The EGG-Stravaganza continues! (I know, I couldn’t help myself)

Its friday people!  Do you know what that means?  It means you take all your left-over veg/herbs etc and make what I affectionately call “THE TRASH-CAN” scramble.  I hate to waste food. Only after becoming a professional cook did I really learn the value of economizing everything.  Don’t know what to do with last nights leftover roast potatoes or how about 4 random shitake caps….MAKE A SCRAMBLE!  FOOD=MONEY Both are in limited supply so try your hardest to be smart and efficient.   So in that spirit lets put less food in the bin and more on your plate, your stomach and wallet can thank me later. Feel free to use whatever you have on hand as it will obviously differ from mine. This is an all veggie option but feel free to throw in bits of steak, bacon etc,  And send me some “TRASH CAN SCRAMBLE” pics to me and we can compare!!

“TRASH CAN SCRAMBLE”

• 2 eggs
• left over roasted potatoes, these happened to be Multi colored new potatoes
• Half a yellow onion, sliced thin
• 4 Shitake mushrooms
• 2T Scallions sliced thin
• Valentina Hot sauce…my PERSONAL fave

Maitake Herb Fritatta

Keeping in line with my egg theme of the week I decided to do a beautiful mushroom and Herb fritatta.  This recipe is super easy and healthy to boot.

• 3 organic eggs, shelled and beaten in their own bowl
• 3 oz maitake, stem removed and broken into pieces (Hen of the woods) Mushrooms
• Extra virgin olive oil
• 1t Shallots, diced fine
• 2T dill
• 1T Basil 
• Salt and pepper to taste

1. Place a 6 inch nonstick pan over medium heat, add 1T of EVOO. As the oil starts to shimmer add the mushrooms and a pinch of salt, toss once to coat in oil then let them cook about a minute and a half to 2 min developing a nice caramelized color. Toss gently and cook the mushrooms until browned nicely all over.
2. Add the shallot, and stir or toss them for about 10-15 seconds just barely cooking them.
3. Remove pan from heat, add the eggs (DO NOT PUT THE PAN BACK ON THE HEAT) There is enough residual heat to cook the eggs. Start to shake the pan and stir with a spatula simultaneously as you would an omelette.  Once the curd of the egg is they way you like it let it sit in the pan another 30 sec.
4. Gently release the edges of the omelette from the pan and slide onto a warm plate
5. Garnish with herbs, salt and pepper to your taste

Carnal apple, Woman filled, burning moon,
dark smell of seaweed, crush of mud and light,
what secret knowledge is clasped between your pillars?
What primal night does Man touch with his senses?
Ay, Love is a journey through waters and stars,
through suffocating air, sharp tempests of grain:
Love is a war of lightning,
and two bodies ruined by a single sweetness.
Kiss by kiss I cover your tiny infinity,
your margins, your rivers, your diminutive villages,
and a genital fire, transformed by delight,
slips through the narrow channels of blood
to precipitate a nocturnal carnation,
to be, and be nothing but light in the dark.

-Pablo Neruda

  Any any given time I probably have at least 32 asian condiments in my pantry/ fridge. I’m obsessed with asian flavors.  I am also obsessed with eggs.  These are a match made in heaven.  If you have ever been out for sushi you have most likely tasted tomago, that beautifully seasoned and layered egg block. Tomago is also a test of how good a sushi chef you are as its a very painstaking process…But I’ll save that for another post. Had you maybe wandered through Phuket you may have grabbed something similar to this on the street.  Had you done neither of these things you can still enjoy it just as much and maybe even more by making it yourself!

Here is a simple take on a Thai inspired breakfast/street food 

THAI OMELETTE 

• 3 Whole Organic eggs
• 1t Fish Sauce
• 1t Soy sauce
• 2T Scallion, sliced thin
• Sriracha to Taste

1. Crack eggs into a bowl, Add Soy and fish Sauces
2. Meanwhile start heating up a non-stick pan over medium heat with a little cooking spray
3. Add scallions and begin to sweat, about 30 seconds
4. Add egg mixture to the pan and begin simultaneously stirring and shaking the pan SOP as I like to call it.   (Standard Omelette Procedure) 
5. When the eggs are still just runny in the center remove them from the heat and give the pan one good crack against the burner (this sets and flattens the eggs) Let them rest here about 30 seconds.
6. After they have set, do exactly this for a perfect shaped result.

•  Use a rubber spatula to release the edges of the omelette all the way around its perimeter.
• Grab the pan in your left hand, palm facing up
• Gently start folding the eggs down away from the handle
• Roll it up like a little egg doobie
• Set the edge of the pan against a plate and slide your beautifully shaped Thai omelette on to its new bed of Sriracha.

wallpapermag:

May travel news: editor’s picks

The NoMad Hotel, New York, USA

That’s my hood!

I want to dedicate this mothers day to the most influential woman in my life, Stella Sheremet. If not for her I would never known how to dance or cook and my world would have been far less interesting. She’s very sick in the hospital right now, so please send a little extra love to she and the rest of the mothers who need a little EXTRA love on this day…My love to all
Mothers for without you none of us would stand here today.

All my love

D

I hope reports of Mad Cow disease can make vegans happy in the way actual food never will

Via someecards

Enough said….

I’m not above using obscure Mexican battles to justify my drinking

Via someecards

Wishing I was here right now…

Solomon’s songs v1,3

Omakase at #momoya so good…

Celebrating Childhood

Even the wind wants
to become a cart
pulled by butterflies.

I remember madness
leaning for the first time
on the mind?s pillow.
I was talking to my body then
and my body was an idea
I wrote in red.

Red is the sun?s most beautiful throne
and all the other colors
worship on red rugs.

Night is another candle.
In every branch, an arm,
a message carried in space
echoed by the body of the wind.

The sun insists on dressing itself in fog
when it meets me:
Am I being scolded by the light?

Oh, my past days ?
they used to walk in their sleep
and I used to lean on them.

Love and dreams are two parentheses.
Between them I place my body
and discover the world.

Many times
I saw the air fly with two grass feet
and the road dance with feet made of air.

My wishes are flowers
staining my days.

I was wounded early,
and early I learned
that wounds made me.

I still follow the child
who still walks inside me.

Now he stands at a staircase made of light
searching for a corner to rest in
and to read the face of night again.

If the moon were a house,
my feet would refuse to touch its doorstep.

They are taken by dust
carrying me to the air of seasons.

I walk,
one hand in the air,
the other caressing tresses
that I imagine.

A star is also
a pebble in the field of space.

He alone
who is joined to the horizon
can build new roads.

A moon, an old man,
his seat is night
and light is his walking stick.

What shall I say to the body I abandoned
in the rubble of the house
in which I was born?
No one can narrate my childhood
except those stars that flicker above it
and that leave footprints
on the evening?s path.

My childhood is still
being born in the palms of a light
whose name I do not know
and who names me.

Out of that river he made a mirror
and asked it about his sorrow.
He made rain out of his grief
and imitated the clouds.

Your childhood is a village.
You will never cross its boundaries
no matter how far you go.

His days are lakes,
his memories floating bodies.

You who are descending
from the mountains of the past,
how can you climb them again,
and why?

Time is a door
I cannot open.
My magic is worn,
my chants asleep.

I was born in a village,
small and secretive like a womb.
I never left it.
I love the ocean not the shores.

From Adonis: Selected Poems, by Adonis, translated by Khaled Mattawa
Copyright © 2010 by Yale University.

WOW.  Someone just found this, It was my first ever Job after moving to LA.  Apparently high-lighting your hair was cool for guys then….

celebratepoetry:

Poem submission by Megan Cordero

I curl my feet up

Bone by bone

Until I’ve risen

To my toes

Ankles tight

Calves and thighs

Pressed together

Bottom in

Lift my chest

Shoulders down

Arms curved up

Fingers reaching

To the sky

And I’m floating

Light as air

Bourrée

Piqué

Port de…