perfect eggs.

Has anyone ever mastered boiling eggs? or frying them? 


There is no way someone makes the perfect soft boiled egg every single time, with absolutely no snotty white parts, but still a gooshy yellow yolk. It is IMPOSSIBLE. Yes, it is possible to do this, but it always happens by accident! That's when you have to savor those delicious boiled eggs, cause you never know when you will have such a fantastic turn out again. 


Now this is where I need help. I live in some form of Austrian student housing, where dishes and furniture are provided just like in residence back home in Uni. Now, after many students living in this apartment year after year, lets just say the frying pan isn't exactly up to par. We all know what happens when that nice Teflon coated frying pan loses its Teflon.. well at least at the Harbers house it gets chucked because no one wants to deal with the mess. Understandable, because trying to fry an egg on a less than decent frying pan is like trying to fry an egg on asphalt, and flip it with a spatula that doesn't fit in the narrow sides of the pan, or.. road.  


Can anyone give me a solution to the perfect fried egg without getting a new pan? It doesn't even have to be perfect, just in one piece. More Pam? higher heat? lower heat? flip with a knife? If anyone reading this has a trick up their sleeve please lend this hungry student a hand. 

the 'taste' of home.

A few weeks ago the family made their way out to visit here in Europe. With them, they brought me a few comforts of home that I had missed. What does this include? Well, don't laugh.. peanut butter, pancake mix, headphones, my black scarf, a few key summer clothing items, and of course a box of hagelslag (refer to Day 1, pre-EU departure).


To start, part of the idea of me taking on the topic of this blog, was to open my eyes and broaden my horizons when it came to looking at, and eating food. As of 4 and a half, almost 5 months into my 6 month adventure, I can honestly say that my attitude has changed drastically. 


Since my arrival in the EU this past January, I now love olives, most types of sushi, plain yogurt, and even white wine is growing on me. I have learned a few new recipes, and even simple tricks to makes my simple spaghetti amazing. I now regularly purchase lemons and zucchini, olive oil, and feta cheese. Things are changing for the better! But I must say, I have not forgotten my previous eating habits (ie toast, cheese and wildberry yogurt), because they are just so darn good now and then. Presented with an opportunity for a good 'ol living on my own in Guelph meal, I sure grabbed it. Is there anything wrong with a piece of toast and hagelslag if it reminds you of home?

peanut butter and candied hagelslag

what I eat everyday for breakfast, replacing that toast.. 

Funny how little things like hagelsgal and peanut butter have so many associations with home at this point in the game. Or how a song can remind you of your best friend or a road trip last summer. 


I guess the success of this blog will be determined after my arrival back in Canada, to see if I picked up my old eating habits again. Some would say they were bad, but I would like to say they were just... lazy. With some new knowledge, new techniques, and pretty much a whole new train of thought when it comes to food, and the culture it's associated with, I do not feel a return to pop-tarts for dinner coming back. 


With a nearly full jar of peanut butter and box of hagelslag staring me in the face every time I open the cupboard, temptation to have toast for dinner will loom, but trust that I will have self-control! A little taste of home is good now and then, but I will not lose sight of all I have learned thus far.


times are changing! shannon xx