Corn flakes with some late-season garden blueberries.
Today in Work Avoidance, Level 2.
You should see what I’m not getting done!
Vaguely reminiscent of your old avatar, no?
Oh, wow! I can’t believe you remember that … I had to think about it myself, but yeah - my old website’s profile pic was a soft-boiled egg with a couple of snipped chives draped just so (not my pic).
I have no idea why I remember it. Other than I like eggs, and I have a very keen memory for absolutely useless information.
Me three! Avoiding thistle pulling!
Fuchsia Dunlop’s tomato and egg.
A favorite when tomatoes are in season. 4 ingredients, easy and delicious.
DH honing his skills on the outdoor griddle: bacon, eggs and blueberry pancakes. There was Vermont maple syrup for drizzling, and gazpacho to drink.
Brooklyn street-corner tamales for breakfast. Green sauce + chicken. The best.
Breakfast burritos. Chorizo scrambled eggs with scallions. Avocado, tomato and pickled pepper. Choice of tabasco or sriracha mayo. Gazpacho to drink.
Oh yum! I have not eaten yet today and this is inspiration.
COTC with the PSTOB, and some tandoori chicken we brought home from a party last night.
Do you not recommend the Just Egg or both that and the tofu? If both, do you think silken tofu would work in “blobs”? I love shakshuka but I don’t want to ruin a whole batch with some misguided experiment. Maybe I’ll do a little tester in a ramekin to see what happens.
The Just Egg. No bueno. Maybe because it’s in liquid form, as opposed to a whole egg that you can crack into the sauce.
The tofu is fine – be it soft, hard, silken, or somewhere in between. It’s too benign to be outright offensive.
Thanks, that’s what I thought/hoped. I’ve never used Just Egg and don’t intend to - this was another nail in its coffin for me!
No picture, but my favorite stir-in for scrambled eggs - cubed cooked sweet potato - helped fill a breakfast burrito this morning. Melted shredded cheddar and mild salsa spread on the flour tortilla under the egg mixture before wrapping. Perfect.