Don’t let the title deceive you: this blog entry is all about my new salt and pepper shakers and not about a fried egg sitting atop a lovely bowl of zucchini noodles drizzled in a warm bacon dressing and dusted lightly with Parmesan cheese. If you’re looking for a post about some inspirational moment which resulted in a spiralized masterpiece, you won’t find it here. Today, I’m showing off my owl friends… Bob and Diane.
Bob and Diane live a quiet yet content life in my kitchen. You see, I’ve dedicated a full cabinet to “food styling props.” It’s pretty sad at the moment, since I’m only about 2 months into it, but I’m proud of my collection. I desperately need to visit some vintage flea markets and find more knick knacks… perhaps a brass spoon that some little old British lady used to stir her tea with every afternoon for 50 years. You know, quaint stuff like that.
Despite the lack of story-less spoons, Bob and Diane live comfortably in this cabinet along with some bowls, plates, wood boards, forks, and various sized mason jars.
These two owls came into my apartment after this past Labor Day weekend. I found them in Park City, Utah while shopping downtown on Main Street during a weekend wedding trip. Right away, I snatched them up, bought them for a few dollars (what a steal!) and had the nice lady at the register wrap them up very carefully.
As this woman protected Bob and Diane with wrapping paper, she spoke to us about her condolences for the victims of Hurricane Sandy, once we (Lu and I) told her we were living in Hoboken, NJ at the time. Her kindness was touching, as we showed her pictures on our iPhones of our neighbors floating on mattresses in the streets and the great escape out of our own apartment, wearing trash bags taped around our bodies, trudging through the hips-high dirty water, praying not to slip and fall face forward, get electrocuted or cut our feet on something. As she softly handed me the owls, I knew I had stopped in the right store and made the right purchase. Bob and Diane will be watching over me from now on.
I’ve been waiting for the perfect picture of them to debut on Inspiralized. They make my life a bit happier, knowing that they’re safely tucked away. I’m pretty sure if these two characters could talk, they’d tell me, “Keep on doing what you’re doing, honey. We’re here if you need us.” They’re so supportive… and in their mid 70s, I think. They might have Southern accents, I’m not sure just yet.
Keep your eyes open for Bob and Diane in the future…. hopefully next to some spoons from the 1940s.
Okay okay, I guess you want the recipe now? Before you start cooking, remember to enter the spiralizer giveaway:
- 1 medium zucchini, Blade C
- 1/2 cup chopped kale
- 1/4 cup sliced portobello mushrooms
- salt and pepper, to taste
- 2 pieces of bacon
- 1 egg
- 3 tsp grated Parmesan cheese, for topping
- 1 tsp dijon mustard
- 3 tbsp red wine vinegar
- 2 tsp honey
- 1 tsp olive oil
- Place a large skillet over medium heat and add in the bacon strips and olive oil.
- While the bacon is cooking, mix the zucchini noodles and kale together and place in a bowl. Set aside.
- When the bacon is done, remove with a slotted spoon and transfer to a plate lined with a paper towel.
- Reserve 3 tbsp of the bacon drippings and set aside.
- In the same skillet, add in the mushrooms. Cook until lightly browned, about 2 minutes.
- While the mushrooms are cooking, whisk together the dijon mustard, honey, red wine vinegar and bacon drippings in a bowl. Pour over the zucchini noodles and top with mushrooms.
- Crumble the bacon into pieces over the bowl.
- Coat a skillet with cooking spray and crack over an egg. Cook until egg whites are set and yolk is still runny. When done, place on top of the zucchini noodle bowl.
- Top with Parmesan cheese.