It’s taken me a few weeks to realize this, but arugula has decisively replaced baby spinach as my green of choice. This shift in allegiance has benefits and drawbacks, as is only natural. Benefit: arugula is a springier green, frilly and tickly and with the sharp bite of pepper. Drawback: arugula does not have as much iron as spinach, and I need all the iron I can get.*
The takeover occurred slowly, as these things do; at breakfast yesterday, I noted with a start that it has been weeks — maybe a month? — since I’ve eaten another green.Still, I’m not concerned. I’ve got my jar of iron pills — dingy capsules that taste like dirt — and the full assortment of greens remains available, always. I actually love personal food trends (food gravitations) and what they might signify. I don’t believe, as some people do, that they hint at deficiencies that our bodies seek to correct; rather, I suspect they’re rooted in something murkier — a convergence of physical and psychological preferences, seasonal cues, social prompts, what have you. I’m not fully tempted to suss out the causes, not only because the causes might be unidentifiable, but because I’m content with this small, benign mystery.
I have a policy of heeding food gravitations. If arugula appeals to me, arugula it is! I know myself, and I know that I’ll eventually tire of the gravitation food.We’re still reaping the benefits of our V-day bounty: yesterday’s breakfast drew on a few leftover ingredients and a few freestanding ones. Clockwise from top: Josey’s wonder bread, buttered (and, post photo, slathered in Donna’s jam); bacon; and eggs with two cheeses and arugula.
The toast and bacon are self-explanatory. The eggs could stand for a tiny bit of elucidation, I think. Alex beat the eggs with salt, pepper, milk, and goat cheese and cooked them in the normal fashion — low & slow. When they were mostly set, he added some sheep’s milk cheese from Bi-Rite (name escapes me = ack! Where is my cheese journal when I need it?) and some washed arugula, letting the eggs cook until the cheese melted and the greens wilted.
I don’t have to tell you how this story ended. (Answer: with two clean plates.) Arugula and eggs are my new favorite pairing; the textural contrast between the two is pleasanter at breakfast than it would be later in the day, when my mouth has adjusted to the world’s input, and arugula’s peppery flavor is pretty damn hard to beat. Arugula: it’s what’s for breakfast, lunch, and dinner.
*As I discovered several months ago, when my doc revealed that my iron levels are pretty low.