Hello and welcome. This blog is dedicated to real food. “Real” meaning the food I cook and eat when the day is over. Or beginning. Or whenever I’m hungry. When the Instagram’s off, the clients are fed, and I get my act together enough to chop some stuff. The neat thing is, you can do it to!

Here’s the thing about writing a blog. It sounds like a fantastic idea, it’s fun to talk about, and then when you actually sit down to do it, it’s kind of hard. In preparation for the launch of the blog (“launch” being me writing my first entry), I’ve spent quite a lot of time thinking about what the blog should be about, brainstorming recipes for the blog, worrying about if something I made is good enough for the blog…

Instead of being a fun, new endeavor, THE BLOG was, instead, just a super annoying idea that was starting to cause some anxiety and making the idea of saying eff it and ordering takeout more appealing by the second. If you think I’m drawing a parallel between writing this blog and the act of cooking after you’ve spent all day living your life, you would be CORRECT. Congratulations, you. (Also, I’m never saying the word blog again.)

And with that, a theme was born. Recipes for real life.


Here’s my first one:

I Need to Eat Something Pretty Quickly
(egg salad on toast) – makes two hearty toasts


  • 2 thick slices of toasted bread
  • 4 large, hard boiled eggs (cover eggs with water, bring to simmer, add few pinches salt, turn off heat, cover, sit for 9 min, drain and soak in cold water until cool enough to peel)
  • 1-2 Tbsp of mix-ins (stuff you have in your fridge, I used capers and fresh dill)
  • 1-3 Tbsp of condiments (I used mayonnaise, no I didn’t make my own and yes, I like a lot of mayo. Use your noggin when choosing condiments. Dijon would be great here. Ketchup would not.)
  • Kosher salt and black pepper, to taste


  1. Toast your bread. (I used Wise Sons Jewish rye bread that I topped with a little salted butter then toasted in a 375°F oven because I don’t own a toaster and it was more effective than the cast iron for this type of bread because it’s squashy in the middle.
  2. Roughly chop eggs and transfer to mixing bowl. Add mix-ins and condiments of choice. Taste for seasoning (v. important).
  3. Split egg mixture between two toasts.
  4. Eat and be merry!

*If you’re feeling fancy, or serving this to guests, top with a sprinkling of whatever you mixed in. (See dill in image.) This lets people know what’s inside the mixture. It’s also a good test to learn who your observant diners are.