Right before that wedding trip Cody and I spent the week in Washington, DC, and New York City to celebrate our six month wedding anniversary and Cody getting his CPA liscense. We were on top of the world! We also saw one of our favorite bands, Goldfrapp, who never tour in America, twice. I guess that makes us groupies. It was so fun to get to be on vacation with just each other and relax. AND right after that trip I got to spend the weekend with my best friends from highschool in the beautiful Fredericksburg, Texas! I seriously don't remember the last time I've laughed so hard. It was so good to see everyone and amazing to see how we're exactly the same.
I've been working with Betco for about 6 months now and I've even sold some buildings-Whoop! I'm still trying to figure out my goal in life...maybe it will magically appear to me soon, but for now it's great to have a job and make some money.
The OTHER thing that I've been doing for fun-is writing a cookbook. Ok, don't laugh! But it's so different to live with a guy and want to cook. I remember when I was in college, my fridge contained Diet Coke, Cheese and Crackers...and that was pretty much it. Apparently guys, or at least mine, like to eat 3 "square" meals a day. I've had so much fun making up things and changing recipies I've gotten from friends, family, and the food network. Cody has been a great sport about eating all of my creations. I've decided to post some on here, let me know what you think! Who knows, maybe I'm not the only new wife that's discovered the amazing eating capacity of their new husbands. Of course, Cody does have the Nickname, "Windjammer" from the buffet on our cruise that he enjoyed so very much. Bon Appetite!
Much love!
Christie
From the kitchen of: Christie Cook
Ingredients:
Turkey Bacon
Orowheat sandwich thins
Spinach
4 eggs
Hollandaise Sauce:
3 egg yolks
2T butter-melted
1 ½ T fresh lemon juice
½ t salt
1/3 cup boiling water
½ t cayenne pepper
Preparation:
Cook turkey bacon, sauté spinach, and toast sandwich thins. Keep warm.
For the sauce: Set up a double boiler and whisk egg yolks together until they thicken. Add in boiling water one tablespoon at a time while continuing to whisk. Turn burner off. Add in lemon juice, cayenne pepper, salt, and melted butter. Whisk together. Sauce will thicken.
In a large pan bring salted water to a boil. Add in the 4 eggs one at a time, poach for 3-5 minutes each.
Assemble: toast, spinach, turkey bacon, top with poached egg, and pour desired amount of sauce.
Servings: 2
Dish: Stuffed Burgers & Fries
From the kitchen of: Christie Cook
Ingredients:
Orowheat Sandwich thins
1lb extra lean ground beef
2 cloves of garlic-minced
2T Worcestershire sauce
3T Olive oil
Salt & Pepper
Feta cheese
Optional Toppings:
Avocado, Cheese, Turkey Bacon, lettuce
Fries:
Red Potatoes-cut in to wedges
Olive Oil
Salt & Pepper
Preparation:
Combine beef, garlic, Worcestershire, olive oil, salt & pepper in a large bowl. Let it marinate for at least 30 minutes.
Heat large non-stick skillet. Divide beef in to 8 equal parts. Form small patties from the first four and make a small dent in the middle. Place 1-2T of feta cheese; place other patties on top and seal. Cook for 3-5 minutes on each side. Finish in a 350 degree oven until desired doneness. Toast bread and assemble.
Fries: Place potato wedges on a greased baking sheet. Cover in olive oil and season with salt and pepper. Heat oven to highest setting (550) for about 30 minutes.
Servings: 4 ¼ pound burgers & 4-6 fries per potato
