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 hook ups to the role of food in control on the Viejas Reservation he grew up on. 

Cook along as you listen:

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 other 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