of the slow and simple lunch

I like slow days – the kind where I don’t shoo myself out of the house until one p.m., having spent the morning on some epic domestic task like turning a stale loaf of bread into croutons.  The kind where, after a modestly productive afternoon, I come home and parse together a simple dinner from a few of my favourite things.

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A crisp carrot is grated. A fresh egg is boiled for six-and-a-half minutes. A lemon is squeezed. A pinch of dill is scattered with some grindings of sea salt and black pepper.

I know, I know, I know. It’s the day after Easter and you’ve been up to your eyeballs in eggs. I’m pretty sure, however, that they’ve been chocolate ones. So give this simple, sexy little ensemble a shimmy, preferably with a thick slice of buttered toast.

You have a wonderful week ahead of you. Go get ’em!

 

 

 

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