Hungrygrrl

I came home from frisbee exhausted and starving and stared into my refrigerator. Nothing. Except for eggs. And some cooked corn on the cobb. And the basil I cut off my plant because it almost died when I went away for a week. And that fresh turmeric root I discovered in Uwajimaya that had been slowly wilting in its plastic wrap. I pulled out the turmeric and cut off a small piece. It was bright orange, spicy and earthy with a depth that powdered turmeric couldn’t touch. So it was decided. I swirled the eggs, grating some of the turmeric into them along with grains-of-paradise (a new discovery from Amanda Hesser), sea salt, and cut corn. I cooked it softly (I’m a runny egg girl) and put in extra sharp vermont cheddar right at the end, then topped it with chiffonaded basil. Just wonderful. Creamy and comforting, yet subtly spicy.

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