Roasted Murasaki sweet potatoes with eggs fried in butter
We're built different. We're the neurospicy.
I’d like to show you a photo of my latest food crush.
Oh isn’t it gorgeous? Those sunny egg yolks, the soft yellow flesh of those purple-skinned sweet potatoes. And that drizzle of golden olive oil that binds them all together.
I’m smitten. I’ve eaten it every morning for breakfast this week.
I call these my food crushes. I find a new flavor combination, a texture that pleases me, a spice, a warmth…something that appeals to my mouth and my eyes. They make my stomach so happy that I have to come back for more the next day. And the next day. And the next day.
I will eat the same dish for one meal a day until I am thoroughly familiar with it. I have learned all I can from it. Away from me, former food crush! I want you no more.
Usually that happens after I have already found the next one. Suddenly the old crush feels a little worn, boring, too entirely predictable. Oh, but the new crush! I swoon.
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