Breakfast: Weekend

Yesterday it was brunch: a half-pound each of lean chorizo (Mexican) and lean, hot Italian sausage, cooked up with fresh shitake mushrooms, brown rice (fried in the spicy red grease, yum!), and chopped green onion, a carrot, poblano, Anaheim and yellow chili peppers, with three eggs scrambled in the center of it at the last minute (just push everything else to the side of the wok and let it cheer the process on) and topped with shredded cheese -- we had some "six-cheese Italian blend," which tamed the fire without putting it out.

The finished dish feeds, I was interested to discover, 3 or 4; with two, there is plenty left over. It needs no additional seasoning.


Today, I started with the last of the bacon, fried in black pepper, Mrs. Dash and a little garlic-sesame mix; when done, I poured off all but a dab of grease while retaining all the tiny crunchy bits, because the next step was a five-egg omelet, the eggs beaten with about a third of a teaspoon of curry powder, a few dashes of Worcestershire sauce and a tablespoon (+/-) of cold water. As soon as the bottom seemed set, I sprinkled it with a half-dozen well-diced giant chives and/or green onions Tam salvaged from kitchen-garden volunteers. It didn't want to fold (my flat griddle is at least 15" across and starting to get a bit bowed in the center) but I persevered and it all worked out. Very tasty!

-- I think curry powder, not used to excess, is the very thing for scrambled eggs. This dish is actually pretty; snip some fresh dill and shredded cheese on it and you've got the start of an attractive presentation.


These are vast feasts; five to six days a week, I have oatmeal and juice for breakfast. But you've got to indulge a little, or why even bother to wake up?