|Play With Your Food|
It started with a tricky situation. I had beets and Brussels sprouts that were in peril from too much time in the crisper due to a few unexpected meals out of the house. I had kale in the garden that was due for eating. There were some nice beet greens in the garden as well. I'd just picked up a replacement bottle of 12-year-old balsamic vinegar that was begging to be opened and, in a rush of a day, I hadn't thawed any meat. Nearly everything meaty or protein-rich that might have been quick to prepare had been done too recently. I like to keep it interesting.
So, borrowing from a menu selection at my favorite brunch spot, I went to the greens-fed farm-fresh eggs and put their sunny side up. The kale and beet greens were sautéed with a little garlic in butter and olive oil. I sliced and roasted the beets in olive oil and salt and then soaked them in mango juice in the warmer while I roasted the Brussels sprouts in olive oil. During the 15-20 minutes it took the sprouts to roast I battered some green tomatoes in flour, ground chicharron, and panko and then fried them.
When things were ready I arranged it all on plates for my family. The sprouts and eggs received a topping of the 12-year-old balsamic and the fried green tomatoes got a dollop of Wonder Woman's home-made-garden-fresh red tomato jam for fun. The picky-eating Wee Wonder got an egg and some pear slices with her balsamic.
It could have been a chore. It was a delight, because I made the choice. In fact, it was a blast. I'm no chef. I'm just a regular Joe Bob who enjoys his kitchen. Make your kitchen a joy. Have fun.
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