Eggs Flamenco

Behold! Eggs Flamenco! My favourite thing to eat for breakfast. Bar none. (Yes, that does indeed include bacon). It's basically a fresh tomato sauce, with bell peppers, onions and/or garlic, some chili sauce for heat, and the eggs poached right in the sauce. mmmmmmmmmm

It's pretty nice to have access to all this gorgeous homegrown garlic. It's time RIGHT NOW for garlic planting, so if you can, get out there and get it done. It's on my to-do list for tomorrow, I swear. Cook up your onion, get the garlic chopped and ready.

Add some sliced tomatoes. These babies are from the garden, one of mom's and half of one of my dixie golden cultivars, saved from blight and ripened in the nick of time. These don't take long to cook, since you want to keep it fresh. Add the peppers, garlic and chili (we use sambal oelek). Then make little pockets in the sauce, put the eggs in, turn to a lower heat and put a lid on it for about 3-4 minutes.

Which all comes together in a very short amount of time to give you the finished product, all rich and saucey and delicious. Mmmmmmmmmmmm.

Belated birthday supper

So what became of that fabulous ripe Dixie Golden tomato I grew this year? You'll no doubt be thrilled to hear that I supped on it as a part of my birthday celebrations with my parents this year.


At my request, the menu was steak, and my mom wanted to try the tomato jus I posted about a little while back. I don't think the steaks came out quite as well this time, I may have been crowding the pan a bit, and also the tomatoes were a bit cut-up, so they released a bit more liquid into the pan during cooking than the ones I used last time, which had never even seen a knife.


We also put some green onions into the sauce, which was a nice addition.

Served with stir-fried vegetables. The broccoli was cooked with a bit of chopped tarragon, which lends an interesting effect. Probably better the more you like tarragon...


But without a doubt, my beautiful tomato was the tastiest thing on my plate. Well-grown. Happy birthday to meee.

Bright Harvest 2 - Back For Breakfast

Alas, it's just about time for me to say goodbye to my delicious garden-fresh lettuce - aboohoohoo. There's just barely enough left for a sandwich, but I'll have to get it quickly before the caterpillars finish it off. I probably could have gotten one more generation of seedlings going if I'd been on the ball a few weeks ago. Ah well, it's back to the pricey store-bought stuff for the winter. I love you lettuce, it's been fun.

Also, check out this big ripe strawberry, which formed the cornerstone of my healthy, well-balanced breakfast yesterday.

Bright Harvest

Fruits of evil, fruits of eeevilllll!

No, seriously though... I am pleased to announce that my pepper plant's second set of peppers has now commenced the ripening!!! (the first round having been destroyed by some evil little squirrels)

I have faith that I'll be able to get all of these peppers fully ripe before autumnal rains potentially wilt this little plant. Two of them look pretty much ready to go anytime I want them.

Now I just have to figure out what I'm going to make with them once they're harvested. mwahahahahahaha!

My first tiny tomato

I'll be the first to admit, lots of the things I've grown this year haven't produced anything in the way of crops. I bought this tomato plant out of peer pressure, but any tomato plants my mom ever tried to grow usually end up getting some kind of vascular wilt and passing on before producing any tomatoes. My hopes were anything but high. So imagine my very great surprise, when after 3 fruitless little cymes of flowers, I saw the above little tomato poking out from the calyx! Success at last!!


This is one of the first two cucumbers I've managed to grow from my 2 cucumber plants. The bees aren't doing much in the way of pollinating this year, and I finally managed to get this guy to start ripening after hand-pollinating the flowers. It's still about ring-finger size, but I've got my eye on it. If the fungus that seems to be working its way up the plant gets anywhere near it, it'll be harvested before you can say "pickle".

The Starry Fork and Bowl of Blue

I've got to admit, I'm a bit of a dork* when it comes to my cooking and eating tools.

I'm not saying I won't eat or drink out of whatever plate or cup is clean, but there are some that I find myself reaching for again and again. Reaching for first. 

Such is the starry fork. Light as a feather. Sturdy as the hardest steel. First amongst all my forks. 

I hope to explore in this space some of the things that I'm cooking at home, and photo-blog some of the fruits of my urban patio garden. I also hope that you will continue to read it! 

*Please note, I'm actually a gigantic nerd, but not really for the purposes of this food blog.