I am back with calluses and a breakfast veggie hash!

Jeez, do you know how hard it is to live without a laptop in our world? Well, let me tell you, it’s not easy! Phones don’t work – I like having a big screen to creep on facebook and reply to mails. That is probably because my eyesight is not getting any better with age and I am very old-fashioned.

Anyhow, after almost 2 weeks of being laptop-less I have finally got myself a shiny new toy and back into the 21st century with a boom! The boom was delayed by several days though because I could not figure out how to install MS office. Their new office 365 is weird and me and him did not really go too well.

Anyhow, enough about technology. Lets talk calluses.


 Never in my life have I thought I will be shaving my calluses off when having an evening bath. How awesome is that? Apart from usual legs and stuff I now get to shave the palms of my hands! This is twice a week routine now – shave them off and moisturize, shave off and moisturize. I think my hands will soon look as ugly as my runner’s feet are. Talk about being a true lady…

I am really sorry for posting my post-workout hands before the recipe, but I just could not resist. Wondering if anyone has any secrets to keeping hands in good condition.

And now that I have spoiled your appetite for the rest of the week – shall we have some breakfast?

I love myself a nice hearty breakfast. Steak with salad as you first meal of the day? – Sounds good to me! This morning I had a veggie hash with poached egg – not quite a steak, but still does the job! Very tasty, filling and does not take 3 hours of your precious morning time to cook. You can throw it together with almost any veggies you have in the fridge, really. This morning I had sweet potato, zucchini and mushrooms.

Veggie hash with poached eggIngredients (Serve 2):

Prep time – 10 min. Cooking time – 20 min.

  • 1 large sweet potato
  • 3 medium zucchini
  • 1 cup of chopped mushrooms
  • 3-4 cloves of garlic, finely chopped
  • salt and pepper to taste
  • 1 tbsp of dry parsley (or chop fresh if you have it handy)
  • 1/2 tsp smoky paprika
  • 2 eggs for poaching
  • 2 tbsp olive oil


  1. Finely chop the garlic and cut  your sweet potato into small cubes and fry in olive for 7-10 min till half-cooked
  2. Meanwhile finely chop zucchini and mushrooms and add them to sweet potatoes.
  3. Add salt, pepper, parsley and paprika. Fry on low-medium heat for another 10 min, stirring occasionally to avoid burning.
  4. While hash is being cooked – poach the eggs.
  5. Put you hash on a plate, top it with the poached egg and … eat up!

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