Roasted Tomato-Potato Salad

Mmmmmm! So good. I boiled a handful of new potatoes for about 5 minutes, until I could just poke a fork through them. I strained them and put them in a pan with halved cherry tomatoes, drizzled the lot with olive oil, a sprinkle of salt, pepper and rosemary, then roasted in a 350 oven for about 15 minutes. I nested them in a bit of baby spring mix, and put an olive oil/mustard/agave dressing over top. DELICOUS.

Late Bloomer Breakfast

YUM. Spicy fried green Cherokee Purple tomatoes, spring greens, sharp cheddar, and a poached egg. Just a few dashes of Frank's Xtra Hot pepper sauce, and this was a perfect late breakfast.

Swiss Chard and Scotch Bonnets

Finally, a day off! I slept in a little later than usual, and then lolled around the kitchen making a slow breakfast. Slow and delicious, that is. First, I preheated the oven to 400, and washed a handful of new potatoes. They went into a metal pan with two sliced garlic cloves, olive oil, and some salt and pepper. Just toss them well and pop them in the oven for about 25 minutes (give them a shake every 5 minutes or so).

Next I started the eggs going. I decided to do oeufs en cocotte again, since the oven was already heated. I put two ramekins on a baking sheet, put a pat of butter in each, and put them in the oven for a few minutes. In the mean time, I chopped some chard, and sauteed it down in just a bit of water.

While the chard was simmering, I whipped up something that I call peppercream. It's a bit of chevre, with some scotch bonnet pepper jelly (straight from the Cayman Islands, thanks Dad!), and some almond milk. It makes this amazing sweet, spicy, tangy cream sauce. I just whip it all together with a fork.

I took the baking sheet back out of the oven, and poured about 1/3 of the peppercream into each ramekin. I then added 1/2 the chard to each ramekin, and topped each with an egg, being very careful not to break the yolks. Then I poured the remaining peppercream onto the top of each, and threw them in the oven for about 15 minutes.

Once the eggs and potatoes were done, I simply tossed the potatoes in a little bit of dried dill, and ate everything right up.

The best part of this breakfast is that I bought all of these ingredients at the Douglass Loop Farmer's Market on Saturday morning. My brother and I met up and spent a few hours wandering the booths. We had a pretty extensive haul:

So last night I did some beer-soaked cookery after coming home from Dungeons and Dragons at Erica's house. A red crisp lettuce salad with blanched beet greens, roasted beets, goat cheese, and a poached egg.

Not bad for a midnight meal! In other news, the pressure is on for the move to Philadelphia. I'm down to just over two weeks before I have to have everything packed up and ready to put on a truck. I'm so excited! I did cut out about half of my wardrobe, as I won't have a closet in my new apartment. My sweet coworker is kindly giving me an old garment rack she has, so I measured out it's 40inch width in my closet, and reduced my hang-up clothes to that amount. You should see the giant pile of unused hangers I have now!