Eggs With Everything Good

Brunch yesterday was Ottolenghi’s (of course) recipe for baked eggs with ground lamb and pine nuts and tomatoes and cilantro and yogurt sauce and an amazing array of spices. 

Really, this is probably the most beautiful dish that’s ever come out of my kitchen.

And that’s saying something.

Maple Joe

In the foreign food aisle at a tiny market by the train station in the town of Corte, on Corsica.  This is pretty exotic by local standards!

I didn’t think to check how much Maple Joe costs, but I like to think it’s insanely expensive.

Bread of the Dead

This is the local pastry of the beautiful town of Bonifacio on Corsica, called, Pain des morts.  Which, when I read about it in the guide book, naturally we had to find some for breakfast.  It’s nice, dense, with raisins and nuts.

Apparently traditionally it was made only on the Feast of the Dead, 2 November.

But now it’s just a Bonifacio thing.

Here, by the way, is a shot of Bonifacio as we sailed past.

And in honor of bread of the dead, here’s a shot of the town cemetery, which is perched way on the outer edge of the cliff and has one of the prettiest views of any necropolis I’ve ever visited.