I'm a bakey baker

I would never dream to claim to have much of anything in the realm of baking skills. I am not a fan of measuring if you haven't noticed from my haphazard quantity descriptions. I'm a big fan of pretty close and within reason. That being said I've never been one to dabble into the art of breads and I will probably never touch pastries outside of buying them at shops that have pretty tarts and fancy cakes that they delicately place into boxes that are deftly tied up in string. I admit that I make cookies and occasionally I dabble in the cake world but the results are always deliciously unpredictable. Sometimes my cake weighs as much small dog and sometimes my cookies have a texture closer to cake.

Life is hard stay soft

Whether eggs are good for you or bad for you seems to always be up for debate in the food guide circles.  The only thing I care about with eggs is that they taste freaking amazing for breakfast, lunch, dinner or even dessert.  They go in a billion different recipes but they can stand beautifully on their own.  One of my favorite ways to fix them as a centerpiece in their own right is soft boiled with a side of crusty toast.  Mmmm soft and creamy middle, a white that is slightly less rubbery than hard boiled, topped on a bite of crunchy toast. Texture paradise, tastebuds happy dance.