Two and a half months ago I posted about moving across the state to start a new job. In my post, I mentioned that my next update might be a little late. I didn’t quite expect that it would come 2 1/2 months late. My tardiness is an unfortunate combination of not having internet at my house for 6 weeks and having a job that demanded more of my time than I anticipated. I am happy to report, however, that I absolutely have my dream job.

Now that things have settled down a bit, I will attempt to resume posting weekly about my adventures and new experiences. I am particularly excited because the first day of autumn is just around the corner. I’ve been looking forward to corn mazes, apple picking, haunted houses, and all the other things that are perfect for this time of year.

Thank you to everyone who posted and emailed me during my hiatus. I really appreciate all of your kind words . . . even if you were just checking to make sure I was still alive. Additionally, it looks like I’ve somehow picked up a few new followers during by absense. Welcome! I hope you enjoy the blog. (PS: Extra thank you to Kiran for encouraging me to start this up again.)

To ease back into things I thought I would start with what I intended to be for Week 26: Eggs Benedict & A Bloody Mary.

Eggs Benedict
Eggs Benedict is one of my all-time favorite indulgences. It’s rich, delicious, and the perfect Sunday brunch meal. Eggs Benedict is not named after Benedict Arnold (come on, you know you wondered too), instead it is supposedly named after a stock broker who was looking for a hangover cure in 1894.

The basic Eggs Benedict consists of an english muffin, ham or bacon, a poached egg, and hollandaise sauce. There are many varieties, but I decided to go for Eggs Benedict Caprese. Instead of the english muffin and meat, I went for fresh tomatoes, basil, and mozzarella.

I started with the hollandaise sauce, which is essentially eggs, lemon juice, and a ton of butter.


Seriously, it used a lot of butter. I hope you future cardiologists are studying hard out there. I may need you one day. I refuse to substitute the fake stuff for the real thing.


The recipe I used called for a blender, but I decided to mix by hand. Partly because I actually enjoy doing things the hard way, and partly because I didn’t feel like washing a blender. This probably took a lot longer than necessary. I whisked and whisked for several minutes until the sauce finally began to thicken.


Then it was time to poach the egg. I thought this would be the most difficult part, but it turned out to be surprisingly easy.

Egg Poaching 1

I read about several different methods of egg poaching, and settled on the whirlpool method. After the water comes to a simmer, you swirl the water and drop the egg into the center. The spinning water helps keep the yolk together. Above, is what the egg looked like right after I dropped it in.

Egg Poaching 2

After the egg began to turn white, I slowly swirled the water so it would not stick to the pot. I was really scared I was going to break to yolk when it came time to scoop it out, but it was a lot sturdier than it looked. I was very very pleased with how the poached egg turned out. I can’t believe I managed to do it right on my first try.

Eggs Benedict Caprese

Apparently, I missed the part of the instructions for the hollandaise that said I was supposed to keep it warm to prevent it from thickening. In the time it took me to poach the egg, it went from a beautiful, smooth, creamy sauce, to . . . well . . . something slightly thicker. I considered recreating this recipe to have something a little prettier for you all, but I decided that that wouldn’t be very authentic.

Finished Eggs Benedict

In the end, it still tasted amazing and I can’t wait to use what I learned to do things better the next time.

Bloody Mary
Let me start by saying that this is the first thing on my List that I never want to repeat again. Bloody Marys are disgusting. How do people drink these things? The cocktail generally consists of vodka, tomato juice, Worcestershire sauce, Tabasco sauce, horseradish, celery, black pepper, cayenne pepper, lemon juice, and other vile things I can only begin to imagine. Mine had a cucumber, lemon wedge, and olive floating around it it.

Bloody Mary

The morning after a friend’s wedding a group of us went out for brunch. We were at my favorite Knoxville restaurant, so I thought it might be time to try out a Bloody Mary. When I told our waiter that I was considering having my first one, he responded, “You’ve never had a Bloody Mary!? Did you just turn 12?” I said that I wasn’t sure I would like it because I wasn’t a fan of tomato juice, but I was assured that vodka made everything taste better.

They lied. Vodka did not make it taste better. Nothing could make that horrible combination of ingredients taste better. I took one sip and that was enough for me. I tried to entice someone else to drink it so it would not go to waste, but none of the 6 people at the table wanted anything to do with it. I felt sad for my poor, neglected, unwanted Bloody Mary . . . but not enough to drink it.