This one comes from the archives of AnC, as we haven’t been very productive cooks this past week. We made this when we lived back in our last apartment, sometime during the past year, and I found pictures today so I shall share them with you!
This recipe goes by many names: Egg in the basket, egg in the hole, toad in the hole, moon egg, rocky mountain toast, one eyed jack, birds nest (poor bird 
), the list goes on.
Salt: something that most people love, but can be dangerous for your health in large quantities. The problem with all this hype about salt is that, in focusing on the negative aspects of a high-salt diet, people tend to ignore the benefits of having a moderate amount of salt in your daily food intake. Salt is composed of sodium and chloride, two ions that are necessary for all life, including us 
Salt is necessary because it helps to regulate water levels in the body. Too little salt and you risk water intoxication; too much and you risk things like high blood pressure down the road. Since salt is something that we need in order to survive, we thought we’d look at some of the different types that are available, because… well, if you have to have it, you might as well have some delicious varieties at your table.
Our salt set
We are now on Facebook. So, if you feel like reverse-finding recipes (through pictures instead of through posts) you can do that there! We’ll post a quick update on there every time a new blog is available, in case you aren’t subscribed to our RSS or in case you don’t want to check back every few days wondering when we will update. Also you can become a fan of us and that way more people will be able to see the blog through you. Please promote us by becoming fans!
-Ashley
Today we have a dessert that tastes wonderful, is easy to prepare, and is healthy for you. All it requires is some bananas, a freezer, and a blender. The result, bananas puréed into an ice cream state.
It’s a little late, but Happy New Year Everyone! This post is just to give you a taste of what we’re planning for the blog this year. Consider it your appetizer, so that you will whet your appetite for what’s to come 
This year, we’re continuing our two posts per week that we started a few months ago. We hope to have a few series’ of posts that will relate to each other, besides our continuing pursuit of foreign cuisines (which will now include cultural notes about what flavors and foods are popular, an d potentially why they are — in relation to borders, history, etc). The first of these series is the “Cooking Basics” series. This will explore things that we have so far taken for granted = techniques. This is to not only improve our own basic skills (which up to this point have been mostly self taught or improvised), but we also aim to brush up upon or teach you, our readers, with definitive cooking skills. Whether our readers know about or are unfamiliar with different knife cuts, aspects of a basic marinade, making a roux, or other things, we hope to really incorporate a back-to-basics approach into our blog. This way, when we handle more advanced recipes, both you and us will not be daunted by the techniques required to properly pull the meal off.
Another series we hope to explore is a review one. In this one, we will continue with our started with introducing new oils to you, by learning about the histories and flavor profiles of new (or common) oils and spices. WE hope to, by doing this, expand our (and your) culinary points of view.
Another new thing we will try out is doing experiments with special-fare-diets, such as veganism or vegetarianism. In the case of veganism, for example, we would document our attempts to live for a week on such a diet — how we feel, what tastes good, what we think about it overall, etc. We think that in this way, we can show our readers an inside look at these dietary restrictions so that if they ever choose to live that lifestyle, they could have a reliable source of information (or at least as reliable as a week’s worth of eating that way could be).
Of course, we will also continue sharing new recipes that we create or try out with you. We hope you continue reading with us this year, as we really do this for you as much as we do it for ourselves, if not more 
Happy Tasting!
–Ashley n Cory