Monday, February 07, 2011

The Best We Can With What We Got

TBWCWWWG was a motto in the US Navy going back to WW-II. Yesterday's lunch consisted of eggs. The chopped nova, mushrooms, chives, pepper, and onion were grilled in butter and olive oil, then added to the eggs along with ementhaler cheese for an omelet poured back into the seasoned oil to cook. After placing the eggs on the plate some spinach was heated until wilted and soaked up any remaining oil. The toasted challah with butter and honey on the side completed. My approach to cooking is to minimize the clean up. This needed only a bowl plate skillet fork and spatula to clean, and nothing was hard.

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