Eggs and potatoes.
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It’s what was on hand. Wife craving eggs and TBH we have too many eggs right now anyway so some needed using up. I need to clear out some of this smoked cheese so I can be ready to make more when it gets colder. And I had two pounds of potatoes that were getting close to gone and needed used up.
So that’s what dictated dinner. I wanted some fresh green in it but it would have meant using garden basil or bell peppers and I wasn’t really wanting to go to the garden for either of those flavors today. But those peppers were tempting. This was almost potato fajitas and eggs but I decided to give the papers more growing time and eat into that smoked cheese reserve instead.
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Smoked cheese. Apple wood.
Delicious.
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Cheeeeeese
We found Wallace’s lemmy account.
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I always have issues with my potato wedges being either too soggy or too dry. What’s the solution?
These look soggy.
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Scrambled eggs with giardiniera, potato wedges with Greek seasoning and smoked cheddar cheese.
Cost per person $1.48 because eggs are free from the back yard.
Where green leafy veg?
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I did. But here it is again.
Greek seasoning
Batch size: 1 cup
5 Tbsp dried oregano
3 Tbsp dried basil
3 Tbsp garlic powder
3 Tbsp onion powder
1 1/2 Tbsp dill weed
1 Tbsp salt
1 Tbsp dried thyme
1 Tbsp dried rosemary, crushed
1 Tbsp dried parsley flakes
1 1/2 teaspoon pepperWell thank you!
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Where green leafy veg?
I’m not a fan of leafy and scrambled eggs. See my other reply to somebody about adding some freshness to this
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Scrambled eggs with giardiniera, potato wedges with Greek seasoning and smoked cheddar cheese.
Cost per person $1.48 because eggs are free from the back yard.
That looks great! Looked up giardiniera and it seems to be pickled veg? Does the pickle juice affect the texture of the eggs? Or do you rinse them?
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That looks great! Looked up giardiniera and it seems to be pickled veg? Does the pickle juice affect the texture of the eggs? Or do you rinse them?
I fine chop it up and pat it dry so so zero impact on texture from the acid. But the acid is still inside and helps balance the flavor of the eggs which is important because when I make scrambled eggs it’s typically 4 - 5 eggs per person and without something to cut the fat that could be trying.
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I fine chop it up and pat it dry so so zero impact on texture from the acid. But the acid is still inside and helps balance the flavor of the eggs which is important because when I make scrambled eggs it’s typically 4 - 5 eggs per person and without something to cut the fat that could be trying.
Thanks very much!
