Silkie egg

From a silkie hen. Got a dozen from the Mennonite family at the market. These are about 2/3 the size of regular eggs.

I just put the cider vinegar reduction aside to cool before splashing some over the peachpepper chutney*. I'll set the rest aside for salads this week. Now I'm gearing up to cook the black quinoa to freeze in portions.

Weekly food prep, not everyone's idea of an awesome Saturday, but it's perfect for a girl who can't stray far. Trying to get on top of this dissertation like it's the end of the world. I choose my outings judiciously. Today market, tomorrow hot yoga maybe. Besides the skies are clouding and it's humid. My doors and windows are open and the breeze is dragging around smells of spicy cooking and burning cedar. I have a rich inner life and a personal stash. Plus I wrote like a demon all morning and that always makes me feel good. Playlist's on random. I reckon it will rain.

Hope your weekend's fab.


*Peachpepper chutney
(all ingredients are local farm fresh--as per last Saturday?s ?holy was I ever chatty? entry)

> In a wok I heated olive oil, ground black pepper, and curry.
> Chopped and added garlic and let that steam/sauté for a bit.
> Chopped and slowly added:
1 sweet white onion;
2 large green peppers;
4 field tomatoes;
2 peaches;
1 enormous handful of flat parsley.

> Squeezed the juice of 1 lime over everything and let it all reduce for about 10 minutes.
> Seasoned with apple cider vinegar, pepper and sea salt.

Makes about 6 x 1c servings.