To Eat Lunch: Brox Cakes & Cucumbers Edition

I refuse to do any lunch preparation in the morning. I wake up at 5 and depending upon the state of my hair am out the door between 545 and 6. So there's no brain space to be like, "ohhhh what should I eat at noon?" I also really like the rare treat when I can make a lunch once and not have to prep anything during the week. You're like what're you talking about this prep? Like a salad, you buy the ingredients and then every night have to prepare it so things don't get soggy or gooey or gross. 

Anyway, I made these broccoli fritters. EXCEPT, I used 12 oz of broccoli (she used like 7?) and I cut the flour down to 1/4 cup. I did that to use up the whole bag of broccoli and didn't want to dry them out. They're so broccoli-y! Which feels healthy and like the right move. I forgot to add the Parmesan cheese! So maybe they're lacking a little zing. Don't do that. AND, I grated TWO garlic cloves instead of mincing one, DO that. I made a yogurt sauce for the side. DO that, too! As a side dish I had:

I chopped up cucumbers, added some couscous from the other night and threw some cherry tomatoes into that adorable lunch pail my husband bought for me. MEANWHILE, the paprika on the couscous just keeps getting smokier as the days go by! Anyway, it's a nice filling lunch with some crunch, greens, smokiness, and coolness.

To Eat Dinner @ Home: Brox & a Crispy Damn Egg

I might have mentioned that I've been trying to eat more greens. And there's so many different ways to cook them, but sometimes it's just easier to roast the veggies and call it a day. Or sautee some spinach and garlic and not think any further. But that's boring! (Albeit a fall back many times.) I was perusing around when I saw that Bon Appetit had made a broccoli dish with the brox cooked two ways--stems roasted and then tossed in vinegar + florets charred & cooked with sugar and peanuts. I loved this idea! The same ingredient represented two different ways. 

And as any good (wo)man should do, I topped it off with a fried egg. Not just ANY fried egg mind you, but a real special crispy guy. I plopped him into a PIPING hot pan with a little more oil than you might use in a regular fried egg situation. Then, you let his whites puff up and his edges crunch to a crisp and his yolk gets halfway creamy and halfway runny. ADMITTEDLY, I got a little nervous because I wasn't sure the whites in the middle were cooking and that egg snot is gross, but everything worked out. I want this egg every day in everything. It was a nice dinner: crunchy and spicy and acidic and EGGY.