This recipe for Ghanaian Jollof Rice is so, so overdue.  This one’s for my friend, Yam, who has been begging me to make this for…possibly six years? I usually do better with requests but, as someone that doesn’t eat a ton of carby things regularly (with the exception of potatoes…and dessert) it was never on the top of my priority list (remember that I eat everything you see here, so I’ve got to want to eat it!).  I finally got my head around it after one of the guys at work, Monkfish, who happens to be from Ghana, noticed the omission as well and provided me with his recipe and so here we are. Plus, I’ve been a bit sugared out lately thanks to this and this (make both of them!).

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Next week is Canada day, and you all know that I celebrate it in my heart and on my table as equally as I do the 4th of July. It means that I try to make a Canada treat each year. This year a twist on that Canadian classic poutine. In this case, Tikka Masala Poutine.

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While I much prefer cooler days to the hot ones that we’ve got coming up, there are a few things I do love about summer:  the longer days, that up here in Michigan extend until almost 10 pm and bright mornings that make 7 am on a Saturday not seem so early, and the willingness of friends to get out and go and do, things that are too easy to ignore when you’re looking outside at snowy weather and below freezing air.  One of my favorite things that I do with my friends is brunch, either out or at someone’s house, and since I’m always too ready and willing to play hostess, I had to come up with a new, delicious brunch entrée, and this one is easy and effortless, much in the way that summer itself should be.  So get ready to feed your friends with these baked eggs with chimichurri.

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