1. Bring a pot of water to a boil. 
2. Place eggs in pot of boiling water. a slotted spoon works well. 
3. Boil for 6 minutes.  Everyone is different in how they like their soft boiled eggs, but 6 minutes gives it a hard white texture with a thick runny yolk.
4. When time is up bring the pot to the sink and immediately run cold water over them.This will stop the cooking but will *not make the inside of the egg cold. 
5. Crack & Peel your egg & enjoy!

On New Years Day I had some leftover champagne that I didn't particularly care for. After a few mimosas I decided to slow roast some beef and carrots and make a champagne stew. It was so delicious.

Here's the loose directions:
Brown beef in butter or olive oil, salt & pepper and any other seasonings, ( I think this was bottom round) until all sides are browned and have a nice little edge. This was kind of thrown together so the method wasn't thought out... but so good. I didn't have onions so I used some garlic powder, a bullion cube and some water, carrots and fresh herbs. I cooked half the carrots and beef for hours covered in the oven, checking every once in a while and adding a little champagne and more water if needed. *water only if you use the bullion cube... otherwise you need stock. remember this is so make-shift using what I had.

I took the cooked carrots out and did a little blend in the food processor with a ton of fresh italian leaf flat parsley- totally experimenting and then poured it back into the pot with more uncooked carrots and champagne. I cooked longer until the meat was perfectly tender and carrots cooked. I added more champagne, fresh parsley and served with a dollop of sour cream on top....

With this kind of stew, you can cook it for a long time and the meat just gets more tender. So it's hard to mess up- unless you don't have liquid in the pot... and, as I do with most my cooking- just keep adding alcohol for a rich flavor... if you add too much just a cook it a little and it will quickly lessen it's intense flavor. Also, creme fraiche or sour cream is such a compliment to any stew.

Easy, quick fix to a late night sweet craving, that's not too bad for you. :) Here's a loose recipe. Enjoy!

Cut nectarines or similar fruit in half and arrange them cut-side up in a baking dish or pan. Sprinkle with butter and brown sugar and thyme if you have it and roast them at 375 until they are slightly bubbly and juicing all over the pan.

For the cream: I have now tried several renditions. For a low fat option omit the butter and sugar in the roasting and use ricotta cheese with a light stir of maple syrup and a dash of cinnamon- great light dish.

Or mix marscapone cream with about a tablespoon or two of creme fraiche sprinkle in some cinnamon, nutmeg and either brown sugar or maple syrup to taste.

This was a healthy dinner that turned into a healthy lunch. I modified an epicurious recipe and I didn't miss the extra calories at all. And it was the easiest in the world and took 30 minutes tops to cook.

Preheat oven to 425

Sauce:
Greek Yogurt, Dill, Dijon Mustard, Honey Dijon Mustard
*I liked adding a little honey mustard to make slightly sweet.

Mix until flavors taste the way you'd like them.

Fish & Potatoes:
Place the salmon (skin down) on an oiled glass baking dish. Place the potatoes flat around the salmon (so that no potato is overlapping)

Cover the top of the salmon with yogurt mixture. Sprinkle with dill and salt.

Cook for about 20-30 minutes depending on thickness of fish. Both should be done together- and your dinner is ready!

Seen above served with fresh mixed greens, fresh dill, and extra yogurt mustard sauce for dipping.

Enjoy!