Happy Sunday Y’all! It’s a beautiful day and I’m making the most of it. My friend Jessica and I continued our tradition of Sunday Brunch at Elizabeth Street Cafe, its only one of my favorite places. We branched out and tried some new dishes.
This is the sticky rice with ginger sausage and poached eggs. A nice switch up from my normal order of Singapore noodles. The sausage had a great flavor and I really liked the sticky rice. I think the Singapore noodles are still my #1 though.
JJ got the mushroom omelette. How pretty is that plate? She also said the side of mango was really great too.
Now that summer is in full swing fruit is being incorporated into a lot of my cooking. When I started cooking I had no idea how to do a lot of things and one them was how to cut up a whole pineapple. Fresh pineapple is SO much better than the canned stuff and it’s really not that hard to cut up once you know what you’re doing. Here’s my little instructional on how.
Start off with a big knife and pineapple. You can tell if a pineapple is ripe by pulling one of the leaves out of the center. If it pulls out easily, then the pineapple is ready. If you have to pull really hard, then the pineapple needs a few more days to ripen.
Start by slicing off the top.
Top sliced off.
Slice the bottom off of the pineapple. Stand the pineapple up and take the knife and slice the skin off.
Then turn the pineapple on it’s side and slice the pineapple into thin pieces.
Dice the slices around the core (the hard circular part in the center). Discard the core.
Then dice up into small pieces! It’s that easy!
Enjoy!
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