If you know me even a little bit, you’ll know that food permeates my thoughts ever so frequently during any given 24 hour period. What shall I eat? What shall I cook next? What can I create with what I have on hand? These questions form the fabric of my existence.
This morning, I was craving for something different for breakfast. If I knew what I wanted, it would have been an easy choice. It’s too cold for cereal. Not oatmeal again. I already did eggs this week. As these thoughts went through my head, I aimlessly wandered to the refrigerator to see what I might have that could be turned into an interesting breakfast. The taste buds were demanding something savory.
I pulled out a few things and stared at what I had for a minute.
Whole grain bread, a few baby carrots, a few spoons of homemade hummus and chives (a herb that I have only recently discovered when trying out a recipe for Israeli food). I was not convinced, but stayed on task.
I took off the crust and toasted the bread. I spread the hummus I had on the toasted bread. On went the thinly sliced baby carrots and finely chopped chives. It looked pretty but something was missing. Color to tie it all together. Off I went to get my jar of paprika and a few twirls later, my breakfast was ready to be devoured on a beautiful matching plate. And it hit the perfect chord to start my day 🙂