and so, grace.

Living simply does not mean you decant quinoa into glass jars and your medicine cabinet is free of Pepto Bismol. It does not mean you wear the same moccasins daily, or that you have long flowing hair with flowers woven into it and you frolic in the field by day and dance naked under the full moon.
Ok, sometimes it does.

Other times, living simply looks like scrambled eggs with mashed avocado on a Thursday night and eating three slices of toast on paper plates with a perfectly starched cloth napkin nearby.

When my scale tips from just barely manageable to busy, dinner is the first to fly out the window. My mind is elsewhere, and I have breakfast for dinner. I cannot muster the strength to be fancy pants cordon bleu.

Eggs, then. Chives or cheese?

Living simply sometimes means choosing to forgo a deep-rooted value in order to honor another deep-rooted value.

Toast does not offer me nutritious energy (deep-rooted value), but neither does powering through a busy day to tackle a homemade dinner that will be served out of exhaustion, or stress, or resentment (another deep-rooted value).

Even that artisan mac and cheese with lobster and roasted poblano peppers tastes like cardboard when served with a frenzied heart.

And so, grace. Living simply means scrambled eggs, with grace. It means breakfast for dinner, with grace. It means silencing the voices that say you are only as good as your last chore, only as healthy as your last meal, only as important as your last errand.

Only as simple as the flowers you wear in your hair.

Living simply might mean a pantry full of ingredients like tahini, or capers, or coconut oil.
Or it might mean a drawer full of take-out coupons and a refrigerator stocked with eggs.

Eggs, then. With grace.

just sayin'.

Scrambled Eggs With Black Truffle Oil and Avocado
1 tablespoon butter
4 eggs
fleur de sel ( or sea salt) & pepper
2 tablespoons of buttermilk
½ avocado, pitted and sliced into small chunks
4 tablespoons ricotta cheese
1 tablespoon of truffle oil (or more to taste)

Melt butter in a heavy bottomed pan, over medium, low heat.
Meanwhile whisk together, eggs, buttermilk, fleur de sel, and pepper.
Tilt pan to completely coat it with melted butter. Pour egg mixture into pan.
Using a rubber spatula, start at the outer edge of the pan and move the cooked eggs to the center, allowing uncooked egg to coat the bottom of the pan. Do not allow eggs to brown. Move eggs around pan as needed so eggs do not overcook.
After about a minute, add ricotta cheese and truffle oil, stir to combine. Cook another 30 seconds to a minute, stirring to incorporate and soften ricotta cheese. Add avocado, taste for seasoning adjustment.
Eggs are done when cooked all the way through. Immediately remove from pan and serve.


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