The dead of winter
It's bloody cold outside (57F--that's 14C to the maladjusted). Fortunately I had a chance to head to the farmer's market yesterday, to supply the household with fresh, organic vittles. I also had enough good sense to harvest the tomatoes (most of which were duly ripe) as the temperatures are s'posed to plummet into the mid40F range. Yikes.
At any rate, one of the things I bought yesterday from a local artisanal baker was a lovely challah, and then a small slab of organic smoked bacon, as well as some arugula and a TON of Valencia oranges. Yes, I recognize the irony of treyf juxtaposed with challah. I had designs on brunch.
For me, anyway, brunch is a cold-weather affair. I can't see myself doing something so eggy, so bacon-y, when it's warm and sultry without. But today it seemed an ideal thing so, after Mass I thrust myself at the task. I placed 8 slices of bacon (uncured, maple wood smoked) atop a raised grid inside a small roasting pan along with 4 halved large tomatoes in a 350F oven, squeezed the juice out of about 6 oranges into a pitcher, made myself a bloody mary, preheated the griddle, cracked 4 eggs and 1/2 cup 2% milk with a healthy dash of vanilla extract and a teeny pinch of fine-ground sea salt into a collins-glass-but larger, cut half the challah into 3/4" slices on the diagonal, buttered the griddle, applied the Braun immersion blender to the egg thing, drank the bloody mary, soaked the bread slices in the egg thing, made a small pot of tea (Twining's Orange Pekoe), began grilling off the french toasts, made a cappuccino for TFBIM, pulled off the french toasts, pulled out the bacon and roast tomatoes, plated the aforementioned (except that NTS didn't get the roast tomatoes).
Life is good.
Now...what ought I fix for dinner?
-J.
At any rate, one of the things I bought yesterday from a local artisanal baker was a lovely challah, and then a small slab of organic smoked bacon, as well as some arugula and a TON of Valencia oranges. Yes, I recognize the irony of treyf juxtaposed with challah. I had designs on brunch.
For me, anyway, brunch is a cold-weather affair. I can't see myself doing something so eggy, so bacon-y, when it's warm and sultry without. But today it seemed an ideal thing so, after Mass I thrust myself at the task. I placed 8 slices of bacon (uncured, maple wood smoked) atop a raised grid inside a small roasting pan along with 4 halved large tomatoes in a 350F oven, squeezed the juice out of about 6 oranges into a pitcher, made myself a bloody mary, preheated the griddle, cracked 4 eggs and 1/2 cup 2% milk with a healthy dash of vanilla extract and a teeny pinch of fine-ground sea salt into a collins-glass-but larger, cut half the challah into 3/4" slices on the diagonal, buttered the griddle, applied the Braun immersion blender to the egg thing, drank the bloody mary, soaked the bread slices in the egg thing, made a small pot of tea (Twining's Orange Pekoe), began grilling off the french toasts, made a cappuccino for TFBIM, pulled off the french toasts, pulled out the bacon and roast tomatoes, plated the aforementioned (except that NTS didn't get the roast tomatoes).
Life is good.
Now...what ought I fix for dinner?
-J.
Comments
someone needs to make me brunch.
to be fair, we normally do a big waffle/pancake/bacon/sausage or whatever extravaganza but everyone is sick here.
-J.
For dinner, frozen pizza! No?
That was an assumption STRICTLY of your own construction.
PR,
I made a mess of chili (tomatoes, and beans on the side) and cornbread.
It's 48F!!!!
-J.
If you must know.
Your original assumption was also flawed, on two counts:
1- It'd be my larynx where anything was likely to lodge itself, and
2- Securing the premises would be more of an Ace bandage type of operation.
-J.
It's not spring until it's 90F.
-J.