All Better

Cooking always makes things seem better. On this morning’s menu: A quiche of sorts with potato slices weaved together to make a crust. The filling is made up of thin, seared asparagus spears, caramelized onions, country pork sausage cooked with a dollop of chopped garlic, wilted spinach, and whipped eggs to cover it all. There will be toast from the bread I made a couple of days ago and juice. Are you hungry yet? I can teach you how to do this, and so much more.


About jaicarney

I am a culinary artist, writer, dreamer and urban farmer dedicated to teaching people to eat and live well. I love my chickens, my garden, my friends, and this mother we call Earth.
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