Is love like riding a bicycle? Do you always remember how? I'm starting to wonder if I could have forgotten. For that matter, I wonder if I've forgotten how to ride a bicycle… The Schwinn hybrid I bought with my stimulus check has sat in pieces in my garage ever since I moved two years ago. Spider webs and dust are now more prevalent than the salt and sand from my rides to the beach when I lived in Santa Monica.
|Molly My Border Collie
|Nutmeg My Golden-Laced Wyandotte
Recently I read a book about looking for The One. After exhaustive research, the author came to the conclusion that instead of looking for Mr. Right, we should instead be aiming for Mr. Good Enough. Rather than looking for sparks, she suggests we consider marriage as a partnership between people with shared values. Regardless of my One being Mr. Right or Mr. Good Enough, I wonder how to keep my loving acumen in tip top shape? When presented with the right man at the right time, will it be like that proverbial bicycle? Does it all come flooding back just like making the wheels on the bike roll forward? Suddenly, love oozes from your pores as you fall into a comfortable pattern of loving one another?
|Rainbow Chard Growing in My Garden
Leafy Green Bird Nests
makes 2 hearty servings
I rarely cook the same thing twice. I love variety and in order to keep my creative juices flowing, I find I have to continually challenge myself to experiment with new flavors and combinations. This dish, however, I make at least once or twice a week. It's that good! It's healthy, delicious, and easy to make. The inspiration for this dish originally came from Barbara Kingsolver's book, Animal, Vegetable, Mineral in which she writes about the year that she and her family only ate food raised in their neighborhood or in their own backyard. Leafy Green Bird Nests is great for brunch but with a few added ingredients, it can easily be transformed into a quick and tasty weeknight dinner. Try it and let me know what you think.
2 tbs. olive oil
1 cup leeks, sliced (wash them really well because dirt tends to hide in the crevices)
a dash of sea salt
6 cups rainbow chard (leaves and stems), chopped
4 free-range eggs
In a large cast iron skillet (or other heavy-bottomed sauté pan) heat the olive oil over medium heat. Add the leeks and a dash of sea salt. Cook the leeks until soft and slightly caramelized, stirring occasionally. While the leeks cook, wash and chop the rainbow chard. When the leaks are soft, add the chard and increase the heat to medium-high. Continue to cook until the chard is tender, stirring occasionally. Reduce heat to medium and make four wells (or nests) in the greens. Crack an egg into each of the wells. Cover with a lid, and cook until the egg whites are cooked through and the yolks are set.
Don't have any leeks or rainbow chard? This recipe can also be made with kale, spinach, chopped cooked broccoli, sliced roasted potatoes, or any other leafy green or vegetable that suits your fancy. I've made it with each of these vegetables, and it's delicious every time!
|Eggs from My Hens
|More Rainbow Chard