You probably know this already, but I’m not a vegetarian. Nor would I ever choose that particular path. If you remember I’m the one who anguished over, but ultimately decided to eat whale while I was in Norway. Which proves I’m more of a “never say never” sort of eater. It makes no sense to me to automatically exclude one food group from my dietary experience. I’m not judging, but I am hoping. I’m hoping I still have scads of unknown dining adventures in my future. Why preclude any of them with an emphatic “no thank you I don’t eat that”?
Of course, I’m not a voracious carnivore for the very same reason. I’d never alter a perfectly delightful dish of sweet peppers and roast eggplant tossed in a nutty tahini dressing just to have the bone of a dead animal to chew on.
What I’m trying to say is that I may be at the top of the food chain, but meat is rarely at the top of my shopping list. I often go for days and days without eating it. It isn’t that I put myself through contortions avoiding meat, it’s simply that I think about other things first: vegetables, fruit, beans and invariably eggs.
Eggs make a meal truly satisfying. This may be going a bit too far but right here, right now (in the mood I’m in) I’d say eggs are the ultimate comfort food. I remember in my college days, when meat was out of the budget, that I could survive an entire week on a 12-pack of beer and a dozen eggs.
Blistered Shishito Peppers with Fried Egg
I’m still a big fan of eggs. I’m glad they made it back on the ever-changing healthy list. However, my tastes have evolved. These days I’m enamored by vegetables that were not available to me in my fraternity days. Top of that list: shishito peppers.
It was not that long ago when I didn’t even know the word shishito. I remember some expensive skin care from the 1980s with a similar sounding name. But I can’t imagine I ever considered “blistered” and “facial” in the same sentence.
Then one day I stumbled into a random Japanese restaurant on Ventura Blvd. I was served a plate of blistered shishito peppers. They were topped with a big sprinkle of bonito flakes. I remember being fascinated by the way the dried bonito danced and popped atop those piping hot blistered shishito peppers. Soon after blistered shishito peppers became an obsession.
It didn’t take long for me to bring these peppers home and add an egg. The only thing missing now is the bone to chew on. GREG