shenanigans #3

what i’ve been making and eating: eggs. fried over greens sauteed with garlic. a frittata with herbes de provence and caramelized cauliflower and onion. or just plain scrambled (which is surprisingly satisfying for its simplicity). crunchy salted pb. by the spoonful, on celery, in my morning quinoa/soy milk/raisins/cinnamon concoction. quinoa salad with herbes de provence, […]