Battle of the Greek Yogurt Titans

When I worked at my first publisher, there was a ritual of eating lunch in the lunchroom with other people from the books for young readers department. I was from marketing, and joined by several from editorial and design. Later, we had one from subrights join our little lunch group. All in all, we were at most, a group of six. Being a frugal group, usually we brought our lunch from home rather than going out and spending $10 on a sandwich.

We usually spent our lunch break talking about food. Things we liked, didn't like, new restaurants opening, bars, etc. However, the one food item that we kept returning to was yogurt. We debated the pros and cons of different brands, styles, fat content, flavors, and even which grocery stores were having sales on our favorites. Yeah, we were really keen on yogurt. Sorta weird, really.

After a while, we realized we were spending so much time talking about a yogurt and it became an inside joke. One particular lunch, the only male in our group and non-yogurt eater, suddenly interrupted yet another yogurt conversation with an, "OMG! Can't we talk about something other than yogurt?!" My boss at the time also claims that ever time she would come in the lunch room to get coffee, her own lunch, etc., that we were ALWAYS talking about yogurt. She would laugh at us.

So in honor of my yogurt loving-friends, and the people we annoyed, I'm talking about yogurt.

I recently found two new yogurts at my local grocery store. Perhaps these aren't new to other people, but they were new finds in the already well-stocked yogurt section. Greek yogurt has been the rage with yogurt aficionados for some time now. As a member of a group of people who kept up with yogurt trends, I have been aware and a fan of Greek yogurt for long before it went mainstream.

Evidence of how trendy Greek yogurt is now can be seen by two new options. Brown Cow, makers of the best full-fat yogurt out there, has released Brown Cow All Natural Greek Yogurt, 0% fat. And Stonyfield, a personal favorite brand, has Oikos Organic Greek Yogurt by Stonyfield Orangic. Also 0% fat.

I bought both brands last week and did a taste test. Unfortunately, I couldn't compare like flavor to like flavor since the flavors at my store were completely different for the two brands. So I picked the basic vanilla in the Brown Cow and Honey from Stonyfield.

First, the Brown Cow. My first thought was, NO WAY this is nonfat! It's unbelievably creamy, sweet, and rich. It does not in anyway resemble the other nonfat yogurts out there. How did they do that??? Despite the rich mouth feel and taste, it actually doesn't taste anything like Greek yogurt. You know that tang and slightly dry mouth feeling you get from Greek yogurt? Yeah, this doesn't have that at all. This is a Greek yogurt for people who don't like Greek yogurt.

Now the Stonyfield. WOW! The honey does not refer to a honey flavored Greek yogurt, but the honey is ON THE BOTTOM just like fruit on the bottom. Lovely! I mixed it all in and tasted. Mmmmm. Not as creamy and rich as the Brown Cow, but quite good and also doesn't really taste like it's a nonfat yogurt. Has more of the Greek yogurt tang and dry feeling, but not overwhelming so.

I next checked out the labels. Ah yes, the Stonyfield container does say, "Honey on the bottom." Nutritionally, the two yogurts are identical. There are teeny differences between the two, but really, they are close enough to be declared the same. Ingredients in the Brown Cow only number three - milk, cane juice, and vanilla. The Stonyfield has five ingredients, two of which are natural stabilizers. Both yogurts have the same five active cultures. Price was also just about the same, and the amount of yogurt in each single-serve cup is the same, 5.3 oz.

So what's my verdict? I say it's a tie. How anti-climactic, right? Really, they are both very good. I love the Brown Cow because it tastes like it has fat in it and you are getting away with something. Eating something you shouldn't be eating. But I also really like the Stonyfield because it kept that Greek yogurt tang I enjoy so much and honey with Greek yogurt is one of my favorite flavors. According to the websites for each brand, there are five flavors available from Stonyfield and only three from Brown Cow so far.

I will happily buy and eat both. And I probably will for variety's sake because neither brand has many flavors available at my store yet. Brown Cow only has three, and I only saw honey for the Stonyfield. I hope both companies roll out more flavors for these yogurts as they are all going to be good. I just know it.

Other products I have tried recently and really enjoyed are Haagen-Dazs coffee frozen yogurt (I know, more yogurt), and Trader Joe's Peach Mango Orange Juice.

Steve and I were coming home from a movie last Friday night (Crazy Heart. We agreed that the story was rather ordinary, but the acting, music, and Jeff Bridges were fantastic), and as we passed the grocery store on the corner after it had closed for the day, I said, "shoot, we're out of milk." I was going to let this go until Saturday and then go get milk when the grocery store was open. But Steve didn't like this as he was looking forward to a bowl of cereal on Saturday morning. He only eats his cereal on the weekends, so I guess it's a treat. There is a little grocery nearby, so we stopped in there for milk. I found that they carry the best kind of organic milk (Organic Valley, yay!), but I also was suddenly struck with the yen for ice cream. Seeing all those little pints lined up just sang to me. It has been so long since we've had ice cream I can't even remember when it was. Steve immediately picked out Haagen-Dazs banana split. Hm. Not one I would pick out. So I chose Haagen-Dazs dulce de leche frozen yogurt. Or at least, I thought I did. We pay, we leave, we go home, and crack into those pints. COFFEE?? Where did this come from?

Somehow, I picked up the one pint of coffee that was sitting right next to the two stacks of dulce de leche. Oh well, I'm not going back out to exchange it, so may as well eat it. Even though my taste buds were primed for the sweet, caramel-y flavor of dulce de leche, I found that they quite enjoyed the coffee as well. Yum, yum, yum. Tasted just like a Frappachino. Lower in fat and calories than a frapp, I imagine. Try it if you haven't already. It's good.

The other new-to-me product comes from Trader Joe's. As you probably know, I adore Trader Joe's and do most of my shopping there. When we were up in Boston a couple weekends ago, the people we stayed with had Trader Joe's Orange Peach Mango juice. I loved it. I didn't expect to, but I did. I'm usually a traditional fresh squeezed orange juice girl in the morning. I don't like anything else but oj. No apple or grape or cranberry for me in the morning. Just oj. Weeeeeeell, now add the OPM as a morning juice option. I also have enjoyed this juice in the afternoon mixed with some plain seltzer for an Orangina-like drink. Very refreshing and tropical.

Anything new you've tried that you love? Yogurt? Anyone?

Diet-Killer Issue of Bon Appetit

Yesterday, I received my February issue of Bon Appetit.



Oh boy. Are we in trouble.

In addition to this scrumptious-looking grilled cheese and short rib sandwich with caramelized onions, other recipes that caught my tastebuds's attention:

Beef Tenderloin Medallions with Potato "Risotto"
Potato Gnocci with Pork and Wild Mushroom Ragu
Bison and Red Wine Shepherd's Pie
Pork Stew with Hard Cider, Pearl Onions, and Potatoes
Ham, Artichoke, and Potato Gratin
Roasted Leg of Lamb with Yukon Gold Potatoes
'Best Ever' popcorn, buffalo wings, chips and other Superbowl snacks
Ribollita
Alaskan Black Cod with Hoisin and Ginger Sauces
Red Bean and Sausage Cakes with Poached Eggs and Cilantro Salsa
Cheddar, Bacon, and Fresh Chive Biscuits
Madeleines with Lavender Honey
Cream Tart with Oranges, Honey, and Toasted-Almond Crust
Rustic Pear-Cranberry Tart
and an entire article using MILK CHOCOLATE! - Devil's Food Cake with Sour Cream Fudge Frosting; Milk Chocolate Mousse with Port Ganache and Whipped Creme Fraiche; Milk Chocolate Souffles with Nougat Whip; Milk Chocolate-Caramel Tart with Hazelnuts and Espresso

Are they kidding me?! Trouble, trouble, trouble is headed this way.

There is also an entire article about tofu. I don't see myself getting much mileage out of that one. But I do appreciate the BA editors's humor of including tofu in an issue that boasts "Meat and Potatoes" as their cover headline. Oh those, foodies. So funny.

Also featured in this issue - where to eat in Austin, Texas. Only a handful of Austin's fantastic restaurants were mentioned, but they all sounded good. In a separate short column on biodynamic wines, one of my favorite wines was one of the six featured: Boony Doon 2008 Ca' del Solo Albarino. If you can find it, I highly recommend picking up a bottle or a case.

Eating out

Over the past couple of months, I have had the pleasure of dining out. In December, I met with the other members of the TNTE Club at Becco, a Lydia Bastianich establishment for our annual holiday dinner. If you recall, last year we went to Perilla. Six of us squeezed into our chairs around a tiny round table that should really have been set for no more than four, but the whole dining room was that way - packed to the gills with guests back-to-back. Not sure how the waiters managed to shimmy between everyone. We feasted on several of the menu specials and all-you-can eat daily pastas. Actually, only one person at our table ordered the pastas, but we all had tastes of hers. The Gorgonzola gnocci was fantastic. Noisy, warm, and teetering on chaotic, but very satisfying food in the theater district. One in our party ordered the osso bucco which came with the largest marrow bone we'd ever seen with that dish! The best thing I thought we ate all night though, was on the dessert sampler we ordered. The panna cotta was simply the best I've ever had. It was smooth, light, not at all gelatinous or thick, and tasted of the best vanilla. Divine.

Rewind some more to November. Before we arrived in Miami to board the Crystal Serenity for our Thanksgiving cruise, Steve and I flew to Atlanta to meet up with David & Allison. The four of us drove down from Atlanta to Miami together. But before we started our 13 hour drive at 2AM, we had dinner at Kennesaw pizza joint, Big Pie in the Sky Pizzeria. Perhaps you watch the food-porn and human spectacle on the Travel channel known as Man vs. Food? No? Oh well, you don't know what you're missing. Anyway, MVF's host and stomach-that-is-a-freak-of-nature, Adam Richman, visited Big Pie to take on their Carnivore Challenge - eating an ginormous 11-pound pizza. While the four of us weren't even tempted to try the Carnivore Challenge, the boys did settle for one slice each of a Carnivore. Basically, it's a pizza topped with just about all the standard meat pizza toppings. Allison and I opted for a slice each of the four-cheese. Here are some before and after shots. These are big freakin' slices of pie. And quite tasty, too.





Back home in Brooklyn, last week, Steve and I hosted our friends from Montana. We ate some usual and favorite NYC fare - pizza at Grimaldi's, hot dogs from a vendor, and brunch at Char No. 4. For our post-MoMA lunch, we took them to Ginger Man, a really good beer bar in east midtown that is extremely mellow on Sunday afternoon. The calm, quiet, warm surroundings were just what we needed after the noisy crowds at MoMA and swirling snow flurries and Arctic wind chill outside. We ordered two flights of beer tastes, soup, stew, sausages, sandwiches, and house-made soft pretzels. Hearty stuff to warm the gut. Yum.

We also took them to a place in Brooklyn for their last night in the city that Steve and I hadn't tried yet. I'm glad we got there when we did because Henry Public filled up fast after we snagged a booth. Henry Public is a relatively new place that is dressed up like a speakeasy. And old timey speakeasy. Even the staff wears a uniform that is really more of a costume - band-collar shirts, braces, flannel or non-denim pants, old fashioned shoes. The food menu is limited to burgers, a couple finger foods (house made pickles and roasted almonds were very good), and ice cream for dessert. The cocktail menu is from another era, too. We enjoyed our burgers and drinks, and it might be a place for Steve and I to visit again as long as we get there early enough to get a table.

I saved the best for last. While up in Maine for Christmas, Steve and I decided to treat ourselves to a dinner out at one of Portland's critically acclaimed restaurants. Portland is quite a mecca for chefs who are focused and committed to using local and seasonal ingredients and sources. We chose Fore Street for our dinner out. I'm so glad we did. I loved it. The menu was much larger than I expected for a place that does use local and regional sources for their seasonal ingredients. We ordered four smaller plates and one entree and one dessert. Here is what we had:

Marinated Hon Shimeji and Rocket Salad with roasted red onion, reggiano, apple bacon red wine vinaigrette
Three Selections from the Chilled Meats & Offal section served with cranberry jam, tarragon gherkins, spicy Allagash mustard: Salt Cured Foie Gras, Maine Farm Rabbit Galatine with Serrano and Lemon, Heritage Pork Cotechino
Wood Oven Roasted Maine Mussels with garlic almond butter
Wood Grilled Harlequin Quail with lentils, savory vegetables, smoked Heritage pork belly
Maine Farm Russian Boar Chop with celeriac puree, cranberry relish
Butter Braised Fingerling Potatoes, aged sherry vinegar
Two Citrus Desserts on one plate - lime steamed pudding, citrus cheesecake with pepper-basil sugar sauce and pomegranate seeds

Hello! Doesn't that all sound fabulous? It was. Several of you have asked how I remember what I ate at restaurants. Well, in most cases, I remember what I had and then I can go home and look up the restaurant's menu online for details. In the case of Fore Street, they don't post their menu online since it changes every day, so I asked our waitress if I could have a copy of the menu. She gladly handed over the dinner menu but I didn't get the dessert menu. Here is a scan of the menu. What would you have ordered? (Click on the image for a larger view.)




We loved everything we ate. We ate every little morsel, crumb, drip of sauce from our plates. Except for four fingerling potatoes. We had four potatoes too many.

Christmas recap and blogiversary

So, I've had a bit of a hiatus from the blog. Have you noticed? There's no good reason for the looooong break other than I was bored and uninspired. Since October.

But now that Thanksgiving and Christmas have come and gone, I figured that I couldn't ignore the wonderful food and cooking that has been going on around me. Food is a key player during the holidays. Almost as big as presents and the tree.

I will take you back to Thanksgiving. This holiday was spent aboard the Crystal Serenity, so I had to do zero cooking, zero cleaning up, and 100% eating. Lovely!

Meals on either of the Crystal ships is an event. The food is mostly prepared with a French influence and technique - sauces, meats, veggies - but there is always a wide variety of dishes from which to choose. In addition to the dining room, there are two restaurants on board. One, called Prego, is the Italian restaurant with menu choices created by Pierro Selvaggio, of the Valentino restaurants. The other is Asian called Silk Road and The Sushi Bar. The menu features dishes created by Nobu, and sushi chefs trained by him.

With all these choices, what in the world did I eat? Some of the dishes I had are:
-pumpkin ravioli
-iced Malossol Caviar
-Pate de Foie Gras
-Pan-Fried Fillet of Atlantic Halibut
-Whole-Roasted Tom Turkey with all the trimmings
-bisque of Fresh Sweet Corn
-Tortiglioni Pasta with fresh tomato sauce, cream, Fontina, and parsley
-a wide selection of sushi rolls, sashimi, and delectable Waygu beef sashimi style
-Nobu Udon

These are just some of the things I had for dinner. Breakfast was usually at the Lido to make selections from the large and diverse breakfast buffet. Lunch was a meal that I don't recall eating very much. I guess I did, but it seems like we were usually doing something or off the ship at lunch time. We did partake in tea on the days we were at sea. Tea consisted of finger sandwiches - cucumber, cheese, beef, ham, egg salad - and lots of mini-pastries. And scones with cream and berries, of course. Tea was a favorite activity.

Besides mealtime and tea, there are also seemingly unlimited supplies of fresh fruit, cookies, ice cream, breads, charcuterie, and drinks.

To work off all this food, the ships have a 360 degree promenade deck, a gym, paddle tennis courts, and swimming pools.

We also ate one meal while off the ship. That was lunch in Grand Turk. We were fed by a real local lady - although she was American - at a dive-y beach bar & restaurant. It was a strange mix of food she presented us with, but it tasted good. I had the grilled chicken, beans & rice, conch fritter, and key lime pie. We also ate just caught, maybe still alive conch on a boat in Grand Cayman. Our guide pulled this conch right out of the ocean, popped it from it's gigantic shell, and cut it up for us to taste right there. It didn't really taste like much except salt. But not overly salty. The texture was smooth, not slimy, and slightly firm. Later, the guide cut up the rest of it and made a ceviche on the boat using hot sauce, limes, cilantro, and who knows what else. We were all snorkeling while he made it.

Upon reaching Key West, we of course, also had to have key lime pie. We partook of some at the Blond Giraffe. Delish!

After Key West, we were home and the gravy train stopped. It was back to the real world which meant cooking and cleaning up. I was not thrilled about this as I loved my week off from kitchen duty.

Since we've been back, I don't feel like I've made very interesting food. Or at least, nothing interesting enough to tell you about. I've done the requisite holiday baking, but again, it's pretty standard fare.

I did make something new that I will tell you about. Steve's dad loves turtle candy but it's one of the items his mom does not make at Christmas or ever. So Steve thought it would be a nice gift idea to make turtles for his dad. I had concerns about making them and then having them set properly and also not have all the caramel ooze out the sides and basically result in a big mess. So I found a recipe for tipsy turtle bark. It was easy as pie to make and set beautifully. I let it set up overnight and then cut it. I did taste the melted caramels with the rum and it's divine. How can these not turn out delicious?

One other thing to mention, this blog is now over a year old. Whatever that means.

The mac and cheese testing continues

As you know, mac and cheese is one of my favorite foods. But it isn't something that can made and eaten everyday thanks to the butter, milk, and cheese usually required. And sometimes bacon.

I own exactly one "light" cookbook. It's from those good folks at America's Test Kitchen, so you know they are going to try to make the best possible light recipes they can possibly make and still call them light. Nothing will be tasteless or lacking. I've made a couple things from this cookbook, but for some reason, I hadn't tried the mac and cheese yet. Two nights ago, I did.

Everyday Macaroni and Cheese
from The Best Light Recipe
by America's Test Kitchen

Serves 5

salt
1/2 pound elbow macaroni
1 (12-oz) can reduced-fat (2%) evaporated milk
3/4 cup 2% milk
1/4 tsp dry mustard
1/8 tsp garlic powder or celery salt (optional)
Pinch cayenne
2 tsp cornstarch
8 ounces 50% light cheddar cheese, grated (they like Cabot)

1. Bring 2 1/2 quarts water to a boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave in the colander; set aside.

2. Add the evaporated milk, 1/2 cup of the 2% milk, mustard, garlic powder, cayenne, and 1/2 tsp salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.

3. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes before serving.

Notice anything about this recipe? No butter. The write up in the cookbook about their development of this recipe goes into detail about eliminating the traditional roux used to make the bechamel for the mac and cheese. They figured out that if they made a cornstarch slurry and instead of a butter based roux, that it worked just fine.

I was also wary of using the evaporated milk and reduced fat cheese. But I have great faith in ATK. The grocery store here had the Cabot 50% reduced fat cheddar, so I used that. Actually, according to ATK, they think that most of the time, using a 50% reduced fat cheese is okay. Just check the package to see if the fat content is about half of the regular product. I used this method to compare the reduced fat cheeses at the store. While hardly any are labeled as 50% less fat, most are in the right ball park. I was also surprised to see how the fat content varied between identically labeled reduced fat cheeses. As I grated the cheese, I tasted some straight up. It's really not too bad.

So how does this recipe really stack up according to the numbers? I'm glad you asked. The folks at ATK have a handy "makeover at a glance" box included for this recipe that pits the numbers of the traditional version against this light one. They based their original recipe on their own from Cook's Illustrated. (Incidentally, I've made another one of their mac & cheese recipes.)

Per serving
Classic: 650 calories
Light: 360 calories

Cholesterol
Classic: 200 mg
Light: 40 mg

Fat
Classic: 40 g
Calories 10 g

Saturated Fat
Classic: 27 g
Light: 6 g

The end result is a very yummy, creamy, cheesy, and flavorful mac and cheese. The sauce is saucy, similar in consistency to a fake cheese like Velveeta - but tastes so much better. It also tastes way better than Kraft mac & cheese, but really, only takes a teensy bit more effort and time to make than the Kraft version. It's worth that little extra effort.

This mac and cheese isn't baked. I would like to have the crunch of bread crumbs on top of this, so maybe next time I'll put a smidge more milk in and then top with bread crumbs and pop it in the oven for a few minutes to get that crunchy top. All in all, very good and very easy to make. One pot, no knife. Excellent.

Have a little puddin'

The holidays are coming. Besides the Halloween and Christmas decorations at Target, and pumpkins in the grocery store, the other indicator that the seasons are changing is when Trader Joe's starts to stock their fall/holiday items, expensive meats/appetizers, and expands the baking section. Some of my favorite TJ products are only available this time of the year and that makes them extra special. Favorites include peppermint Jo-Jo's (cookies) and pumpkin butter. I didn't see the cookies yet, but the pumpkin butter was sitting prettily on the shelf so I picked one up. I also noticed in the cookie section maple leaf cookies. These are maple cookies sandwiched around a maple vanilla filling. Oh. Yum. Alas, the nutrition information is quite terrible, so I didn't buy a box, but I will at some point for a get-together or other "special" event when they can be shared.

I did, however, buy a new product that I hope will be a year-round product and not a seasonal one. Whenever I do my shopping, I make sure to peruse "new product" end cap by the dairy section. I'm familiar enough with TJ products that I can usually spot new ones as I stroll the aisle, but I always check this end cap just to make sure I didn't miss anything interesting. This week, I spotted retro-designed boxes of instant pudding. I couldn't help myself. The decision was not to buy a box or not, but whether to get vanilla or chocolate. I opted for chocolate.

Instant pudding is one of those simple-stupid things to make. Really. Can't screw it up even if you tried. I whisked the pudding with the called for cold milk (nonfat in my case even though the box wanted 2%) in my brand new 4-cup Pyrex measuring cup with the non-slide bottom. This is exactly the sort of thing I wanted this cup for. I only got it a couple weekends ago and this was my first recipe putting it to work. The sticky silicon ring on the bottom of the cup held like glue to the counter while I whisked. The size was perfect for whisking, and the spout allowed me to easily pour the pudding into the cups.

Here is the box and measuring cup at work:


After dinner Monday night, we had pudding for dessert. I'm no connoisseur of instant puddings as the only time I eat it is when it's in a berry trifle, but I thought this TJ instant pudding was very good. The chocolate was almost the exact same chocolate flavor as a brownie batter which means it's very chocolate-y. We both thought the pudding was just a teensy bit grainy. I'm not sure if that's because I didn't whisk it enough or if that's just how instant pudding is. The little bit of grain didn't bother us in the slightest. The second day we had the pudding, a little skin had formed on the top but nothing too disgusting. The box says this pudding makes excellent pie filling, so I think Steve will get a chocolate pudding pie sometime in the months ahead. But before that, I want to give the vanilla a try, too.

All in all, I would highly recommend this instant pudding for it's very satisfying chocolate taste, creamy consistency (even if using nonfat milk), completely idiot-proof instructions, and friendly price.

"Salad" for dinner. No really, there was something green in it.

Usually, I think salad recipes are silly. Really, does anyone need a recipe to tell them how to make a salad? It's lettuce, dressing, and whatever other veggies and toppings you want, right? And dressing is oil and and acid of some kind, whether it's a vinegar or lemon juice. Salads are idiot proof dishes. All that being said, a salad recipe from my Sept. issue of Bon Appetit caught my eye. Perhaps it was all that bacon, goat cheese, and egg. Not much of a salad after that but rather a "salad." (PHOTO above from bonappetit.com)

Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon
from Bon Appetit, September 2009

6 servings (Actually, we ate all of this in one sitting. I guess it's six servings if you have it with something else but we didn't. Think it would be good with some grilled chicken or grilled shrimp if you like that sort of thing.)

1 head of escarole, torn into large bite-size pieces (about 8 cups)
2 bacon slices
1/4 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1/2 cup finely chopped shallots
2 hard-boiled eggs, chopped
1 5.5 ounce log soft fresh goat cheese, coarsely crumbled

Divide escarole among six plates. (*I just dumped all of into a large mixing bowl as I later combined ingredients, dressed, and tossed in the bowl and served from there.) Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain: reserve skillet with bacon drippings. Finely chop bacon; set aside.

Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; saute until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.