Today is lovely rainy day. Gentle downpours of rain with breaks that are occupied with birds chirping and crows cawing. This rain reminds me of the showers in Hawaii. I've been thinking about that place a lot lately. All I do is dream of where to go next. I read an interesting article in the Huffpost about creative people. Out of the entire article, what I couldn't get off my mind was that creative people crave change, shake things up . Monotony, oh its the devil.
Lets talk about food. Our fridge is in a state of chaos. Its got all sorts of vegetables, pickled items, sauces, and just all over the place. This morning I had disappointing eggs at a Guatemalan restaurant. The meal was cold. The eggs were suppose to be over medium but it had the egg white loogy thing going for it. I ordered over medium eggs because this place tends to serve luke warm food, and if you get an egg over easy, the meal is straight up cold. So revenge meal was this vegetable hash with a perfectly cooked egg, nice and hot served over rice. Its just homegrown tomatoes, onion, mushrooms, garlic and arugula. Pop the egg on top, lid it, and eat it!
Our pup, Debo, has been sick since Saturday and hasn't eaten much. When he was bitten by a rattle snake right before his first birthday, we've been giving him liver when he's ill. Little man is still sick so Matt cooked Debo up a batch of liver. Its the only thing the little guy will eat. While has was at it, he also cooked himself up some liver. Best liver he's ever had and he bought it at El mariachi on 16th. The half Mexican and Korean grocery store.
He starts out by Frying up the onions in butter and olive oil. Then he makes his sauce by cooking the onions in a hot cast iron skillet. Then add some beer, worcestershire, Lil D's sriracha, soy, ketchup, and a lot of black pepper.
Tomato soup with bread cheese. Bread cheese is amazing in tomato soup!
1- 24 oz can of good quality crushed tomatoes
1/2 medium onion
1 medium carrot, peeled and chopped
1 celery stalk, chopped
2 deseeded jalapeños, chopped
2 cloves garlic
1 cup chicken stock, water, or green tea
garnish with bread cheese, green onion, or basil (optional)
Sautee up all the veggies until onions are soft. Then add the liquids and let it simmer until the carrots are done. Use the hand blender to whiz it up into the desired texture. Garnish.
Serve that with delicious deviled eggs and you got one hell of an easy and delicious meal. The yolks are whipped up with some mayo, greek yogurt, celery, sweet relish, cayenne, salt, pepper and topped with a pickled chanterelle and green onion. Yeah!