So since the last update:

• Graduated with my MBA from MIT Sloan
• Drove across country
• Moved to SF
• Started real life v2.0
• Been lazy about updating websites (but not about eating).

Today I woke up to pouring rain and decide to make pumpkin bread.   It was also about this time that I realized I didn’t have eggs, baking powder or half the spices needed. Phfff. Details.

Thanks to Google I learned 2.5 tbsp of ground flax seed + 3 tbsp of water can be substituted for 1 egg…so that’s what I did.  The other stuff…um, ignored.

The bread was still pretty good, I love improvising.

Pumpkin Bread

• 1 ¾ c flour
• 1 tspn baking soda
• 1 tspn salt
• 1 tspn cinnamon
• 1 tspn nutmeg
• 16 oz. can pumpkin puree
• ¼ c vegetable oil
• 1 c sugar
• 2 eggs or 5 tbsp flax seed & 6 tbsn water
• 1/3 c Chopped pecans

1. Pre-heat oven to 350
2. Sift the first six ingredients together in a medium bowl
3. In a large bowl, add the pumpkin, oil, sugar and eggs
4. Slowly add the dry ingredients to the wet ones and mix
5. Add the mix to a greased bread pan and top with pecans
6. Bake for one hour
7. Let the bread cool for 10 minutes before removing from pan

After a brief perusal of my kitchen inventory, I picked out eggs, chives, ricotta, tomatoes, and pine nuts to make an omlette.  I love eggs, and I love breakfast for dinner, or breakfast for lunch or just breakfast for breakfast.    

I fried up the tomatoes first, leaving the pulp in the pan to be mixed in with the eggs.  I prefer the one yolk/ 2 whites combo, with a couple added tablespoons of milk to make the eggs fluffier.  Just a few dollops of ricotta in the middle, plus the chives, pine nuts and tomatoes.  A bit on top as garnish and I was finished.  Done in under 10 minutes…approximately the amount of time it took me to eat it.

As a side note, I promise I’ll have some actual recipes on here later this week/next week.  I have an upcoming dinner party at my apartment for about nine people, which requires planning, unlike an omlette.