A few weeks ago, I wrote about my favorite new find in the grocery store — vacuum packed grilled artichoke hearts.  They continue to be not only my latest favorite find but also my latest craving.  I don’t get them every time I shop, but when I do they are a real treat, and I look forward to eating them.  I grew up eating artichokes when they were in season, and the getting to the heart was always the best part.  It has such a distinctive and delicious flavor.  So, these vacuum packed artichoke hearts let me get straight to the good stuff without all the work.  I prefer to eat them plain, but they are also great added to salads and pasta.

My current food crave was started by my good friend and outstanding cook (and restaurant architect) Julia.  While staying with her over New Year’s Eve, she made huevos rancheros for breakfast with corn tortillas, fried eggs, carne asada, shredded white cheese, chopped cilantro, limes, salsa, and guacamole.  It was a decadent and delicious way to start the day.  Since then, I’ve been craving eggs with tortillas in any form.  I’ve made breakfast burritos (for dinner) with roasted potatoes, scrambled eggs, shredded cheddar, and salsa; and huevos rancheros with black beans, roasted yams, queso fresco, and fried egg.  I’m going to continue the trend using whatever is in my refrigerator in some corn tortillas with some eggs to get through the dark, wet, cold days of Seattle winter.  Yum.