Sunday, August 23, 2009
So simple, so good
As is often said, the best ingredients make dishes fabulous. Tonight, we found ourselves at 7:10 pm, with bedtime looming at 8ish for the girls and all of us hungry. The girls were also a bit questionable on cleanliness, but we decided to opt for washing the most important parts and doing real baths tomorrow.
On hand: some decent (but not great) thin asparagus, a new bottle of olive oil from Spain, one heirloom tomato and some eggs and bread.
The result: over-easy eggs in butter; asparagus with the buttery mild Spanish olive oil, California balsamic (quite good, really) and salt and pepper; buttered sourdough toast just like Mercy Watson would demand and a sliced heirloom tomato adorned only with salt (which only I ate).
The girls added strawberry milk (I know, but they liked the combination) and I had a glass of a quite drinkable inexpensive red from S. Africa. Satisfying.