Good morning!
Another nanner for breakfast today. I’m really starting to get addicted to this nut butter, I love how salty it is!
Last night I made a pan of enchiladas in green chili sauce. They’re filled with brown rice, vegetarian refried beans, black beans, salsa, and pickled jalapenos. I ended up going back for another half of one, so good!
And yesterday afternoon I made a recipe that I intended to write as a separate post, but it didn’t turn out so I’ll have to try it again.
These are Chines tea eggs, essentially boiled eggs that are marinated in an aromatic sauce. The marbling effect comes from cracking the shells before marinating, but I might not have cracked them hard enough because they didn’t get as intensely marbled as they’re supposed to.
They taste great, but I want a better picture for the recipe page so I’ll try them again when I get more eggs.
I did manage to complete some of the blog changes I mentioned yesterday but I’m having some issues implementing them, so I’ll probably have to wait until Jeff get’s home today to get some help with it. My Blogroll page has been updated though, if you wanna check it out!
Workout time!
I <3 salt in nut butters too, even the sweet/chocolatey ones. Actually, I love a little saltiness in MOST sweet things.
The enchiladas sound delish!
Your enchiladas sound sooo good! I may have to make something similar this weekend. If there’s one thing Boston lacks, it’s good Mexican food.
Oooh, I’ve been meaning to try eggs like that for years! …Except then I went off hard-boiled eggs. Hmm. Dilemma.
I recently discovered Justin’s nut butters, and they’re the perfect on-the-go size! Love! I’ve never tried marbling eggs, but that looks like a fun project. Definitely amps up the aesthetic appeal! Thanks for sharing!
I’m intrigued about those eggs! Looking forward to the recipe!
I’m also craving nut butter but my blender doesn’t manage the job so well. 
Mine neither, I can never get it any thinner than a paste. I would love a more powerful food processor so I could experiment with making my own more often.
I made enchiladas with a green chili sauce too. Although I bet my sauce isn’t as nice as yours. I just have to have a thick sauce and the only way I know how to get it is with canned stuff + cream of mushroom soup. I hate doing it, but whenever I try to make my own they always make my enchiladas way too soggy and I gag.
I’m still using the canned stuff too. Homemade enchilada sauce sounds delicious though, maybe if I made it ahead of time and froze it it wouldn’t seem like too much work.