i once was lost but now i am found.

a dozen smiley, colorful, loving little eggs from song away farm were gifted to me last monday by a new coworker friend. all week long they have been my adorable baby muses, receiving the fabergé treatment complete with a perfect morning photo shoot on a just-cloudy-enough day.

i first cracked into a medium-boiled greenish blue beauty and then lost myself all dreamy like in the nutty, sweet flavor. no salt or tabasco necessary.

then i made a scramble a là-ish jean georges in that delightful dog slobber way and topped it with just a bit of charcoal salt for some fun color. 

a shakshuka dinner and a cobb salad later, i am down to but two little song away eggs. i may slow poach one, i may preserve one, i may just marry one and get it over with.

i love these little guys!

-yeh!

recipe: semi-homemade gluten-free fennel flatbread

semi-homemade gluten-free fennel flatbread.

with the exception of "flatbread" those are all words i never ever thought i'd really say. but then i met a fennel at the grocery store and eggboy decided to really really be no-exceptions gluten-free. so here i am, coming down off of the vibe-off that mr. fennel and i had every time i opened the fridge since i took him home, freakishly googling what the f to do with the rest of him and covered in bob's red mill gluten-free pizza crust mix. it happens, apparently.

you could say i was inspired by the fennel-y finocchio flower power pizza from krescendo that changed my life in extraordinary ways. martha stewart also gets credit for having this snazzy list of shit to do with fennel, which includes the idea to caramelize it. which i love doing. caramelizing might be one of my favorite hobbies, it makes the house smell so pretty and you get a slap on the wrist if you try to rush through it. 

anywho. i really don't know why i titled this post "recipe" because this isn't a recipe. it's more of a list of things to top your pizza dough with. here it is:

olive oil
sea salt
tomatoes
one onion + one fennel bulb, caramelized in harmony
italian sausage
black pepper

for the record, i feel naughty about semi-homemaking something.

-yeh!

morningfun.

this morning i am listening to song from the uproar and enjoying a hole-in-the-middle that's been smeared with leek pesto and sprinkled with charcoal salt atop one of my new animal plates. 

this week, as january weeks are, was a busy bee* week, and thankfully my morningtime boss {me} has graciously given me this morning off to eat my eggs in peace, free of any to-do lists. 

*they were, however, such good busy bees! and included a visit from pops {complete with a lovely pre-sumeida's song premiere pappardelle and chicken at the dutch}, and one mysterious text message that contained the number and lock combination of maria's locker, wherein i found a surprise maple bacon cupcake. cupcakes on a thursday in january? happy perfect holiday to me!

maybe january isn't all that bad...

happy weekend, everybody!

-yeh!

leek + walnut pesto

 



in fulfilling my new year's resolution, i went to the store and bought a bunch of leeks. i've never bought a leek before. it was exhilarating to buy a new vegetable, in much the same way it was 20 years ago to get a new polly pocket.

 

so all this week i've been putting leeks in eggs, sautéing them, getting to know their sandy flaws, nothing too involved. and then this morning i decided to blend em all up in a pesto because i was feeling mushy. normally i avoid pesto because of how oily it can be, but in my kitchen it's my rules so i only added a little oil and a whole lotta lovin to create a fluffy yummy spread. then i smeared it all over a hole-in-the-middle {!!!} and had myself a perfect little breakfast.

leek + walnut pesto

ingredients
1 big leek, chopped
1 medium onion, chopped
olive oil
a heaping handful of walnuts, toasted
cloves of garlic, ad infinitum
salt + pepper to taste
a squeeze of lemon juice

clues
sweat out the onions and leaks in a bit of olive oil. remove from heat and pulverize in a blender or food processor with walnuts, garlic, salt, pepper, lemon juice, olive oil, and water. i didn’t measure out the olive oil or water, but i started with probably about a tablespoon of olive oil and then added water and a teensy bit more oil as i blended until the mixture became the consistency of hummus.

 

if you're feeling cheesey: add some parm!

 

put it on crackers, put it on eggs, put it on a fork whose next stop is your mouth, smother your body in it, you know, whatever you want.

 

-yeh!