If you follow Jennifer Fisher on Instagram or Snapchat (@jfisherjewelry), then you know that not only is she an incredible designer, she's also a remarkable cook. Her feed is nothing short of food porn (or maybe egg porn), and her food is as beautiful as it is delicious. 

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Eggs all day, every day is my thing. I have a weird thing with protein: I prefer tofu to animal protein but have to limit soy protein due to my demoed tumor (more on that later) and chicken freaks me out — there's something about things with wings that creeps me out. Not sure why the embryo (aka, eggs) doesn't freak me out. Odd, I know, but its my thing. Maybe its the feathers …

Anyway, I cook eggs daily. Because they are my main source of protein, I indulge and get my eggs from Westward Orchard. They are farm fresh and that really makes a marked difference.

My favorite egg style is poached (which is obvious if you follow me on Snapchat @jfisherjewelry or Instagram). If I'm eating out, my favorite is the Cacio e Pepe Eggs at Maialino in New York. So simple and yet so decadent at the same time. I normally don't eat cheese and try to be dairy free, but I love butter and parmesean and cannot substitute these, also an occasional Sheep's Milk Feta on salads. 

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I LOVE to cook. But I wouldn't call myself a "foodie" I like simple, easy recipes and love to go casual when dining out. My ideal night is sitting outside somewhere with a big bowl of clams in white wine with a crusty loaf of garlic bread (gluten free … yes, I know GF baguettes are not the best, but I'm determined to find one). I have started making my own salt, which I call my "Universal Salt" because it can (and should) be used on everything. I created it out of necessity — I had been searching for the perfect salt and couldn't find it, so I made my own (similar to the origin of my business with charms). I wanted a very flavorful finishing and marinade salt that didn't contain onion or garlic, so I made a batch and my husband loved it on everything from eggs to salads. I ended up sending it to editors for holiday gifts and it was a hit. Stay tuned for this years version coming soon! 

I also love making Huevos Rancheros with my homemade guacamole, which is a recipe that's 20 years old and which I adapted from Maria, an amazing craft service woman I knew when I was a stylist in LA. She called this Tijuana Guacamole.




4 ripe avocados
1 medium white onion, finely chopped
1-2 limes to taste
1/2 red pepper, finely chopped
2-3 jalapeños, finely chopped, to taste
Handful of cilantro, finely chopped (save some extra coarsely chopped leaves for garnish)
salt and pepper to taste
Side note. I hate tomatoes in guacamole. I know there are people who love them, so you can feel free to add them, but I'm not a fan.

1. Scoop the flesh of the avocados into a large mixing bowl. Reserve the pits to the side. 

2. Mash the avocado just to break up flesh and add juice of 1/2  lime and add salt and pepper to taste. I like to season the avocado prior to adding all the ingredients. Add chopped onion, red pepper, jalapeño and test for seasoning and lime with a salted chip (I hate to over salt my food due to my thyroid disease and feel testing the food with the salted chip helps avoid this). If needed, add more now before adding cilantro. 

3. Add the cilantro and mix.

4. Transfer to bowl with pits from avocado at bottom, and squeeze a bit of lime on top. Add some extra red pepper, onion and cilantro, cracked black pepper and maldon salt. Note: If serving immediately put the pits in a glass of water in the kitchen (someone just taught me this "Guacamole Voodoo" that will keep your guacamole green. Swear.).

Another Note: I like to serve guacamole in a smaller bowl and refill as needed. Nothing is worse than an almost empty bowl of guac full of broken chips. Gross