A Weekend Update Means I had Something Resembling A Real Weekend!

1. Friday:

Perverts Put Out! was amazing. Funny and sexy and joyous and I am so happy to be a part of this.

And, seriously. I almost cried at the spontaneous shoe-throwing during horehound stillpoint's piece. Goddamn, people.

And the extra bonus: fabulous queer pornographer parents! I am seriously stoked. Inspired, even.

Following up with Hubba Hubba Revue was just fun. Nice to get out and dance. Nice to know I've recovered enough from birth and surgery *to* dance. My obliques are a little out of shape, but that's it.


2. Saturday:

Saturday was all about queer parents, accidentally. Heartening, again. We even talked about doing a show next year (not this year) for the Queer Arts Festival. The babies had a fan club (up to and including a very polite boy and a very polite dog), and suddenly it is much easier interacting at parties. I will never be a wallflower again as long as I have the ladies in tow.

3. Sunday:

Football and errands. Hey, a day of rest, y'all. Also, I cooked a delicious beef roast that took all afternoon and an entire bottle of wine and was totally worth it.

Glorious Supper.

I just made the most glorious supper.

And you can make it too!

If you want to be fancy, you can call it "Baked Eggs Florentine." All that means is I had spinach and eggs (on toast). But, ah, what results from simplicity.

(0. Preheat your oven to 400 F.)

1. Butter some individual ramekins, or else a small (9x9) casserole dish if you don't have ramekins.

2. Wilt some spinach in some butter. Be generous with the butter: I used 2 Tbsp. and one large bag of spinach. Don't worry if the butter browns a bit, but don't overcook the spinach -- it should be *just* wilted.

3. Put the spinach in the ramekins (say, four for one big bag of spinach), or in a layer along the bottom of your casserole.

4. Make a small well in the bottom of each ramekin, or four wells in your casserole.

5. Break an egg gently into each well. Keep the yolk intact.

6. Pour a couple tablespoons of dairy product per egg around the well. Top choice: creme fraiche. I didn't have any, so I used buttermilk, and it was more than fine. You could also use just regular milk, or cream if you were feeling decadent. I'd worry that sour cream or yogurt would separate, though. If you can't tolerate dairy, I imagine you could even do this with a little stock and it would be fine. Or try it without any extra liquid whatsoever. I bet it would work.

7. Sprinkle it all with salt, pepper, and a little nutmeg, preferably fresh grated.

8. Bake at 400 F for ten minutes or so, until the whites have set but the yolk is still runny (unless you hate runny yolks, in which case, bake longer).

9. Eat over toast. Or not.

10. Swoon.