Rethink Eggs Benedict

Every muscle seems to be pulling my spine in the wrong direction. I thought I'd fix it today with some yoga. Looked up the best poses for a sore back and got to work.

I must have done something wrong. My hip is no longer working. Seriously, I'm limping like Jacob, but without the cool angel-wrestling story. What have I done? Last time I try to use a healthy fix for my back. Next time, I'll let my liver do the workout with a handful of advil.

Enough griping. This recipe has nothing to do with yoga or sore backs or wrenched hips. It's just tasty and in season, and I've been meaning to share it with you for weeks.

Part of my 'brinner' kick. Or maybe this one works better for a brunch. Do people brunch any more? There's an awesome restaurant in downtown Knoxville that serves an omelette bar for brunch. It's super trendy, so I guess some super trendy Knoxvillians still brunch.

For the rest of us who can't buzz down to Market Square, my recipe for Warm Asparagus and Egg Sandwich. BTW~ DH said nothing during this meal. He didn't pause long enough to comment!

Warm Asparagus Salad

1 lb asparagus, shaved
2 cloves garlic, minced
1 t olive oil
1/2 t red pepper flakes
1/2 t dried lemongrass {could substitute 1 T lemon juice and reduce by 1/2}
salt to taste
Grated asiago cheese, to taste {could substitute parmesan}

{To shave the asparagus, I cut off the heads, then use a potato peeler on the main stalk. If presentation doesn't matter, you could grate it in the food processor.}
Heat oil in deep pan until smoking. Add crushed red pepper. Heat until flakes hop in pan. Add garlic and saute gently for 1 minute. Add asparagus and lemongrass and saute until slightly wilted, 8-10 minutes. Remove from heat. Salt to taste. Top with cheese.

Serve over whole grain toast and fried eggs. Magnificent!

Sweet Potato Skillet Fries

Out in the warm sun, I planted potatoes today, buried them under soil and manure. Growing potatoes is new to me, a gardening adventure. This year's garden is my biggest yet, with plans for four season planting. It's my pet project right now.

I'm almost embarrassed to admit this: For my drive to Knoxville, I stayed awake by listening to my kindle {always a treat} read World War Z by Max Brooks. Yep - an apocalyptic zombie novel. Not what I would usually pick up, but a trusted friend lent a copy to me. Here's what I learned: if zombies ever do attack, the people who survive best are the ones who can grow their own food. Must learn how to garden. Foraging is even better - maybe I should sign up for the city park edible plants course.

I jest. I churned the soil and bought the potatoes before I ever listened to the novel. I just like watching life spring from the ground.

Thanks to my time spent outside in the afternoons, we're in a perpetual 'breakfast for dinner' mode. I haven't made the switch to a summer menu yet. My soup pot feels too heavy, but we're not quite to salad mode. As a cook, I'm floundering a bit for seasonally appropriate creative meals. But I've come up with several new 'brinner' dishes.

Eggs from a friend's farm - so fresh they haven't even been cleaned