My word. June strutted out with a lasting impression. We've got a full-on heatwave out West. It's that kind of heat, that muggy, oppressive heat that crosses over into kind of sexy. I mean, you just can't help it if it's so hot that you must walk, or rather, sashay, around in nothing but a slip and and something cool to drink in a glass beaded with sweat. You may even have to put said glass up to your forehead or the side of your neck to further assist in cooling off. I'm just saying...
Eggs. They are the new black. Or at least the new bacon. Eggs can be used in every type of meal in countless ways: sunny side up, scrambled, frittata'd or used to coat bread for French toast for breakfast, on top of a burger at lunch, deviled eggs for a snack, over roasted asparagus, in an avgolemono soup or used to make a pasta for dinner and even baked into cakes, cookies, whipped into meringues for dessert. You can have them soft, medium or hard boiled, or go for the sixty-two degree version. The options are endless.
Chances are, you have probably heard of Richard Blais. Most likely from television. Most likely from reality television: Top Chef, Top Chef: All Stars, Life After Top Chef, Top Chef Masters, Iron Chef, and his own show on the Science Channel, Blais Off.
June is here. Which means Summer is this close. Which also means my birthday is coming up*. I like June. June is usually warm enough to comfortably wear tank tops and Summer dresses, even in the evening, without the fear of needing another layer. But June is also not yet the dog days of summer, where one feels the need to hop from one air conditioned space to the next, without ever really being exposed to the outside. June is green, not brown. June is not anticipatory and hopeful, like April and May, or exhausted and wilted like August. Rather, June is confident, pert and happy. June does cartwheels. And June is pleased as punch to be right where it is. In June.