I couldn’t get on that (Cape Air) 8 seat Cessna fast enough to make my pilgrimage to Nantucket for the Opera House Cup & a friend’s annual Birthday celebration. I’m fortunate to have another dear friend, an artist I collaborate with who opens his ‘Sconset home to me, The Seldom Inn when I’m lucky enough to get on the island. Everything about the island, the sun, the wind, the light, the scenery, the friends, the food, everything is inspiring to me here. Nantucket is the the place I go to empty the vessel, shift into neutral & take time to listen to silence & contemplate a dance of dappling sun on a weather shingled wall.
Because I would be helping sail a boat back to Newport following the Opera House Cup race I couldn’t bring myself to beg to get on a racing boat at the skippers meeting Sunday morning so instead I went to the in town Stop & Shop to get staples for the few days I’d be around. I picked up a half dozen eggs, a bottle of olive oil, an onion, a baguette, 2 ears of corn, 4 red bliss potatoes & an avocado.
On Sunday I made a Dlicious Spanish Tortilla and pimenton aioli which I have a blog entry & recipe for on the site here already but the dish I created Monday morning is what I’m going to share here now – A summer breACKfast bread pudding.
What I used:
1/3 a day old baguette w/the crust removed & cubed
Scrambled 3 eggs, 1 C of whole milk & 3 T of cold water
1 ear of corn from the cob
Sweat 1/2 a white onion