A fine breakfast spread like this is best enjoyed in front of someone else – immediate feedback on presentation is nice. I went into the kitchen to slice bread to eat with my pesto and eggs before getting to work. Lots of putzing and 45 minutes later, I shot this video. Productive procrastination, just like my papa taught me.
If you (like me) never watch videos posted on blogs, I’ve included the list of ingredients below. That’s really all I’ve said in the above video. Other highlights: “I’d like to put THAT in my water!” and I put my finger over the camera twice. Thanks for watching!
coffee – Dino’s Coffee Company
raw milk – Dungeness Valley Creamery (available at the Olympia Co-op)
bay leaf – Don Grower (Tumwater)
salted heirloom tomatoes – Celeste Wade (Lacey)
beet slices with lemon juice – Celeste Wade (Lacey)
Eastern European OlyKraut
hard-boiled eggs with anchovy paste – Don Grower (Tumwater)
pain au levain [sourdough bread] – The Bread Peddler
heavenly salted butter – (France) The Little General Food Shop next to Rainy Day Records
green onion tops – Don Grower (Tumwater)
miscellaneous spicy greens – Don Grower (Tumwater)
pesto [homemade] with basil, raw garlic, olive oil (Olympia Olive Oil), lemon juice, roasted hazelnuts, Steamboat Island Goat Farm raw cheddar, Celtic sea salt
Tips: Salt your tomatoes. Heavenly. Buy a toothpaste-like tube of anchovy paste at the Olympia Co-op for $2.07 and cheaply make your meal gourmet and Omega-whatever rich. Purchase bread that is called ‘levain’ for the natural starter used (avoid commercial yeast). Don’t settle for ‘okay’ bread. Eat random greens plain. Blend things together and call it pesto. Buy raw nuts and roast them in your toaster oven. Drink raw milk – even if you think you have difficulty digesting milk (it’s all about the bacteria – no time to explain, just do as I say!). Procrastinate by cleaning and making tasty food.
I must say – the downside to a delectable spread like this? Takes forever to eat. I swear I was eating for at least two hours, always feeling guilty when I was working on my computer instead of munching. But my plate is empty now, so I give you my almost full attention (The White Stripes “It’s True That We Love One Another” is running through my head – and now yours).
I tried my damnest to establish the best flavor combinations from the spread, thinking “Combinations are where I excel! I’ll discover something fantastic, like ‘Wowza, beets go so well with salami and pesto on sourdough bread!’ or ‘Anchovy eggs and salted tomatoes are like a slug mating dance in my mouth, all sensuous and slow and sticky!’.” No such revelations. Everything was delicious. The pesto went well with the beets, the anchovy eggs and tomatoes were like a hot day by the river, and I was not impressed by any of it. Of course it all tastes good together. All I’ve done today is lay out a bunch of tasty items and take turns shoving each item in my mouth. Nothing show-stopping. You can do better, Emily!
Don’t you worry. Tonight? I’m making sushi with fried rabbit, carrots, and roasted kohlrabi. Yes, rabbit sushi has finally returned to my kitchen and soon my belly.That should knock some socks off. Or, if they’re not wearing socks (it being summer), pants? Here’s to a whole future of pants-off meals!
Back to work!
There's a lot of bad food in the world. Let's talk about the good food.