My sub-headline on this site has been “and then I cracked an egg on it” since I started this blog – the reason for this is that I often make something that is chock full of veggies and stuff but fairly devoid of protein and finish it off with an egg (or two) on top. Runny yolks make the best sauce for food, and I am in love with eggs in a serious way. But then for a long time I wasn’t doing this so much – in large part because I started eating eggs almost every morning for breakfast, so having them at dinner as well seemed like overkill. Now I’m working a lot more morning shifts at work, so I often don’t have my eggs in the morning because I’m rushing off to work; so recently, the egg-on-top-of-stuff dinner has come back in a big way.
A few weeks ago, on cook-n-blog Monday with Kat Burns, I was tired. I didn’t feel like cooking at all. I wasn’t organized. Then Kat came over and said “how about I cook for you this week!” and I welcome the opportunity to just watch and snap the photos. Now, this particular Monday fell right after my birthday weekend – and on this birthday weekend I had a lil dinner party in my dear friend Krista’s lovely dining room. I cooked for twelve people on my birthday. What was I thinking? I don’t know, but it ended up not actually be stressful at all, and just being quite lovely. But I had some leftovers. I had made a salad of cooked butternut squash and beluga lentils with goat cheese on arugula, and there was a TON leftover. It was yummy, but if I was going to finish off the leftovers, I needed to reinvent it in some way. If there’s one thing Kat Burns is really good at, it’s not letting food go to waste. So she went to work on my leftovers.
She cooked up some zucchini and mushrooms that I had, and added that leftover squash salad – just dumped the whole container into the frying pan. I was not particularly hopeful, because I wasn’t sure that this cold salad with all its parts was going to heat up all that well. I was wrong! All those things mixed together and sauteed ended up being wonderful, especially when it was finished with a perfect sunny-side up egg on top. Let it be known that I never cook my eggs sunny-side up, because I like the security of knowing that my eggs are fully cooked that comes with flipping them. But Kat Burns is a sunny-side-up master. She’s got it down. She can even cook that egg in a cast iron pan without wrecking it. That is a skill. She’s proud of that skill, and she should be.
Kat and I had to take a hiatus last week – it was Family Day, so she didn’t have to work in the city, and I wanted to get to bed early because I had an interview for Teacher’s College the next day. We will soon meet again, however, and now I have a brand spanking new camera all my own, so you can expect a lot more blog posts to be coming your way. First, though, I have to take my laptop in to be fixed AGAIN because my disc drive is broken, which means that I can’t install my new camera’s software, which means I can’t upload any of my food photos yet. Le sigh. Soon, my friends, soon.