I recently came upon a trove of Grecian goodies: honey, chestnuts, dried thyme (it has thorns and tiny purple flowers!), and liters and liters of olive oil. What better way to begin delving into their untold yumminess than with a simple breakfast — steamed spinach, a fried egg sprinkled with feta and parsley, and tomato salad, all drenched in the most gorgeous, supple olive oil I’ve eaten in a while.
P.S. The voyeur in me LOVED this food diary by Sam Sifton. Charming, honest, and delicious. There’s nothing I love more than reading a long list of dishes or ingredients (bedside reading is usually a cookbook), so stories like this are totally my internet catnip. [via Shoko]