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pictured here: scrambled eggs + duck sausage, lettuce + radicchio + onion shoots + lamb-fat sautéed walnuts, as-yet-unnamed breakfast cocktail (fernet branca + orange juice + twist of lemon)
‘mokay, this was undeniably a delicious 2pm breakfast (school’s out, y’all), but i need to offer an explanation by way of defense re: the walnuts sautéed in lamb fat. there is no reason for them, and i would completely forgive you for receiving this as the barest and most vulgar of ostentation (i would say similarly unnecessary, but less infuriating than the lamb curry + mushroom + cheddar wrap that i had at some moronic pub in Ottawa i never told you about), but hear me out. i was thinking of just toasting the walnuts for the salad, because that’s the mood i was in, but then i was like “nah, let’s grease ’em up a bit” and so with what to sauté them? well, i already had a little jar of lamb fat that wasn’t going to eat itself, so i thought Hey Why Not Whatever, and did it. i don’t know that i could really tell how lamby or not it ended up tasting, but it was sufficiently delicious. live a little.
(it was actually a mixture of lamb and duck fat, that i had leftover from a dinner where i cooked lamb burgers in duck fat. so sue me.) Continue reading
Jonah D. Campbell 