Brown, Green, & Blue Eggs

Green Eggs & Huevos Rancheros

(I wrote this Sunday morning.)

I love it when my husband cooks breakfast on the weekend! And this was partially leftover from our delicious vegetarian fajitas last night – he cooks most of our dinners too. And most of those are great. With only a few misses. 😉

We actually ate green eggs from a local farm. Look at these eggs! Green, blue, and dark brown.

Local brown, blue and green eggs.

Vegetarian Huevos Rancheros

Huevos Rancheros with leftover seitan fajitas and homemade, roasted chile and grape tomato salsa.

Brown, Green, & Blue Eggs

 I am one lucky lady!

(P.S. The eggs look normal once you crack them open. Once in a while when there’s a few to many crazy colored eggs, I almost lose my appetite, but the bottom line is – whatever their color – fresh, local eggs really do taste better!)

Please Allow Me to Improvise

Well pat me on the back and call me a Rockstar, I made a kick-ass breakfast this morning:

My husband has been raving about the merits of wheat berries in the morning and lamenting the fact that I haven’t eaten any of the large Tupperware-full of cooked wheat berries in the fridge.

Every morning he has been filling up a large coffee mug full of wheat berries with milk and honey, or with Kefir, and the addition of  raisins and walnuts as the mood strikes, to eat in the car on the way to work. The first time he made them, he made way  too many (which I think everybody does the first time because they swell up so much) and they weren’t cooked quite enough. And because they weren’t cooked enough, they had too strong of a wheat flavor for me. They were chokingly strong – made my throat clench up!

But, he did a second batch and I’ve been meaning for days to make a Waldorf salad with them – like we used to buy prepared at the  New Pioneer Co-op in Iowa City. I was already well into the production of the salad, having chopped an apple, a pear, and a stalk of celery, when I realized that all the raisins and walnuts were gone. Bummed, I Googled some Waldorf salad recipes anyway, to see what to mix with mayonaise for the dressing. Hmm, it seemed I would need either lemon juice or apple cider vinegar, neither of which I had.

This is when I remembered the fancy, fig vinegar I had bought at a gourmet food store once for Tim’s birthday (with a bunch of other stuff, because he loves to cook and try new things, but which he has never used).

One whiff of it and I knew that it would have enough sweetness and  flavor to make up for the lack of raisins. I whisked some with mayo, in a cup with a fork, tasted it, and was sold.

It may need improvement, but it’s a pretty darn good salad and I’m proud of myself for not giving up in the kitchen.

It’s been awhile since I’ve made anything other than fried egg sandwiches and instant oatmeal for breakfast, or any other meal for that matter! I’m so proud of myself, in fact, that I’ve made a new category for my posts: Courage in the Kitchen.

Below is a taste of what’s to come tomorrow: I’m finally gonna post my review of the book Happy Housewives.