Sometimes we get these weird ideas for meals and make them, no matter how disjointed they seem in relation to everything else on the plate. Harmony in eating is helpful sometimes, but not an imperative. We had a bowlful of fresh Jean Talon market eggs (from the Captain), and I wanted to eat them all at once. So it was: a light souffle, laced with the final spoonfuls of pesto, haphazardly paired with day-old cornbread and dry-cured pork tenderloin.


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