It’s painful, not at all even and will most likely peel off in a few days – which means the sacrifice won’t even result in a tan.
No worries about the backside though, it’s still the color of snow which is only slightly awkward.
My left earlobe really took a beating. It’s strange how the sun managed to just absolutely sear one of the smallest parts of my body.
After a cold shower, I was headed to the Padres game that night.
I refrained from “twisting” motions and sat with my cold beer resting on my stomach most of the evening.
I was also that person that people point at and whisper, “Yikes, check out that lobster!”
(Don’t lie, you’ve totally done that to a once pale but now sad, red and regretful tourist.)
Well, I’m no tourist but I have surely learned my lesson. Listen to mom and slather on the sunscreen before you go outside – not a moment after.
Relaxing on a giant cozy raft for 20 minutes was all it took to become as fried as a fried green tomato.
Speaking of green tomatoes, Chris has a habit of picking up unique items at the grocery store and handing them over to us to make dinner with.
This time the surprise ingredient was tomatillos – which happen to look just like a green tomato with a paper-like husk around them.
Eggs in purgatory have been a go-to dinner lately so I thought, why not put our own little spin on it and use a tomatillo sauce instead of traditional marinara.
Turns out, as far as i could see…nobody else on the internet has tried it!
Turns out, I like it better this way too. It has a indescribable punch of flavor that can only be understood once you take a bite.
The feta adds a creaminess that pairs perfectly with the cilantro and lime.
Then, the avocado chunks really take it up a notch by providing a smooth finish.
This dish is super fast, easy and makes a fabulous breakfast, lunch or dinner (or snack…duh)!
Eggs in Tomatillo Purgatory
1 tablespoon oil
3 to 4 cloves garlic, finely chopped
1 tablespoon chopped jalapeño (optional)
2 Anaheim or small green peppers, seeded and chopped
1 small yellow onion, chopped
8-10 fresh tomatillos, husk removed (or 28-oz. can with juices)
1 teaspoon salt
1/4 cup chopped cilantro, plus more for garnish
Juice of 1 lime
1 teaspoon balsamic vinegar
1/2 cup chicken broth
6 large eggs
1 avocado, diced
1/2 cup crumbled feta cheese
Whole wheat tortillas or chips for dipping
Heat a large skillet or sauté pan over medium heat. Add oil, garlic, peppers and onions and cook, stirring occasionally, until onions are translucent, about 5 minutes. Stir in tomatillos, salt, and cilantro; simmer for 10 minutes. Stir in lime juice and vinegar.
Purée the sauce with an immersion blender, in a food processor or regular blender then return to pan. Add 1/2 cup chicken broth to the sauce, then bring to a simmer. Crack eggs into sauce, leaving space between each egg. Cover and poach eggs 6-7 minutes, or until yolk is your desired consistency.
Transfer to plates and serve topped with avocado and feta cheese. Garnish with cilantro and lime wedges.
From the Little Yellow Kitchen,