8/29/19
Leisurely mornings bring me peace of mind and joy. On the morning of the 29th, I got to spend a fulfilling amount of time listening to music and cooking myself a meal. I don't often have time to cook myself a meal outside of communal meals, and so having the freedom to check all the boxes of what I want to fill myself up with is a great luxury.
When starting to cook blindly I ask myself, not only what I want to cook, but also how I want it cooked. I know that my typical meal base of frying garlic in olive oil will pair nicely with everything else. If I have bacon I'll sear that ingredient first so that every food following would be cooked in the leftover fat. I also often use butter for meals later in the day close to a sieste or bedtime.
Next, I thought I might as well continue with the strong breath de-freshing flavors: browned onions.
I wanted to add some bright colors and the fresh deep flavors of tomato and basil. Into the garlic oil they go!
Following the theme of color, I grabbed for a sprinkle of kick: Red pepper flakes.
while grabbing the red pepper flakes, I wondered if perhaps grilling some mustard seed in the pan would go well with basil. Without answering that question, I threw the mustard seeds in. I trust that all the things I love MUST go together in some variations of meals..right?
I scrambled in two eggs with the tomatoes and onion concoction. I set it aside for my next plan.
The day before I cooked potatoes separately in a pan in preparation for a scramble, but ran out of cooking time for communal lunch. When they fried through all the olive oil, I added water and a lid to steam and speed up the cooking of the potatoes. I added Herbs de Province, salt, and pepper. They cooked until golden brown and crispy.
My final dish in the sun. My greatest revelation was that mustard seed and basil do get along! My make-do potatoes turned out to be my favorite way I've cooked potatoes, and It took nothing fancy to complete this fulfilling flavor adventure, mouth explosion, to match with my music and glowing morning.
Olive oil
Garlic cloves-2 (crushed and cut)
Eggs-2
Tomatoes-1
Small Onion-1
Mustard seeds- 1 tsp or 1/2 tbsp depending on preference.
Pepper and salt- generous pinch of each
Basil- 4 leaves
Potatoes-6 fingerlings
Olive oil- coat pan, and add when needed.
Herbs de Province-1tbsp
Pepper and salt- 1 tsp of each
Leisurely mornings bring me peace of mind and joy. On the morning of the 29th, I got to spend a fulfilling amount of time listening to music and cooking myself a meal. I don't often have time to cook myself a meal outside of communal meals, and so having the freedom to check all the boxes of what I want to fill myself up with is a great luxury.
When starting to cook blindly I ask myself, not only what I want to cook, but also how I want it cooked. I know that my typical meal base of frying garlic in olive oil will pair nicely with everything else. If I have bacon I'll sear that ingredient first so that every food following would be cooked in the leftover fat. I also often use butter for meals later in the day close to a sieste or bedtime.
Next, I thought I might as well continue with the strong breath de-freshing flavors: browned onions.
I wanted to add some bright colors and the fresh deep flavors of tomato and basil. Into the garlic oil they go!
Following the theme of color, I grabbed for a sprinkle of kick: Red pepper flakes.
while grabbing the red pepper flakes, I wondered if perhaps grilling some mustard seed in the pan would go well with basil. Without answering that question, I threw the mustard seeds in. I trust that all the things I love MUST go together in some variations of meals..right?
I scrambled in two eggs with the tomatoes and onion concoction. I set it aside for my next plan.
The day before I cooked potatoes separately in a pan in preparation for a scramble, but ran out of cooking time for communal lunch. When they fried through all the olive oil, I added water and a lid to steam and speed up the cooking of the potatoes. I added Herbs de Province, salt, and pepper. They cooked until golden brown and crispy.
My final dish in the sun. My greatest revelation was that mustard seed and basil do get along! My make-do potatoes turned out to be my favorite way I've cooked potatoes, and It took nothing fancy to complete this fulfilling flavor adventure, mouth explosion, to match with my music and glowing morning.
Olive oil
Garlic cloves-2 (crushed and cut)
Eggs-2
Tomatoes-1
Small Onion-1
Mustard seeds- 1 tsp or 1/2 tbsp depending on preference.
Pepper and salt- generous pinch of each
Basil- 4 leaves
Potatoes-6 fingerlings
Olive oil- coat pan, and add when needed.
Herbs de Province-1tbsp
Pepper and salt- 1 tsp of each
