Old Reliable

Dinner:  April 13, 2009

So far, I’m having one of those weeks where things just aren’t going the way they should. I’ve had all sorts of minor mishaps, boo-boos and bouts of forgetfulness over the last couple of days, the biggest of which was my plan to make a risotto for Monday night’s dinner.

Except I forgot that we’re out of rice.

Of any kind.

And I didn’t have anything else that would work well in its place for the preparation I had in mind.

(Oops.)

So this was another fall-back-and-punt kind of meal: sauteed Simmons Farm kale, black-eyed peas (which I had previously cooked, portioned out, and frozen) reheated in a bit of leftover chile broth, a thin slice of toasted, garlic-rubbed Olga’s sourdough, and a pastured egg from Aquidneck Farms, cooked sunny-side up in olive oil, with Basque salt and freshly grated Pecorino Romano sprinkled over it all at the end. This dinner was not at all what I had originally planned, but sometimes these simple, impromptu meals are just what I need – the combination of beans or grains, greens and a farm egg is something I’ve come to love and rely on in a pinch.

8 thoughts on “Old Reliable

  1. Marcos Castrillón says:

    Wait, there’s something tastier than a humble egg raised from well-raised birds? Besides several incorporated to a runny spanish tortilla, like the one you have to tackle with a whole loaf of tasty bread, I mean.

  2. That delicious, farm-raised, sunny side up egg yolk is so mesmerizing. Sorry to hear about your mishaps, hope the week gets better on from now!

  3. lo says:

    Oh, yum. I love it when a “Plan B” turns out to be exactly what’s needed. Sounds like you’ve perfected the art.

    I’m always floored at the difference high quality eggs make in an application like this. Nothing beats a fresher-than-fresh yolk. Runny, yes??

  4. Jennifer Hess says:

    Thanks, everyone! Seriously, we have been so lucky to have such great eggs to choose from at our farmers’ market. We’ve been spoiled! Amazing to think that when I was a kid, I wasn’t much a fan – I guess I just didn’t know how really wonderful eggs can be in all sorts of preparations, and at any time of the day.

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