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| Eggs Baked in Roasted Tomato Sauce |
Oh, it's been a while, I know, I know. I have this long, running list of excuses and apologies in my head, just waiting to be typed out and posted, but the thought of doing that sort of exhausts me. The list alone, jumping and bouncing around in my head, is tiring enough! No need to document it. Basically, the month of December was crazy, one thing after another, and more cans of tuna were opened and breakfasty dinners consumed than I'd like to admit. No time, no balance, enough said.
Although January will now be filled with what I pushed to the side and avoided in December (procrastinate is my middle name, didn't I tell you?), it feels so good to let loose in the kitchen again. I also think it calms and grounds me. It's the one time all those thoughts settle down a bit and come together so well. Everything becomes a little bit quieter up there, and after a long, loud day, that's a wonderful thing.
