March 28, 2018 • 50 mins
2018 Whiting Award-winning poet Tommy Pico author of IRL, Nature Poem and Junk (forthcoming in 2018) cracks an egg for the first time in his life (!!!) to make a frittata perfect for “the morning after.” We discuss everything from hookups to the role of food in control on the Viejas Reservation he grew up on.
COOK ALONG AS YOU LISTEN. YOU'LL NEED:
Ingredients:
1 big bunch of chard
Cooking oil, olive or vegetable
Salt
2-3 cups of leftover spaghetti (preferably with some remnants of red sauce)
6 eggs
Ground black pepper
1/2 cup of grated Parmesan cheese
TOOLS:
Big bowl to wash chard in (and a colander to drain it)
Cast iron skillet or another non-stick skillet
Whisk
Large plate (large enough to serve as a cover for your pan)
Cheese grater
Medium mixing bowl
Wooden spoon or spatula
Tongs
COOK ALONG AS YOU LISTEN. YOU'LL NEED:
Ingredients:
1 big bunch of chard
Cooking oil, olive or vegetable
Salt
2-3 cups of leftover spaghetti (preferably with some remnants of red sauce)
6 eggs
Ground black pepper
1/2 cup of grated Parmesan cheese
TOOLS:
Big bowl to wash chard in (and a colander to drain it)
Cast iron skillet or another non-stick skillet
Whisk
Large plate (large enough to serve as a cover for your pan)
Cheese grater
Medium mixing bowl
Wooden spoon or spatula
Tongs
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