I love pouring over cookbooks, food magazines, and cooking blogs. Whiling away hours looking at pictures of food, it’s styling, voraciously reading recipes and often the science behind them. It is about being inspired, sparking ideas of my own, trying recipes, often progressing to building new flavor profiles when I create dishes adapted from these ideas or perhaps just learning new ingredients. There are so many amazing chefs and cooks out there it is hard, at times, to feel as if one is finding their niche, owning their space, truly offering something different but good.
I recently read an article about 10 Things People Don’t Talk About in Business (But Should in which Grace Bonney, the author wrote… Too often women in particular are told that we’re competing with each other. It wasn’t until a good friend encouraged me to run toward the feeling of jealousy and fear, rather than away from it, that I started seeing that people who did exactly what I did, or things I wanted to do, weren’t people to avoid, but instead people to vocally and passionately support and stand up for.
That idea to run toward those feelings that may incite a sense of inadequacy or jealousy is excellent advice. Anyone who knows me, has an idea that I am a highly motivated, at times competitive, woman but unless there is some sort of actual arena of sport the best approach is to avidly support each other and share ideas. It is in a sense of companionship we flourish, so many times I have talked about recipes with family and friends only to find we all make the “same dish” very differently. As Grace goes on she says… The wonderful thing about the Internet is that there is room for all of us, and even advertisers like to spread their money around, so the idea that there can only be ONE person succeeding in each field is just silly. People who do what you do and do it well should be admired, appreciated and looked to for inspiration — not as a source of competition. This resonates not only throughout business & blogging but in life – we should be inspiring each other not competing with each other. A lesson at times I’d do well to remind myself of!
For years my sister-in-law Alasha and I were not exactly what you’d call friends. She encompassed many traits I admired, she was interested in so many of the same things as me, but certainly on my part there was a jealousy, a complete disconnect to knowing who she truly was, and many other factors in play. She was in a sense my competition, how silly of us now looking back on the years of friendship we could have had.
It takes a bit of bravery to embrace those like us, to build up and support each other when constantly we are fed bullshit that challenges women instead to be adversaries – but frankly it just feels good to promote and be proud of the badass women around us rather than to compete with them. Offering a compliment always makes you feel better on the inside than a comparison. Life is constantly about growth, happiness is where we make it, and inspiration can come from everyone around us. I count myself blessed to have her in my life and always find myself inspired to create when I visit her on the Kenai Peninsula … this last trip was no different.
These Beet Pickled Eggs that you have had to read a healthy dose of musing to get to I made on my last trip. They are vibrant in color, delicious deviled, and are just plain fun to present. They would also be excellent in a smoked salmon egg salad or sliced thin topping a pan bagnat.
Beet Pickled Eggs (adapted from a bon appétit’s recipe in their April 2017 magazine)
- a dozen eggs – hard boiled*
- 2-3 large beets – raw, peeled, & shredded
- 2 cups distilled white vinegar
- 1/4 cup kosher or sea salt
- 3 tablespoons sugar
- 1 1/2 tablespoons molasses
To make: Crack the hardboiled eggs’ shells all over by firmly rolling the eggs over the countertop or a cutting board. You want them cracked all over, as shown in the photos above, to marble the egg’s white by leaving the shell intact but permeable. Place cracked eggs into a large bowl or half gallon mason jar and set aside.
In a large pot combine the the shredded beets, vinegar, salt, sugar, and molasses. Heat brine over medium heat until hot & steaming but not boiling. Pour brine over the cracked eggs and chill for at least 8 hours or up to 3 days. Discard brine and serve chilled peeled eggs within a week of pickling.
*I used farm fresh eggs for the making of this recipe which are often much harder to peel than older eggs once hard boiled, but Alasha had a great tip! Cooking the eggs in steam rather than boiling them makes for an easier task. To do this we cooked the eggs in her Instant Pot – a great tutorial can be found by Cooking with Curls on how to do this, also shocking them in ice water once cooked can help with peeling.