We broke some temperature records today in Boston. Busted through to 90º. It was all good....hard to complain when the flora is a good week or two ahead of where they usually are. I see a nice chartreuse-y hue when I look out my window as opposed to the dead, brown, gray that's normal for this time of year.
And with this freaky, warm temps I turn to simple, good, fresh, and basic. Anything that's fresh and colorful is really all that sounds appetizing to me in my broiling sun-drenched kitchen.
It was just three items:
The eggs were freshly laid and organic, which translates to a wonderful bright yellow and standing firm yolk. I swear when these eggs are perfectly poached they're like a little pocket of Hollandaise. Asparagus was just blanched to al dente and the bread was just a sliced baguette, toasted and dressed with salt and olive oil.
It was lick-the-plate good!