Eating In

Scene: Our bed
Players: The Lovely Couple
Time: 8:30 a.m., 10/28/2015
The Mood: Utter and Complete Laziness

Mr. J (while reading Flipboard): Where should we go for breakfast?
Me (snoozing): Mmmmmmm??
Mr. J: Or should we eat at home?
Me: How many eggs do we have? Or maybe just cereal and a smoothie?
Mr. J: On a Saturday?!
Me: Well, we do have kale in the garden. And maybe there are still some egg whites.

(30 minutes later)

Mr. J has motivated while I debate staying under the flannel sheets all day. My internal dialogue is soon interrupted by the siren aroma of coffee and the clanging and banging of dishes in the kitchen. I am slowly lured up and at ’em.

By the time I finally make it downstairs, Mr. J has chopped up freshish peppers from the garden, ’shrooms from the fridge, those last two pieces of bacon I never did use for those Brussels sprouts, and some onion and garlic. I scramble together the last two eggs, the rest of the egg whites, and some milk, while Mr. J fries up all that goodness in an olive oil/coconut oil mix.

I venture to the garden to dump the compost material and return after harvesting some kale and arugula to be tossed into the mix. We let it all cook down a bit and then in go the eggs with a little turmeric and salt and pepper for taste. Turn down the heat and let it all cook up frittata style while I research what the hell to do with all those pounds of peppers we’ve had explode in the garden the past few weeks.

Turn on the broiler. Once the sides are a little brown and the top is almost set, sprinkle some cheddar cheese on top and throw it in the oven.

Broil it up … but don’t forget about it! We don’t want to burn down the kitchen. Check on it soon after to see the top turning to a beautiful golden crustiness. Ready to go.

Serve it up with a perfectly ripe avocado and a little Amarula in the coffee. The perfect pre-World Rugby Cup breakfast.

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