I come in hot at the top of the year. Blame it on a January birthday (also the reason for a tardy publishing schedule this week). I tend to power my way through projects, have better ideas, and generally feel a lot more confident in the first month of the year.
Rounding out the most Capricorn summary ever written, I also get a lot of energy from cold, gritty weather, and am a zealot for routine. Especially a new one.
(Anyway, it’s the GOAT sign for good reason.)
So, the new routine. Adrian and I started going on breakfast dates on Friday mornings before work, and it is SO nice. As my normal breakfast is like, a cup of cottage cheese while I’m squinting at a laptop, Fridays at Java Jive are a major upgrade. We eat the best biscuits in town, drink great coffee, and are usually the first ones there to greet the day with an Al Bowlly soundtrack. It’s a perfect routine.
GOOD EATS, GOOD READS
Finland’s interactive museum of contemporary emotions.
The language of thought is no language; this one is fairly cerebral but if you’re into this kind of stuff, you will eat it up!!!
Or you could pivot to the potato chip’s role in American culture
Or finally, read about how Berlin is planning a car-free area larger than Manhattan
BUT LET BRUNCH TAKE THE WHEEL THIS WEEKEND
The classic Sunday brunch, to be enjoyed with a paper edition of the paper of record, comes together in not much time if you time it right. The key to perfectly fried potatoes in bacon is gentleness and a willingness to leave them alone; saving the eggs for last makes for a creamier, buttery result (cold eggs are not it).
INGREDIENTS
2 big Yukon Gold potatoes per person, diced small
5 slices of thick-cut bacon, cut in half crosswise
1 tbsp. olive oil
2 eggs per person
1 tsp. milk (I like unsweetened almond)
1 tbsp. butter
Salt & pepper
1ish tbsp, herbes de Provence
2 tbsp. za’atar
A pinch of Maldon sea salt
WHAT TO DO
Parboil the potatoes in enough water to cover and a pinch of salt. As they’re boiling, add your eggs to a bowl with a dash of milk, season with salt, pepper, and 1 tbsp. of za’atar. Whisk with a fork until fully combined and pale, and set aside.
When the potatoes are forkable, drain them in a colander. As they drain, fry the bacon in batches in the biggest skillet you have, over medium heat. As they are done, add them to a plate, cover and set aside.
Pour your oil over the potatoes, season with salt, pepper, herbes de Provence, and the remaining za’atar, tossing to combine (for easier cleanup, just to do this part in the colander, in the sink).
Add the potatoes to the skillet with the bacon fat, raising the heat to medium-high, and arrange them so they’re not piled on top of each other. Leave them alone a few minutes, checking on them; the end result should be a golden brown with crispy edges. When they hit this point, grab a small nonstick skillet for the eggs.
Melt the butter over medium-low heat on a separate burner, add the eggs, and let the outsides set. As they do, gently, slowly push them to the middle of the skillet, then letting them set again. Do this until the eggs are glossy and just about fully cooked, then turn off the heat. By this time, your potatoes should be done -- finish them with the pinch of Maldon. Prosecco pairing optional but not discouraged.