breakfast in bed

On November 14, 2014 by theseventhsphinx

To have a big breakfast in a big bed, this is my idea of a satisfactory morning.

I seem to do most things in bed. It’s one of the only pieces of furniture I have. A bed and several bookcases. Various sets of drawers. A drafting table. No dining table. One small stool at my dressing table and one office chair on which I store a hatbox and a pile of scarves, and never sit. I am not to that point of grown-up-ness that involves the owning of much furniture. My tableware doesn’t match, either. This is surely all down to commitment issues.

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In the last few years I finally got all of the pieces together to have the white bed I’d imagined for so long (thanks, Ikea). I’d wanted it but hadn’t given it priority, so the buying of the ingredients kept slipping down the to-do list (usurped by skincare and jam and lipstick). Trying to do a lot of those things I’ve been meaning to do (ex. making baguettes today). I highly recommend this.IMG_6660

White on white on white. I cannot have too much white in a room. White walls, white ceiling, a mountain of white pillows, white duvet, white sheets. A sanctuary within a sanctuary.

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More spelt waffles! J Crew silk camisole, Victoria’s Secret flannel pyjama pants. A good silk camisole is a solid wardrobe staple. A wonderful all-purpose underthing, luxurious against the skin, simple and elegant as a casual top or sleepwear. If you like to lounge (I love to lounge, though there seems to be less and less time for it), upgrading your loungewear adds distinct charm to the experience.

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on the menu: eggs baked in avocado

On May 14, 2014 by theseventhsphinx

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This idea comes from The Garum Factory, co-authored by Jody Adams (head chef at the Rialto here in Cambridge) and her husband, Ken, who does the photography and much of the writing, and who I recently met (which is how I learned about the blog).  I find most of the recipes interesting mental exercises, like reading a cool cookbook, but this one for eggs baked in avocado I wanted to try.

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Pillivuyt Brasserie tableware on loan from Didriks

I overbaked them slightly such that the eggs were a bit dry (I would bake them less than the prescribed time for the next attempt, and watch them more closely), but they were really good all the same, totally redeemed by the bright, fresh guacamole/salsa hybrid offered as a side (see link for recipes). I intend to include ginger in [virtually, maybe literally] all of my salsas and guacamoles from now on.

Baked avocado has a pleasing richness, and is a nice way to dispatch an avocado that isn’t quite what it should be when it should be (underripe better than overripe, which can become a bit bitter in the baking I’m told). Weirdly good with coffee, I suppose due to the creamy fat of the avocado/egg situation contrasting with the acidity of the coffee. Will be perfecting these.