Hum Sun Tea

Oh, Wendy See Wendy Do readers.... I do apologize!

I have neglected you!

To explain... I recently got a job.  A full-time job that seems to be taking my... well... my full-time. 

No excuses!  I am back and ready to blog.

It is nearly 90 degrees this weekend in Chicago which means one thing at my house - SUN TEA!!!  I love sun tea for so many reasons but mostly because it is fool proof.  All you need is a pitcher, a couple of tea bags, whatever add-ins for additional flavor and sun.  

Today I added lemon and local strawberries for a nice hint of tart and sweet.  My other favorite flavor combinations are: peach/mint, basil/raspberry and orange/fresh ginger (which is so spicy sweet!!)

Today I wanted to kick my tea up a notch - it is Saturday after all - so I added a healthy splash of my favorite Chicago-based "botancial spirit" Hum. 

This ruby-colored, rum-based liquor is infused with hibiscus, ginger root, green cardamom and kaffir lime to create an herby, spicy, intoxicating concoction that you can add to just about anything!  I love to add a splash of it to prosecco.  I have used in place of grenadine to make a spicy Manhattan.  Most times, I just enjoy a few ounces of Hum on the rocks with a squeeze of lime and some soda water.  Did I mention I LOVE this stuff?

So... Hum Sun Tea was created!  

HUM SUN TEA

Ingredients

• Large pitcher
• 2 large tea bags (I use Lipton)
• One half of a lemon, sliced
• One cup fresh strawberries, sliced
• Hum liqueur  (Click here to find a store that sells Hum closest to you)

Directions

1. Place lemon slices, strawberries and tea bags in pitcher and fill almost to the top with water.
2. Place outside or near a window in direct sunlight.
3. Allow tea to steep for at least one hour.
4. Fill a glass with ice and add one to two ounces of Hum liqueur. 
5. Top off glass with tea and garnish with a lemon.  Enjoy!

Scrambled Egg, Bacon, & Toast Cups

In the spirit of keeping things simple... I proclaim tonight BREAKFAST FOR DINNER -- with Scrambled Egg, Bacon, & Toast Cups!!  Why, you ask?  It has been a crazy couple of days!

My cousin Kyle, who has never been to Chicago, is visiting from Dallas.  Even though it's a nice, cool 30 degrees outside I have been dragging him all over town to see the sights.  I LOVE it when people come to visit!  Firstly, because I love to see my friends and family!  Secondly, because I love my new home!  Chicago is such a beautiful city you can't help but show it off.

Superdawg

Millenium Park & the "Bean"

Navy Pier

Drinks on the 96th Floor Signature Lounge of the Hancock Building

Wrigley Field

So back to breakfast!  I have been ogling some delicious looking egg cup recipes for weeks on Pinterest!  They look so simple to make and who can resist bacon, toast, and cheese??

Wine glasses makes the best kitchen tools!

Eggs whipped together with veggies

MMMmmm... bacon!

A toasty crust surrounded by crispy bacon and topped with a perfectly baked egg.  Yes, yes, yes!!!  I can taste the buttery egg yolk now.  BUT that's the problem!  The egg yolk -  Joe hates runny egg yolks.  I know what you are thinking.  Is this a marriage deal breaker?  Can a runny-yolk gal be with a no-yolk guy?  Yes, it is possible!  You just have to make some concessions.  So SCRAMBLED it is!

((Swoon))

SCRAMBLED EGG, BACON, & TOAST CUPS

Adapted from Martha Stewart

Makes 6 egg cups

Ingredients

• 6 large eggs
• 6 slices of whole wheat bread (I used light bread)
• 6 slices bacon
• 2 tablespoons skim milk 
• a few tablespoons of you favorite veggies, finely diced
• grated low-fat cheese 

Directions 

1. Preheat oven to 375ºF.
2. In a large skillet, fry bacon over medium heat until partially cooked, about four minutes, flipping once.  Set aside to cool.
3. Spray muffin cups with non-stick cooking spray.  Using a cookie cutter (or a wine glass, like me) cut out bread circles and place at the bottom of each muffin cup.  Take cooled bacon and wrap around the muffin cup, tucking into the bread circle.  Bake for 5 minutes to crisp.
4. Meanwhile, beat together eggs, milk, diced veggies, salt & pepper.  Pour egg mixture into muffin cups, filling almost to the top.  Bake for 15 to 20 minutes or until centers are completely set.  Top egg cups with shredded cheese and bake for an additional 30 seconds to allow cheese to melt.
5. Remove from oven and allow to cool for a few minutes before serving.  Run a knife around the edges to loosen cups.  Enjoy!