Straight from the Moosewood Cookbook. Pretty simple: toast some bread, layer some ricotta on it, then sprinkle some crumbled blue cheese on top of that, then layer some sliced pears. Add a dash of lemon. Bright and refreshing.
Having recently adopted a vegetarian diet, I decided to eat a lunch of nuts, rasberries, olives, and cheese. The only real craftsmanship here was in baking the nuts (“fancy mixed nuts” from Whole Foods) with a mixture of cayenne pepper, cinnamon, sugar, and salt. I forget the name of the cheese.
And so what else is there – when the curtain falls and the great tide comes rushing in – but the freshness of one’s local produce? (Unknown.)
Given that I planned to attend a birthday party at 12:00pm – which would take me roughly 45 minutes to reach by Bart – I had to eat a more substantial meal than I’m used to at 11:00am. I’ve never been able to stomach those large greasy breakfasts that seem almost universally adored, first thing… Continue reading Scrambled eggs with avocado, cheese, salsa, and English muffin