Serious Eats - seriouseats.com

That was really great! The title caught my attention because when I was younger, I didn't like eggs at all and we had Eggs Benedict every Christmas morning. My dad would leave the egg off mine and call it, "Eggs Benedict Arnold".

Where is Lolita?!?!
Very funny, you guys. Glad to see you collaborating on fun stuff like this. I'd love to see even more focus on the cooking and the food in the future, but the humor and editing is spot-on. Kudos.

Brilliant, brilliant, brilliant. I *love* the thought process you outlined! That's the mark of someone who knows what they're doing. It's the same process in music, sports, programming - the ability to improvise on the fly, make use of what you know and your experience, and the tools you have in front of you.

Congrats! My only suggestion was going to be Hansens' Soda, but it's got High Fructose Corn Syrup in it, which I avoid at all costs. Orangina sounds like a good call, but possibly also Izze Clementine, if available in your area.

Not that Mimosa Braise doesn't sound perfect all by itself! Just suggesting options to extend your oeuvre. :)

Next: whatever's in the fridge!

Congrats on your first recipe. You'll get the hang of it soon. You already seem to know how flavors, ingredients and textures work together. Once you realize you have a firm grasp on this, you'll be inventing things left and right.

Oy, I feel a tear welling. *sob* Our boy is all growed up!

Congratulations, it looks awesome! Not only did you make your first original recipe, you have people (like me) who are going to copy it! Now, isn't imitation supposed to be like the highest form of flattery? :)

It does sound marvelous -- but that green hue to the sauce is not very appealing. Or maybe the color was due to photo distortion. But appreciate the time you took in detailing both your recipe and instructions.