Stuffed Tomatoes

Simon had determined to go to a Magic the Gathering tournament (you heard me) tonight, and consequently I had planned to take my sketchbook and find someplace that served delectable sushi in which to spend the dinner hours.

However!

As was foreseen, Simes wimped out, so we made separate suppers again at home. I was in fact quite excited about this one. We went to the grocery first, where I acquired tomatoes, and a bottle of vermouth in a simply beautiful bottle.

So:

1. Saute spinach and parsley in olive oil.

2. Scoop into a hollowed-out tomato (unripe!) or two.

3. Crack an egg on top.

4. Top with feta cheese!

Bake in the oven (400 degrees) for about 1/2 hour. Mine was still a bit shaky when it came out, but I did not want to upset the balance of disgustingly-burnt yolk to runny whites.

Here's a view of the half-eaten blob. It was better than I expected it to be; a very simple and satisfying combination of tastes.

Martinis and Eggs

I love a good olive-laden gin martini, and order them nearly every time we eat out. Tonight, though, I bought some extra-dry vermouth, which means I can make my own. A dangerous thought, to be sure! But tonight I made a mini one; perhaps 1/3 the volume of a bar serving. It was oh-so cute.

And after unsuccessfully attempting to coerce Bean's elderly Father to take us to dinner, we whipped up a delightfully refreshing meal of rice, broccoli and asparagus, topped with an over-easy egg expertly cooked by Bean. I added mushrooms and kimchi. Mmmm.

Why was this so delicious?!

Simon was perhaps too excited about the building possibilities: