Here I am, sitting at Starbucks’s, halfway through my Grande Skinny Vanilla Latte, with writer’s block. I have Vivaldi playing in my ears to help open the right parts of my brain to be creative – but it’s not working. I have nowhere to be, no projects to rush me out the door, nothing at all to keep me from being able to write. I have rewritten the first sentence at least fifty times, gone on Facebook, and then back here again to face the blank page. I have avoided writing on my blog for weeks, okay months – because I really don’t know how or what I want to say. Styling and taking pretty pictures is the easy part, but putting words to the pictures? Not always easy. So, I am just going to say it, here we go – I have breast cancer and here is a recipe for Baked Egg & Spaghetti Nests. See I told you, there is no real witty way to tie my recipe into this story… Don’t say I didn’t warn you.
I found a lump in my breast right before Thanksgiving. After many tests, I was told on December 19th that my biopsy confirmed that I had breast cancer. I received the call from my doctor five minutes before I was supposed to log in for a Twitter party. I hung up with my doctor, fell on my knees before God, and then poured a champagne cocktail. I proceeded to attend the Twitter party. As silly as it sounds, it was the best decision I could have made.
The Twitter party was for Evite & Bevmo, and I was privileged enough to have been hired to style & photograph all of the images for the campaign. I sat in the dark, with my champagne cocktail next to my monitor. With a smile on my face, I stared at my beautiful images, giggling and chatting online about one of my favorite things in life, celebrating with bubbly. In that moment I realized a few things that I know now, more than ever, to be true.
- I love being a stylist & photographer and I am so incredibly thankful for the talents God has gifted me with.
- Creating beautiful things is a part of my very soul, what I was created to do – sharing my work makes me happy.
- When I am creative, it heals myself and others.
On the surface,it may seem strange to some that I would be writing recipes, photographing or blogging, but it is actually the opposite. Taking the last month to craft, style, and photograph has gifted me with an incredible amount of joy. So there you have it, I have breast cancer and when I share my recipes and images, I am sharing with you a part of me that God is using to heal my body…
I am having surgery this Monday January 27th at 10:00 a.m. Please pray for me and especially my family. I am writing a spiritual journal on Caring Bridges and I would love for you to follow me there as well. No recipes on Caring Bridges, just my heart and all the Lord is gifting me through this incredible experience.
I have been a little obsessed with eggs lately – be prepared for lots of egg posts. I love birds, but that is another post in the making. This recipe is such a great idea for brunch. The little nests are so beautiful and they come out of the muffin tins easily. Serve the eggs and garlicky pasta nests over a simple salad with a drizzle of olive oil (buy the good stuff) and a little extra parmesan cheese. I used a 1/4 of a teaspoon of red pepper flake and they were pretty spicy – so adjust the spice to your liking. Your oven may run hotter or colder than mine, so be sure to keep an eye on your eggs – you don’ t want to over cook them.
|Baked Egg & Spaghetti Nests|| |
- 8 ounces dry whole wheat spaghetti
- 1 Tablespoon kosher salt
- ½ cup good quality olive oil
- 4 cloves garlic, about 1 Tablespoon - minced
- ¼ teaspoon red pepper flake
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon kosher salt
- ¼ cup,flat leaf Italian parsley - roughly chopped
- 8 - 10 large organic eggs
- Parmesan cheese - grated
- Simple green salad
- Garnish with a drizzle of Olive oil, extra chopped parsley, parmesan cheese
- Preheat oven to 325 degrees, adjust rack to the center, and lightly oil a standard size muffin/cupcake tin.
- Fill a large pasta pot with water and 1 Tablespoon of kosher salt. Bring to a boil and boil pasta for 6-7 minutes, just under aldente. Drain and set aside.
- Meanwhile, heat a large nonstick saute pan over low/medium heat. Add in olive oil and once the olive oil is warm, add in the garlic and red & black peppers. Stir to combine for about 15 seconds or until fragrant.
- Add in the cooked spaghetti and turn heat up to medium/high heat. Use tongs to toss the spaghetti with the oil and sprinkle with remaining ½ teaspoon of salt. Cook for 1 minute and remove from heat and add the parsley - toss to combine.
- Fill each muffin cup with pasta and then gently using your fingers create a small well in the center by pushing the pasta to the outside edges. Don't worry it doesn't have to be perfect, you just want a little hole in the center to cradle the yolk.
- Crack your eggs into a small bowl and then gently slip into the center of each spaghetti nest. Sprinkle the eggs with salt & pepper and parmesan cheese.
- Bake in preheated oven for 20-25 minutes or until eggs are just set with no uncooked whites surrounding the yolks.
- Serve warm or at room temperature with a simple green salad.
- Garnish with a drizzle of olive oil, parsley, and extra parmesan cheese.