Ashley’s sayonara breakfast

Happy heat wave.

This afternoon as I sat idling in sweltering contruction traffic on Willy Street my eyes were drawn to the sign posted outside the gas station that stated: “Time flies like an arrow. Fruit flies like a banana.” Pondering this, I decided no truer words have ever been spoken. At least not today.

It’s been a week since Dan and I rolled up in my dusty car after 23 1/2 hours on the road from our trip to Wyoming. I’ve got loads of stories and even more photos, I’m not even sure where to start. So I’ve decided to begin at the end, with Ashley’s breakfast.

Ashley was one of our two lovely hosts when we were in Jackson and she made us a delicious breakfast of egg sandwiches with truffle aioli and arugula the morning that we had to skip town. The truffle aioli made the sandwich and I intend to pick up a bottle of black truffle olive oil as soon as I win the lottery this week (maybe from the aforementioned gas station).

Forgive me for not having the exact recipe, but all great recipes are meant to be experimented with and modified (for example, I asked Ashley to hold the bacon on my sandwich.) Any way you slice it, it’s going to be delicious…

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Ashley’s sayonara egg sandwiches with truffle aioli

Ingredients:

English muffin

egg

arugula

black traffle infused olive oil

mayo

cheese (optional)

Directions:

Fry an egg over medium. Mix together a small amount of truffle olive oil (maybe a tablespoon) and a couple of tablespoons of mayo (to taste). Toast an english muffin. Spread the truffle aioli on both sides of the english muffin. If you feel so inclined, slice a piece of white cheese and place on one side of the muffin. Place the egg and a layer of arugula (the spicer the better, says Ashley) on the muffins. Make into a sandwich and eat. Enjoy.

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I’ve got to run (into a lake), but stay tuned for more stories, recipes and photos from Wyoming… Until then, stay cool.

Wyoming or bust

Greetings from the equality state, where Dan and I have been visiting our dear friends in Cheyenne and letting them spoil us with meals like salmon burgers and spinach naan pizzas (recipes and photos to follow). We celebrated the fourth of July with a traditional meal of paella, lobster tails and sangria (isn’t that what everyone has on America’s birthday?) When we haven’t been watching this fascinating program that Derek introduced us to about looking for sasquatch (‘squatch’ as it’s called in the industry), we have been enjoying our meals and evenings in their lovely backyard.

Backyard Cheyenne

If you are looking for a special way to celebrate something this weekend whip up a batch of Sangria and play the Wisconsin game, which Dan and I invented on I-80 (minus the drinking part) and played last night with our Wisconsin ex-pat hosts: Sit in a circle and name off as many cities/ towns in Wisconsin until you can’t think of anymore, take a drink if you repeat one that has been said. Cheers the person who comes up with Trego, Chicag or Rio. Wisconsin fun this exit.

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Fourth of July Sangria

This recipe comes from the PBS site for Everyday Food

Ingredients:

2 juiced oranges

2 oranges sliced

2 lemons thinly sliced

2 limes thinly sliced

1/3 cup super fine sugar

1/4 cup brandy

1 bottle red wine (we used a Yellow Tail shiraz/ grenache blend)

2 cups club soda

Directions:

In a large pitcher stir together orange juice, sugar and brandy. Stir well. Add wine, fruit slices and club soda. Stir. Fill glasses with ice. Pour, serve, yum.

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Our Wyoming adventures continue to Casper and then my old stomping grounds, Jackson, where I can’t wait to sit outside at Teton Thai and order the chocolate bread pudding at Rendezvous Bistro… Stay tuned.