In this episode of Bon Appétempt, Amelia serves up slow-simmered chickpeas two ways. Meanwhile, Baby Teddy crashes the set (over and over again) to show off his budding motor skills: http://youtu.be/CQ-R_-_5nAk
Spanish-style tortilla: brush cast iron with olive oil. Layer thinly sliced zucchini on top. Smash some garlic and toss it on. Bake a bit. Then: which two eggs and a smidgen of sour cream (about a tablespoon) with salt, pepper and paprika. Pour over the zucchini. Top with garlic scapes. Bake till almost solid and top with sliced pancetta to finish. Bake till meat is crispy. Delish.
The most delicious: Rosmary buttermilk biscuit topped with a slight smear of mayo, plenty of fresh cinnamon basil leaves and thinly sliced cucumber, all sprinkled with cracked white pepper and pink salt. Wowza.