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Eggs with Yogurt and Chile Butter
I love Sunday morning breakfasts. Whether I am out with friends, visiting my parents, or having a quiet Sunday morning at home, it’s one of my favorite times of the week. A couple of weeks ago, a recipe for eggs with yogurt and chili butter in Yasmin Khan’s newest cookbook, Ripe Figs, caught my eye, and it looked simple enough – yogurt, eggs, and a buttery sauce. It was, in fact, straightforward, as poaching an egg is surprisingly easy with good directions. (One warning: the dish does use a surprising number of dishes for such a simple recipe.) The result was perfectly creamy, light, delicious, and filling – the perfect Sunday morning breakfast. This recipe is for one person, but you can easily scale it up for however many servings you’d like. Just remember to get some hearty and crusty bread to dip in the yogurt and egg.
This post focuses on the dairy industry in the US and specifically on the brand Chobani yogurt. (Yogurt that, unfortunately, I really like.) Chobani has cultivated an image as a socially-responsible company while greenwashing and social-washing its products. (Greenwashing is when a company makes it seem like it’s environmentally-friendly through marketing without changing its core practices; social-washing, though not as prevalent a term, refers to when companies market their commitments to labor and human rights but fail to make real changes to benefit their workers.) This year, Chobani went all out with greenwashing and social-washing by adding a “Fair Trade USA” label to its yogurt. Fair Trade USA is a certification body that puts its label on a variety of agricultural products as a sign that the goods are (allegedly) produced according to certain environmental and labor standards. The problem, however, is that the standards are often weak – and goods are often not produced according to their standards.
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The Limiest Key Lime Pie
I love key lime pie. But it has to be really, really limy key lime pie, the type that makes your mouth pucker with the sourness. This is that recipe: tangy, sour, and just sweet enough to complement the lime. So let me be clear: if you don’t like limes, this recipe is not for you. For those of you who do like the limiest of key lime pies, this is the key lime pie for you. Adapted from Smitten Kitchen’s recipe, this is originally from Joe’s Crab Shack in Miami – where I have never been but very much wish to go. This key lime pie makes you wish that we could all be sitting in the Caribbean watching the sun set over the ocean.
I’ve chosen to focus on limes for this post. (How could I not? They are the star of the show.) There are two main types of limes sold in the US, both of which can be used for this recipe: Persian limes and key limes. Persian limes are larger, while key limes tend to be smaller, slightly less tart, and contain more seeds. Although the pie is named after the key lime, I tend to use Persian limes for this recipe for one reason and one reason only: Persian limes are easier and faster to juice. But there’s no right or wrong way here, so I’ll leave it up to you to decide which to use.
