Hello from the other side. I’ve been hardcore geeking out over technical website stuff since my site went down last Friday. My mind is still swimming with technical gobbledegook (I’ll spare you the details), but everything seems to be stable now. This website is basically my four-year-old baby so I get really stressed out when it’s sick. I’m doing everything I can to make sure it doesn’t happen again. All this is to say, I’m sorry if you had trouble accessing a recipe over the weekend. I don’t take the matter lightly. It genuinely amazes me that you pull up this website when you’re in your own kitchen. I get so excited when you comment to tell me that your kids are eating kale in this stir-fry, or that you’re looking forward to my lentil salad in your packed lunch. You guys are the best and I want you to have uninterrupted access to these recipes.
I owe Erin Scott (of Yummy Supper, both the blog and upcoming cookbook) a thank you for my simple, sustaining dinner last night. Erin is one of the most thoughtful, sincere, encouraging individuals I’ve encountered in the blog world. Everything she produces radiates beauty and good energy, so I’ve been looking forward to the release of her first cookbook since she announced it. She sent me a copy a few weeks early, but the book is available for pre-order now and will start shipping one short week from today! As suspected, Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore is a gorgeous collection of recipes. Fresh flavors shine with simple preparations that are impressive in their good looks and gourmet appeal. The book is equal parts inspiring and approachable. Oh, and all the recipes happen to be gluten free, too. Brava, Erin!
Erin’s recipe for baked eggs on roasted tomatoes captured my attention in the egg chapter. I’m unabashedly enamored with quick-cooked/roasted little tomatoes, so I’m trying to get my fill before summer’s up. Erin gets full credit for this recipe. I just added a clove of garlic and my own commentary. I’d never baked eggs like this before, but it turns out it’s really easy. The only trick is to pay attention to visual cues and pull the eggs out when they’re cooked to your liking. I left the dish you see here in the oven a little longer than I should have, thinking they might need extra time since the tomatoes cooled down during the photography process. Wrong! I remade the dish after the sun went down last night and pulled the dish out of the oven right at 8 minutes for luscious, runny yolks.
