Pico de Gallo and Roasted Corn Salsa

Hash with fried eggs.

Sweet potato hash (sweet and russet potatoes, bacon, pepperoni, onion, sweet pepper, jalapeno, cilantro, grape tomatoes)

BBQ pork pizza with gouda, cilantro and Vidalia onions.

Burrata di buffalo with roasted garlic, Italian naan, balsamic glaze, grape tomatoes and home made pesto.

Nicholas and I wandered aimlessly through DeKalb Farmer’s Market on Ponce yesterday, which is truly a “Chopped Kitchen” paradise. Somewhere between the high gluten flour (for home-made pizza dough) and the burrata di buffala (see appetizer picture here) I realized that I totally missed my calling in life. I don’t think I’m supposed to be analyzing Shakespeare’s sonnets and grading analytical essays on R. K. Narayan’s The Guide. I think I’m supposed to be frequenting trendy organic grocers and farmer’s markets, playing with and creating new recipes, and cooking great food. Or, I’ll transfer my analytical skills to food and take over Guy Fieri’s job; I think I could be pretty fantastic at eating other people’s concoctions and critiquing them. I’d just have to be more diligent about the gym. 🙂

I spent the vast majority of my “free time” this weekend in the kitchen. We made Waffle House waffles and bacon for yesterday’s brunch, burrata di buffalo for a dinner appetizer and two pizzas–barbecue pork with gouda and pancetta with mozzarella. Today I made a sweet potato hash with fried eggs for brunch, pico de gallo and corn salsa for a dinner appetizer and pork lime tacos for dinner. I could spend the entire day in the kitchen, and as long as Nicholas is in my space, I’m perfectly content. I’ve become a total foodie and can’t help but wonder if I could make a career out of my kitchen.