I was well on my way to a dinner of (freshly homemade) guacamole and a Corona (again) when I read Jim’s Durham goes local @ Salt & Fat. Mmm, grits.
Pictured:
- Orowheat sandwich thins toast
- Asparagus (cooked with olive oil, salt & pepper)
- Grits with a bit of butter and cheddar
- Scrambled eggs with green onion, bell pepper, mushrooms, cheddar, and tomato
Everything finished up about the same time¹ except for the grits which finished a minute or two early—but that’s fine, it gave the butter and cheddar time to melt. This is only the second time I’ve prepared asparagus and it’s the second time I’ve used a bit more olive oil than I needed. I’ll get better!
Not pictured: cranberry juice. (:
Verdict: yum.
¹ I put the green onion, bell pepper, and mushrooms in the pan for a minute or two before pouring on the eggs; when the eggs are not-quite-firm, I toss in the cheddar, mix it in, then drop in the tomato and pull the whole shebang before the browning really sets in (carry-over finishes the cooking on the plate).
