One of my favorite things to order from a breakfast menu is Eggs Benedict. Not just for the muffin, Canadian bacon, and Hollandaise sauce, but mainly for the poached eggs. Seriously, I order the Eggs Benedict whenever I can not simply because it is delicious, but because I couldn’t eat them at home as I had no idea how to poach eggs. That is, until I gave it a shot.
On my first try I made the perfect poached egg. Since then, I have repeated the process and can now enjoy Eggs Benedict without having to hit up a culinary establishment. The worst part? It is so friggin’ easy to make poached eggs I’m kickin’ myself in the pants for not trying sooner.
Now it’s your turn. Break out the eggs, a pot, some vinegar, and a few other things and let’s get to the good part!
The Super Bowl is usually synonymous with pizza and 
My wife came home with four pounds of turnips the other night. “Yeahhhh, what is that?” I asked. She responded with, “A lady from work dropped them off. Says you cook them just like potatoes.” A light bulb went off and I immediately thought, “Potatoes make French fries. I will make turnip fries!” Trumpet sounds.
