This perfectly encapsulates the way I feel...today

Charleston Farmer's Market

Every Saturday Charleston holds a lovely farmers market...here are some photos I snapped and a recipe I tried after buying some delicious broccoli

Ingredients
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
3/4 cup chicken broth (I use Oxo)
1 bunch broccoli, chopped
salt and pepper
1 tablespoon lemon juice
1/4 cup parmesan cheese, grated
200 g pasta (I like whole wheat fettuccini or spaghetti)

Directions
In a medium saucepan cook onion and garlic in olive oil over a low heat until onions are soft. Add chicken broth and broccoli and bring to a boil, season with salt and pepper. Cover and boil gently for about 10 minutes, or until broccoli is very tender, stir occasionally. Place broccoli mixture in a food processor or blender with lemon juice and parmesan cheese. Pulse a few times until smooth. Toss pasta and sauce together and serve.
Enjoy!

A favorite poem

Alas it is late, and I am headed to bed but not before I post a final poem in honor of a very good friend's birthday (Happy Birthday Alex).

The useless dawn finds me in a deserted street-

corner; I have outlived the night.

Nights are proud waves; darkblue topheavy waves

laden with all the hues of deep spoil, laden with

things unlikely and desirable.

Nights have a habit of mysterious gifts and refusals,

of things half given away, half withheld,

of joys with a dark hemisphere. Nights act

that way, I tell you.

The surge, that night, left me the customary shreds

and odd ends: some hated friends to chat

with, music for dreams, and the smoking of

bitter ashes. The things my hungry heart

has no use for.

The big wave brought you.

Words, any words, your laughter; and you so lazily

and incessantly beautiful. We talked and you

have forgotten the words.

The shattering dawn finds me in a deserted street

of my city.

Your profile turned away, the sounds that go to

make your name, the lilt of your laughter:

these are the illustrious toys you have left me.

I turn them over in the dawn, I lose them, I find

them; I tell them to the few stray dogs and

to the few stray stars of the dawn.

Your dark rich life ...

I must get at you, somehow; I put away those

illustrious toys you have left me, I want your

hidden look, your real smile -- that lonely,

mocking smile your cool mirror knows.

Headed into Work

I'm headed into work for the night, I hostess at Langdon's and thought I would share a picture of my new place of employment.

Inspired by Freeman's

Today I was feeling inspired by one of my favorite meals at one of my favorite New York restaurants. If you are ever visiting the city make sure to seek out Freeman's Alley, an inspired take on early American cuisine in a simply charming space.

Below is my interpretation of their poached eggs, roasted tomatoes, and cheddar cheese grits

Ingredients:
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups regular grits
16 ounces Cheddar, cubed
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter
8 ounces grated sharp white Cheddar
4 Tomatoes
1 tablespoon white wine vinegar
4 large whole eggs

Directions:
Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.
Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.

To make the roasted tomatoes Preheat oven to 400 degrees F if you have a lower oven, if not the 350 degree oven will be sufficient. Toss the tomatoes with salt, pepper, and 2 tablespoons oil in a roasting pan. Arrange tomatoes cut sides up, then bake in lower third of oven until softened, about 30 minutes for tomatoes.

When the grits and the roasted tomatoes are finished put the grits in the bottom of a serving dish, then place the tomatoes on top, and place in the oven (turned off) to keep warm while finishing the poached egg.

To poach an egg, pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar. Gently crack each egg into a custard cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately over the grits and tomatoes. Enjoy!