Three good things: coffee, workout and a run. It’s all about routine.
Breakfast: Perhaps I’m gilding the lily here. I was feeling schmaltz-y this morning and Alison Roman’s Eggs and Kale Fried in Chicken Fat delivered. Thankfully, I had some schmaltz studded with gold, okay gribenes, (but basically the same thing) in the fridge making this breakfast simple and schmaltzy.
EGGS + KALE FRIED IN CHICKEN FAT (WITH GRIBENES)
Recipe via Dining In by Alison Roman
…and I added gribenes!
Lunch: I’ve had Georgia on my mind… these garlicky, creamy eggplant parcels are ubiquitous at every Georgian supra (feast). I loved them strewn with cilantro and parsley and studded with bright and juicy pomegranate seeds. Refreshing, eat-with-your-fingers kind of food. I used Jenny Holm’s recipe from The Georgian Table:
FRIED EGGPLANT ROLLS WITH WALNUT-GARLIC FILLING (BADRIJANI NIGVZIT)
Dinner: There is just something about having a hot, bubbling pot of soup on the stove, especially on cold winter days. Borsch is the perfect thing to make when you don’t know what to make. Most of the ingredients are probably already in your refrigerator and if not, just substitute with what you do have. Beets, carrots, onions, potatoes and dill are definitely staples, this is the Ukranian version from Olia Hercule’s Mamushka. …lucky you The Guardian published Olia’ s recipe from her book:
UKRAINIAN BEETROOT BROTH (BORSHCH)