I feel unusually well prepared for the upcoming week! I have managed to pair enough blacks socks together for the entire week. No last minute digging for socks right before I run for the train still too sleepy to even see any nuance in black. What a bliss!
I repeatedly daydream about throwing all my socks in the trash and just buying 20 pairs of identical socks. It is partially the cheapskate in me stopping me, and partially the feeling that it would be wasteful and bad for the planet. So for now I am stuck with trying to sort through a pile of identical socks.
I have done one thing to make my life a bit easier. I managed to sit down the last two times I bought a new load of socks and sew in a unique color thread into the inside of each sock of the batch. Boring as hell while you do it but it really didn’t take long and has probably saved me hours. You leave a little bit of the thread hanging inside so it is easily visible but you really can’t see anything on the outside if you make it small enough.
It might not be optimal to blog about socks right before you post a recipe. Oh well, at least I am talking about cleanly washed socks. The recipe I am posting today is from place where you don’t need to wear socks large part of the year Texas. I think I got this recipe long time ago from our friend that lives in Austin but I might be mistaken. It is a dinnertime time meal called Breakfast burritos. I am sure you can actually eat those for breakfast but it feels a bit excessive. Especially when you spend most of your spare time in the morning sorting socks…
It is vegetarian and relatively light for being Tex-Mex. Did I forgot to mention yummy?
Breakfast burritos
3 small cooked potatoes, diced
4 eggs
100-120 grams cheddar cheese, shredded
1/2 onion, finely chopped
1 chili, finely chopped
2 cloves garlic, crushed
1 tsp cumin
Salt
Oil
Whisk the eggs together into a frothy mix and stir the cheese into the mix. Warm the oil in the pan then then add in the cumin and let it bubble for few seconds before you add the onions, potatoes and chilli in the. Fry until the onion becomes translucent and the potatoes slightly browned. Add crushed garlic for a minute. Make sure it doesn’t burn or roast.
Now add the egg mixture and stir heavily like you would do with scrambled eggs.
Cook until the eggs are cooked.
Serve in tortillas with refried beans, salsa, creme fraiche, guacamole and crushed chips.
Leave a Reply