this thing i have for eggs.

{1} what to do when you don't have egg cups but you do have a big loaf of bread.
{2} barcomi's, berlin
{3} on a croquette, pelham arms, lewes, sussex, england, something about the queen
{4} on blood cake, st. john bread & wine, london
{5} amsterdam hotel breakfast {the only thing that trumps airplane breakfast}

hi. hi! i am back, back from the absurd adventure of a lifetime through fantasyland northern europe. my belly is full and i am groggy and jetlagged and all of that fun stuff except for i misplaced my retainers en route from amsterdam to new york. oops, whatever. i was going to make a grand entrance back into the internet with some pretty pictures of typical little canals and cake and countryside willages and such, but then all of these egg photos were staring back at me and i thought heavens, i took a lot of egg photos. and then i thought damn, eggs in europe are good. and now i'm realizing it's almost breakfast time in europe and i should probably go fix myself an egg.

-yeh!

et, recently

{1} mum's famous baked onion rings.

{2} summery steak bánh mì buns with sesame dipping sauce.

{3} ricotta + fig + rosemary toast.

{4} red velvet croissants, bbq pork croissants, other cracked out croissants, the reason i go to the gym. recipes will be in the summer violet.

{5} midnight mochi, of the black sesame variety.

sweet cheeses, i've been eating well. weeks like this make me forget that restaurants even exist. i mean, i can sit at home in my kitchen with no pants on and eat all of this yumminess? screw per se.

-yeh!

breadmum

since i've been home, nearly every morning has brought a new loaf {or four} of freshly baked bread. mum really has this whole make-molly-want-to-come-home-more-often thing down. her bread is so tasty. i think she is a bread hero. she's always learning new tricks to make the perfect crust and she's always adding different ingredients, like the basil that just looked so fresh in the garden today, or some mustard because i happen to be home. it's always perfect and soo doughy, and if you get a slice of swiss on there when it's right out of the oven so that it gets all melty, it is like you've won the morningtime. and when mum uses it to make one of her perfect hole-in-the-middles, it's a perfect explosion.

-yeh

bruschetta, prematurely

are you pretentious or informed if you pronounce bruschetta broosketta?

i am shaking in my little space booties waiting for tomato season to get here. i can't wait. i can't i can't. tomatoes are the best and most of my best friends hate tomatoes so that means more for me! teehee. i associate being home and sitting by my pool with a tomato and mozzarella and basil sandwich. so even though the pool is not yet ready and the tomatoes are not yet ripe, my impatience got the best of me and i made broosketta. i tossed some baby tomatoes in a butt-ton of garlic, olive oil, salt, and herbies, roasted them, added basil from the garden, and then shoveled them into my mouth anxiously with the rosemary bread that mum had just baked. hopefully this will hold me over.

-yeh!!!!