I love food. Scrumptious, produce-laden food elicits mmm’s and yum’s from me now. But this wasn’t always the case – growing up I was the pickiest of picky eaters. Fortunately for me my mom was equally as picky as a child but being one of five children in the ’60s she was forced to sit at the dinner table for as long as it took until she would eat whatever dish she had trouble stomaching. Today she laughingly tells me stories of how she was forbidden milk until after dinner if it had peas in it because her Dad figured out that she would use to milk to swallow the peas like pills and not have to taste them.. but such minor traumas caused her to be nice and let me eat what I liked, encouraging me slowly, and successfully to grow a more diverse sense of what is palatable and desirable to my taste-buds.
This has turned into a real appreciation for food, and those who enjoy cooking it. One such lady is my friend Cassie, who I first befriended during late night sessions in a closet sized darkroom, chatting and listening to a small boombox in the corner as we printed photographs under a red safety light and our pores were invaded by Develop & Fixer chemicals. Cassie now lives in New York and in her free time writes the blog Sweetheart Fever. I can’t tell which I like more, her detailed recipes or endearing quips about her life.
You should definitely check it out; it is also linked in my Blogroll to the right if you want to find it again or realize you need a recipe for that potluck you said you’d attend and almost forgot about.
That said, I made myself a savory meal for lunch today, and in the Sweetheart Fever spirit felt compelled to share it with you. It is filling and healthy and pretty fast to cook, and seen at the top of this post. It is fried eggs on pesto toast with roasted vegetables (and lots of extra veggies leftover for future meals).
What you need:
2 rye & sesame crackers
1 bell pepper
1 small head of broccoli
1 dab of goats cheese
1 light sprinkle of your flatmate’s parmesan (sorry Ang – I couldn’t resist with it sitting on the counter. xo)
olive oil and/or coconut oil
Veggies: Cut up veggies into chunks (size of your choosing), cook though to desired softness in open pan with olive oil and/or coconut oil. I chose to do both today… I’ll save the professions on my love of coconut oil and its super-strength health benefits for another time and just say that it is both good for you and gives the food you are cooking it in just a hint of coconutty goodness. When about 2/3 of way cooked, add salt, pepper, and a dusting of cinnamon on top. Again, love sonnets to cinnamon will have to wait.
Toast: Coat another pan lightly with olive oil. Crack in two eggs and let fry, flipping once. Put out two crackers on plate and spread a thin layer of genovese pesto across their tops. One cooked lay eggs on top of crackers, dust with salt pepper and cinnamon as desired. Add a sprinkle of parmesan. Add veggies to plate, top them with a dollop of goats cheese. Bon appetit!