Now this sounds YummY enough to make me forget Ted Nugent will be at the State Of The Union tonight. Thanks Stash.
Originally posted on Simple Kitchen Seasons:
I’m going to let you in on a little secret which is probably not apparent if you’ve been following this blog for a while, or if you’re a new reader.
Although nearly 90% of the photographs are from meals prepared in my kitchen, the menus are generally planned a few hours in advance. I usually don’t know what it is I’m making for breakfast, lunch or dinner until I go visit my farmer’s market or, if the weather is lousy like it has been for the past two weeks, my local food emporium. I do try keeping an open mind, so that if I notice something that’s available that’s especially appealing, I can switch out a course without too much trouble.
Last night’s appetizer was supposed to have been “insalata di ceci e ruchetta”, or translated to English, “chickpea and arugula salad”. I was all set on making that too, until I realized that I had some mushrooms that needed to be used, which would be perfect with some locally-sourced organic/cage-free/antibiotic-free eggs. By the way, if you’ve never had an egg from a local farmer’s market, you’re missing out, as the flavor is 180 degrees from that of a typical supermarket egg. Yolks are brighter, egg whites are firmer, and the taste is literally ‘essence of egg’.
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