I shouldn’t be writing to you, I should be writing about bentos for the Herbal Almanac. But it’s the last renfaires and farmer’s markets of the season. I had an amazing pb&j french macaron, mums and thread for mala making (and oh man do we have some happy goddesses on our top shelf right now), I’m buying bunch of lavender to dry with the heaps of rosemary that a cute boy at the market slipped me for $2. Auntie Arwen was at our little local faire which was a huuuuuuuuuge happy surprise for me because I thought for sure I’d have to wait for Steampunk’s World’s Faire or Pennsic (where they are out in all of their glory) before I could get refills. I’ve been chasing her espresso sugar and her Turkish coffee sugar for over a year now, and I finally got both! I also purchased the lavender salt. Sisters, everything is better with lavender salt. Every. Thing.
So okay! Just a couple quick recipes so you can feel fancy as fuck while doing next to no work (my favorite combination).
Pinch of lavender sea salt
A spoonful of black olive paste (or, olive tapenade if you are being lazy about it)
Mix, eat. Done.
Lunch for when you are supposed to be working (Egg method given by April2, formerly Ms. K, still the ex-opera singer)
1 tsp Branston Pickle (your fancy grocery will have it)
1 piece pumpernickel bread
3 sugar plums
1/2 tsp lavender salt
1 tablespoon capers
1 tbs milk
1 tsp butter
Crack the eggs, put in the lavender salt. Let sit for ten minutes. Whisk. Melt the butter in the cast iron pan on medium. Add the capers to the pan. Add eggs. When eggs are starting to cook around the edges, gently, move the eggs around the edges of the pan. When cooked to desire doneness, serve with bread, pickle and sugar plums.