Outstanding Salsa & Avocado Scrambled Egg Sandwiches And Toby Keith

This post was supposed to come out around Apr 25 but somehow, I totally forgot it - perhaps I was excited because Bev had just gotten home from St. Maarten. 

I was going to take a short break from scrambles until I had a dozen eggs in a supermarket plastic bag that fell out of the car when I opened the door.  I ended up with four undamaged, two slightly cracked, and six broken, so just enough for two scrambles and I picked recipes that included my avocados that needed to be eaten.  The scrambles are still coming from “The Taste Of Home’s” 30 New Ways To Eat Scrambled Eggs.  The first recipe is Salsa & Scrambled Egg Sandwiches  and I adjusted it down for two servings and I added no salsa to the eggs fearing it would make them watery.

My Kitchen Pots and Pans And Romeo

Boy, have we been hoo-dood into thinking we need to spend a lot of money on pans to make good meals at home.  Many, many years ago, Bev & I were considering what pans to buy for the kitchen in our new home and we had the opportunity to attend a cooking demonstration put on by the restaurant chef where we were staying on vacation.  After the demonstration we asked him what kind of pans he uses and his answer surprised me – “whatever the restaurant furnishes”. 

This is a set of All-Clad and note the copper disk in the bottom to insure even heat distribution - $1299 on Amazon.

Scrambled Eggs With Goat Cheese And Potato Pancakes

Our neighbor, Steve, got this shot of the Northern Lights last week.

Potato Skins For Friday Cards

I have always enjoyed potato skins and would have thought I'd made them before but if so, I can’t remember it and there is no post on my blog, so this may well be my maiden voyage.  I’ve been wanting to make them for a while so rather than cook a meal for our Friday card night, I asked everyone to bring an appetizer and I made potato skins using the recipe for Baked Potato Skins from the “Small Town Woman” blog.  I increased the amounts by 50% to get the recipe below but you can see the original plus pics by clicking on the link.

Delicious East Hampton Clam Chowder – Ina Garten

It’s been a long time since we’ve made this soup but while organizing the pantry recently, I discovered several cans of clams that had been on hand for awhile so I decided it was time to make it again.  I had planned a different meal for this day as Bev’s birthday meal but when Eliza called to wish her Meme a happy birthday, she also invited herself down so I switched to the much easier chowder for the meal, plus it was a fifties overcast day so still pretty good for soup.  This is the Ina Garten’s recipe and I followed the recipe for 6-8 servings.  I sure prefer recipes that use measurable amounts (I used one onion, 7 celery stalks, and 5 carrots) plus I chopped my veggies smaller than she did on her video – larger makes for a better presentation but smaller is easier to eat.

Avocado Scrambled Eggs & Bevs BD Meal - A Few Days Late

 We have had some really good scrambles from 30 New Ways To Eat Scrambled Eggs from "Taste Of Home" and the latest dish is simply called Avocado Scrambled Eggs and I adjusted the recipe down from four to two servings.

Random Stuff, Some Nature, Some RV & Women’s Hair

If you like fast food breakfast biscuits and don’t pass by the restaurants very often just buy a dozen of your favorite biscuits (Hardees, McDonalds, Bojangles, etc.), freeze them individually and store in a bag in the freezer.  Then, when you need a biscuit sandwich fix you are ready as I was with this meal.  I had ham, Swiss cheese, and egg on hand to make this one.  I just nuked the biscuit a little to warm it then the cheese and ham then cooked the egg.