I finally got to spend some quality time in the studio, and finished a drawing. This is important because I have a show coming up in 3 weeks, and I’ve lost a lot of time. I knocked off early enough to make another beautiful jar of sambal, cure the sockeye salmon for Sunday, and bust out some more peasant food for dinner.
In keeping with the ultra-local theme of late, everything in this dinner was ours or from nearby (minus the standard exemptions.) I dug some red potatoes and steamed slices until just tender. I browned guanciale with onion and garlic, and layered potatoes with the soffrito in the iron skillet, then poured in 8 eggs beaten with thyme and rosemary. Fixed on the stove, and finished in the oven, it perfumed the entire house. While it was baking, I steamed sliced black radishes then tossed them with olive oil and rice vinegar, and washed and spun a salad.
I’m not usually a big fan of eggs for dinner, and this meal was honestly better suited to a Summer lunch- but I made it because I could; with eggs in the fridge, everything else was ours, and I didn’t have to go to the store. And it worked out fine, and tasted good. But I’ve got a head full of ideas that are driving me insane, and with any luck I will find time in the coming days to work on some of these more interesting combinations. And make bread.
I can barely keep up with you. Although, a fritatta on a weeknight, I can do.
I love eggs! Don’t knock the eggs! we do eggy dinners at least once a week ’cause they’re cheap and quick. However it’s never served with the beautiful garden bounty that yours is. It’s always a raid of the cheese collection and whatever storebought veg is sitting around.
Now that looks like a calming dinner at the end of a frantically busy day – good luck with your show – do they have a website? And I’m still looking for photos of your labyrinth…
I love your creativity with things on hand. I hope you get enough studio time. I remember the pressure my sister felt when shows were looming.
Heather: My job has the advantage of (mostly) being 20 feet from my house.
Brittany: I don’t knock the eggs. I just rap them gently on the cutting board, then open them over a bowl.
Zoomie: It was calming, and tasty.
Jen: I’ll get it done. I always do. And nobody else ever knows all the things I would have done differently, given enough time.
It’s very gratifying to eat the food that is in the house. No shopping. Just imagination.