The lonely heart is surrounded by sweetness nevertheless.
Compare Picture A and Picture B.
B is, of course, more beautiful. But it also has its faults.
Last week I tried to put hotdogs in my omelet (Picture A)…to considerable success (there was too much cheese).
So I tried doing something similar today (Picture B) — this time, with onions, tomatoes, and less cheese. It was supposed to be uber-amazing, except that I decided to put butter (too much of it) to cook the omelet. I could have just used olive oil to not make the egg stick to the pan. Well, I did use olive oil, but I ran out of it. Thus the butter. Because I didn’t want to use fatty cooking oil.
But the omelet looked and tasted well enough, especially the second serving. The first had all the butter, while the second one only had the remainder of what the first absorbed.
Along with plain rice and whole fried hotdogs, the meal was gooood.
It’s been a while since my last French toast. The last time I made one, I think, I didn’t have cinnamon. This time I made sure I put some.
Putting extra stuff was spontaneous. I had pears, raisins, Dewberry cookies, and maple syrup in the ref — so I stashed a bit of each into the toast.
Morning sugar cravings satisfied!
I did my first French toast
today yesterday. Too bad I didn’t have cinnamon. But the vanilla and butter and milk turned out okay. I had fun immersing the bread into the egg-milk-vanilla concoction and frying it to a golden brown and somewhat puffed up because of the eggs.
And then I added an omelet for more fun. Plus the yogurt — I don’t actually know why I suddenly threw it on the toast. The combination didn’t seem to go very well, so I immediately scraped it off; yummy.
But the toast wasn’t very good. It only looked very good. I suppose it’s the lack of flavor; cinnamon could really have made it awesome. I settled with honey to sweeten the food. It was okay.
Note to self: Buy cinnamon.
Update: This morning I re-fried the leftover toast. Not much difference from yesterday’s. Then I friend an egg using butter — tasty! And fatty.
So how do you come up with a fast, delicious, and nutritious breakfast for yourself?
Waking up early to cook those staple breakfast meals of processed foods, rice, eggs, and coffee or chocolate drink is a wonderful thought. But they take too long to prepare. Nobody wants to be late for work.
So, after experimenting with various affordable combinations, I find this tastiest, easiest, and most beautiful. Oats in milk, with apples, raisins, and — my latest addition — honey. And it takes less than 10 minutes to prepare, starting with heating water. Yum!
What for you makes a quick, cheap, and delicious breakfast?
On Facebook late one night, I found a friend posting a clip of Gordon Ramsay cooking scrambled eggs and frying a few other stuff. I was inspired.
The next morning, since the ref was nearly empty of decent ingredients except eggs and tomatoes, I decided to do a Gordon of last night.
For the first time I cooked the eggs with butter (plus black pepper and salt). It was too buttery and not as creamy as the celebrated chef’s, because I didn’t have cream (poor copycat).
And then I fried big tomatoes, unlike Gordon who fried tiny ones. As expected, the heat didn’t do any good to my tomatoes, except softening one part of the red wonder. And I stashed in the canned sardines, which were drowning in tomato sauce. Perhaps the real tomatoes eventually ended up in the meal to remind me of what the sardines actually had as company.