you guys, i can't contain my excitement for the winter solstice this weekend.

do you know how much daylight i get up in these parts? how much time i have to shoot photos?

like, zero hours.

ok maybe two.

it makes me so stressed sometimes, i could spit!

some days i force myself to stare at the window as the sun goes down (at 3pm) just so that i can get an ounce of vitamin d. i hear people around here go to tanning beds to get their dose.

i feel like i really have to scramble to get things done.

oh did someone say scramble? in my merry jewish christmas preparations, i have made some scrambled eggs cooked in soup! it is perhaps the easiest and most magical way to cook eggs. it's an old favorite of mine, and watching the eggs cook as they get swirled into the broth is about as exciting as christmas day. well, sort of.

bacon + egg drop soup 

based on a recipe that i wrote for the beautiful but sadly defunct online magazine, the violet.

makes 2-4 servings


4 c chicken broth

2 cloves garlic, minced

2 stalks scallions, minced

1 1/2 tsp grated fresh ginger

1/4 tsp ground nutmeg

6 strips bacon (any kind- i use turkey), prepared and chopped into 1-inch pieces

soy sauce, to taste

red chili flakes, to taste

1 tsp black pepper

2 tsp cornstarch

3 eggs


combine the first 8 ingredients plus 1/2 teaspoon of black pepper in a large saucepan over medium high heat. bring to a boil and then reduce to a simmer. cover and simmer for 20 minutes.

in a small bowl, stir together the cornstarch with 2 tablespoons of broth. set aside.

in another bowl, beat eggs with remaining 1/2 teaspoon of black pepper. slowly drizzle into the soup, stirring gently. and then slowly stir in the cornstarch mixture.

taste to adjust seasonings, and enjoy!