Hey guys! Here’s some beautiful flowers from Palermo, and some thoughts of mine this week.
As always, it’s been awhile. I didn’t have time this week to whip up a recipe post – and my brain is so stuffed full of science I thought I wouldn’t bore you with whatever wisps happen to sneak out. They’re probably about plants, definitely about water, and possibly about fossils. Just good ole incoherent ramblings.
Instead, here’s some ideas for dinner, things I’ve been thinking about, and a technique I’m becoming obsessed with (hint it’s the one with eggs):
- Here’s how to make a french omelette, aka my current obsession. I can’t even play it cool and dramatically move it to the end of the list, because all I want to do is talk about it.
I like mixing herbs and aromatics into the eggs, and then sprinkling cheese on right before I roll it on up. My dinner omelette last night was scallions and basil in the eggs, with sharp cheddar cheese. Mmm so soothing for hearts and minds and so quick for dinner.
- I always listen to Nicholas Kristof in the wake of horrible events. He always sets up a nice clear path: and after the Vegas shooting, this opinion piece is no exception. Let’s take some steps in the right direction, for once.
- Helping feed Puerto Rico while eating food? Sounds pretty good to me. Can’t make it to a participating restaurant? Just donate directly to the World Central Kitchen.
- Now that it’s getting chilly, let’s eat these tahini chocolate chip cookies warm out of the oven. Have a glass of wine with it, and impress your friends with your knowledge of how it came to taste that way. Greatest fall party trick ever.
stay sane, everybody. xo.