Tonight we prepped at SELMA, where I peeled potatoes for 90 minutes and Shane dealt with some totally gross squash with a level of grace and composure that made me very impressed and proud. I promised him we’d leave at 8 so that he could watch his basketball game, so instead of sharing the communal meal, we found ourselves hungry and with a dwindling stock of useful foodstuffs for a quick meal.
I’ve yet to master the omelet, but I long ago perfected the ‘egg mess’. I was introduced to the egg mess by a high school friend after three of us had spent an afternoon building a monster, scrubbing paint out of each other’s hair, and generally doing the sorts of silly things that seem like a good idea when you’re a 16 year old weirdo. All that silliness made us hungry, so Adam made an egg mess – kind of like an omelet, but less precise.
So in honor of Adam, Emmi, and that long-lost monster, tonight’s dinner was an egg mess, and a damned fine one at that. A handful or two of spinach, an onion, and a Roma tomato sauteed in butter. A couple of eggs beat together, then poured into the warm pan and moved around until just barely cooked through. A few slices of Margaret’s Sweet Wheat, dug out of the freezer and toasted. Fast and delicious.
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Barcelona Modified “Egg Mess”: ‘Baked Eggs with Chorizo and Potatoes’ —-> http://www.foodandwine.com/recipes/baked-eggs-with-chorizo-and-potatoes