Eggs and whatnot

First, I cooked some damn good eggs today with a tomato compote of sorts.

Tomato compote was very simple. I cut up about 12 small cherry tomatoes and de-seeded them. Next I took half of a yellow heirloom and de-seeded it and cut it up as well. I added about 3 cloves of garlic and tossed them in a small sautee pan, added about 1/2 teaspoon of EVOO, a pinch of salt and pepper and let it simmer for about 25 minutes.

Next I chopped up some fresh basil and added it to my eggs-- scrambled them up and topped them with the compote. Rustic Italian breakfast of sorts. (for lunch)

It was also very pretty (I of course didn't take any pictures) but the basil and the tomatoes make it a colorful meal. I think what woud have gone nicely with this would have been some maple syrup sweetened grits. I suppose everything can't always be perfect.

Creative in the kitchen

This morning I was whipping up my normal "herb eggs" that typically consists of, garlic that I have slightly simmered in olive oil, 2 full eggs and 1 egg white (mixed well) and a pinch of salt, pepper and thyme. I scramble them up, serve them with a side of fruit-- this past week fresh cherry's and I'm off to a good start.

Today I thought I would marry my 2 favorite ingredients...eggs and curry, and see what I would get. So I didn't use thyme (I'm out) and instead did a dash of curry and corriander. Voila'! They were, um...fine. BUT...if I had some chorizo, some hash browns and a side of Siracha it could possibly become the best breakfast ever.

The point of this post is that I enjoy cooking, I love trying new flavors but haven't been doing it much lately. If I cook anything I revert back to my same old shit...herb eggs, sweet potatoes, lemon curry chicken. Over and over again. Hopefully this summer will allow me some time to enjoy the farmers markets, eat fresh food and cook more often.

Cheers!