From the back yard garden, kale and radicchio that’s finally forming heads (planted last fall).
With fermented Jimmy Nardello pepper paste…
The best part of having leftover pulled pork and salsa from New Year’s Eve dinner?
New Year’s Day carnitas chilaquiles (tortilla chips soaked in tomatillo salsa, topped with fatty pulled pork that’s been crisped under the broiler and mixed with a little orange juice, and a fried egg):
From earlier this summer, a bowl mostly picked from our little urban raised-bed garden: Armenian cucumber, tomatoes, blistered Padron peppers, sliced jalapeno (along with a soft-boiled egg and some sardines).
I wish I ate like this all the time.
Fried and braised a chorizo sausage to crumble, then scrambled some eggs w/ milk in the drippings. With homemade tortillas (Maseca, salt, water), quick-pickled carrots (cut thin, 20 minutes in vinegar) as a nice counterpoint to the fat, cheddar, and avocado.
Steamed nettles (I’m obsessed), eggs, tuna, roasted beets, and Cowgirl St Pat (nettle-wrapped spring cheese).