Knowing my roomie's proclivity for tossing together an appealing breakfast out of whatever's at hand, I ran around Fresh Market this morning throwing things in a basket: baby bella 'shrooms, avocados, a poblano pepper, ground sausage, bacon, andouille sausage, a wedge of Gouda, some Yukon Gold taters, stuff like that. I knew there were carrots and onions and radishes and shredded mozzarella back home.
I figured she'd improvise something pretty awesome out of that pile of stuff, and I was right!
Subscribe to:
Post Comments (Atom)
10 comments:
Completely unrelated, but noticed an accessory for delivery persons (or office workers) that may be impractical bit still interesting -
defense
And as Joe asks, if this accessory can handle both portrait and landscape modes why cannot "smart" phones?
Damn, that sounds tasty.
Any leftovers?
I was too lazy to go to the grocery store (which is about two blocks away), so I just made an omelette with some smoked gouda (with bacon in it!) and frozen breakfast sausage. Probably coulda used more non-meat, though.
As the saying goes, this post is worthless without pics.
Yes, but we ate it all up!
Would you please share the recipe? You had me at "poblano". Having read RXs post on that previous lovely concoction has me envious.
Bet Roseholme smelled wonderful with that cooking up. You two are very lucky. Merry Christmas!
> You forgot A Christmas Story!
See this at The People's Cube:
"This Christmas, Give Your Child a perfect present... A recoil-operated, semi-automatic, anti-materiel rifle Barrett M82A1. Because some Christmases, a Red Ryder just isn't enough. Rudolph may get a carrot, but he won't expect a Barrett! Shoot an eye out at a mile and a half away!"
D'oh! Wrong thread.
Moderator, if you can move the comment to the correct space, please do so.
AW: Half a fat andouille sausage and maybe three times as much country sausage (2 cups total after cooking?), fried up small chunks. Set aside; drain and reserve grease. Dice two small potatoes, sprinkle with a little curry powder and black pepper and fry in the grease. When they are half-done, add a big package of the baby 'Bellas, sliced and friend in just enough grease. Add onion (chopped, sprinkled with a bit more curry if desired), diced poblano and four baby carrots likewise, a little radish if desired, cook 'til the onion is barely starting to go translucent around the edges, push to the outside of the pan and scramble three eggs in the center over HIGH heat. Eggs done, stir the sausage back in, kill the heat as you dump it in, stir everything together. (A little cilantro won't hurt). Serve in soup plates. Top to taste with cheese, fresh or dried chopped chives, carrot, radish, or whatever comes to mind. (A dab of horseradish? Cholula?)
Roberta X said: AW: Half a fat andouille sausage...
Given the same base ingredients, even cooking side-by-side, I bet I'd come up with something that tastes quite different. It is all style, technique, and spices.
Post a Comment