Sunday, July 17, 2011

Breakfast Before Bolt Bus Becomes Bacon

 Sunday - it's the day Significant Eater returns to our apartment in Washington, D. C. so she can get ready for a week at the job she loves -  serving the public. That's you and me,  federal taxpayers, and she serves even those who don't pay their fair share (you know, the millionaires, billionaires, oil companies and G. E., for starters).

I always like to make a nice breakfast; I think it's the most important meal of the day, as a matter of fact.  Normally, my breakfasts are pretty healthy  - some whole grain cereal or toast, fresh fruit, yogurt - stuff that's good for you.  But the other day I heard her mention the word bacon, as in she hadn't had bacon in quite a while, and it just so happens I had a pound of good stuff in the fridge - so...

Earlier in the week at the farmer's market,  I bought some nice tomatoes and a couple of pounds of potatoes.   The potatoes got cut up, blanched (btw, when you blanch potatoes or any other root veggies, start them in cold water)  and then pan-fried  in some of that beautiful bacon fat, along with onions, scallions, garlic, and smoked paprika with lots of black pepper...

I totally screwed the pooch by breaking the yolks on what I wanted to be sunny side up eggs - but no worries.  I just covered the pan briefly, and when the eggs were barely cooked through, they topped the potatoes and were served alongside some of that beautiful bacon and sliced tomatoes...

And now, that trip on the Bolt Bus becomes that much easier. And I'll be joining Sig Eater in D. C. sometime Wednesday.


  1. Why do you start blanching root vegetables in cold water?

  2. @Jude - so they cook through evenly.