Stir-Fried Eggs and Tomato and Garlic Spinach, Part Deux
*NOTE: I’ve discovered the key to making eggs and tomatoes on an induction burner: take the eggs OUT of the pan, simmer down the tomatoes separately, then add the eggs back in right before serving. This way, the eggs retain their creaminess and don’t dry out.
I wish I could have used Chinese spinach with its thick stems and rosy crowns, not two huge bags of baby spinach from Stop and Shop and some more pillaged from the salad bar.
I wish I had more than individual soy sauce and Sugar in the Raw packets.
I wish the lighting in my room was nicer so my blog could look like the images on Tastespotting.
I wish there were more than two chairs in my room.
But then this wouldn’t be Octopus Gourmet: Project Dorm Cooking. Every time I turn on the fan and open the window so I don’t set off the smoke alarm, I think of myself as braving the unknown, going to such an effort to cook that it borders on absurd. Take that, Robert Irvine. My dinners are so much more impossible than yours.
And when it comes down to it, presentation only makes up part of a meal. I’ve said it before, and I’ll say it again: food is nourishment, and you know you’ve eaten something good when you feel more than just physically satiated.
When I spooned myself some rice and topped it with soupy eggs and tomatoes, a garlicky glob of sweet spinach, and a dollop of hot sauce, even before I took the first bite all seemed right in the world.