amateur Social Media Snaps. I’ll be there! Check out all of the inspirational photographers who won- gorgeous work! Thank you to PDNTaste and all the judges! If you would like to hire me to photograph your restaurant and/or style food/plates, let me know! I’m available and will travel!
Back to work!
Here is what you will need:
- Sourdough Bread
- Unsalted Butter (optional)
- Rosemary, finely chopped
Welcome to The Craine’s Nest!
It’s been ages… but I’m back after moving our household from San Diego to Temecula. So happy to finally be settled in. Took me a while, but I can breathe again and I’m really excited about our new surroundings!
We’re here in food, wine, and farming country, and it’s gotten me excited about the idea of growing my own herbs and veggies. I’ve started a garden that consists of herbs like cilantro, basil, and thyme, as well as vegetables like artichokes, variations of hot and bell peppers, and a variety of heirloom tomatoes (and of course, flowers picked out by the one and only, Zoe):
Good Morning and Welcome to The Craine’s Nest!
This year I’ve become a big fan of breakfast. I’m usually a go-without-breakfast sort of girl, but recently, everything changed. I started feeling sick if I didn’t eat and mentally foggy, not to mention grumpy and starving! Needless to say, I’ve started eating breakfast. For most of my life, I was not hungry AT ALL in the morning. It was really convenient, because it was one less thing that I had to worry about at the beginning of the day! I’d have a little coffee, and be on my way. But now that everything has changed, and I’m ravenous by 9 am, I’m on a quest to find new and interesting breakfast foods. I’ve been trying out some recipes and I really like this Arugula, Mini Heirloom, and Burrata Bagel that I came up with the other day. Oh, and if you’re a non-breakfast-eater, you can whip this up for a light lunch!
Hi there! Welcome to The Craine’s Nest!
Today, I’m going to show you how to make a really delicious, really easy, and really healthy Indian Lentil Stew. I’ve been making this dish for years, and to tell you the truth, when I throw it together, it’s never the same as the time before. I have a VERY hard time following recipes… even my own! But, I’ve been asked for this one so many times, that I’ve had to figure out my best rendition… hopefully, that’s what you’re getting here, today.