I couldn’t find my camera so couldn’t take a photo of the delicious Spinach and Eggs Grisanti so here is a picture of the ingredient that probably makes it taste so lipsmackingly good. Yes, I know MSG is BAD but I have a whole bag of it to use up since the Red Buttons Shrimp Tempura and if Vincent says put some in, I put some in.
Last night I didn’t have any dinner as I was DJing at the very posh 33 Portland Place, grand residence of the Duke of Davenport and one of the locations in The King’s Speech no less. All I had a chance to eat was a movie star themed cup cake (an Ava Gardner I think) washed down with a few glasses of champagne. I thought I might as well stick to champagne as I had it for lunch!
Mr S came round to borrow my tent, his band is playing at Glastonbury and I like the idea of him waking up in the mud under canvas and sticking his arm out to get the Trangia lit for his morning cuppa. Like Natalie Goldberg I do like to know the specific words for things and I loved it when I got down the cooking stove and Mr S said, “ah, a Trangia.” Yes.
We were both hungry and fell asleep fantasizing about what we would have for breakfast. Mexican eggs were discussed, plus Eggs Benedict with spinach. As usual when there is a sleepover with Mr S, there was no time in the morning for much more than coffee so I think the idea of that kind of breakfast stayed with me all day and I had it for tea instead. Delicious.
Recipe from: A Treasury of Great Recipes. Given to Vincent by Grisanti’s, Memphis, Tennessee. I need to do some research on this one. The current Grisanti’s has only been around for 25 years or so and the Treasury was published in 1965 so I am thinking that it may have been the restaurant operated by the father of the current Grisanti. I’m going to make that spinach again for sure so I’ll come back to Grisanti’s…