Eggs, Asparagus, and Shrimp

scrambled eggs, fresh asparagus, and gulf shrimp served on a plate with a glass of orange juice

A lazy weekend breakfast of scrambled eggs, asparagus, and shrimp. If you prepare the shrimp beforehand, store it in the refrigerator, it comes together in no time.

I do have a habit of incorporating leftovers in my eggs — almost regardless of what they are, like spaghetti, or enchiladas, you name it.

But this combination is good enough and special enough to make on purpose!

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Fagioli e Tonno (beans and tuna)

fagioli e tonno served in a bowl with a side salad

Today, I’d like to share with you a wonderfully simple dish with roots in Tuscany.

Beans and tuna (fagioli e tonno) or beans with tuna (fagioli al tonno), it is the cannellini beans with top billing, always at center stage.

Usually offered as a salad in English cookbooks, I discovered a recipe using big handfuls of herbs and giving it a main dish place at the table and I fell in love.

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Ras el Hanout Spice Blend

ras el hanout in a small bowl with utensils in the background

I’ve been doing a lot of Moroccan and North African cooking lately and ras el hanout spice mix is used quite often.

This is one of my favorite spice blends simply because it’s never made exactly the same twice. You almost can’t do it wrong, instead, sometimes it’s much better than others. Sounds perfect for a cook like myself.

The name literally means top of the shop which means it’s the spice merchant’s very best blend. And the secret behind its ingredients and ratios is well-guarded. From ten to a hundred ingredients, depending.

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Old-fashioned Buttermilk Pie

buttermilk pie served with a bowl of raspberries

This is a story with a happy ending involving my delight upon discovering buttermilk pie. I never would have believed it, myself, but I swear it’s true. Please… pull up a chair.

A handful of years ago, my wife, Lady Suppertime, and I one day happened upon a hole-in-the-wall restaurant that proclaimed itself more specifically to be a roadside café. Given that it sat on the side of a road, albeit an old downtown street, who was I to argue?

Inside, we then had one of the best and most memorable meals we’ve had in our travels. A kitchen no doubt filled with loving ninja grandmothers wielding legendary cooking chops. (In my head there could be no other explanation for it.)

Would we like some dessert? Perhaps, a slice of buttermilk pie?

I sat there looking (proverbially) dazed and confused. So I’m told.

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