Dan was out of town on business yesterday so I took the day off to devote an entire day to catching up of projects I've been working on and running some errands. I spent the day sewing Anna Maria Horner's Sidewalk Satchel- a pattern I've had for a few years now. I started the bag shortly before Christmas but had to pack it away until everything settled down after the holidays.
I'm looking forward to sharing the completed bag with you all. It's being sewn up in two gorgeous prints from Amy Butler's Lark collection that I got for an absolute steal from Drygoods Design (amazing service and communication, by the way. I can't wait to shop here again.) Anyways, I spent nearly the entire day sewing away, interrupting myself only to give Heidi belly rubs and take her on walks, when I realized that I had made a huge error in the construction. Rather that ripping all of my seams out and growing even more frustrated, I took the higher road and calmly put the bag away and will approach it again when my mind has cleared. Ah, so frustrating!
By the time the materials were all packed up I was starving but didn't have the patience to make too much for dinner. I opted for a delicious light meal of two poached eggs atop a bed of arugula and sliced portobello mushrooms.
The meal was so tasty and was as easy to prepare as it sounds. Simply poach two eggs in an almost simmering bath of water. I add about two teaspoons of white vinegar for two eggs. This addition will assist the egg whites in congealing and makes your life a whole lot easier. While the eggs were poaching I dressed a bed of arugula and sliced portobello mushrooms with a drizzle of fruity extra virgin olive oil that we purchased in Sonoma a few years ago and an aged balsamic vinegar from a local store in West Chester. I added a bit of sea salt and cracked pepper to taste and topped the dish with a shaved, nutty cheese (Creamy Toscano Cheese Soaked in Syrah, from Trader Joe's- delicious, by the way).
For a great write up on poaching eggs, I suggest a visit to Smitten Kitchen.