egg flower soup and the walk that inspired it

So today was a cold, wet, and drizzly day. Beautifully so.
Normally when I take Cassie for a walk, we romp in the space behind our back garden. This "space" extends, well it just extends. I've never reached the end. Theres a farm at some point.

Anyways, the land behind my house goes steadily up and the slopes step upwards at the end, on this prairie-type grassland, wildflowers grow. Today, they were kissed with dew :)

There are fields of these frost green shoots with yellow and purple flowers.

So these peas stalks and their flowers are in our garden. And so is that black fennel. :)

Every year, each area of mountain is burned in an attempt to keep the grass green and fresh for all the wandering cows.
By the time I got back, my fingers were frozen solid. I decided to give this flowery egg soup a try. Its simple to make, but looks like you've done a lot of work. Its a soup that you used to have to go to a Chinese takeout place for, but now you can literally make it in ten-fifteen minutes. It requires minimal ingredients, easy ones too.
The only part of this recipe that needs to be taken seriously is the fact that the soup needs to be at a soft simmer, if that, when you pour the egg so that it gets the beautiful feathery-ness. Also, the eggs must be properly beaten so that the white and the yolk aren't visibly discernible from each other.

Egg Flower Soup
Yield: enough soup for four :)

Ingredients
2 Tablespoon oil
2 tomatoes
4 cups water
1 Tablespoons cornstarch dissolved in 2 Tablespoons water
1/2 teaspoon white pepper
1 Tablespoon sugar
1 teaspoon salt
optional: sesame oil for drizzling

Heat wok on medium-high heat. Put in oil and heat until its hot, but not crazy hot. (Too hot oil is dangerous and will explode when it comes into contact with the tomatoes, a very scary situation). Throw the tomatoes in and quasi stir fry for about thirty seconds. Add water and bring to boil. After it comes to boil, lower heat and simmer for 3-5 minutes. Add the cornstarch, white pepper, sugar, and salt and continue to simmer for another minute.

Turn heat to low and slowly pour egg into the wok in a thin steady stream while using the other hand to slowly stir the soup in one direction. (do not let this step scare you! it is not as hard as it sounds. I cannot pat my head and rub my stomach simultaneously. )The soup will wisp and feather. Immediately take off heat. serve in bowls with a dash of sesame oil and some chopped scallions if you so wish