August 14. Eggs with Burrata and Caponata. Grilled cheese sandwich.

Burrata might have a very short shelf (or refrigerator life).  It wasn't exactly sour when I checked this morning, but it no longer had its original miraculous freshness.  It was early enough for me to have a proper pre-yoga breakfast, so I used the remaining burrata (it might not have been more than two big tablespoons) and the caponata to make some very luxurious scrambled eggs.  Rich, but not too rich.  I cooked some of the caponata with the eggs and had some cold on the side--preferred it in its side-dish relish form--and I don't think cooking with eggs is the wisest destiny for burrata, but in this case it was a good save.

Almost the entire morning was spent in phone calls and e-mails to Ikea.  This is all about the New Jersey kitchen, items on back orders, delivery fees, etc.  It is now looking as if I might have pulled some order out of chaos, but nothing is over until it's really over, so we shall see.

A panini of sorts for lunch.  Can you have a panini on rye?  Maybe it is then called a melt.  In any case, I had an either excellent panini or melt on rye--smoked mozzarella, roasted peppers, tomato, sopressata salami and avocado with mustard and mayo.  If I had a restaurant I might serve something like this.  It would make many people happy.

Veggies awaiting some carbs

Dinner--noble emptying refrigerator work.  Cut up the three kinds of green beans that I'd boiled the other day (for a salad nicoise that never materialized).  Sauteed three carrots cut into bean sized pieces, along with sliced garlic and radishes, before adding the beans.  Tossed in a few cubes of my frozen chicken broth and some cumin.  Would have worked with rice, but pasta felt easier, so I boiled up some penne and had a tasty respectable (at least to me) meal.