Penarious Craziness?

Or just good taste?

Before I explain myself, let me introduce you to a little bit of history. Did you know that hundreds of words die out of the English language every year? Cool words like, nidifice, seplasiary, gumfiate, sagitipotent and locupletative. Savethewords.org is dedicated to getting words like these – and thousands more, back into circulation. If you love words, like I do, you can adopt one into your everyday talk. How fun is that? 

So, penarious is my adopted word. Have you guessed what it means yet? “Of or pertaining to food supplies or provisions”. Rather appropriate, aye? If I had known about this dandy when I started my blog, my url would have been something like http://www.penariousendeavors.blogspot.com. Oh, well! It is what it is.

Okay, that’s an odd start for one of my posts, right? Well, I guess you’re in for it today, because things are going to get even more bizarre. Like putting rosemary in cookies and sweet potatoes in Mexican food!

I have to admit, I’ve been pretty unmotivated lately – with cooking anyway. More leftovers anyone? 

One of the ways to get myself out of that is to browse magazines, find a simply crazy-looking recipe, and try it. 

These cookies got my attention right away, as pretty much anything “Tuscano” does – Rosemary-Kissed Orange Thumbprint Cookies Tuscano. You’d think she could have come up with a shorter title, but hey, it uses more words. And no, I’m not even going to type the recipe here – you’ll have to go to the Better Homes and Gardens site that I linked above. I’m feeling lazy.

  Easy, easy recipe. Delightful flavor. 

My next crowd pleaser had a horribly unappealing name – Sweet Potato Hash. Can you imagine? Yuck! I wouldn’t even tell anyone what I was making. “It’s a surprise!” They really don’t know what to think when I say that. :P Well, here’s my name for it –  

Southwestern Sweet Potato Penarious with Frizzled Eggs and Chipotle Sauce

 Wow! Was I just criticizing Miss Cookie-lady for her long recipe title?

Now, the frizzled eggs were my idea because the recipe just needed more protein. And I really think it was a great idea, if I must say so myself. You might be wondering though, where the frizzled thing came from. Well, when Anna and I were in Europe, Paula from our B&B in Haarlem made us the best eggs I’ve ever had. I couldn’t figure out how she did them, but when I came across a Frizzled egg recipe, I thought I had hit on the secret. Not to disappoint you, but they still don’t taste like Paula’s. Sad…very sad. I guess I’ll just have to go back to Haarlem for egg cooking classes. It’s still a fun way to cook an egg though.

How to frizzle an egg –

Break eggs into skillet; sprinkle with salt and pepper. Reduce heat to low; cook eggs for 4 to 5 minutes or until whites are completely set and yolks start to thicken. For more doneness on top, cover during the last 2 minutes of cooking. I sprinkled mine with chili powder for this dish.

So there you have it – our dinner last night. And I promise, I won’t do too many crazy posts like this one. :D

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