Oh, dear readers. It's funny when I run into a friend who reads my site and says "you guys eat so well." While we might make more things from scratch than other people in our demographic, believe me when I say, not every meal is designed to dazzle (let's face it, not every meal I post is designed to dazzle). I think that will become increasingly clear this summer, when I document exactly how I use my CSA box (for a list of this year's and last year's CSA boxes, and for a link that describes what a CSA is, click here). Of course, the majority of this week's (and some of last week's) CSA went into our meal of pork ribs, but this is what I did with everthing else:
- I turned the greens and radishes into another salad to take to work with me tonight, similar to last week.
- I scrambled a few of the eggs and stirred in some of my Lake Erie Chevre - a really, really good idea, I'd like to add.
- I fried 2 eggs and plopped them on top of some Trader Joe's Cuban Style black beans (dosed with a good shake of Tabasco) and rice. I grated Oakvale Aged Gouda over the top, just for good measure (pictured above), and added chopped scallions purchased at "From My Garden" at the Worthington Farmer's Market. By the way, I know my fried eggs might looked overcooked; that's how I like them - cooked in a wicked hot pan so that the edges get brown and crispy but the yolk is still runny.
See? Not every meal has to be a production. Sometimes it can just be an addition to something from a can.
