Tiny egg salad
The
quail eggs I got for a New Year’s Eve spread did not go over well. I
purchased the can at an Asian store. It contained tiny eggs, packed in
water. By the time I thought about it, I was so uninspired I did not set
them out in 2014, but tried to get excited again at a friend’s early
January birthday. The bowl remained at the same level, though some said
they tried one. Just one. I tried one, then just one more.
It
wasn’t until I got back to my post-holiday healthy-eating mode did I
appreciate the eggs. Even so, I mushed them up with a fork and added
mustard powder and black and red pepper, for a kind of tiny egg salad.
Served with carrot sticks and white cheddar, the rest of those wee eggs
got me through the day. So now I’ve tried quail eggs. Next?
How
much onion can you take?
My
friend shares purple onions with me and I could eat them raw, daily. Sometimes
there are more onions than I know what to do with, so I try new things. I
sliced some very thin and fried them into a nest. From there you can melt in
cheese, top with an egg or go just about anywhere.
I
just tried it with marinara sauce and those tasty, sweet onions became a kind
of base for pepperoni and melted cheese. I topped it with fresh sage, oregano
and fennel from the garden. Yes.
Ciro’s
Fried
calamari? Check. Flatbread with herbs and oil for dipping? Check. Ciro’s, 9755
Katy Freeway in Houston followed through as an Italian Restaurant with
atmosphere from murals, regulars getting warm greetings from the staff and
vine-covered outdoor dining to, perhaps most importantly, amazing food. I usually don’t order dessert, but was
instructed to save room. I shared a “Mama ‘C’ with other chocolate lovers. Love
it.
Darragh
Castillo enjoys the latest flavors and sharing them with Port Arthur News
readers.
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