My girls are in Maine, building sand castles and collecting seashells with my mom. We call it Camp Granny and thank our lucky stars. Originally I’d plan to carpe diem, explore some of the city’s new hot spots, have a night on the town. Truth be told, nothing really appeals. (I must need some wholesome living more than drama.) Furthermore, the apartment is quiet, neat as a pin. I’ll stay home, soak in the silence, and eat the simple fare that replenishes chi, builds blood, and supports the immune system (I fear I have seen a bit too much air-conditioning as of late). Come Friday, I hope to be in fighting form. I have waves to ride and flies to swat. Fresh farm eggs, Swiss chard, pine nuts, and raisins will get me there.
Wash one small bunch chard, chop stems, and shred leaves. Set in cool water to get rid of grit. Heat about 1 tablespoon olive oil in a large skillet; cast-iron is great. Add one handful each pine nuts and golden raisins. Cook, shaking pan, until nuts turn golden brown and raisins start to puff and soften, a minute or two. Lift chard from water, keeping leaves wet to help with cooking, and add to skillet. Season with salt and pepper and sauté until soft. Meanwhile, poach egg and toast some grainy bread. Double amounts if cooking for two.