Black coffee now ☕, later sausage and cheese omelette.

Cheerios with sliced banana later.

Homemade Belgium Waffles (Ina Garten's recipe-the best) and fresh blueberries.

my waffle was a frozen one. I don't even have a waffle maker.

I put blueberries, walnuts, and vanilla yogurt on mine.

Cold orange tea.

It's been a lazy morning for me. If it doesn't storm, I have to work tonight.

I'm thinking about going to the Indian food store and stocking up on frozen entrees to have later for the evening meal. The reason I'm thinking of doing this is I saw my neighbor who always gets take-out Indian food. He said he's going to Queens tonight to see his uncle and they are going to some well known Indian restaurant.

Whenever I see him get a delivery or bring home a bag of saag paneer or samosas, I get so envious.

I tried making my own palak paneer but it didn't really work out. Required too many spices I didn't have.

Last edited Sat Jul 29, 2023, 05:43 PM - Edit history (1)

Mexican restaurants use ovens, but I make it on the skillet. I cook 4 eggs on one side while heating up some canned refried beans. I flip the eggs and cover them in salsa and Mexican cheese and cover. I always use HT Traders Carolina Reaper salsa which has some seriously legitimate heat. The goal here is to get everything heated through in a short period of time. After a brief head start, I throw a tortilla on the skillet. After 30 seconds or so I flip the tortilla, spread a thin layer of beans on it, and add the egg mixture and cover again. Another 3 minutes or so and you are done.

I'm sure there are DU'ers in this skilled group that can make everything from scratch, but this is a not-so-common treat within my limited abilities.

out of law school working legal services for immigrants. Group I worked with treated me to breakfast @ small Mexican family place, and of course have never had such good Huevos Rancheros! (My introduction to Mexican food.)

NOW, recovering from a cold, br/lu/di = chicken egg drop soup, not great but will see me through.

If you are light on the beans and cheese you end up with this spartan tortilla, and too heavy it turns into a big sloppy mess.

The eggs should be a bit firm but not overdone or runny. So, timing is everything. I use a heat dome on a Jenn-Air skillet. The heat can't be too high, or the tortilla will burn before everything gets up to temperature.

to nearby restaurant for another try at them, even tho it's not great.

While I was in Denver, a friend I worked with helped me learn to make refried beans; pretty darn good as I recall.

I believe there were beans soaking and cooking for hours? I might make an attempt at some point. Salsa is pretty hard too, there is a fermentation process that can take weeks. I've toyed with the idea of growing some Carolina reapers. That's taking it to the next level! There is a Mexican restaurant chain Los Astecas here that knocks the huevos rancheros (aka "ranch eggs" ) out of the park. They serve the tortillas on the side and include Spanish rice. But being able to whip up a decent rendition at home quickly is awesome. It's good hangover food. You can also buy these frozen avocado chunks and toss some of those in there too. I can't say enough about the HT Traders reaper salsa, it is surprisingly hot for supermarket fare. I'm always stocked up on it.

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