The act of cooking.

Although I eat my fair share of pizza and can't resist a good Chinese dumpling, I'm adamant about avoiding takeout when I move. It's never really been intentional but I realized that I pretty much never order food or go out to eat in the days that I spend unpacking. I don't think it really has much to do with the food but rather the act of cooking itself. It brings some semblance of normalcy to otherwise upside down days. It's a reminder that not everything has changed; I can still cook. I can still put an egg in a pan and in a few minutes it'll turn out sunny-side up. I can still beat butter with sugar, eggs, vanilla and flour and make a homey cake (with plums stuck in the top). 

Eggs with spicy zucchini and peppers

serves 1

olive oil

1 egg

1 egg white (you can freeze the yolk for a later date)

1 baby zucchini, sliced into coins

half a red bell pepper, chopped

thinly sliced parmesan cheese

hot paprika

salt and pepper to taste

Crack one and and one egg white in a bowl. Make sure not to break the yolk, set aside.

heat olive oil in a small frying pan over medium high heat.

When oil is hot add zucchini and red pepper.

Add hot paprika salt and pepper to taste (I like to do this early on because it will cook into the edge of the zucchini and make a bit of a crust if you use enough).

saute the zucchini and pepper in olive oil until zucchini is golden, about 7 minutes.

push zucchini and peppers to one side of the pan and pour a tiny bit of oil on the empty side. Let it heat up then slide the egg and egg white into the pan. The white should spread to encompass the vegetables but the yolk will stay neatly nestled next to it. Add salt and pepper to the egg and cover with a lid. Cook until egg white is set and yolk is desired consistency (I like mine more runny). About one minute before yolk is done, lift lid and place slices of parmesan on top of eggs and vegetables. replace the lid and heat until melted.

Remove from the pan and enjoy!