The perfect egg

The perfect egg for me,  is boiled for precisely 6.5 minutes and then cooled in an ice bath for 2.5 minutes.  (remember to peel from the wider end after cracking it all over). My 6.5 minute egg sits somewhere between the line of hard and soft boiled. Key for me is that the whites are cooked with no translucent bits but the yolk remains soft. I am very serious about this. I set a timer when I make eggs like this.  I stay present to what I am doing. I don’t pick up another task beyond the reaches of my stove. I eat these perfect eggs on toast, in soup, as a side of rice or a top a salad. Today I topped them with Chili Garlic Crack and the yum factor was ridiculous. I make them a dozen at a time and store them in an airtight container. The consistency keeps. Simple food – it seems so simple but it is also precise. I use cooking a lot in my practice of presence.  It is obviously a wise choice to be present when you do things over open flame like boil oil. But the truth is that every act of cooking can be elevated to a profound ritual of awareness and gratitude.  Food cooked with awareness and love tastes... read more

Chili Garlic Crack

I made Chili Garlic Crack for the first time on New Year’s Day and I plan to keep it on permanent rotation. I made it for a Ramen topping but this stuff will be good on ALL of the things: starch, veg, meat. Beyond being YUMMY an added bonus of this wonder is that both Chili and Garlic are chalk full of nutritional goodness that support the immune system. Chili Garlic Crack 1/4 cup Vegetable Oil 4 garlic cloves, sliced as thin as you can muster 1 T Korean Chili Flakes – Gochugaru 2 T sesame seeds (I am all about the seeds. Tweak to less if you aren’t) 1 tsp salt (I like to use Kosher salt but any salt is fine) What is absolutely key to pull this recipe off is: Presence (this element is mandatory when you cook something like this for both safety ((grease fires suck)) and to get it to turn out. If you wander away or forget to stir it will catch-on and if the garlic burns/blackens it will be bitter). And of course not to make it all Yogic but – tasks like this make wonderful inroads for practice to become part of your lifestyle, the presence required pulls you inward to one pointed focus. This is when yoga rolls off the mat. Also, the straight up fact is that by paying attention you give your mind some peace while simultaneously making something d.e.l.i.c.i.o.u.s Heat Oil over medium heat and add in the sliced garlic. Stirring regularly for the duration of the time: cook the garlic until it beings to turn golden... read more

Black Beans with Feta

Simple food is my hallmark.  I love soup because it is typically a one pot meal that can feed us for days. With covid I count my blessings that cooking is not just one of my useful life skills but a favorite pastime. However, even I have cooking fatigue and my food although always easy has become more and more simplified. This easy-peasy recipe came out of a recipe fail and is now in permanent rotation: Black Beans with Feta 2 cans of black beans 1 small block of feta 3 TBL of Harissa (this is a specialty blend and worth having on hand because it is delicious) 1 Onion, chopped 3 cloves of garlic, chopped 1 small red pepper, chopped fine 1 TBL of ghee (ghee has a very high fire point so I often use when cooking but olive oil is fine too) If you have a dutch oven or a pan that can go from stove top to oven that will make this a one pot wonder but if you don’t – washing two pans is worth it. Saute the onion in the ghee over medium heat. Once the onions have some nice color stir in the garlic and red pepper, saute until fragrant (be careful not to burn your garlic as it makes the flavor bitter). Add the harissa and beans and stir together. Turn off heat and nestle slices of feta into the mixture (this is the best part so tuck as much as you can in there). Cover and bake in the oven at 350 for about 20 minutes. Baked feta is revelatory.... read more