Well, this one’s for the books.

Winter greens slumped in a warm broth, with toast and eggs— was there ever anything more soulful?

I substituted rainbow chard for kale; also, I was unsure about whether or not to spoon the remaining stock along with my greens into the bowl; frankly, I went all in, and poured a fair amount of the pan juices over my bread. The dish was soupy in the best possible way— brothy, tender greens, and a perfect fried egg, all crackly at the edges. A hunk of ciabatta sopped up the savory juices and all but melted into the earthy greens. Elemental, rustic, and utterly satisfying.

And how have you been?

I went to the market the other day, so I am happy. Is there anything more cherubic than a tight, golden head of cauliflower? I made granola for my farm fresh milk, and made carrot & fennel salad— it is marinating right now; I made soft scrambled eggs to fill corn tortillas, along with sauteed chard and new potatoes, all with a fiery salsa.

These last weeks I had been making big pots of soup from dried pulses— red lentil soup with sweet potato & tomato, split pea soup. Delicious as they were, having all of these fresh wonders in my kitchen thrills me endlessly.

Joe, Raquel, and I walked over to a community garden plot the other day, and later, over dinner (soft scrambled eggs and a kohlrabi & carrot salad + fennel seed and sesame), we discussed which crops we want to prioritize.

That’s right! I am going to start an urban garden, with my best friends. Soonish.

Things are looking up, you know?