Raise your spoons with me! Thank to Eat the Year, I know that today is the day to celebrate my love of cereal! Cereal and I go way back. Like every kid, I picked out the marshmallows from Lucky Charms, listened intently to the snap, crackle and pop of Rice Krispies, and begged my mom to buy the way too sugary Cinnamon Toast Crunch. That being said, my favorite cereal for the longest time (and still in my top five favorites) was Honey Nut Cheerios. They’ve got the perfect amount of sweetness, crunch, and nuttiness. Since I’ve had to switch to dairy alternative milks-primarily soy milk-my taste in cereals have changed.
Things do taste a bit different with soy instead of dairy. I think I taste the sugar more than I did before, which can be a plus for some of the more “serious” cereals-your Raisin Bran, Chex, Kellogg’s Corn Flakes-but can kill the joy of the likes of Fruit Loops and Lucky Charms. As of late, my go to is Honey Bunches of Oats (neatly abbreviated to HBOO on my grocery list-ha). It’s just serious enough for my 25 years (it’s got granola!), but still a bit irresponsibly sweet.
What’s your favorite cereal? Will you celebrate today with a bowl?
We got the morning going right! Later, lamb with asparagus, carrots, and cous cous.
He does use Bisquick, but he makes it his own with a blend of flavor extracts. It is a tricky balance between vanilla, almond and imitation rum.
Eggs are perhaps my favorite breakfast food. Fried or scrambled, poured over an omelette or stuffed in a burrito, they are great.
Lately, I have been craving an egg burrito. But because I am sometimes (read: quite often) forgetful, I have repeatedly neglected to take out a package of ground beef from the freezer. Which means no burrito for me.
However, I have a really nice mom who got a package for me and last night I finally answered my craving.
I have adapted my way of making these because of my friend Jason. At the beginning of the summer, we spent ten days working together at our university’s MFA residency. On one night, Jason cooked up egg burritos for our intern group and they were awesome. Totally hit the spot.
Before this egg experience, I would make them as closely as I could to Del Taco’s breakfast burrito, minus the cheese. And let me tell you, they were good. But the biggest difference between Jason’s and my way is the use of ground beef. I had never done that before.
So last night I sought to replicate his way. I think I mostly succeeded. There’s something about the ground beef though that I’m not doing the same way. It was either too lean or I cooked it too long, which left it not nearly as moist as when Jason made them. Because of this, I ended up adding a bit of guacamole, which was a pretty great idea. I have a weakness for avocado that at times rivals my love of mushrooms (and those two together in fajitas, oh man). Overall, though, it was a pretty good burrito and my craving was sated…for now.
When I get two eggs in the pan for my breakfast, it is all out war. Scrambles fall apart, stirred produces weird yolk streaks with a different texture, and my new favorite form–fried–break yolks when I flip them. Or better yet, they tear when I try to flip them. So most of the time, my mother is a wonderful person and cooks them for me. It’s not easy for me to admit defeat. Especially in the kitchen. So I again donned the hat of student and watched closely as my mother made the eggs.
And then I took matters into my own hands.