A Huckleberry Over My Persimmon

I’ve always been one. I cook breakfast every morning that would rival most Sunday brunches, I can’t help it. It’s ruined the prospect of continuing both a Brinson and Brooks tradition of breakfast supper. Remember those? They’re pointless here at our house. We already had that today. I love a feast in the morning. I love it even more when my husband is home to enjoy it with us. There’s something about cooking for other people that is part of me. Let me cook you something. Can I offer you something to put in your body? A drink? A fruit plate? Something warm from my cast iron pan? Isn’t warm food full of soul?

I’m not sure how this love language developed or why. I’ve been trying to feed people forever. In highschool my parents let me invite my friends over for breakfast before school a few times a year. My favorite part was the country ham my dad put on the grill. Serving food is my way to care without saying I do three times a day, plus snacks.

I feel like in the past year I’ve grown better as a cook than in the last ten.. but the last three years have been exceptionally stellar in the kitchen. Our friends Tommy and Kristen have contributed greatly to this. They are the most effortless cooks I know with a track record better than any Athens Establishment. Isn’t that what relationships are all about? Growing together, time spent, and sharing ideas? I should cook them something to say thank you for continued culinary progress. Oh, and my dear husband is on board with the freshest ingredients, he never says no to a pitstop by the store so I don’t have to wrangle these kids around town. We made a vow that what we put in our bodies was the most important, so sometimes it costs us a little more. It is our splurge because we decided it was also enjoyable to us. The bad news is I have not grown in the grocery shopping area. I did save 47.82 at Earthfare in coupons and deals on Sunday, but I’m about done with shopping with two kids under two. That brings me to how amazing one of our farmers is because he delivered two dozen eggs to our home last night with a smile. This is not the first time he’s been so kind to drive across town for 8 dollars. Another reason we splurge on stellar food, the relationships we form at the farmers market and in Athens. We want to keep our friends and neighbors in business. New ideas are exchanged, we shake hands, smile, linger, we learn new ways to make our veggies by trading recipes with them. Our family gets so much more out of this amazing farming community in Athens than from something that arrives on a semi, it’s worth what we put in it.

Right now my favorite thing to do is #putaneggonit -sort of like #putabirdonit, but you can eat it. This new trend is clearly better than the Portlandia spoof.

Want to make this? Bring eggs to a rolling boil and boil for 4 minutes. Immediately transfer to an ice bath and peel carefully. The satisfaction I get from yellow yolk all over whatever I choose at the moment is thrilling. Eggs are the new cheese. The new ranch dressing. Being dairy free is easier for me with eggs. Things a soft boiled egg goes well with? About anything. Ham, bacon, ahem *cheese*, greens, avocado, toasted bread, any starch, kalamata olive oil, salt, pepper, jalapeños, etc. I’ve even been eating eggs on pizza, instead of cheese. Ted’s Most Best pulls it off really well…

French toast and pancakes are a staple and I’ve started making my own syrup with brown sugar. You can add cinnamon if you’re in the mood.

Frittatas are the David is off of work standard issue breakfast. We often throw in mimosas. A few weeks ago I cooked one in some piggie fat, and layered pretty potatoes on top. I like the way it turned out. Coconut cream has become an ingredient and it makes the egg stand up nicely. I use about 1/4 of a cup and save the remainder of the can for the upcoming week. If you haven’t found coconut cream in a store yet search it out. Trader Joe’s currently carries it.

Local porkchop with Charleston grits, and over medium egg with s/p, and parsley. Parsley is not optional.

Tip: Sear your pork or beef on cast iron before popping in a 425 oven. The moisture remains and charcoal isn’t good for you anyway.

A few family pictures worth sharing.

see her crusty little nose? they are both sick right now.

I can’t wait to do this again starting tomorrow morning. We get him for three whole days, all to ourselves.

At a birthday party last weekend.

Always willing to help in the garden. Clothing optional.

I am so in love with this little man’s soul. Silas is so gentle and soft.

Currently listening to Robert Ellis:

This one is so relatable to my handsome man.

Also I’d like to thank Natasha Murphy for being such an awesome web host. Check out her new website. She’s one smart and stylish cookie.