I can't help noticing that my next-to-last entry in this blog is from about a year ago to the day.
And that it's about 35 degrees (fahrenheit) outside.
Nonetheless!
It is SPRING once again, and I am thrilled.
Pretty soon everything'll be twitterpated and abloomin'.
In celebration, here is this year's variant of eggs, peas, and mint:
Pea and mint puree on garlic-scrubbed crustini, drizzled with olive oil
and accompanied by a soft-boiled egg.
In a Spring!!
Get it??
Wish I could say that presentation bit was on purpose. Matt didn't think of it until we were bouncing the things off the table after dinner.
..What?
Anyhow: Holy fantastic WOW.
Freshness of the peas and mint melded perfectly with the richness of the egg.
Better than I could've ever hoped for.
I have extra puree left; I think I'll use it as a pesto.
Oh! And:
I took some peas, I put in some mint, I drizzled in some olive oil and sprinkled in some salt and pepper, pureed and then adjusted to taste. That's it. No measuring or anything.
