#slowfood

Seven ingredients. Ten minutes. Feeds three.

Rice on first. Six eggs beaten with a pinch of salt, scrambled soft in hot oil, out of the pan while they're still glossy — take them out early, they'll finish later.

Same pan: two chopped scallion whites and a clove of garlic, thirty seconds. Four ripe tomatoes in wedges, a pinch of sugar, a good pinch of salt. Let them collapse four or five minutes until they throw their own sauce. Eggs back in, fold twice, off the heat. Scallion greens over the top.

Spoon it over the rice and let the sauce go down into it.

This is a weeknight in half the households on earth. It costs about what a coffee costs and it will feed three people who have had a day like today one.

Who are you feeding tonight?

Today's issue: https://thistleandmoss.com/p/rot-at-the-top-ice-at-the-bottom-and-kids-left-holding-the-fucking-bag?utm_source=PixelFed&utm_medium=social&utm_campaign=fedica

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Peel, sugar, a lid. That's the whole apparatus.

Take the spent lemon balm leaves and the peel of two lemons you were about to throw out — peel only, no white pith — and pack them into a jar with an equal weight of plain sugar. Lid on. Shake it every time you walk past.

Twelve to twenty-four hours later the sugar has pulled a thick, loud, aromatic syrup out of the garbage using nothing but osmosis. No heat. No alcohol. No equipment. Strain it and it sweetens tea, tops yogurt, goes into seltzer.

Oleo-saccharum. Bartenders kept it alive; it's older than any of them.

A kitchen where the peelings become the good part is a kitchen that has quietly stopped taking orders.

What's the last thing you saved that you were supposed to throw away?

Today's issue: https://thistleandmoss.com/p/rot-at-the-top-ice-at-the-bottom-and-kids-left-holding-the-fucking-bag?utm_source=PixelFed&utm_medium=social&utm_campaign=fedica

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