Egg-lemon soup

Yesterday I had plans for this post.  I was jazzed to write about the beautiful farmer's market lunch I put together with Amherst friends.  I was ready to rhapsodize about the beauty of seasonal vegetables, to describe the messy murder of a pomegranate that took place in my boyfriend's kitchen.  I had photos taken, cute turns of phrase lined up.  Yesterday, I was all set.

But that post will have to wait for another day.  Today I have a cold, I'm home sick from work, and all I can think about is soup.

Eggs Florentine

Sorry I didn't manage to post anything last week. I was busy first trying to figure out the best way to explain correlations and dissociations between musical, genetic, and linguistic similarities among aboriginal Taiwanese tribes, followed by trying to figure out the best way to teach small children to sing.

Actually, although we've made several delicious meals over the last two weeks, including a lovely Sunday brunch this morning of french toast, bacon, bananas, maple syrup and fresh whipped cream this morning, none of them looked very pretty. So, we're dipping into our pre-Lord Jeff's Table archives today for a much nicer-looking Sunday brunch from a few months back: Eggs Florentine.

Best Coast Scramble

 ...I call it that because I am newly enamored of the west coast, and because it involves avocados!

The day before law school classes started back up, I had a lovely potluck brunch with some people from my awesome study group. M hosted and made peach bellinis and a spinach and apple salad; T brought these delicious little maple apple cinnamon muffins that she made with yogurt and applesauce; J brought her lovely self, fresh from a run in DC's 90-degree heat. I brought the ingredients for this scramble, which was really easy to throw together at M's place.

I had most of these ingredients on hand because I'd gone to Eastern Market the week before; I usually buy what I see that looks good and then come up with a way to use it. Salmonella is not a big thing to worry about when your eggs come from a farm, so we didn't hesitate to enjoy these.

Tortilla Española

Hello everyone!

For fun, I present to you a cooking photo-adventure of a favorite of mine from study abroad.

The Tortilla Española!
But instead of your typical flour-based flatbread from Latin America, it's a unique way of preparing an omelette that turns out to be absolutely delicious. You can find them at all the restaurants you come across in Spain.

We will need:



1 Large Potato (Yukon Gold is best)
3-4 Eggs
Olive Oil (copious amounts of)
Salt

Optional:
Onion
Green Bell Pepper

You'll need a peeler, a good knife for dicing, and a small frying pan (~6 inches).

The standard tortilla is simply eggs and potato, but you can add any number of other ingredients (ham, squash, etc.). The optional ingredients I chose serve to add delicious flavor to the dish. The onion is vital, but the green bell pepper is a personal favorite.