A breakfast of summertime bounty
I’ve been away from blogging for a bit but have just wrapped up weeks of work (on this year-long project) that culminated in a research paper manuscript submission last night; now I’m looking forward to time for friends… and for breakfast, and perhaps the two combined.
Here’s my morning’s breakfast of summertime bounty with ingredients from the farmer’s market and some lovely friends: scrambled egg and skillet potatoes with avocado and mesclun of arugula and other salad greens home-grown on my front porch, thanks to a lovely person that trusts me to babysit them.
The skillet potatoes are sliced red potato from the market, pan-fried in canola until tender, seasoned red pepper flakes, oregano, fennel seed, salt, and pepper and with shallots and garlic from a generous friend’s garden.
The scrambled egg is prepared with crisp corn tortilla strips and red pepper spread. Unfortunately, I did not know the chicken. :)
A breakfast of summertime bounty
Happy summertime eating with your fresh ingredients and friends!
Kitchen Convivial 
Beautiful! Congrats on finishing your manuscript. :-)
Thanks Annie! I’m looking forward to catching up on all the wonderful things y’all have been making that cause my phone to vibrate while I’m working – I just look at the email subjects… that’s called “discipline.” (I guess) :)
I just noticed the huge artifacts from my photo editing in the bottom photo of this post… check out the weird way the shadow above the plate looks because I brightened up the shadow areas.
I notice it now that you pointed it out — my eye was initially drawn to the slice of avocado and the greens. :-)
Welcome back! What a delicious breakfast, a really delicious dish. Congratulations for your manuscript!
Thanks, Ribana! I’m glad to be past that deadline, and hopefully back to cooking. :)