Long before, “hoarding” became a buzzword, I was a regular little packrat. Whether it was wrapping paper, school assignments, old toothbrushes, I just hated throwing anything away.
Thankfully, this little hoarding habit has gotten better throughout time, but I still do have to keep myself in check every now and then. Usually this means setting some time aside to do a total room sweep to clear out the junk.
First in the trash was my five-year-old wristlet from J.Crew. As evidenced by the lack of strap and bounty of holes, I’ve definitely held onto this thing for way too long…
Next up were semesters-full of notebooks and torn-up folders. I held onto these, because I told myself I’d go back and reference the old notes. But, something tells me I’ll never need to look up the details of my Chinese history class — And, if I ever find myself with a gun to the head, forced to talk about Mao, I would just pull up Wikipedia. So, goodbye notes…
Finally, I relegated a few piles of clothes from the closet to temporary storage before a final stop at Goodwill. All that went: items I hadn’t worn in more than a year, items that don’t fit and items that I must have been blind when I bought.
Mexican Poached Eggs
- 1 C frozen sweet corn
- 1 garlic clove, minced
- 1/2 C vegetable stock
- 1 can black beans (drained and rinsed)
- 1 C raw broccoli
- 1/4 t onion powder
- 1/4 t cumin
- 1 T lime juice
- 1/4 C cheddar cheese
- 1 whole egg (more would be possible, if distributed)
- Salt and pepper, to taste
- A drizzle of olive oil
- On medium-high, heat enough olive oil to cover the bottom of a pan. Add in the frozen corn and garlic and cook for 2-3 minutes. Then add in vegetable stock, black beans and broccoli. Turn down heat to medium-low and allow stock to summer. Continue simmering, stirring often, until the broccoli is tender.
- Stir in onion powder, cumin, lime juice, salt and pepper. Allow the flavors to combine together for 1-2 minutes, while stirring.
- Crack an egg onto of the mixture.
- Place a lid on the top, so that the egg steam-cooks. Cook for two minutes, then remove lid. Shake the pan a bit to see how well cooked the egg is. Replace lid for about another minute, recheck the egg and repeat until egg is at desired firmness.
- Top it all with cheese and season with more salt and pepper, as necessary.
Now that I have this recipe down, I don’t think I’ll have such a hard time parting with my other cans of black beans. (Wink, wink.)
Questions: Are you a pack rat? Do you have any interesting collections?