I am so excited to have a whole foods market and multiple little fresh produce shops just around the corner from our airbnb apartment. Here’s hoping our permanent home has so many delicious food shopping choices close by because fresh berries are in season! Breakfast is instantly so much better with them. Speaking of breakfast, two of my amazing friends, Lucy and Jono are launching The Muesli Hub, a made to order muesli company. They have asked me to make up a San Fran mix, so watch this space.

Last night we resisted the pull of 100 different restaurants we want to try. After unsuccessfully looking at four different apartments- one too small, one too dark, one too mouldy, one too like a dungeon with fleas- we came home and enjoyed a cold beer and our first cooked dinner in our (kind of) San Francisco home.

I made a lentil salad with grilled asparagus, poached eggs and a loaf of sourdough bread. It took a second to whip together and tasted good!

Lentils and green things

1 cup of lentils

1 lemon

Big bunch of basil

2 cloves of garlic

tsp mustard

Big bunch of asparagus

2 eggs

S and P

Cook the lentils until the are firm, not schmushy. Dress these up with 2 garlic cloves cooked whole in a lot of olive oil until softened and then break them up with a fork into the oil. Add the mustard and juice of a lemon. Stir through the lentils with the roughly chopped basil leaves. Top this with the asparagus and then the poached eggs. I like to fry the asparagus on a griddle pan so they have those awesome charred marks. And if you don’t like eggs (like me) substitute some cheese in there instead. I used mozzarella, but haloumi or even slithers of parmesan would work just as well.

We ate this with delicious sourdough bread, whipped butter and cold beers by the open bay windows.