As I readied myself to get back to writing this morning, Bear looked at my frazzled self and suggested that I take a break for a bit and just work on things that have been niggling at me, projects that, when finished, would ease so much stress and enable me to write with a clear head. It was a jolly good suggestion and one I’m embracing wholeheartedly.
This morning break is a treasure, truly, with time to clean and air out my office after an unexpected flood earlier in the week, cook all sorts of good things in the kitchen, and maybe even just sit on the veranda for a bit with a book and a bowl of fresh strawberries and cream.
First on my list is a box full of red and green peppers. I roasted them until their skins blackened and bubbled and now they’re cooling and will soon be peeled, sliced, and tucked into jars with herbs, roasted garlic, and olive oil.
Then I had bowls, buckets, and boxes full of veggies to work through. I snapped a pile of green beans to steam for a zesty salad tossed with feta and lime dressing, roasted carrots with dill for snacking, and make pineapple spearmint smoothies. I boiled up an entire stockpot of eggs to make curried egg salad – good thing we like eggs – and will soon work on the last of my pumpkins, roasting it for a salad with pine nuts and goat cheese. As my compost bucket fills with peels and shells, I take jaunts out to the chook pen to share the bounty with them. The chooks are delighted.
Breakfast this morning was gleaned from the garden: fresh chicken and duck eggs, Italian parsley, dill, and long spears of asparagus.
I made fluffy baked eggs blended with cream and seasoned with fresh dill, salt, and pepper, and roasted the asparagus with olive oil and Parmesan cheese.
I added a little bowl of blueberries and we were set.
Now it’s time to finish up the laundry, start on the pepper-peeling, then tackle the office and see if the carpet can be salvaged after the flood. I’m feeling my stress melt away already. 🙂
Is it hard for you to work when things around you are in mayhem? xo
Baked Eggs with Dill
4 large eggs
1/4 cup heavy cream
1 Tbsp fresh dill, chopped
salt and pepper to taste
butter for ramekins
Preheat oven to 375 F (180 C).
Butter three ramekins and set aside.
Beat all ingredients together and pour into ramekins.
Bake for 15-20 minutes until eggs puff up and brown on top. Serve immediately.