Pat’s Sydney Sider Breakfast

Yesterday morning, I was lucky enough to witness an Aussie in his natural kitchen habitat. Doing what, you ask? Creating the most intricate breakfast feast I’ve seen since I had an Ulster Fry (and figured out what black pudding was– the hard way). While I often get to reap the culinary benefits of having this food wizard as a flatmate, Pat’s “Sydney Sider Breakfast” was out of this world! Forced on principal to grab my camera before chowing down like a madwoman, this breakfast is as delicious as it looks! Thanks Pat!!!





Pat’s Sydney Sider Breakfast.

Serves about 4 people


  • 1 loaf of sourdough bread
  • 4 eggs
  • 12 truss tomatoes, on the vine
  • 8 large brown mushrooms
  • 3 avocados
  • 1-2 tablespoons fresh lemon juice
  • olive oil
  • pepper
  • salt


1.Peel avocados and mash in a large bowl. Add lemon juice, a large pinch of salt, a dash of pepper and olive oil and mix together to taste. Set aside

2.In a large skillet, cook tomatoes and mushrooms over medium high heat with a dash of oil, stirring occasionally until lightly crisp.

3. Meanwhile, begin to poach eggs using your preferred method (for me, I like to use the old measuring-cup-in-water-bath-method [you can read about it here!] but the old trick of cracking them in boiling water with vinegar works just as well!)

4.While eggs are poaching, slice bread into thick slices and toast ’em.

5. When ready to serve, spread toast generously with the avocado. Top the toast with a poached egg and add a few tomatoes and mushrooms on the side. Enjoy!


Checking Off the List

When you were a kid, did you ever make lists in class or with your parents or friends about things you wanted to do when you were big and strong and just more…. grown up? Sometimes it’s things like “swim in a sea filled with whipped cream” but there are also those hints of goals and accomplishments thrown into the mix such as “perform at Madison Square Garden” or “graduate from university” – things of a more “realistic” nature (although I still wouldn’t mind swimming in a sea of whipped cream).

 It’s funny for me to think about those lists now because, as it turns out, I’m actually checking things off. Which is crazy to think about- that all those things a poofy blonde-haired 8-year-old me dreamed about. It never really occurred to me how much I’ve checked off until recently when I returned from a trip around Italy.

It felt like I had been gone 2 months in the 10 days where I saw Bologna, San Marino, Rimini and Rome with Kylea, one of my flat mates. It’s funny because one of my dreams was exactly that- travel around on trains with a best friend. Trains are few and far between in Texas and the thought of being able to hop around with only a backpack in Europe with a gal pal was almost as imaginary and unattainable as Peter Pan or a sea of whipped cream to swim in. But i did it! And I even have some great pictures to prove it 🙂

San Marino!

At the Colosseum!



After thinking about this particular trip, I realized just exactly how much I’ve checked off my list. And it’s a pretty good amount of things!

Sometimes it’s difficult to see that you’ve achieved goals because life just gets complicated and filled with other stuff- we get caught in a riptide of tasks and forget to celebrate our dreams and victories and the fact that we worked so hard to get to this place. For me, I can get so focused on the future, the next goal to achieve, the next ladder to climb, that I forget to take time in the present to pat myself on the back and say “Look at everything you’ve done in the past twenty-one years! You’ve ran races, you’ve been a featured artist on the radio, you’ve swam in oceans, you’ve lived 5,210 miles away from home, you’ve worked at a travel magazine, you’ve earned enough funds to buy an awesome camera, you’ve performed in a nightclub in Barbados and the oldest bar in Belfast, you’ve overcome destructive friendships and venomous relationships, you’ve hiked mountains, you’ve traveled, you’ve loved deeply…. and there’s still so much more.”

 They say that “you are your own worst enemy” but I think along with that there’s a hidden meaning- that you can also be your own best friend. While it’s easy to get caught up in a destructive downward spiral imagining all of ways that people are better or have accomplished more that we have, it’s important to realize that the list we made years ago wasn’t for those people and it wasn’t the same as theirs either.

That list is ours!

Strasbourg, France: Runner-Up to the North Pole as Christmas Capital of the World

Happy early Christmas, guys! Woooo!!!

I can’t believe my first semester here in Lausanne is coming to a close! To celebrate going home for the holidays, I traveled with my pal Eloise to Strasbourg in hopes of finding the perfect gifts at one of the largest Christmas markets in the world!

food a la fac

We took the train up from Lausanne up through Basel and landed in Strasbourg about four hours later- not too shabby for traveling to another country! (I’m still so used to driving endlessly for hours and hours and hours through Texas and still staying inside the state).

food a la fac

food a la fac

food a la fac

food a la fac

I’m pretty sure when I got off the train, the town smelled like delicate pine needles and sweet cinnamon sticks and roasted chestnuts and I swear I saw something like an elf chasing a reindeer down the street but it could have been my Christmas imagination taking over. We spent the first night drinking mugfulls of vin chaud, a delicious mélange of red wine and spices served from giant cauldrons in most of the cute little shops lining the street (I also found that the amount of purchases I made was directly correlated with the amount of vin chaud I consumed so my family should be pretty stoked about everything I’m bringing back).

That night, Eloise and I went in search of some traditional Alsatian cuisine and stumbled across a restaurant over by the cathedral called Aux Armes de Strasbourg. The atmosphere was perfectly lively and it was here that I discovered fleischkiechle – aka the most delicious meatballs you will ever eat in your life! I’m not quite sure if it was the fact that the dish came with a sultry sweet pinot noir sauce or that the meatballs had an incredibly crispy layer across the top or that the accompanying roasted potatoes were cooked to perfection…or that I’d had enough vin chaud to see the world through beautiful burgundy colored glasses. Regardless, I will probably have dreams about that meal for years and years to come (and have included the recipe on here for you to profit from the experience as well. Feel free to worship at the temple of Alsatian meatballs)

Then, it was onward to more shopping!

food a la fac

food a la fac

food a la fac


food a la fac

food a la fac

food a la fac

Day #2 was lovely as well. Eloise and I first toured the Cathedral Notre Dame de Strasbourg and afterwards met her hilarious and lovely former high school French teacher, “Ms. B” in town for lunch. The weather occasionally misbehaved as well but at least for me, I thought the afternoon clouds gave the city a peaceful little blanket with all the cute Christmas lights glowing around town.

food a la fac

food a la fac

Eloise again!

After lunch, we decided to hop over to a little area called “Petite France” to putz around before meeting Ms. B’s friend, Alain, for coffee. Oh, and did I mention Alain is a former “Tour de France” participant? Yes, this is true. During our conversation, I also managed to tell him (accidentally of course) that I was currently 10 years old and that I was taking classes on French couture (rather than “culture”) at UNIL, neither of which are true (well, maybe the part about being 10 years old, at least on the inside). Oops. Learning and speaking is French is definitely still a process here, but nothing a few glasses of vin chaud can’t fix of course! (no worries, recipe is here, too!)

food a la fac

food a la fac

food a la fac

To finish the day, Eloise and I grabbed some delicious macarons from the famous Pierre Hermé shop (recipe en bas!) before catching the train back to Lausanne… and passing out there for about 75% of the journey home. All in all, the trip was absolutely incredibly on all fronts, especially the front concerning all things food related.

food a la fac

food a la fac

Eloise and I!

Vin Chaud à la Marché De Noël

Serves about 6-8 people


  • 750 ml red wine
  • 4 cinnamon sticks
  • 4 tablespoons granulated sugar
  • 6 cardamom pods
  • 6 whole cloves
  • 1/3 cup cognac
  • zest of one orange
  • zest of one lemon


1. Place the wine in a large saucepan on low heat. Add the cinnamon sticks, sugar, orange zest and lemon zest to the saucepan. Wrap cardamom pods and cloves in a piece of cheesecloth and add them in as well.

2. Bring the mixture to a simmer over low-medium heat, not allowing it to boil.

3. Once the sugar is completely dissolved, add the Cognac.

4. Remove the cinnamon sticks, cheesecloth bag and serve!

Fleischkiechle, Galettes de viande alsaciennes

(aka awesome meatballs from Strasbourg)

Serves about 6-8 people


  • 1 lb ground beef
  • 1 teaspoon Worcestershire sauce
  • ¾ stalk celery, chopped
  • ¼ cup onion, chopped
  • 1 cup of oats or whole wheat bread crumbs
  • 1 egg
  • 2 teaspoons fresh parsley, minced
  • ¼ cup all natural tomato soup
  • large pinch of both salt and pepper


1. Preheat oven to 350 degrees F. Whisk together one egg and Worcestershire sauce. Set aside.

2. Combine ground beef with the celery, onions, oats, egg and tomato soup by hand.

3. Form 10-15 fairly large meatballs and place on an aluminum foil lined cookie sheet.

4. Brown for 15-20 minutes (It’s quite traditional to brown the meatballs in a skillet using oil but I find this method to be a bit healthier without sacrificing that nice crust on the top.)

5. While the meatballs are browning, begin the pinot noir sauce.

6. When the meatballs are finished, add them to the pinot noir sauce. Cover and simmer for 15-20 minutes or until a thermometer reads 160°.

Pinot Noir Sauce


  • 3 tablespoons butter
  • 1 medium shallot, minced
  • 3 cups beef broth, low sodium
  • 1 cup pinot noir or burgundy wine
  • 1/2 rosemary spring, minced
  • salt and pepper, to taste


1. Using a saucepan, melt butter over medium heat. Add shallots and cook until soft.

2. Add salt, pepper, beef broth, pinot noir, rosemary and bring the mixture to a boil. 3. Reduce heat to medium and simmer. Add meatballs when ready!

Roasted Potatoes, Alsatian style


  • 10 potatoes, quartered
  • 3-4 strips of bacon
  • 3 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • ½ clove garlic, minced
  • equal parts parsley, thyme and rosemary


1. Fry bacon in skillet and set aside.

2. Preheat the oven to 375 degrees F.

3. Place quartered potatoes on an aluminum foil lined baking sheet. Drizzle with olive oil and sprinkle with seasonings, generously covering all potatoes.

3. Roast for about 20 minutes until lightly browned.

4. While roasting, slice the bacon into thin pieces. Add to the potatoes after roasting and serve!

Pistachio Macarons à la Pierre Hermé


For the shells:

  • 300g ground almonds or blanched almond flour
  • 300g icing sugar
  • 110g liquefied egg whites*
  • 2g approx yellow food coloring
  • 4g approx green food coloring
  • + 300g caster sugar
  • 75g mineral water
  • 110g liquefied egg whites

For the pistachio ganache:

  • 300g liquid crème fraiche or whipping cream
  • 300g white chocolate
  • 45g pistachio paste (or 45g unsalted pistachios, blended with the cream)
  • 1 or 2 drops bitter almond essence


1. Sift together the icing sugar and ground almonds. Stir the food colorings into the first portion of liquefied egg whites. Pour them over the mixture of icing sugar and ground almonds but do not stir.

2. Bring the water and sugar to boil at 245 degrees F (118C). When the syrup reaches 240 degrees F (115C), simultaneously start whisking the second portion of liquefied egg whites to soft peaks on a medium speed.

3. When the sugar reaches 245 degrees F (118C), pour it over the egg whites. Whisk and allow the meringue to cool down to 120 degrees F (50C), then fold it into the almond-sugar mixture. Spoon the batter into a piping bag with a plain nozzle.

5. Pipe rounds of batter about 3.5cm in diameter, spacing them 2cm apart on baking trays lined with baking parchment.

6. Rap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells.

7. Preheat the oven to 350 degrees F (180C) on convection, then put the trays in the oven. Bake for 12 minutes, quickly opening and shutting the oven door twice during cooking time. Out of the oven, slide the shells on to the work surface.

8. For the pistachio ganache: Chop up the chocolate and melt it in a bowl over a pan of barely simmering water. Bring cream to the boil with the pistachio paste. Stir, then pour over the chocolate a third at a time.

9. Blend for 10 minutes with a hand blender. Pour the ganache into a gratin dish. Press plastic wrap over the surface of the ganache and set aside in the fridge for the ganache to thicken. Spoon the ganache into a piping bag with a plain nozzle. Pipe a generous mound of ganache on to half of the shells then top with the remaining shells.

10. Store the macarons in the fridge for 24 hours, bringing them back out two hours before serving.

*Liquefied egg whites: Egg whites will liquefy if you sit them in the fridge for several days, preferably a week. During that time, the egg whites lose their elasticity, the albumen breaks down and they will be much easier to whisk to soft peaks without turning “grainy”.

A Proper Cup of Coffee

Here is a haiku I wrote about coffee.

Hello cup of joe

You are looking nice today

Can we be friends? 

I thought I might take a little break from analyzing Matin Brun (an allegorical work regarding fascism by Frank Pavloff to present in class. SO AWESOME!!!) to share some of the best cups of coffee I’ve had – as well as their respective locations– over the weeks I’ve been in Lausanne. What’s more, between my little espresso maker and Emma’s french press, we’ve made some pretty great coffee ourselves, chez moi!

BUT, before everything, here are some Swiss coffee factoids for all you caffeine junkies out there.

  • Switzerland has one of the three highest per capita coffee consumption rates in Europe
  • 75% of global coffee trade happens in Switzerland and apparently, there are more Starbucks locations than banks
  • Say hello to Nespresso (the coffee child of Nestlé). It’s eeeeverywhere.
  • The most popular drink? Something called a long espresso (aka kaffeecreme). Haven’t had one yet but it’s on the list.
  • My favorite drink? (I’m sure all of your a trembling with anticipation) It’s called a renversé. AKA this warm espresso beverage from Geneva with a structure quite similar to that of a latte or cafe au lait. Oh and it’s SO DELICIOUS.

Okay enough of that. Coffee lovers, prepare to drool.


I’m serious. Get those hankies ready!


9/16, renversé. MGM Cafe, Ouchy

9/20, café. Chez moi 🙂

9/23, café au lait. Evian, France! 

9/28, renversé. Maison Cailler Chocolate Factory, Gruyères

9/29, espresso. This one café in Bern

9/30, (what used to be a) renversé. This other café in Valais

10/2, machine coffee that’s oh so tasty! (it does exist…and, yes i be you guessed it, it’s a renversé!). Université de Lausanne

10/6, another renversé of course! Centre-ville

And, last but not least, breakfast this morning

Well, that’s enough coffee for one day. Talk to y’all soon!!!!