Still can’t get enough of the eggs and toast. Sue and I are in the midst of beanapalooza 2011 – a sleepaway camp-style three (four?) days of intensive cooking and shooting (with a camera, not lining them up on a farm gate and pegging them off with our BB gun) beans.
17 photos down (but not yet edited) and how many yet to go will be determined over the next two days. As of now we’ve ditched photographing, cooking and editing in favour of an hour long ab and cheek workout courtesy of Cake Wrecks. Reminder to self: grey icing is never a good idea.
Sautéed chickpeas and kale are easy: hot skillet, oil, chickpeas (well drained), torn kale, lots of garlic. Salt. This time I added a pinch of dried red chiles. Push everything over and fry an egg (well seasoned cast iron is nonstick – honest) and serve on toast.