breakfast 3-24
We fried the leftover polenta for breakfast, here with some scrambled eggs (2 whole eggs and an egg white and a teaspoon of cream). The secret to really great scrambled eggs is low heat, patience is a virtue.
posted by Rachel @ 5:14 PM
1 Comments:
Wow. A blog dedicated to food porn:) Seeing that I have yet to eat lunch, your blog is making me very hungry.
I'm envious of your cooking abilities. Usually I just eat out of a box...and yes that includes cereal, uncooked pasta, peanut butter on a spoon, etc.
Sigh..I wish you were my neighbor...
I can't wait until you come to Chicago! We can try out Fiddlehead in Lincoln Square if you wanted. They only serve food that has sustainable organic ingredients from local Chicago farmers. I went there last weekend with The Sicilian. It was wicked good.
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