I dreamed all night of eating spinach-- raw, sauteed, creamed-- and awoke wondering if I had an iron deficiency. Fortunately, I had on hand one of my favorite breakfasts, Colcannon. This traditional Irish dish is a mixture of cabbage, kale, or other greens with potatoes and onions, and sometimes turnip and ham or corned beef.
A few days ago, I pulled out the last of the frozen greens from last winter's CSA share, and cooked up a big batch. I like it during the school year, because on weekday mornings it's easy to reheat, and a hard-boiled egg makes it into a very satisfying start to the day. This morning, though, I had another topping in mind.
A couple weeks ago, I watched a slide show on the NYTimes website. Spanish chef Jose Andres demonstrates how to cook the perfect fried egg. It involves a lot of olive oil and some unorthodox spooning, so clearly it was worth a go.
In retrospect Spain meets Ireland could have been a Eurozone nightmare, but of course it was delicious and very economical, too.
A few days ago, I pulled out the last of the frozen greens from last winter's CSA share, and cooked up a big batch. I like it during the school year, because on weekday mornings it's easy to reheat, and a hard-boiled egg makes it into a very satisfying start to the day. This morning, though, I had another topping in mind.
A couple weeks ago, I watched a slide show on the NYTimes website. Spanish chef Jose Andres demonstrates how to cook the perfect fried egg. It involves a lot of olive oil and some unorthodox spooning, so clearly it was worth a go.
In retrospect Spain meets Ireland could have been a Eurozone nightmare, but of course it was delicious and very economical, too.
No comments:
Post a Comment