Tuesday, April 8, 2008

An Offering for Goods in Return

Well. It has been a while, hasn’t it? This blog is turning into a very interesting exercise for me. I started it because I wanted something to write—something other than my private on-line journal and the paper journal that I keep for My Eyes Only. I am continually excited to see that my readership seems to be growing! Or, at the very least, people glance at the blog once in a while. So, my friends, I have a question: what would you like to see on my blog? More recipes? More restaurants? Continue my musings any which way I please?

I live to serve. Well, within reason.

And, in return for your comments, I’ll tell you a story about eggs and greens and balsamic vinegar. Sounds good, right? Well, it was. A couple of weeks ago, I went through one of my periodic “I eat too many carbs, oh no, oh dear, what shall I do?” phases. This coincided with my arrival on www.chow.com, an all-things-food website which is really starting to take up a lot of my time. From the message boards to blog stories, this site is a veritable goldmine of information related to the culinary pursuits. I was looking for recipes for healthy, high-protein dishes. I found this: http://www.chow.com/recipes/11388- Wilted Green with Balsamic Fried Eggs.

What a lovely recipe! I made it for the dear GF and myself for dinner one Saturday night, using arugula (we both are just crazy about arugula’s peppery kick). Eggs over greens are mighty delicious, and the balsamic reduction just added a luxurious note to the entire dish—though I would have given quite a lot to have the balsamic that I ate in Arthur Avenue in NYC. This dish is healthful and, what’s more, very filling. We elected not to have toast with it, which was a mistake on our part. Next time, there will definitely be toast! As well as shallots, I think, as recommended in the comments. I also think that it will stay a dinner or lunch dish—it was just a tad too rich for my personal breakfast taste.

1 comment:

cmoore said...

I like your musings. I just like how you write. It's fun being in the kitchen with you (electronically or otherwise).