Tuesday, September 27, 2011
provencal scrambled eggs
Back to school!
While I had a great summer with some culinary high points (see below) there were some low points as well. Even though I didn't have to pay rent for a month or so, I literally spent all the money I saved on takeout. Not even burritos wolfed down with joyful abandon: we are talking JACK IN THE BOX DRIVETHROUGH, fistfuls of french fries without bothering to put on ketchup, more than two ice cream sandwiches a day. I guess I started sometime last year when I was busy and it snowballed. So.
Back to school not only has that meet-the-new-kids newness and new-house-commuter-schedule-weirdness but also a relationship with my body I haven't had in awhile.... I am training for a half marathon. It's nuts!
So not only do I have to figure out how I fed myself before The Kummerspeck, but excessive culinary delights (kettlecorn dinner) suddenly make me feel like crap instead of awesome. I don't like the discursive baggage that comes with exercise-- in a lot of ways, I feel like I am too self-aware, cynical, or invested in my academic project to join the ranks of moms with shortshorts and strollers doing jumping jacks in Mission Bay. But maybe feeling awesome is awesome no matter how you get there.
Anyway, here is what I have taken to eating after running. In actual-runner-terms, I am still doing tiny distances, but it still feels good to eat a ton of protein as soon as I get home.
PROVENCAL SCRAMBLED EGGS
Crack three eggs in a pan and keep the heat low low low while you beat them up with a fork.
Throw in a tablespoon or two of milk if you have some that isn't skim because that will just make them kind of spongy and weird.
When curds start to form, stir in about a teaspoon of herbes de provence (or just a bunch of thyme) and the juice of about half a lemon.
When the eggs look creamy, toss in some creamy cheese or creme fraiche (or not, but i have been working my way through a block of feta the size of my head that i got at the Middle Eastern market because it was so cheap and i was so psyched to be in the land of bulk-bins and brined cheese.)
Enjoy my cheesy late 90s asphalt-slappin jam: