free breakfasts and other niceties

I like to call this my free breakfast. Although you could argue  it’s not free because the chickens cost money, and so does thier food, and the seeds for the kale cost money, and of course the cream for the butter cost money, as well as the salt. Although I could have driven to the sea and collected ocean water, allowed it to evaporate and use “homemade salt”… but then again, there would be gas to drive to the beach. So: now that we have come to terms with “nothing is free” (except air, maybe? )

Let’s get on with this free breakfast.

Scrambled eggs, with fresh butter and wilted kale.

Kale- what happened to kale? She was the Taylor Swift of the greens department for awhile, but nowadays Matcha is the queen of the greens…

Any predictions of what could be next? Food trends are always interesting- Dubai chocolate is everywhere- and everyone is making sourdough. Even non bakers are baking up some beautiful loaves… I love it. I love seeing people getting off the phone and living real life, whether it’s creating a loaf or sourdough or reading a book- there is just something about the tangible and real moments of life – life beyond the screen.

Of course, this is a blog post- which is- in fact on a screen. And, this blog post will be converted most likely into a podcast- because nobody reads blogs anymore, even though everyone is staring at a screen.

Ok- not everyone … but let’s face it: a lot of people.

Eggs from the hens…

fresh kale from the dirt…

That sums it up, there’s no recipe for this. Scrambled eggs are almost recipe proof- but not instruction proof. Yes, there is adifference between recipes and instructions.

Key instructions with scrambled eggs? Low and slow. Sure you can whip them up fast and hot.. but,  cooking them at a lower temberature results in a creamier and buttierier althogether richer experience.

And, it being the first meal of the day, don’t you want it to be good?

Me too.