The colors have come alive

Ranunculus from Holland from Flowers by Yasmine in Le District. They are one my favorites and are rather affordable at this market!

Ranunculus from Holland from Flowers by Yasmine in Le District. They are one my favorites and are rather affordable at this market!

I had a reasonably witty posted drafted and ready to post and the server failed on me. Sadly, and rather annoyingly, the draft seems to have slipped through the cracks of an overload and I have neither memory of anything I wrote nor the strength to summon my writing wits again. So, with humble apologies, I am simply going to post the the photos and recipe that I had planned to share with you.

At the moment, I am thoroughly pissed with the circumstance and I really wish it was not so. As irony would have it, the gist of my draft had been about Easter being the remarkable start of vibrance in our lives and around us. Of the breaths of freshness and happiness that pierces every animal and plant on the Earth, how eggs became bigger as hens were happier, the hogs grunted in joy and plants stopped shuddering and planned to stand tall bracing for the weight of their sweet fruit in a few months. I was using this post to spur us to shake off the heavy coats, lighten ourselves and feel confident in living life today! 

Ha! and then the servers failed. And, I am miserable about it because I am finding it hard to take my own advice! Sheesh! So, I am going to quietly sign off and go sulk by my flowers. I know they will cheer me up. Thank god for some dependability!

By the way, all recipes in this post are proportioned for two but are aligned for larger parties just as well. Simply, extrapolate the ingredients by appetite.

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Wish you a Happy Spring!!! :)

  

  

Root vegetable hash and a fried egg sound very simple and it really is a humble dish that masks its delicious guile rather well. As Spring breaks around us, it still makes for a delightful brunch dish and can be made for both cozy mornings or a full blown party. This hash is spiced with Israeli couscous and Lebanese aleppo pepper. Please don't mind my amateur attempts at world peace! :D

Root vegetable hash and a fried egg sound very simple and it really is a humble dish that masks its delicious guile rather well. As Spring breaks around us, it still makes for a delightful brunch dish and can be made for both cozy mornings or a full blown party. This hash is spiced with Israeli couscous and Lebanese aleppo pepper. Please don't mind my amateur attempts at world peace! :D

That is one strutter! Whoever knew chickens had a sense of style or presence. Well, She clearly knows what she got and flaunts to perfection!

That is one strutter! Whoever knew chickens had a sense of style or presence. Well, She clearly knows what she got and flaunts to perfection!


Roast Vegetable Hash + Fried Egg

This is a rather indicative recipe that you can mix up with whatever vegetables you have. In the warmer months, I would just as easily substitute the ingredients with zucchini, fresh peppers and whatever else I can find then. My only rule of thumb is to have some form of starchy vegetable in it such as a variety of potato or yam to add bulk to the dish. It is one of the original one-pot-meals that never goes out of fashion for the sheer comfort it emanates!

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1 carrot

1 medium sized sweet potato

1 parsnip

1/2 medium onion, diced

4 cloves of garlic, smashed

1/2 cup cauliflower-lets

2 tsp z'atar

1 tsp Aleppo pepper

salt and pepper as needed

generous amounts of good olive oil

cheese as needed, grated fresh

eggs as you wish

Preheat oven to 375F.

Chop all the vegetables into half inch cubes of approximate uniformity.

Toss everything with the spices, salt and pepper. Generously drizzle olive oil all over.

Transfer to a roasting dish and cover with foil.

Roast for 40 minutes, until soft but not mush. When ready remove foil and set aside until ready to serve. You can also keep it warm in an off oven or if making ahead, cool to room temperature and warm in a 300F before serving.

Meanwhile, fry as many eggs as the two of you would like to eat. 

Serve out the hash into bowls, top with egg and cheese!


Creamed Chanterelle RYE Toast with rosemary

1/4 lb fresh chanterelles

2 shallots or 1 small yellow onion, julienned

1 clove of garlic

1 tsp of chopped rosemary

3 T cream or whole milk

2 slices of rye toast

generous amount of cottage cheese

salt and pepper as needed

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Chop the mushrooms into rough bite size chunks.

In a pan, heat oil and sauté the shallots and garlic unit soft. Add the chanterelles and rosemary. 

Lower the heat, sprinkle a little water in the pan, cover and let it cook for a couple of minutes.

Add half the cream and let the mushroom cook and absorb them, about 5 minutes. They should be nearly done at this stage.

Add the remaining cream, heat through and remove from the stove. In the same pan, add more oil and fry the eggs.

Toast the rye bread slices, generously layer the cottage cheese. Divide the mushrooms and top with the egg. Serve with a spot of sea salt.


Waking up to these glorious yellows is one of the simplest pleasures of my recent days. They brighten up the room so!

Waking up to these glorious yellows is one of the simplest pleasures of my recent days. They brighten up the room so!