Originally Posted At: https://breakingmuscle.com/feed/rss

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It’s totally legit to spend a day exploring Seattle’s famous landmarks along the waterfront. In fact, I would encourage you to do so, especially if it’s your first time in Seattle. But if you really want to see and taste the Emerald City, you have to know that Seattle is a city of neighborhoods, each with its own distinct personality. And, in my completely unbiased opinion, Ballard (where I happen to live) is the tastiest of them all.

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Originally Posted At: https://breakingmuscle.com/feed/rss

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Originally Posted At: https://breakingmuscle.com/feed/rss

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Originally Posted At: https://breakingmuscle.com/feed/rss

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http://www.thealternativedaily.com/

I had my first alcoholic beverage when I was about four years old and it was given to me by a priest. My mother had provided my uncle — a member of clergy — with a rum and coke, but she had neglected to mention the shot of Bacardi she had added to his glass. […]

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This month we’re looking back on all the strange and wonderful food jobs people have held during the summer. Whether it’s a job at a local scoop shop, a grocery store, or the concession stand at a baseball field, the skills and memories you gather in those short, hot months usually turn out to be invaluable. Here’s Bex vanKoot on her summer running her own business at a baseball field.

The summer of 1998 was one of many firsts for me. I was finishing up my first year of high school, preparing to take my beginner’s driving test, dating my first boyfriend, planning my as-yet-only trip overseas, and working my first real job at a baseball park snack stand (babysitting doesn’t count, right?). I would spend that summer learning the ins and outs of running my own business, a first that I can say now, almost 20 years later, led directly to the last decade I have spent freelancing and traveling the world.

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http://www.marksdailyapple.com/

Hardboiled eggs are a perfect snack, but even a perfect snack can get boring sometimes. This recipe offers a slight variation—and, oh, what a difference! A mild-flavored hard-boiled egg turns into an umami flavor bomb. This egg practically melts in your mouth, thanks to a yolk that is creamy and runny instead of dry and chalky. The soft, rich middle is a delicious contrast to the salty flavor and firm texture of the outer egg white.

Try a soft-boiled egg once, and you might never go back to hard-boiled. The change is easy to make—simply boil the eggs a few minutes less. Eggs are the ultimate Primal food source, full of protein, healthy fats, and a variety of vitamins and minerals. The more ways you can enjoy them, the better. A carton of soft-boiled tamari and kombu eggs is a healthy and easy go-to snack to keep in the fridge.

(P.S. Kombu isn’t an ingredient that’s absolutely necessary for this recipe, but it’s worth adding. Steeping kombu in the marinade extracts minerals and makes these eggs an even healthier supplemental food).

Servings: 6 soft-boiled eggs

Time in the Kitchen: 25 minutes

Ingredients

• 6 eggs
• 3/4 cup warm water (180 ml)
• ½ cup tamari* (120 ml)
• 2 tablespoons coconut aminos (30 ml)
• 2 tablespoons rice vinegar (30 ml)
• 2-inches ginger root, peeled and chopped (5 cm)
• 1 strip kombu, broken into 2 pieces

Instructions

*The saltiness of tamari can vary between brands. If your first batch of eggs is too salty, cut back on the amount of tamari used for future batches.

In a medium bowl, whisk together warm water, tamari, coconut aminos, rice vinegar, ginger and kombu. Set aside and let cool to room temperature.

Bring a medium pot of water to a boil. Use a large spoon to carefully set the eggs in the bottom of the pot.

For soft-boiled eggs, cook exactly 7 minutes.

While the eggs boil, fill a large bowl with water and ice.

When the eggs are done, set them gently in the bowl of ice water.

When the eggs are cool, peel while holding the egg underwater (this helps the shells come off more easily).

Submerge the eggs in the tamari marinade so they are completely covered. If the eggs aren’t completely submerged, try a different sized bowl or a jar, or, add more water.

Marinate the eggs in the refrigerator for at least 2 hours and up to 8 hours (after that the eggs tend to get too salty). If refrigerated, the eggs will stay fresh for about a week out of the marinade. The marinade can be kept in the refrigerator and re-used for more eggs.

The post Tamari and Kombu Soft-Boiled Eggs appeared first on Mark’s Daily Apple.

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I have two personas when it comes to food shopping: my grocery store persona and my farmers market persona. The former, without fail, hits the store with a carefully curated shopping list arranged by the layout of the aisles; the latter arrives without a shopping list or a plan at all (I prefer to just see what’s in season and grab the produce and herbs that catch my eye).

They key to making this approach work and easily turn my farmers market haul into dinner is knowing a few simple and versatile types of meals that can be made with anything I bring home. Instead of trying to find a specific recipe that matches exactly what I buy, I begin with a dinner template. From a veggie-packed frittata to a summery pizza, these five meals show how to turn a trip to the farmers market into dinner.

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When sweet corn finally hits the farmers market, it truly feels like summer to me. All the stuff before — strawberries, snap peas, zucchini — seems like the buildup to this main attraction. It’s hard not to want to simply eat it on the cob, slathered with butter from now through Labor Day. But there are countless ways to prepare fresh corn beyond its most classic form, all of which taste equally as celebratory.

Here are 20 dishes, from sides like slow-cooker corn pudding and sweet corn and tomato salad to main dishes like creamy corn mac and cheese and spaghetti with corn and parsley pesto.

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