Meet my new best friend, the roasted almond. This has replaced my old best friend, Mr. Chocolate Croissant, as well as his often-present bestie, Mr. Eggs Benedict, at the breakfast table, and while I cannot say I don’t miss the dynamic duo, I am at least getting by with the replacement.
Having recently sent the bathroom scale into hyperdrive, I am, as you may recall, walking a straighter path dietically speaking. It’s either that or replace an entire, carefully-curated summer wardrobe with items from the tactfully-named “Women’s” department at Bloomingdales, a prospect so horrifying that giving cinnamon toast a pass pales in comparison.
I love eggs as much as I hate green peppers, which is to say quite a lot. Really, can you think of any other food that is perfect for breakfast, lunch or dinner, stays fresh indefinitely and costs so little? Not even the mighty brownie, though a perfect meal at an time of the day or night, can last more than a week, even in the fridge. On the other hand, if I’m being frank, and I do try to be, brownies never last more than about an hour in my house anyway, so freshness is really not an issue. The egg, however, lends itself to infinite uses and when properly prepared is both tasty and nutritious, so let’s talk eggs.
First, quality. I’m willing to pay for free range, hormone free, vegetarian feed eggs, but I draw the line at organic. Seems unnecessary to me, but you may feel differently, and if so, go ahead and pay for them. The conditions at big chicken farms are notoriously dreadful and even though I’m not over fond of birds in general, it’s just not right to treat any of God’s creatures inhumanely, so I support the little guys who do right, or as right as can be expected, by their livestock, which is also karmically sound in my opinion. And when it comes to karma, I really can’t be too careful though, of course, I can’t speak for you.