JB’s mom recommended we try using Richters Herbs — they will ship live, potted plants to you from their home base in Toronto, which was ideal for Michigan’s stay home orders. The box arrived a couple of days ago, so we’ve been (per instruction) letting them sit in the shade for a bit before planting them. Having never mail-ordered live plants before we weren’t sure what to expect, but when we opened up the box, it was clear why Richters has been in business for 50 years. The herbs looked fresh and healthy (dare I say…verdantly healthy?), as if they’d been sitting happily in the sun and not in a box for the past couple of days! We made seafood paella a couple of days ago for dinner, which Min liked enough to have for breakfast the next morning, and the rose bush be poppin’!

During the academic year 2008-2009, chances are you would catch NB and I chowing down on a tofu scramble for Sunday brunch at the Crow’s Nest. It was my favorite thing to order there, but I would never think of making it at home. Growing up in a Korean kitchen, tofu was a staple of home cooking, but solely for Korean-specific dishes. Putting tofu into a “Western”-style breakfast just didn’t compute, and so the breakfast tofu scramble stayed decidedly restaurant fare for me.

But then, NB introduced me to Isa Chandra Moskowitz’s version from her book, Isa Does It! during our snow-pocalypse New Year’s Eve celebration in Traverse City, and the recipe opened a door. There was something about squishing the tofu with my bare hands into small scrambly bits that released the Korean tofu grip on my Asian-fusion-resistant culinary soul, and I have let a little Western tofu cookery wander in.

The refrigerator was too full of nibs and nobs from dinners past so this morning was a fridge cleanout breakfast casserole with roasted peppers, potatoes, and onions bound together with eggs, feta, and oregano. Woke up to a big temperature drop and more rain, so having the oven going felt warm and cozy. Happy Friday!

The past few days have been a mix of steamy temperatures and sudden downpours, one of which eventually got to the dancing chicken. We ended up having to move it into the oven to finish cooking, but it was still delicious (despite eating dinner at 10pm LOL). Other eats have been this white bean, sausage and escarole soup and a caprese salad to take advantage of our oregano surplus.