exclusively Skirt in the Kitchen
This is bright and sunny, absolutely stunning for a breakfast or brunch on a spring morning. Just pick organic blooms, and know which flowers are edible. The Daylilies have a bit of a scallion-radish taste. It could be a wild mild onion flavor. I love these! It’s sunshine and yolk, pretty on a plate.
It was after a light rain when I snapped this picture and then picked the flower. Use every part of the bloom, even the center.
Grated Asiago cheese is ideal for this dish. Call me silly but don’t forget my seriousness, lol… Strain cooked noodles, then stir in its packet of seasoning; plop it on a plate. Break open an egg and poach it in the same water.
I chose arugula greens; and, of course, steak seasoning! What can I say– I don’t follow rules here… ! I do what I please and so attempt to do as long as it’s not going against a mustard grain. Does that make any sense to you, any sense at all?!
Break the yolk and petals, be destructive! Just go for it. Like it and enjoy it, simply try it. Take my word for it and know that I dig these things, these plants that people refuse to eat. Not only do I think they’re pretty, I like the taste of edible flowers. I find them to be adventurous in my culinary practices. Oh, and yes, I know I’m a weird girl. The nature, the wild, the tame in a garden, this is my playground.
— Susan Nuyt, skirt in the Kitchen
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Pretty as you please, pick a petal.
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