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 Salt2-3 cups of leftover spaghetti (preferably with some remnants of red sauce) 6 eggsGround black pepper1/2 cup of grated Parmesan cheeseTOOLS:Big bowl to wash chard in (and a colander to drain it)Cast iron skillet or another non-stick skilletWhiskLarge plate (large enough to serve as a cover for your pan)Cheese graterMedium mixing bowlWooden spoon or spatulaTongs