If you have a long weekend coming up (and I hope you do), perhaps you’re looking forward to it for the same reason I am—three opportunities, three days in a row, to enjoy an unhurried breakfast. What luxury!Truth be told, these scrambled eggs only take five minutes longer to prepare than the standard sort, an investment that might even be thinkable on a weekday. But those five minutes yield excellent returns: they give you a little crunch, a little creaminess, and a lot of herbaceous wake-up in your bowl. And yes, it’s really just scrambled eggs and toast, but if you have never crouton-d your toast into your scrambled eggs you are in for a nice surprise. Continue reading →
I like to cook, but I love it even more when people feed me. We had dinner at a friend’s house recently and devoured a pile of peppers stuffed with a mixture of green olives and cream cheese. This morning I spent three minutes making a bowl myself and ate it for breakfast scooped onto sweet pepper slices. I suppose it would be fine on a bagel instead, if that’s your thing. Or spread onto whole wheat bread for a veggie sandwich. Or piped into celery sticks. Or served with crackers at a party. Or…I’m going to have to make another bowl.
If you got to choose, would you want to cook or being cooked for?