you crack me up, roly poly
especially after a grueling, humorless workday
i crack you up, well, because, i’m genuinely funny
you are infinitely more modest
self-sacrificing and fragile
my perfect dinner (breakfast, lunch) companion
i’ll catch you on the flip side, baby

dedicated to my dear friend, Paul, and his eggceptional chickens

yeah, Elroy thought i was talking about him, not some silly egg. sorry, dude.

Go, Dutch Baby, Go
a slight variation of a Cole Dickinson recipe, as found in the Williams-Sonoma catalog

INGREDIENTS

for topping
1 cup heavy cream
1/2 vanilla bean
2 heaping teaspoons bakers’ sugar
fresh berries

for batter
3 eggs
3/4 cup all-purpose organic flour
3/4 cup organic whole milk
3/4 teaspoon vanilla extract
4 tablespoons (1/2 stick) organic butter

DIRECTIONS

1. preheat oven to 425 F.
2. in an 11-inch French skillet over medium heat, melt the butter; set aside.
3. in a blender, combine the eggs, flour, milk and vanilla; mix on high until frothy, about 30 seconds (stop and scrape down the sides, if needed).
4. place the skillet with the melted butter in the oven (recommend covering the handle with foil to avoid burns).
5. carefully pour the batter into the hot skillet.
6. bake the Dutch baby until it’s lightly browned and the sides have risen, about 15 – 18 minutes.
7. while the baby is in the oven, scrape the vanilla bean into the cream and whip with the sugar until light and fluffy; set aside.
8. wash/slice berries; set aside.
9. remove the Dutch baby and let cool for just a few minutes; the sides will fall, so don’t get deflated.
10. divide the Dutch baby into wedges, then top each with whipped cream and berries.