So much for posting weekly favorites. Recipes have been taking over lately, and that makes me super excited, but I have all these random things to tell you!

Today = Spring Favorites.

We’ve got carrots!

Actually, that’s a lie. Well, they ARE carrots, but these were winter carrots. Nick planted these in our raised bed last FALL. Winter came and went and we didn’t think we would have any since they didn’t grow well last Spring. As soon as the weather got warm enough to take the plastic cover off the bed, he pulled all these babies out of the ground.

Aren’t rainbow carrots fun? They lasted approximately 1.5 days. I need more!

And the strawberries are officially going crazy.

I’m picking between 3-6 cups of berries a day right now. A DAY!

Send help. And some more jars so I can make some jam.

I can’t believe I haven’t shown you guys the shower yet.

Remember….like 6 months ago when we found out our shower had been leaking (for years, probably) behind the wall and under the floor?

We had to tear the entire thing out, replace drywall, replace subflooring, everything. Nick also ended up replumbing the entire bathroom and the same side of the house because there were so many leaks. It was a process. We didn’t use our bathroom for anything but brushing our teeth for 4 months, I think?

But apparently my husband is a tiling MASTER because he did THIS! His dad helped and my dad helped on a few family visits, but most of this is all Nick. Just call him Holmes – without the overalls.

I am in love with this shower. It’s like a spa compared to the old fiberglass one with the super fancy brassy gold trim. Plus, having that sweet wallpaper out of the bathroom helped, too.

Next up? Replacing all the rest of the gold in this bathroom and getting a new countertop for the sinks.

Have you tried this PB Crave peanut butter?

They sent me some a few weeks ago and that Choco Choco flavor went fast. I’m hoarding the last flavors because I don’t want them to be gone! I think I’m going to devour the Cookie one in less than 2 days once I open it…this could be trouble.

I also had the BEST chocolate bar I’ve ever had in my life a few weeks ago. I think I got this in the Food Blog Forum swag bag? I don’t remember, but I need to find more. If you like dark chocolate, you will love this bar. It was incredible – and I was sad I had to share it with Nick. It was that good.

Have you heard of NatureBox? It’s basically a healthy food subscription service, which is pretty neat. Every month, you’ll get a box filled with healthier snacks and new things to try. Nothing with HFCS, trans fats, artificial sweeteners, etc. I love the idea of this, especially living in a small town that doesn’t get many new foods very often. Heck, I’m lucky to find greek yogurt at the store 2 weeks in a row.

These dried pears? Gone. The Salt and Pepper pistachios? Spicy and delicious…and gone.

Check ‘em out if you’re looking for some new snacks – you can use the promo code HEALTHY to get 25% off your first month.

And speaking of strawberries.

I got this new Marseilles color from Le Creuset a few weeks ago, along with their stainless steel pot / pan for a contest and that Marseilles pot has already been used – lots of times – to cook down strawberries and rhubarb for crepes and pancakes and soon-to-be jam. I love using Le Creuset pots for jam-making. They clean up so easy!

As part of the contest, they had everyone take pictures of their pots and the person with the most “likes” of the picture on Pinterest will get to give this set away on their blog, too! If you want to win one, go like and share this picture? I’d love to give one away to you guys.

The newest development? I am officially an obsessive 15 year old and am completely smitten with Phillip Phillips. Thankfully, I’ve got an equally crazy friend to share the ridiculousness with.

I may or may not have ordered a tshirt yesterday with his face on it. (I did. I totally did.)

Please tell me you’ve seen him sing Billy Joel, Damien Rice, and Bob Seger!! If not, that is your homework for this weekend – straight from me to you. You’ll thank me.

What’s on your favorite list right now?

Some days, I need help with breakfast.

Like…right now, I’m eating oatmeal and strawberries out of an almost empty Nutella jar. Yum. This is a great breakfast day.

But some days…I am lazy. I don’t want to make anything. I wait and wait and wait to figure out what I want on the days I work from home, but I still end up eating the same things over and over.

So two weeks ago, I took this tasty but kind of boring breakfast and kicked it up a bit.

Normal breakfast plate: 2 kashi waffles, plain yogurt, strawberries from the garden.

Snooze-fest, just sitting there on the plate. Especially after I had the same breakfast the day before.

And then I had a genius idea!

Waffles are kinda like waffle cones. I can’t have ice cream for breakfast, but I can toast these waffles until they’re super crispy, cut them up, and layer ‘em with my yogurt and berries.

Toasted waffle bits > granola.

This was so much more fun to eat than just having them sitting there on my plate, unlayered and untouching.

Got any new breakfast twists for me to try? I obviously need help if this makes me excited.

Waffle and Yogurt Parfait

Makes: 1 serving

Ingredients:

• 2 of your favorite waffles or 1 big homemade waffle, toasted until super crunchy
• 1 cup plain yogurt
• 1/4 tsp vanilla
• 1 cup strawberries, sliced

Directions:

1. Dice toasted waffles into bite size pieces.
2. Mix the yogurt with the vanilla.
3. Layer the yogurt, berries, and waffles pieces in a large glass. Serve immediately.

There are some things I keep to myself until I really, really know someone.

Like how I’m secretly a 13 year old girl stuck in a 28 year old body.

Hi, I’m Brandi and I love the Twilight books and Phillip Phillips and Lisa Frank folders.

I will always, always watch Saved By the Bell reruns when I catch them on. The Aladdin soundtrack is forever embedded in my memory thanks to a sweet birthday gift when I was 12. In my world, glitter is always a good thing. Doodling is art. Mash is still fun.

Or how I constantly daydream of situations, having full conversations of how things will go and always talking to myself. Usually out loud, when I’m in the house alone.

This is weird, right?

Do you talk to yourself out loud? Like, remind yourself of things you need to do? Please don’t just say it’s me. I swear I’m not crazy.

Lucky for me, I get to work out these imaginary conversations all the time since I started cooking and making more things at home.

More time in the kitchen = more time for crazy dreaming of things that will never happen. Like the one a few weeks ago where I dreamed I was on a flight sitting beside Neal Caffrey. Drool.

And lucky for Nick, I try my best to keep the talking-to-myself to a minimum when he’s around. I’ve kept him for almost 8 years – might as well leave some of the crazy locked up and keep the mystery alive.

These homemade tortillas are perfect for tacos and barely take any time to make! They’re super easy if you have a stand mixer with a dough hook, but they also come together really quick just mixing it up with your hands, too.

Make a batch or two on the weekend, freeze a few for later, and you’ve got dinner or a quick lunch or breakfast ready in no time.

Homemade Whole Wheat Tortillas

Makes: 12 tortillas

Ingredients:

• 2 and 1/2 cups white whole wheat flour or a mix of regular whole wheat and white whole wheat
• 1/2 cup canola or other neutral oil
• 1 tsp salt
• 1 cup warm water

Directions:

1. In your stand mixer bowl (or any other large bowl), mix the flour, oil, and salt together until the oil is mixed into the flour and the mixture is crumbly.
2. Add the warm water and keep mixing until the dough is smooth, about 4-5 minutes.
3. Cut the dough into 12 pieces, roll each piece into a ball, and let them rest for 30 minutes, covered.
4. Put a skillet over medium – high heat and let it warm up for 5-7 minutes before adding your first tortilla. The pan needs to be hot to brown the tortilla and cook it quick.
5. Once the skillet is hot, roll or pat out one round of dough on a floured counter or cutting board until it’s the size you want.
6. Drop the tortilla into the hot pan and let it cook, 2-4 minutes, until the top side starts to puff and the under is golden. Flip over and cook for another minute. Repeat with the rest of your tortillas.
7. Eat fresh or wrap and freeze for later.

I know, I know.

If you’ve been on the internet at all in the past few weeks, I’m sure you’ve heard of these books – if you haven’t read them already.

After reading an article online a few weeks ago about the trilogy and then downloading the free trial of  Fifty Shades of Grey, I was hooked.

Are these classics – or anywhere near a classic? Uh…heck no.

Will they ever be part of an English class curriculum? Goodness, I hope not.

But they are addicting. Like, drop your responsibilities, let someone else make dinner, lounge on the couch for 3 days until you’ve finished the entire series kind of addicting.

If you haven’t heard about these books, they’re a series that was originally written as Twilight fan fiction, a way for E.L. James to take the story of Edward and Bella and twist it into a new storyline. One filled with cable ties, penthouses, and a lot of wine instead of sparkling vampires and high school drama.

The back of the first book – Fifty Shades of Grey – gives you the most boring break down of the story, describing it as a college girl who randomly encounters a man who is beautiful, but intimidating.  She realizes she wants him, and he wants her, too—but on his terms, which, you guessed it, includes the cable ties.

That’s the basics, I guess, but the summary doesn’t give any hint at all to why women everywhere are running to the store for these books.

The worst part about these books? The writing isn’t very good, but the story sucks you in so fast that you just. can’t. stop. reading.

Is anything in the book anywhere close to reality? Nope. Not one bit.

The main character is a 21 year girl, about to graduate college, and she doesn’t have a computer.

Seriously? Last time I checked, almost every college requires that you have your own computer. And she doesn’t have an email address? Sure. Her roommate is this super hot girl who goes out all the time and gets all the guys, but Ana has never been drunk? Doubt it.

I get it.

She’s supposed to be innocent, pure, naive. And she’s definitely all of those things, but some of the details would fit better for a 14 year old than someone who’s about to be out of school and working and living on her own.

And then…what everyone is talking about – the sex scenes, “vanilla” as it may be to Mr. Grey. If you’ve read them, you know. Some are insanely hot, some are absurd, and some of them are just completely ridiculous.

Hello, bathroom in Georgia? I don’t think so. That is not real life, or not for anyone I know, anyway.

Also – do these people work? Really? They’re almost always in that penthouse. Or the helicopter. Or some ritzy hotel, making a mess of every pair of sheets and bathroom rugs that they can.

I don’t want to say too much more in case you are reading them, because the story line does get better in the 2nd and 3rd books. Even with all the ridiculousness, the books are crazy addicting, and if you like to fall easily into a story, you’ll love them.

In between the bedroom and red room of pain sessions, food makes a big appearance in these books – just like in Twilight. Frittatas, salads, oysters, vanilla ice cream, wine, pancakes and bacon, and a stir fry that almost doesn’t get made. It’s a good thing stir frys are fast. I don’t think those two would eat if it wasn’t  – there are much better things than dinner to get to.

Sadly, I was making this stir fry by myself – no Christian to dice my vegetables for me. I wouldn’t even mind that he chopped veggies as slow as molasses.

This stir fry is one classic dish I keep in my recipe box for quick weeknight meals. There’s no set recipe – just a method and a few ideas for the sauce and veggie mix-ins.

One stir fry, fifty ways.

The basics:

• protein: chicken, beef, pork, tofu or eggs
• vegetables: onions, peppers, carrots, broccoli, peas, beans, etc
• herbs: scallions, cilantro, parsley – whatever you like
• grains: brown rice, rice noodles, couscous, quinoa, or leftovers you need to use of anything else
• sauce: soy sauce, orange juice, canola oil, sesame oil, ginger, garlic, pepper, crushed red pepper, cornstarch, brown sugar

Pick your protein and slice into thin pieces (unless you’re using eggs). Slice the veggies and herbs. Heat a large pan over high heat. Add your meat and cook, stirring frequently 3-4 minutes until it starts to brown. Add the veggies and herbs and cook, 3-4 minutes.*Add the eggs here and scramble for a minute, if using eggs as the protein.

Pour in the sauce, bring to a quick boil, and let the sauce start to thicken. Remove the pan from heat, stir in your grain, and serve.

If you want to make a meal straight from the book, serve this for dinner with a glass of wine and then whip up this vanilla ice cream for dessert.

But don’t blame me if you’re just as addicted to the books as I am – or if you spill ice cream on the sheets.

Laters, baby.

Two weeks ago, I drove to the airport at 4 am with Susan to head out to California for a salad-filled trip.

(pic from Paula)

The Dole Summit was held in Monterey, California, not far from the Dole offices and the fields we visited in the Salinas Valley. We got into Monterey around 3 pm Wednesday afternoon and were starving, so it didn’t take us long to find Paula and grab lunch at the Cannery Row Brewing Company.

If you go – make sure you get a beer and these mini corn dogs. This is the lunch of champions after being in the airport for 9 hours.

After taking a short rest and some time to freshen up, we headed down to a small reception to meet the other bloggers and the Dole team.

I can’t say enough about the group – everyone we met from Marketing to Product Development to the Growers themselves were so friendly and welcoming and answered any questions we had about Dole, their vegetables, their practices, and were happy to share their love of salad with all of us.

After meeting everyone and sharing Arugula Mojitos (omg so good – will be making soon here for you!), we walked over to a landmark restaurant for dinner – The Sardine Factory.

And I don’t know how this happened, but I didn’t even stay long enough for dessert! This is…unheard of. But with the time change and the long day of travel, by the time my scallops came to the table, I had already been up for over 24 hours and I just couldn’t keep my eyes open anymore.

Plus, I was really excited for the next day – the farm tours!

I don’t go on many trips like this and I try to be very picky about where I go and who I go with. I don’t want to go on trips with companies that I don’t already buy from or use their products in my own home, and Dole is definitely a company that falls in line with that.

Nick and I garden – a lot – and most of our lettuce comes from our own yard, but when I need some and ours is gone or I need a special kind that we don’t grow ourselves, Dole is one brand that I usually reach for. I also think of myself as a pretty well-informed consumer, but getting the chance to see the farms and the packaging plant and meet the team and farmers is something I wouldn’t have had otherwise. And that experience definitely taught me more about the company than I was expecting to learn on this trip and, ultimately, gives me even more information as a consumer.

After seeing their fields, watching the process of harvesting and washing and bagging, and talking with one of their growers, now I know why their salads are so good.

We started the day with a trip to Dole HQ to try some of their newest salad mixes (I’ll be sharing my favorite with you soon – I’ve had it 5 times since I’ve been back!). We also had the chance to ask questions and find out more about the company and Dole’s Salad’tude — a new marketing campaign that focuses on finding your own personal salad style.

Basically – they want everyone to eat more fruits and vegetables. And so do I! Dole is the largest producer of vegetables in the world, but when you step onto the fields and talk with the growers who have been working with dole for generations, you would never think that this wasn’t anything more than a co-op of friends and family, working together to grow a ton – literally – of vegetables.

Before heading over to the fields, we stopped in Carmel and had the best lunch of my life at La Bicyclette. I seriously have had dreams about their carrot risotto since I got back. I would consider moving to California just to eat there every week. Oh, who am I kidding – every day! I would probably just work there.

This pile of iceberg leaves right here? They’re the outer leaves from the heads they were harvesting, and those outer leaves get used as fertilizer for the fields. Lettuce leaves turned into fertilizer = the ultimate recycling. I was happy to see that those weren’t just wasted.

The most important things I learned?

• Dole does not use any GMOs in their salad production – ever. I was definitely surprised to hear this (bad assumption on my part) but it’s so encouraging to know.
• And what about pesticides? Yes, for growing, they do use some but the team told us that post-wash testing has shown 85% of their products have no traces left when they go out to the public, which is because the lettuce is washed at least three times in the packaging plant before heading out to the grocery store shelves. Not exactly like home grown lettuce, but pretty close.
• Dole currently does not offer organic options, but they are involved with integrative pest management and natural means wherever possible.
• Another awesome tidbit we learned (that isn’t on the packaging at all) is that their recyclable plastic is made from 70% previously recycled materials.

After touring the fields, we headed to the processing plant to see the washing, chopping, and bagging process in action and we took a lettuce quiz – I didn’t even know there were so many varieties! I definitely did not win, but I knew more than I thought I would.

Once the quiz was over, we got to hear Gil Oetzel, director of new product development, talk about his role and his passion. He definitely understands that plants are living and that life continues to act out in the plant, even after harvest. That fact is what keeps him working towards finding and creating the perfect packaging to keeping their salads and vegetables at their peak until they get to your table.

To close out the day, we were treated to a full Salad Party at the Intercontinental with all the bloggers and the Dole Team. Over grilled salads, salad pizzas, salads topped with scallops, salad wraps – you name it – we had the chance to chat with the team and get to know the other bloggers on the trip, the foodies who make these trips so much fun. It’s nice to not be the only person taking a picture of your lunch.

All in all, I’m happy I went on this trip. It was eye opening to really see what happens behind the scenes at a large company like Dole, especially considering that it didn’t feel like a huge conglomerate. I made new friends, heard some great things about a company I already buy from at home, and had the chance to chat with the farmers themselves.

May is National Salad Month – I hope you’re celebrating!

Special thanks to Dole, who sponsored this visit to Monterey and the entire blogger summit; as well as to DGWB, who organized and coordinated travel, activities and events. While this trip was sponsored, I was not compensated for this post or for my thoughts. All opinions – as always – are my own.

One more Julia recipe done!

This week’s JC100 recipe is her Chocolate Mousse – something I’ve been terrified to make at home since I first started cooking. And not just her chocolate mousse – any chocolate mousse.

Earlier this week, Susan and I got to work – and our mousse turned out delicious! Light, airy, and super chocolatey.

The only thing I might change would be to use a little less coffee because I could barely taste the orange and I wanted more of that flavor with the chocolate.

But, just like her omelette recipe, this wasn’t hard to make at all. I’m just learning – fast – that Julia’s recipes are meant to be read, in full, before you begin. Maybe more than once. If you know what step comes next, the actual recipe isn’t complicated. Lots of mixing and folding in this one.

And then, of course, the unfair part of this recipe: once the mousse is made, you have to let it chill for 2 hours before eating.

We definitely didn’t make it that long.

MOUSSELINE AU CHOCOLAT

[Chocolate Mousse-a cold dessert]

Among all the recipes for chocolate mousse this is one of the best, we think; it uses egg yolks, sugar, and butter, and instead of cream, beaten egg whites. The orange flavoring suggested here is delicious with chocolate…

For about 5 cups serving 6 to 8 people

• 4 egg yolks
• 3/4 cup instant sugar (very finely granulated)
• 1/4 cup orange liqueur
• A pan of barely simmering water
• A basin of cold water
• 6 ounces or squares semi-sweet baking chocolate
• 4 Tb strong  coffee
• A small saucepan
• 6 ounces or 1/2 sticks softened unsalted butter
• 1/4 cup finely diced, glazed orange peel (optional)
• 4 egg whites
• pinch salt
• 1 Tbsp sugar

1. Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur.
2. Then set mixing bowl over the not­ quite simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger.
3. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
4. Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream.Beat the chocolate into the egg yolks and sugar, then beat in the optionaì orange peel.
5. Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed, pgge 159. Stir one fourth of the egg whites into the chocolate mixture. Fold ín the rest.
6. Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight.

This recipe is excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Oh, this is going to be trouble.

Being able to make homemade ice cream and froyo anytime I want it? Trou.ble.

I’ve got a a cool summer-is-coming giveaway for you guys today!

My friend and might-as-well-be-neighbor, Susan from She’s Becoming DoughMesstic, is having a big week this week – her first cookbook comes out tomorrow and I was lucky enough to get a sneak peek.

Since I needed to help with quality control and all that, I made my first ever batch of homemade frozen yogurt this weekend.

Holy moly.

Storebought does not compare at all! This froyo was exactly how I like my frozen yogurt – not too sweet, but not too tart.

And…I added chocolate chips because vanilla is always better with a little chocolate.

If you’ve got an ice cream maker or have plans to get one or want to try your hand at the ice-cream-in-a-bag trick, this book has just about every recipe you could want.

I’ve got a signed copy of Susan’s book to giveaway to someone – and I can’t wait for you to try this frozen yogurt recipe, too!

To enter:

• Tell me your favorite flavor of ice cream – I’m a mint chocolate chip girl. But it has to be green!

Good luck!

Frozen yogurt is okay for lunch, right?

Thanks to KitchenAid for the ice cream attachment to try the recipe! The book and attachment were sent to me to try – opinions, as always, are my own. The froyo is gone already and I made it a day ago…so yeah, it was awesome.

Some days, you just need a good snack.

Not an apple. Not broccoli and hummus.

Not…that snickers bar I ate Friday afternoon when I had nothing else as an option.

Lately, all I want for a snack is something warm. I’m almost always freezing cold in my office at work, so yogurt never sounds good, smoothies are too cool, and cold veggies and dip isn’t my first choice when I’m shivering.

Work time means no slippers or blanket, so warm snack it is! Hot tea, a decaf coffee, small bowl of oatmeal.

Or this fast strawberry snack cake.

It’s hearty and filling without being too heavy. Full of juicy berries and crunchy buckwheat.

Toasty warm and perfect with a cup of tea.

Snack or breakfast…or both?

Strawberry Buckwheat Snack Cake, inspired and based on my Triple Oat Breakfast Bake

Makes: 1 cake

Ingredients:

• 1/4 cup oat bran
• 2 Tbsp oat flour
• 2 Tbsp buckwheat groats
• 1 Tbsp ground flaxseed
• 1/2 tsp baking powder
• pinch salt
• 1/4 tsp cinnamon
• 1/2 tsp vanilla
• 2 Tbsp unsweetened applesauce
• 1/4 cup almond milk
• 1/2 cup fresh strawberries, diced

Directions:

1. Mix together the oat bran, oat flour, buckwheat groats, flaxseed, baking powder, salt, and cinnamon.
2. Stir in the vanilla, applesauce, and almond milk until all the dry ingredients are incorporated. Gently fold in the diced strawberries.
3. Spray a microwave safe baking dish or ramekin, and pour batter into dish.
4. Heat for 1 minute and 30 seconds, or until the top is set.
5. Let cool for 2-3 minutes.

You guys.

I am so excited to tell you about this new project!

Julia Child – culinary icon – would have turned 100 years in August of this year. To help celebrate her life, legacy, and incredible recipes, a group of 100 bloggers will be making and posting many of the classic “Julia” recipes leading up to August.

Being a part of the JC100 project means that each Monday, we’ll receive one special recipe for that week, plus you guys will have the chance to cook along and will have access to the recipe on Facebook every Thursdays, too.

The first recipe was sent this past Monday, and – as easy as it sounds – I was terrified to try this.

Julia’s Omelette Roulée (Rolled Omelette) — or “dinner in half a minute,” as she described it on “The French Chef.”

I read the recipe, then read it again. And again.

And decided I needed what I always need with recipes from Julia.

I needed to see her make it before I tried it on my own. I found a great video of her showing how she does it, and watching how she moves the pan really helped!

Any time I’ve made omelettes in the past, I’ve kept the heat low, let the eggs set for a while, added the fillings, and then flipped it myself. They didn’t always turns out well and they definitely weren’t the most tender omelettes I’ve ever had.

But these?

Julia knew what she was doing.

This omelette – as intimidating as it might look with all the movement – was one of the easiest things I’ve ever made.

It literally took just over a minute to cook and was the most tender omelette I’ve ever had. I turned mine into a light lunch, topped with arugula, a drizzle of Nudo Mandarin Olive Oil, and a handful of olives on the side. Bon appetit!

Let’s hope all her recipes are this easy to follow!

Julia Child’s Omelette Roulée (Rolled Omelette)

Recipe source: Mastering the Art of French Cooking by Julia Child

Yields 1 omelette.

Ingredients:

• 2-3 eggs
• spoonful of water
• pinch of salt
• dash of pepper

Directions:

1. Crack 2-3 eggs into a bowl and add the water. Sprinkle with salt and pepper. Beat together until the yolks and whites are combined.
2. Heat an 8-10″ omelette pan over very high heat.
3. When hot, add 1 tablespoon of butter to the pan and swirl it around to let it start melting.
4. When the butter is foaming, completely melted, and just about to start browning, pour the beaten eggs into the pan.
5. Let the eggs set for a few seconds. The egg mixture will be sizzling and bubbling. Grab the handle of the pan and start shaking the pan towards you, and do not stop. Your eggs will cook quick. If you want to add any fillings, do it now.
6. Continue to shake the pan, until the movement starts to force your omelette to roll over. Keep moving the pan until the omelette is rolled up and is sitting in one end of the pan. Let it sit here for a minute to let the top edge get a golden color.
7. Tilt pan and gently slide omelette onto a plate.*

Original recipe excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc. – I rewrote the directions in my own words.*

Want to keep up with the JC100? They’ll be updating recipes on Facebook, Twitter, Tumblr, and Pinterest!

I remember the first time I ever watched the Food Network.

My roommate in college used to watch Rachael Ray and I ended up watching an episode of 30 Minute Meals with her one day in between classes. That’s all it took – I was hooked.

I started watching everything. Unwrapped, Emeril, Barefoot Contessa, Food Finds. Good Eats.

Food Network wasn’t the first time I had ever seen cooking shows; I used to watch Julia Child episodes on PBS and remember a few chocolate shows with Jacques Torres. The difference was I was finally starting to think about cooking.

And it wasn’t long before I was completely addicted to the Food Network – and still am. Because I still learn new things on every show I watch.

The first day I watched Rachael Ray, I didn’t know anything about cooking. And I mean – nothing.

I could boil pasta, I could make a grilled cheese, but that was it. I had never even cooked chicken for myself or made oatmeal from anything other than a packet.

I saw these chefs slicing and dicing through vegetables super fast, and they never cut their fingers. How did they do that?

I’m still amazed watching how fast some of them work, but picking up these little tips – like how to cut a pepper or slice an avocado – were the things that gave me that first push to get in the kitchen and really start cooking.

I don’t remember where I saw this method of cutting the pepper, but it’s the easiest for me, so that’s what I’m sticking with. Also…every time I cut any kind of pepper, I end up with pepper juice squirting into my eye. Every time, no lie. I don’t know how this happens – I don’t put my face right over the cutting board. It’s just what happens.

Start with your pepper standing up and slice each side off, leaving the seeds and ribs in the center.

Once the sides are cut away from the core of the pepper, slice each piece into 4 or 5 pieces, then turn the opposite way and dice into small chunks.

And you’re done!

Diced pepper, in seconds.

But I want to know – how do you cut your peppers? This same way? Do you slice it in half, remove the seeds, then slice? Have another method?