CWS4322
Chef Extraordinaire
I had to be at the commercial kitchen today to supervise the packing of the ingredients for tomorrow's meals, so I brought in a dozen eggs and some potatoes. One of the employees is from Cuba and has lived in Spain. He made a delicious "tortilla" out of a dozen of the Girls' eggs, potatoes, and some onions. I could not convince him to add wild leeks/ramps or fresh shitake mushrooms. What surprised me is that he served it with mayo and hot sauce. I've never put mayo on an "omelet" before. It was very tasty and filling. While that was cooking, I squeezed a bunch of oranges, limes, tangerines, some red pepper juice I had strained from the processing of a whole bunch of sweet red peppers on Thursday night, grated ginger, and a lemon to make freshly squeezed citrus juice for the five of us. The guy across the hall who makes gluten-free bagels, etc., brought a bunch of different buns, etc. I didn't try them--but they sure smelled good. Instead, I had a side of steamed asparagus. I was stuffed. Given that we worked a 12-hour day, it was nice to start the day with a hearty breakfast.
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