Where My Ego Takes Over

This past weekend was practically perfect. I went to a friend's camp on Thursday night and we had some wine, enjoyed the weather, and built a fire. Friday started off warm, but overcast, so we read for a while on the dock. Once the sun came out, it was hot and lovely; perfect for sunning and swimming! In the afternoon, a storm rolled in and we went inside to watch the pouring rain. On Saturday, I biked to the beach with another friend. Even though we didn't do much swimming (the water was thick with tiny red seaweed), we laid in the sun. It was very hot, but the wind kept us from getting overheated. Sunday I went back to camp for more sun (slightly less humid and definitely more windy) and swimming. I am now more than relaxed; it's almost like I was on vacation.

I also picked up my farm share on Friday. This week I received:

1 gallon tatsoi
1 quart green beans
1 very full gallon of lettuce
3 small zucchini
1 gallon kale
1 gallon chard
1/2 gallon carrots
fresh herbs (cilantro, basil, marjoram, thyme, oregano, parsley, chives)
fresh cut flowers

The farm also raises sheep, pigs, and chickens; so I picked up some lamb steaks, bacon and eggs. I made some bacon on Saturday morning. It's interesting, not quite as salty and smokey as bacon usually is, but still really good. This was my breakfast on Saturday:

Herbed Scrambled Eggs, Greens and Bacon

3 strips bacon
2 cups mixed greens (spinach, tatsoi, and kale)
1 tsp butter
2 eggs, beaten
pinch of salt and pepper
1 tbsp fresh basil, cut into thin strips
toast
strawberries

In a heavy skillet, place the bacon strips and turn to medium-high heat.
Once bacon starts cooking, turn the heat down to medium-low and continue cooking, turning frequently.
While bacon is cooking, melt butter in a small skillet over medium heat.
Beat eggs well, then beat in salt, pepper and basil.
Once butter is melted, pour eggs into skillet. Allow to cook for a while, then stir gently, allowing uncooked egg to reach the bottom of the pan. Continue this method until eggs are cooked but not dry. Remove to a plate.
Once bacon is done to your liking, remove to a cooling rack (put paper towel under the cooling rack to catch any drippings).
Drain most of the grease from the pan (put in a heat-safe pyrex dish to save for later use).
Add greens to the pan and cook until wilted, then transfer to plate.
Serve bacon, eggs, and greens with toast and fresh fruit.

Besides my wonderful breakfast, I also experimented with carrot soup. I really like cooked carrots and raw carrot sticks are a great snack, but with all the carrots I got this week, I knew I was going to have to try something new. I decided to try making a ginger-carrot soup, but since it's so hot, I wanted to chill it. I ended up with a fresh tasting, simple soup that is perfect for a hot summer day. Served with a plain green salad and bread with butter, it was another mark of happiness in a wonderful weekend.*

Chilled Ginger Carrot Soup

1 tbsp bacon grease (or olive oil)
2 to 3 inch piece of ginger, peeled and grated
1/4 c red onion, grated
2 c carrot, grated
3 c water
1 tsp chicken Better than Bouillon
salt and pepper to taste
3 tbsp cilantro, rinsed and chopped

In a soup pan, melt bacon grease over medium heat.
Add ginger and onion and cook until onion is translucent.
Add carrot and cook, stirring for 3 minutes.
Add water, bouillon, salt and pepper and turn heat up to high.
Bring to a boil, then reduce heat to medium and let simmer for 15 minutes.
Remove from heat and allow to cool to room temperature.
Pour soup into a blender and blend on high until smooth.
Pour soup into a serving bowl, stir in cilantro, then place in the refrigerator until chilled.
Serve with green salad and bread.

*As noted, I forgot the ego bit. I meant to say how I couldn't believe the amazing deliciousness of the soup. It was just so perfect! And I made it without starting from another recipe. It's all me and all wonderful. (There, ego boost).