She was able to get away with grabbing my coffee for two reasons:
1.) I didn't realize how much she's grown and she can now reach things off a table that was previously a safe zone for my coffee.
2.) I was consumed by my (delicious) meal prep!!
So here is what I made: Eggs baked in marinara sauce, plantain home fries and a breakfast salad.
Here's how it was done:
Peel, quarter and season 3 green plantains with 2 tbsps of coconut oil, salt and pepper. Bake in a preheated oven at 350F for an hour. Set an alarm for 30 minutes in.
Wash and peel 6 mushrooms, an onion and 6 asparagus stalks.
Blanch the asparagus, dice the onion and quarter the mushrooms. At the 30 minute alarm, toss everything together, add more salt and pepper and put it back in the oven.
Fill a small ramekin with 1/4 cup of marinara sauce (my fav is Rao's marinara) and place an egg on top. I overfilled mine because I'm in love with this sauce. Place the ramekins in an oven safe baking dish and fill halfway with steaming (not boiling) water. Bake on 350F for 15-25 minutes, depending on how well you like your eggs done.
Prep the salad greens and assemble your favorite dressing. My fav dressing goes like this. 1 tbsp whole seed mustard, 1 tbsp superb balsamic vinegar, 2 tbsps good evoo and salt and pepper to taste. I put it in a small mason jar and shook it all up until thick and delicious.
Get your coffee ready. We're big fans of the Aeropress and I get to customize my coffee by adding a dash of cinnamon to the grounds.
Everything should finish cooking right around the same time - unless you're like me and you realize you should've put the eggs in the small convection oven since that has reliable temperature control instead of your old apartment oven and your eggs are well underdone. 20 minutes later, I took these:
If you're the type who likes to keep different parts of your meal separate, by all means, keep the eggs in the cups. I opted to turn it all out and slosh the eggs and marinara with the home fries. Mmm!!