Can’t touch this

King Kong ain’t got shit on my blog.

Seriously, though my page views has hovered around the 200 mark for like two weeks, I think its just a matter of time before someone diggs this, reddits it or stumblesupon and I’m discovered.

That’s not why I’m doing this, though

I’ve been digging through Orangette’s links and came across Simply Breakfast. I was worried my niche had been been previously etched out. NOPE. Jen just takes amazing pictures of what she eats for breakfast. Niche safe.

I’m reading Skinny Legs and All by Tom Robbins. I fell pretty hard for the man after reading Jitterbug Perfume and though not quite as fast paced or fantastical, this book has me in stitches many times a chapter. His female main characters are just, well, hot. Take for instance, Ellen Cherry Charles’ breakfast this morning, “She prepared an authentic breakfast, the kind God intended for mortals to eat: eggs and bacon and grits and toast. Gone forever were the chocolate doughnuts and cold pizza of breakfasts past. Gone to the Bowery, where decadence could always find a parking place.”

Okay, not exactly food porn, but thats my kind of girl.

On the weekends I have a lot more time to do serious breakfast cooking. I’ve noticed a trend that foodblogs tend to give out one recipe a week, like they’re preparing for a syndicated food column or something. I gave you the pancakes earlier this week, but theres more! Is it Chorizo time? Cho iz.

Chorizo Taters With Cilantro feat. The Smoked Gouda Omelette

6 ounces chopped chorizo
1/3 red onion chopped
1 big red waxy potato, diced (LEGO size)
1/2 increment of butter (I forget what those little line are, you don’t need a lot)
Handful of chopped cilantro, FRESH
Sal y pep

1 egg
4 slices of smoked gouda cheese
Some diced tomatoes, as much as you want

The key to these taters is giving the chorizo some heat to get some of the oil out of there. Since you’re trying to get as much oil as possible out of them, the more of the meaty part thats exposed the better, like its a J. Lo dress on or something. A surprising amount of oil will come out of these dudes, then transfer them to a different dish. Throw your butter in there and give it a second, the butter won’t burn if it mixes with the chorizoil. Throw your legos in there. This is a lot of fun because the oil is more orangish, more dramatic. Let it sizzle, good things come to those who fry. Salt it up, but I don’t pepper this early in the frying process, gets too, well, peppery.

Scramble your egg and get your cheese and tomatoes ready to rock. Go back to the potatoes, when they’re becoming crispy, throw your onion in there and fire up your omelette pan. Just a touch of butter (if its nonstick don’t use much) and put your egg in. When the bottom firms up put your cheese in so it’ll get all melty.

Back to potatoes (complicated, huh), are they crispy? Are the onions mild to taste? Toss your cilantro in there and stir it up well, pepper it up now as well. Throw the tomatoes on the omelette and plate the omelette on top of your pile of taters.

BOOM. Calories. You should probably exercise after this.

As far as music goes, just some cute stuff.

Also, I got a cease and desist letter from Beck’s label to take down the version of Chemtrails I shared. At least someone reads this, even if it is a music industry narc.

Au Revoir Simone – Where You Go
Beatles – Two Of Us


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