Spinach, eggs and bacon become two ways yummy. I began cooking bacon, prepping baby spinach and cracking 10 eggs for egg bites. But looking at those 2 remaining eggs, the rest of the spinach and bacon, I knew exactly what I wanted for lunch. I put the eggs in a pan, cover with cool water and turn the stove on. I’m taken back to 1987, working in the flower shop that changed the course of my life. The heart of any flower shop is the design room. How amazing it felt to be invited into that space- at first to process flowers, then to do simple design and later to be given a design table and orders on my own clipboard…
Mornings in flower shops are busy- processing flowers, taking orders, answering phones, writing cards, helping customers, watering plants, designing arrangements. While we worked, there was always chatter about “what’s for lunch.” Always. Sometimes we wouldn’t make it until lunch and a coffee cake or loaf of amazing bread or zip lock bag of homemade granola would be picked at. I don’t know why it is, it just is-those who love flowers love food. Lunchtime was usually spent sitting at our design tables, on stools dragged through piles of discarded stems. At least once a month our boss tossed together a huge wilted spinach salad and served it up with garlic bread from Fodrak’s next door. Truth be told, Fodrak’s was invited into many of our days whether a beef, gyro or hot dog for lunch, a late snack of crinkle cut fries or a shake, malt or float for an afternoon treat.
Somehow I got it just right today- the right amounts of red wine vinegar, of Dijon, of ground pepper, the hard boiled eggs still slightly warm, the bacon perfectly crisp… but this wilted spinach salad is so much more than my lunch today. I’m sitting with some really good memories and feeling incredibly grateful. And I will now crave a Fodrak’s beef for long time 😋
Yellow Bowl Love 💛
