New Poll: I’m cookin’ you breakfast. How do you like your eggs?
5 thoughts on “”
over easy, poached sans ham, or my latest invention: sauté garlic in olive oil for a bit, then add fresh spinach (for iron). cook up the spinach until it’s good and wilted, then crack some eggs over it. scramble that mess until eggs are the desired consistency, then serve seasoned with S&P and parmesan. delish!
of course, you probably aren’t as desperate for iron as myself…
Yum. I had a kickass omelette last weekend with parmesan, ham, and asparagus. So good!
fresh parmesan makes every dish a little classier (my new favorite word, typically used with tongue firmly in cheek).
Heh. I’m a big fan of “stacking things” to get the classy effect. Like when you go to a fancy restaurant, and all your food is piled on top of each other (vegetables on top of steak on top of mashed potatoes). I don’t know why they do that. It makes it impossible to eat!
ooh, i have to try to stack at home—it’s a culinary short cut to class!
over easy, poached sans ham, or my latest invention: sauté garlic in olive oil for a bit, then add fresh spinach (for iron). cook up the spinach until it’s good and wilted, then crack some eggs over it. scramble that mess until eggs are the desired consistency, then serve seasoned with S&P and parmesan. delish!
of course, you probably aren’t as desperate for iron as myself…
Yum. I had a kickass omelette last weekend with parmesan, ham, and asparagus. So good!
fresh parmesan makes every dish a little classier (my new favorite word, typically used with tongue firmly in cheek).
Heh. I’m a big fan of “stacking things” to get the classy effect. Like when you go to a fancy restaurant, and all your food is piled on top of each other (vegetables on top of steak on top of mashed potatoes). I don’t know why they do that. It makes it impossible to eat!
ooh, i have to try to stack at home—it’s a culinary short cut to class!