Morning eating is a ritual in our kitchen, and it takes the shape of our latest obsessions. Steel cut oats, or grain free. Eggs we call marbled because we scramble them in the pan. Tiny baked sweet potatoes. And these days toast — spelt — and eggs poached in floating green silicone cups. The butter is Kerry. The jam apricot. On a good day, a sliced orange sits between us on a wooden cutting board.
February 24, 2015
