Happy spring! It’s May, which generally means that the weather will actually stay good. Maybe a bit rainy. I’m excited.
In case you hadn’t noticed, my motivation for blogging has been seriously lacking lately. I can’t even remember if I’ve made or eaten any food worth talking about lately. I suppose I could assume that such a fact would indicate that I haven’t. I’ve also been busier since changing my position to full time and starting the writing course I’m doing.
I think I’m turning away from omelets and toward cheesy veggie scrambled eggs. Same ingredients, but skips the step of having to beat the eggs first, which saves probably a whole minute of time! Fantastic! Easier to approach in the morning before work, when I don’t have several hours of leisure to enjoy. I made one yesterday with tomatoes and a bit of Mexican blend cheese. I like to buy shredded cheese because it’s just easier to deal with, even if it might be cheaper and fresher to grate it yourself.
There are three things I have learned about making scrambled eggs that have made me actually like them.
1) Do not beat them together in advance.
2) add a little cream, sour cream, cream cheese, or similar to give them a creamy (in case that wasn’t obvious) texture.
3) Like just about any other sort of eggs, I like them on the runny side. I realize that the reason I’ve disliked scrambled eggs so often in the past is that they were cooked too long. The downside, of course, is that they’re a little messier, often leaving liquid on the plate that might spill if I’m not careful. I’m ok with that, because they taste WAY better.
I went to an event last night, and I think I will post about it later. It was very loud and crowded, kind of overwhelming, but fun. I’ll give you a short recount of the highlights and probably a picture of the really awesome necklace I bought.