Egg and Spinach Sandwich

English muffins are a house staple, and they are most frequently turned into breakfast sandwiches.   This morning's breakfast began like the others, English muffin in toaster, handful of spinach in pan, a dab of butter for the egg... And... Hmmm... What if I cooked my egg in spicy butter?  Hmmm... That sounds good... Into the butter went some mystery Turkish seasoning procured in Istanbul, a small small dash of cumin, a large dash of cayenne, CRACK, an egg.  Salt, pepper on everything, garlic salt on spinach, a few slices of a fresh from the garden tomato and "voila!", a spectacular breakfast sandwich.  The tomato and butter (a little more then I would usually use, as I generally cook my spinach with nothing) made the sandwich extra juicy and the juiceness was extra spicy.  It was divine.

It's a Pasta Kind of Week

When I'm traveling for work, it's extremely hard to stay on a budget. Most of the budget just goes to taxis because I'm forever missing the free shuttle.  So when I can, I bring food from home.  I try to bring the things The Mister won't cook or eat himself.  (You would judge me if you heard my, currently, still ineffective lecture on eating the remaining lettuce in our fridge.)

This week I packed tomatoes, cabbage and peanut butter.   Pumpkin peanut butter.  Yes.  Pumpkin.  Then I went to the store in New York and bought basil, Parmesan and pasta with the money a crazy lady threw at me on my Cancun flight, and today I made pasta.  

This pasta tastes like the smell of a garden.   Its fresh and tomatoey.  It's glorious.  I wanted to make pesto but didn't have garlic or lemon, so this was the result.  

Tomato Basil Pasta

1 box thin spaghetti 

5 very ripe tomatoes 

1 bunch of basil

1/4-1/2 cup olive oil (less for more juicy tomatoes)

1/3 cup Parmesan cheese

Salt

Pepper

Boil spaghetti according to package directions until al dente. 

Blend all ingredients except salt and pepper until thick soup consistency. Taste and salt. 

Toss sauce onto hot, drained noodles and mix. The Parmesan will help the sauce thicken and cling to the noodles.  

To serve top with black pepper (course is best!) and a bit of cheese if you have left overs.