your Sunday morning breakfast
It’s Sunday morning. Getting late, but not late enough to open the blinds or be all that concerned about your morning breath. You’re in bed reading this, with your computer propped up on your lap and your sweetie or your fat cat named Thimbauld snoozing beside you. I know this, because I’m psychic.
So this is what you’re going to do. You’re hungry. Your stomach is chirping with wheezes and gurgles. This is a sign that you are, indeed, quite hungry. So stop pretending that you’re not and listen up. You’re going to stop reading this post, put on a pair of jeans and t-shirt like an adult human bean, and walk your your sleepy, groggy self to the nearby bodega. Don’t worry about your morning breath. Stop along the way to get a coffee for you and a cappuccino for Thimbauld. Once you get to the bodega, buy yourself some kumquats. A dozen or so. They look like orange robin’s eggs and smell like the Los Angeles basin. Get some eggs if you don’t have any, and maybe some greens or the earliest asparagus. Maybe grab some sharp, crumbly cheese, like cotija. Across the street is your favorite bakery. Buy a loaf of fragrant sourdough or sweet seed bread that’s flecked with flax seeds. It was baked this morning, at the ungodly hour of 4am, while Thimbauld was fast asleep on your head.
Once you’re home, set a pot of water to boil. Salt the water generously. Slice into the bread with the hard crust and soft center. Toast it. Wake up Thimbauld. Make the kumquat poppy seed vinaigrette. If you bought the asparagus, break off the woody ends and throw them into the simmering water until they are bright green and delicious. Remove them with a slotted spoon, and gently, oh so gently, drop a couple eggs into the simmering water to poach for a few minutes until their whites are firm but their yolks remain like liquid light. Slather your homemade marmalade on your toast, the one that was a total bitch to make but was worth it for mornings like these. Drizzle your salad greens or asparagus with your vinaigrette, and top your eggs with freshly cracked pepper.