A crunch you can’t get with the Cap’n

~ Patrick O'Grady
Not exactly green eggs and ham, Sam I am, but there is some green involved.
Not exactly green eggs and ham, Sam I am, but there is some green involved.

I don’t remember exactly when I first started liking a little salad with breakfast. It’s probably Hal’s fault — he’s more of a culinary pioneer than I am and has been known to eat all kinds of weird items first thing in the morning. Living at altitude 15 miles from a piss-poor grocery will do that to you. Planning and creativity are required.

Whatever. I like the way some lettuce and tomatoes look on the plate, drizzled with extra-virgin olive oil and a little salt and pepper, cuddled up next to the eggs, scrambled with green chile, garlic and chives.

And I like the way it tastes, too. Beats the mortal shit out of a bowl of Cap’n Crunch, a moon pie and a Co’-Cola.

• Update from on high: Hal advises from the Hardscrabble Times kitchens that breakfast today consists of a package of Stahlbush Farms frozen spinach thawed in a skillet over low heat, then sautéed with garlic and olive oil, with a half-dozen locally acquired eggs scrambled in along with some organic Parmesan. Sliced oranges are served on the side. Options for the carnivorous include diced Maverick Ranch or Larga Vista Ranch ham.

5 thoughts on “A crunch you can’t get with the Cap’n”

  1. Patrick, It’s apparent ya ain’t from the south, Boy! Ya drink a RC Cola wid a Moon Pie! BTW: It’s a good thing I’m residing along the Oregon coast right now. Still, you keep talking about food and putting in photos, I just might make the trip to find your kitchen!

    -peace, Bruce

  2. A staple breakfast around here is some sort of hearty green, chard, kale or collards, lightly sauteed with spray olive oil and sea salt. When sufficiently wilted stir in egg whites and scramble. Top with a bit of homemade salsa and serve with toasted sprouted grain bread.

    Cold riding mornings need good Irish oatmeal tho.

  3. While you’re on the subject of food and md anderson mentioned salsa, I’ve been meaning to pass one along to you Patrick (and of course the rest of us gallery of peanuts).

    The Smoky Two Chile Salsa is the best kind of home-made ketchup, and it works with pretty much anything. get some!

    By the way, I found this on the epicurious iPhone app, which can be had for the best price ever- FREE.

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