National Herb and Spice Day
We celebrated National Herb and Spice Day with Shakshouka for lunch, using a NY Times Cooking recipe a friend had shared back in 2020 at the start of the pandemic. In addition to the cumin, paprika, cayenne, and pepper called for, I went a little nuts and added turmeric, pasilla and chipotle powders, coriander, garam masala, and even a little cloves. We didn’t have cilantro, so I picked some fresh chives from the vintage 2020 plant that keeps coming back. Oddly enough we had Feta in the fridge and I didn’t think to add it - go figure. It was tasty and very satisfying!