bacon/eggs, thyme/dandelion, L’ekama, lettuce/tomato

It was a good as it looks.

  • otherwise, what it was, was 6 very fresh eggs from pastured chickens and 4 slices of bacon from pastured pigs, all from Millport Dairy Farm, the fried eggs seasoned with local Long Island sea salt from P.E. & D.D. Seafood, freshly ground black pepper, a couple pinches of a dry seasoning called L’ekama (it’s wonderful, and my searches suggest it could be some combination of green chilis, coriander, paprika, cumin, and garlic) from Ron & Leetal Arazi’s New York Shuk, some leaves and flowers from a few stems of spring thyme from Norwich Meadows Farm, garnished with micro red ribbed dandelion from Windfall Farms, 6 of ‘The Best Cherry Tomatoes’ from Stokes Farm, heated in a little olive oil and seasoned with salt and pepper, arranged on top of a few leaves of a purple-green Romaine type lettuce, from Quarton Farm that were dressed with a little good olive oil (Badia a Coltibuono, Monti del Chianti from Chelsea Whole Foods Market), local sea salt from P.E. & D.D. Seafood, black pepper, and a few drops of Columela Rioja 30 Year Reserva sherry vinegar, and thin slices, not toasted, of Twelve Grain & Seed bread from Bread Alone
  • the music was the album, ‘Morning Ragas, Vol. 2’, with Pandit Jasraj, Appa Jalgaonkar and Kedar Pandit