I don’t even know how this all happened… but what I do know is that here I am, almost 5 years into this wild blogging thing called ZoomYummy. Almost five whole years!! Wow! When did all this happen?
Frankly, it does not even feel like that much time has passed since my first post. And it’s because of you, dear readers! You’ve turned this blogging game into such a fun and interesting journey! Thank you SO MUCH for your support!
Sharing my work with you and hearing your feedback is what makes me never want to stop. And when I get a chance to see some of your creations that were made either following my crochet patterns or my recipes, I get totally and completely thrilled. And SO thankful! Just like when I got pictures from my dear customer Roxann Morin from Eclecticcrochet.com. It’s her who’s made the owl coaster shown in the picture above (she used this pattern). Don’t you just love her color choices and the precision of her work. I am IN LOVE!
I admire her photography skills too!
Oh, and have a look at this owl purse that she’s crocheted as well (using this pattern). Roxann has made eight of these for her friends already!! I am so glad she’s allowed me to show her gorgeous work to you!
If you’d like to share your creations that were made following my patterns or recipes, please send them to zoomyummy@gmail.com. I would love to see them and perhaps publish them as well! And please include a credit link (your blog link, your Facebook page link or something of that kind) if you want me to publish it next to the picture of your work.
As a result, the project turned out really easy and cheerful. Rather moreish, if I might describe a crochet project this way… That word came to my mind just because after you finish one crochet flower you will most probably want to make another one. And then one more. At least my experience definitely was like that. I am working as a busy bee to make enough flowers for a garland, a vertical hanging decor for a wall and a few flowers to be used as cushion appliques. And maybe one for a purse too. Pure joy!
If you like this project and would like to crochet these flowers too, then you can find the pattern and all the details in my shop. The pattern includes 37 step-by-step pictures to help you along the way and turn the project into a really fun and easy activity.
How is your life going? I hope everything is fine.
I myself am having a really good time, I have to say. As you would suppose, I am spending most of my days at my crafting table… dreaming about new projects, crocheting, trying to find the loveliest yarn color combos, attaching beads and sequins to my crochet ornaments… just playing, you know. What a life! I know.
Currently I am working on a little colorful project. It’s making me super happy. I think it’s just the perfect thing for summer! Right now I am in the finishing phase of the whole process where I am shooting the steps and writing down the pattern. Can’t wait to share it all with you. Just stay tuned!
Wishing you the most amazing first days of summer!
If you are looking for a delicious, comforting and satisfying meal, then I think I might have something interesting for you today!
These Baked Egg Potato Bowls are filled with the most delectable ingredients I can imagine – bacon, cheese and yummy green onions all combined inside a lovely baked potato. Well, all I can say to this is one big YES!
And, psst, don’t tell this to anyone, but this meal is strongly man-approved. Just try to serve it to your beloved one and see what happens! Spoiler alert: He will love you to infinity and beyond. Just sayin’…
1. To prepare your Baked Egg Potato Bowls, first preheat the oven to 400 °F (200 °C).
2. Then wash the whole potatoes under running water thoroughly (I did that with a brush that I only use to clean my vegetables).
3. Bake the potatoes until they are cooked through and soft inside (it will take about 40 minutes).
You can check whether your potatoes are cooked through by running a knife through their centers – if the knife runs rather smoothly and there’s not much resistance, the potatoes are done.
4. Remove the potatoes from the oven and let them cool to the temperature that will allow you to handle them with your hands.
5. Decrease the oven temperature to 350 °F (175 °C).
6. Slice a layer off the top of each potato. Using a spoon, gently scoop out the insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve the scooped potato for another use (I made us some mashed potatoes for dinner).
7. Brush the inside of each potato with the olive oil.
8. Add a little salt, pepper and red pepper flakes.
9. Sprinkle a layer of bacon, thin slices of green onions and some grated or shredded cheese into each potato (I used grated Edam cheese and some cubed blue cheese). Fill each potato about 1/2 full.
10. Crack one egg into each potato.
11. Sprinkle with a little more bacon, onion slices and cheese. Then top with more salt, pepper and red pepper flakes.
12. Place the potatoes on a baking sheet and cook for about 20 minutes.
Egg whites should be set and yolks soft.
Serve warm.
Yum.
We enjoyed our Baked Potato Bowls with some very simple garlic yogurt dip. To prepare it, just combine low fat yogurt with some fresh or powdered garlic and a little bit of lemon juice. Then add salt to taste – and that’s it!
Author: ZoomYummy.com (adapted from OurBestBites.com)
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
6 large potatoes
6 eggs
about 3 tbsp olive oil
5 oz (150 grams) shredded or cubed cheese (any kind you like; more kinds can be combined)
2 stalks green onions
9 oz (250 grams) bacon, cubed and fried
salt
pepper
red pepper flakes
Instructions
Preheat the oven to 400 °F (200 °C).
Wash the whole potatoes under running water thoroughly.
Bake the potatoes until they are cooked through and soft inside (it will take about 40 minutes).
Remove the potatoes from the oven and let them cool to the temperature that will allow you to handle them with your hands.
Decrease the oven temperature to 350 °F (175 °C).
Slice a layer off the top of each potato. Using a spoon, gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve the scooped potato for another use.
Brush the inside of each potato with the olive oil.
Add a little salt, pepper and red pepper flakes.
Sprinkle a layer of bacon, thin slices of green onions and some shredded cheese into each potato. Fill each potato about ½ full.
Crack one egg into each potato.
Sprinkle with a little more bacon, onion slices and cheese. Then top with more salt, pepper and red pepper flakes.
Place the potatoes on a baking sheet and cook for about 20 minutes.Egg whites should be set and yolks soft.
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