This is one of those dinners that is not for the kind of person who is afraid of mixing things on the plate. I caramelized zucchini in a tablespoon of olive oil with whole cloves of garlic — a medium heat, with infrequent stirring and a good stout pan, will get it done in a reasonable amount of time — and then fried two eggs over easy in the residual oil left in the pan. After breaking the yolks, I ate the garlic and zucchini with yolk and bits of eggwhite and some black pepper. Sublime, especially because I made a nice cucumber salad to chase it with. The salad is a riff on the cucumber salad from Friday last, only since I had no cilantro left I used some onions pickled in rice vinegar that were lingering in the back of the fridge. Salt-fermented chiles add a little dimension and floral heat. A fine contrast to rich eggyolk and unctuous-yet-nicely-crusted zucchini and garlic.
These tomato babies were hanging out in their fetching green hats, soaking up the sun when I went out in the garden a little while ago.
Ushi likes to watch over the garden and supervise me while I work.
