After a breakfast of eggs Benedict over asparagus, (Yes, I make a killer hollandaise, just in case you were wondering), my friend & I sat out on the front porch, sharing a pot of this oolong. Maybe I should have used more leaf? It was kind of light, & not as sweet as I remembered, but still pleasant to drink. Its been pleasantly cool in St. Louis this morning, cool & damn, due to the crazy storms we had here last night. Perfect weather for holding a hot cup of tea in your hands, relaxing on the front porch, & sipping to your heart’s content.

Ysaurella

I want to have breakfast with you Terri ! Oolong and eggs Benedict over asparagus…mmmmm but after the storms…

Terri HarpLady

Come visit St. Louis! My son Drew is study French, so he can practice having conversation with you while I cook :)

Terri HarpLady

I still hope to eventually open a bed & breakfast here, once my kids get out of college & move out…

Ysaurella

sure I need to see St Louis…I unfortunately only visited New York in the USA…Still have a lot of other towns and places to see

Lariel of Lórien

I’ve flown into St. Louis a lot. So the air port is alright. They also have that cool arch.

mrmopar

Hollandaise recipe please….

Terri HarpLady

As you wish, MrM. I don’t really measure anything…
4 egg yolks (do whatever you want with the whites…you can make meringues!)
juice of half a lemon, or more to taste
pinch each of salt, cayenne, & white pepper
A couple of Tb of butter, Ghee, coconut oil, or other buttery type of substance…
I used this today, & it was very tasty https://store.nutiva.com/buttery-spread

Whisk that stuff together until smooth in the top of a double boiler, start heating the water underneath, & have the following things close by:
some more buttery stuff of your choice
very hot water
optional: dill, garlic granules, capers, or other flavorings you like

so the water is getting hot, you’re just gonna slowly whisk the egg yolk mixture. I don’t have any real measurements to offer…I usually add another spoon of ‘butter’, then as things start to thicken a little, add a little (like a TB) of the hot water. Keep whisking. Maybe add a little more butter, then water, until you like the thickness of it. Turn off the heat, remove from heat, taste, & make any final additions: a little more lemon, salt, etc. We like a mix of dill weed, garlic, & sometimes capers.
I think this is the recipe I originally started out with:
http://www.twopeasandtheirpod.com/eggs-benedict/
If you have leftovers (highly unlikely), use it as Mayo.
Also, don’t get any of this on your forehead, or you might lick your brains out!
Enjoy!

caile

Your breakfasts always sound so delicious!!
That buttery spread looks good too – I’ve never seen it before.

Terri HarpLady

Thanks! :)
I think it’s pretty new, I just noticed it the other day.

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Comments

Ysaurella

I want to have breakfast with you Terri ! Oolong and eggs Benedict over asparagus…mmmmm but after the storms…

Terri HarpLady

Come visit St. Louis! My son Drew is study French, so he can practice having conversation with you while I cook :)

Terri HarpLady

I still hope to eventually open a bed & breakfast here, once my kids get out of college & move out…

Ysaurella

sure I need to see St Louis…I unfortunately only visited New York in the USA…Still have a lot of other towns and places to see

Lariel of Lórien

I’ve flown into St. Louis a lot. So the air port is alright. They also have that cool arch.

mrmopar

Hollandaise recipe please….

Terri HarpLady

As you wish, MrM. I don’t really measure anything…
4 egg yolks (do whatever you want with the whites…you can make meringues!)
juice of half a lemon, or more to taste
pinch each of salt, cayenne, & white pepper
A couple of Tb of butter, Ghee, coconut oil, or other buttery type of substance…
I used this today, & it was very tasty https://store.nutiva.com/buttery-spread

Whisk that stuff together until smooth in the top of a double boiler, start heating the water underneath, & have the following things close by:
some more buttery stuff of your choice
very hot water
optional: dill, garlic granules, capers, or other flavorings you like

so the water is getting hot, you’re just gonna slowly whisk the egg yolk mixture. I don’t have any real measurements to offer…I usually add another spoon of ‘butter’, then as things start to thicken a little, add a little (like a TB) of the hot water. Keep whisking. Maybe add a little more butter, then water, until you like the thickness of it. Turn off the heat, remove from heat, taste, & make any final additions: a little more lemon, salt, etc. We like a mix of dill weed, garlic, & sometimes capers.
I think this is the recipe I originally started out with:
http://www.twopeasandtheirpod.com/eggs-benedict/
If you have leftovers (highly unlikely), use it as Mayo.
Also, don’t get any of this on your forehead, or you might lick your brains out!
Enjoy!

caile

Your breakfasts always sound so delicious!!
That buttery spread looks good too – I’ve never seen it before.

Terri HarpLady

Thanks! :)
I think it’s pretty new, I just noticed it the other day.

Login or sign up to leave a comment.

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Bio

I’m so excited to have found this community! I’m a self-employed Harpist (acoustic & electric – Originals, Classical, Rock, Jazz, etc) & Singer/Songwriter. My days & nights revolve around teaching at home, playing gigs, gardening,& fixing awesome food to eat. My schedule is different everyday, but I just go with the flow, & I sip a lot of tea!

My love of Tea began with Herbals back in the 70’s. One of my favorites was a licorice blend from House of Hezekiah, an old tea shop in Kansas City. There was also a tea with mint, rose petals, chamomile, etc called Nuclear Casual Tea.
In the 80’s I gave up caffeine, chocolate, alcohol, (& a few illicit substances…), and brewed medicinal blends & tinctures to support 4 pregnancies (all children born at home). In the 90’s my love affair with green teas began when I discovered ‘The Republic of Tea’. Their beautiful teas & packaging inspired my original song, “TeaMind”, from my CD “Zen Breakfast”. If you’d like to hear the song for free, drop by my website.

In general, I drink my teas straight, but occasionally I add a pinch of Stevia & maybe some coconut or almond milk (I’m allergic to dairy, gluten, & various other things & avoid most sweets.)

I’ve explored a variety of teas:
Whites tend to be a little bland…sorry
Oolongs – wonderfully sensual
Roobios – I’m not a fan in general
Puehr – a fairly new direction for me
I’m not a huge fan of flavored teas, but I do make exceptions, & I’ll try just about anything once.

And Black Tea, Oh how I love thee!!
I am on a quest for the most wonderful breakfast cup! I will find you, my Love!

Location

St. Louis, MO

Website

http://www.harpsinger.net

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