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Issa vibe. Yes please, I want all the trout roe, the aroma of freshly-baked bread wafting down the streets, and blood orange sorbet for breakfast dessert. Breakfast...dessert. 😍
Been in full-on hibernation mode lately. It’s that precious time when we can be a little quiet, take things apart, and put them back together. Or just be still like vegetables. Lay like broccoli. (Name that ridiculous movie.)🧖🏻♀️ . . . Loved working on this one! Sweet potato recipes, including this caldo verde, in this week’s Boston Globe Magazine. Recipe by @ried_aa, photo by @anthonytieuli. 🍲
jammy eggs on blue cheese toast! rub a little garlic on some warm toast, then smear with greek yogurt. dot blue cheese all around & pop back into the toaster oven for one minute. evenly spread the melty blue cheese to mix into the yogurt, add some herbs if you got ‘em, then top with sliced soft-cooked eggs. lil bit of crunchy salt & marash, and you’re off! 🌟
Boston Globe Magazine’s weekly recipe column:
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