Danny surprised me with this breakfast.
He let me sleep in late (we trade every morning) and played with Lu for two hours in the early morning. When I awoke, we danced a bit and drank some coffee. We surprised Lu with something we knew she’d love: her new Wiggles guitar. She gave the widest, most amazing smile of gratitude, then she played it, again and again. (This thing is bound to drive me insane, but it makes her insanely happy. Worth it.)
I looked up and Danny said, “Breakfast!”
A hash of roasted sweet potatoes, onions, cabbage, and spinach, with sesame-crusted tofu seared in olive oil.
It’s a good morning.
I’ve been really inspired lately by Canal House Cooks Lunch. Every day, Christopher Hersheimer and Melissa Hamilton cook themselves lunch as a break from developing recipes for the Canal House cookbooks. (Huge recommendation on these. Love them.) Their lunches are simple and seasonal, inspired and humble. If you sign up for the email list, you’ll receive a photo of their lunch every day.
As much as Danny and I love developing recipes and I love writing longer pieces, we’re both creating food we love in more rapid fashion than we can record on the blog. Or our cookbooks. So we thought we’d take a cue from the Canal House women and give you some shots, once in awhile, of what we’re doing right now. No recipes. Just a snapshot.