For breakfast this morning, I had cheese toast and a(n) honeymoon announcement

So as I was drinking decaf and eating toast this morning, I realized the toast needed something. When Mr. R axed me what I was doing, as I grated Grana Pedano on my toast, I said, Adding umami.
Somehow relatedly, he then told me he booked our honeymoon to Italy. We're going to Italy? Yeah, free first class tix, and we can figure it out from there. I knew it would come down to Zurich/Venice or Shanghai/Tokyo. I guess Mr. R decided on the former, which is fine with me! FOOD-WINE-ART-FUN, are

coincidentally my four favorite things. Lake Como? Venice? Florence? Now he's making me look through Travel & Leisure and Wine Spectator for ideas. Oh the decisions. For now, all I know is that grating a hard, nutty cheese on my butter wheat toast was one of the best breakfast choices of my life.

p.s. you've probably been wondering why I've been so prolific lately. It's because my camera works again! Recall that I dropped it in a bowl of clam juice this summer. For months I've been using Mr. R's POS, and to be honest, it was totally bringing me down.

Spanish Tortilla

The spanish tortilla is basically a better and more versatile version of the omelet. You can have it for breakfast lunch or dinner and you can basically add anything to it. But the main ingredients are eggs, potatoes, and onions.

Usually it's done in a pan on the stove. But I chose to make it easy on myself and put it in the oven. I also added embellishments of Spanish chorizo and used green onions and shallots rather than just regular yellow onions.

As you may know, my cooking is a lot of times make-up-as-I-go. This is no exception. I do impressions of recipes and rarely use exact measurements. So here is my recollection of this:

1 link of Spanish chorizo, chopped

1 stalk green onion, chopped

1 shallot, chopped

1 cup red skin (or other soft, tender) potato, sliced thin or diced into small cubes

2 tablespoons olive oil

6 eggs

Sautee the first 4 ingredients in the olive oil until potatoes are tender. Whisk in the eggs. Pour into a baking dish. Bake at 350 degrees for 45 minutes.

When Breakfast is Too Typical, Sweet, or Boring: Wheat Pita and Spinach & Sun-Dried Tomato Pesto

I have a salt-tooth (that's the opposite of a sweet tooth). And unfortunately for me and (awesome) people like me, breakfast can be the worst. You have your choice of something carby and sugary, or fatty (eggy) and salty. Or boring. Like fruit. So why not have a bit of healthy-lower-carb-bread (like whole-wheat pita) and some spread or sauce that you would have had at (or was left over from) dinner.


This looks gross, but it's absolutely flavorful and yummy--and satisfies your umami quotient. I made the spinach pesto the other night. Here's my typical haphazard (but easy) recipe:

1/2 cup spinach

1/3 cup sliced almonds

2 cloves garlic

1/3 cup sundried tomatoes packed in oil


1 cup oil


1/2 cup grated parmesan


1/2 tsp lemon zest


2 tbsp lemon juice


salt and pepper to your fabulous taste


Combine all the ingredients (except the parmesan and oil) in blender. Gradually add the oil, maybe a tablespoon at a time. Blend/puree until the consistency of chunky paste (yum). Add salt and pepper. Put in bowl, then pour in the grated parmesan and blend with a fork--the consistency is chunkier and the flavor more nutty this way. Top your toasted pita with it.


That's it! Don't choke on it (as you gobble it down).

Kafe Leopold's: Sweet, Simple, Impeccable

I love Kafe Leopold's in Cady's Alley, Georgetown. It's so modern Vienna, with its sleek and smart contemporary decor, impeccable quality and attention to detail. Everything is served a la carte, making it feel even more European. We went there for a light breakfast this morning. They're known for their excellent beautifully-prepared pastries, which include everything from mini fruit tarts to Sacher tortes. But this morning I wanted just a little something and first asked for a warmed ham and cheese scone. My companion wanted the pastry basket. Our honest and helpful server said she could include the scone in the pastry basket, so that gave me an opportunity to also try the special of the day: truffle and parmesan grits. Oh. My. Gawd. The scone was warm and flavorful with flecks of succulant ham and green onion with a bit of Gruyere. The grits were the best I've ever had (and I lived in the deep south for a few years--so I know grits!). The truffle flavor was unctuous, the consistency beautifully creamy, and they added a rich and glorious topping of shitake mushrooms and lightly fried onion straws. Absolutely magnificent. The pastries in our basket included various croissants and a classic little madeleine--all were meticulously prepared. Again, the attention to detail was exhibited in the quality of the food and in the delivery. Coffee was served on a small platter, with a glass of water--just like in Austria. Tea service included a small pot of hot water and a choice of a very wide selection of Meinl teas. Unlike other cafes and eateries around town, there is nothing contrived or ersatz about this place. Like the artwork Leopold's displays, the place feels honest and original.

Kashi Cereal and Gender Politics

I just ate a bowl of organic seven-grain honey puffs with soy milk. Does that make me a lesbian?