I am finally here, happy and curious, even if a bit chilly. Last weekend Allison highlighted our trip to the indoor market in Evanston where I proceeded to gleefully spend money as though I were not unemployed. Two of the purchases that I loved the most were the beautiful farm eggs and the Jane Addams Day plum jam. I love foods that are best when prepared simply, and these two did not disappoint. The morning after our suburban sojourn, instead of venturing out into the freezing Chicago air to search for jobs, I decided to do what professional people do when looking for employment, I posted my resume online then stayed in my pajamas and made breakfast with our farmers' market booty. The eggs I fried in a little butter, with a minimal amount of salt and a moderate amount of pepper, over easy. The yolks were incredibly yellow with a texture that seemed creamier than regular store bought eggs. We had a log of Vermont Butter and Cheese Company goat cheese left over from a party, which I spread on a toasted english muffin and topped with the plum jam. The jam I have to say was quite runny for jam, but its flavor perfect, plummy and not too sweet. Both the eggs and the jam represented what I love about great food; it should taste as much of what it is as it possibly can. Eggs should taste like eggs and plum jam should taste like plums. I know, sort of an obvious concept, but in a time where people can buy liquid egg substitute and high fructose corn syrup flavored jelly, it is nice to know you can find real food in a local market even in the dead of a Chicago winter.
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