I’m writing to let you know that Phoebe will be leaving Big Girls, Small Kitchen this week, to pursue other paths.
I’m sorry to lose a partner, and I know we’ll all miss her richly described travelogues and genius gluten-free recipes gracing the pages of BGSK. She’ll be here tomorrow to wish all of you a fond farewell.
And–don’t worry! This site will live vibrantly on under my quarter-life care. Stay tuned for great new features, starting with an open-faced egg sandwich I know you need to add to your comfort food repertoire.
I do want to be honest with you though–it was sometimes hard to see straight with big change like this confounding my vision about, well, everything. But you know what? The joy I get from sharing this little virtual space with you–BGSK’s readers–were what kept my mind clear during stressful moments. And you are what’s on my mind now: I just can’t wait to keep cooking, photographing, writing, and sharing the good life, a.k.a. the cooking life, with all of you.
And now for that egg sandwich…
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK
Over Easy Egg Tartine with Cheddar
1 tablespoon butter
Salt and pepper
1 slice your favorite bread
1 thick slice cheddar (about 1 1/2 ounces)
Heat half the butter in a small nonstick pan over medium heat for about 2 minutes. Crack in the egg; the whites should turn opaque quickly but not immediately. Sprinkle on some salt and grind a bit of pepper. When the whites have basically set, about 3 minutes, use a silicon spatula to flip the egg. Let it cook just about 30 seconds, until you can easily lift it off the pan.
While the egg is frying, toast the bread. Place the cheese on top and set aside.
Set the egg on top of the cheese-covered toast. Place the rest of the butter in the frying pan and return the tartine to the pan. Improvise a lid–maybe use a cover from another pan, or some tin foil. Cook for 4 minutes (still over medium heat), until the bottom of the bread is golden and the cheese is melted. Lift onto a plate and eat.