
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.

