So simple, So good

I have decided to teach myself how to sew!  I spent the afternoon working away on a simple apron while Scott played with Faegan, which was a real treat.  By the time it was dark and dinner time, I had nothing prepared and was feeling lazy and not in the mood to cook.  Luckily Scott took over and started roasting some squash and defrosting himself a steak.  Tonight was a fried egg night for me.  Fried eggs are my old standby when I want to keep things very simple in the kitchen. Growing up in a Greek family we always fried eggs in olive oil, a technique I endearingly call "Greek eggs".  Nowadays I cut back on the amount of oil, but in the village in Greece they use alot of olive oil when they fry eggs, and use a spoon to baste the oil on top of the egg as it cooks.  Basted eggs!   Anyway, when  you're hungry and tired, fry an egg, Greek style.

GREEK EGGS

2 organic eggs

2 Tbsp e.v olive oil

sea salt and pepper

Method:  Heat a small cast iron skillet over medium heat.  Pour in the olive oil, crack the eggs into the pan and season with salt and pepper.  Using part of the eggshell, break the yolk.  Cook the egg until it can be flipped.  Cook the other side for another minute or so.  This egg is great served with a hung of feta cheese on the side.

ROASTED BUTTERNUT SQUASH WEDGES 

1 organic butternut squash, cut in half, seeds removed and then cut into long wedges

e.v olive oil

sea salt and pepper

granulated garlic

Method:  Preheat oven to 400*.  Drizzle olive oil over the squash and sprinkle generously with the salt, pepper and garlic.  Roast in oven for about 30-40 minutes or until tender.

STEAMED BROCCOLI with Umeboshi Vinegar

1/2 head organic broccoli, stems peeled

2-3 tsp umeboshi vinegar

Method:  Steam the broccoli just until tender.  Drain the water and then season with vinegar.