I know, I know. NaBloPoMo, right? Posting everyday for a month so that I can give myself that big ole congratulatory pat on the back? Well, life interferes sometimes so I guess that pat on the back can come later. This weekend I just wanted to have a weekend. Me, my husband and whatever food took my fancy.

I didn’t set out to make breakfast Saturday morning. I even toyed with the idea of waking Matt up and asking if we could go out for it. But thinking back on something I read in last year Saveur’s breakfast issue and something Matt has made me before, I went with baked eggs. Frankly, I love that I married a guy who has the sort of ramekins I need to do this. Essentially, I baked some bacon, crumbled it and set it aside. In an ramekin that should hold about 5 to 6 ounces, you crack a couple eggs. You can arrange some spinach as a bed before you do so if you like, but it ain’t necesssary. Got some tomatoes? Good, slice them into quarters and put them down in there with those eggs. Now put your bacon in, a little bit of fresh thyme if you got it (dried is fine if you don’t), salt and pepper and then cover everything with some freshly grated Parmesan cheese. Slide them into the oven at 375 for about 15 to 20 minutes, depending on how set you like your eggs. I think I will make this a go-to breakfast from now on.

Despite my breakfast-y success, Saturday night dinner was a disaster. I roasted these peppers because I was going to stuff them with some ground chicken and zucchini. Well, I was frying up the veggies and chicken when I asked Matt to come into the kitchen for a second. He obliged me, asked what I needed. I told him that the chicken smelled funky to me and not the kind of funky where you can get into the groove.

“I can’t smell it but if you can, we’d better not risk it,” he replied.

Into the trash it went. Left without my main plan, I went into Action Mode. I whipped up some couscous, peeled and sliced those peppers, added pine nuts and a really lovely creamy local feta to the whole thing and BANG!

It was a very satisfying vegetarian dish. Oh, and I added chopped kalamatas even though Matt’s not a huge olive fan. The best laid plans of mice and men…