Eggs

People seem to do okay by eggs. That, or particularities vary enough that most of us, including me, would rather not hear about it. The only thing I'll say is that for years I did not have a nonstick frying pan (it makes a very big difference) and for years I would read recipes that said, "Melt 2 tablespoons of butter over medium-high heat" and think, "Gross! Who would ever use that much butter?" (I do!). So that's my advice: use a nonstick pan and use lots of butter. (Here I'm talking about scrambled eggs, which aside from poached, are the only way I eat them.) Also, the whole stirring-constantly-over-low-heat method that Julia Child insists on has never worked for me. I believe in relatively high heat and quick, folding motions with the spatula.

What's notable about that kitchen sink dish are some new ingredients. I sprinkled chipotle chili powder on a sliced half an onion while I was cooking it (in butter). I picked it up months ago from a spice shop that has since closed and have struggled to find uses for it (it doesn't work in tomato sauces, and just doesn't mesh well with curry spices). And garlic scapes! Everyone is talking about what to do with garlic scapes; cooking four of them them for about five minutes with the onions (before you add the tomatoes—and then more butter—and then pour in the 2 beaten eggs) is a smart option. And lastly, I picked up a chunk of goat's milk ricotta salata last week because it was cheap and this was the second time I crumbled it up over the hot eggs. It's also very good in salad.

And finally, that photo is pretty much what my freelancer's life looks like from the vantage point of my belly button.