Not seemingly a breakfast capable preparation, these were for a few days in a row, starting a covered cookdown with onion, mushroom and greens prior to a shower.
Stewed with a little water, salt, and pepper, then topped with a fried egg and fontina.
Another fantastic take on tacos, though this one more evidently: Chorizo, potato and onion, lonely bean’d with an egg. A fine, swarthy feast from How sweet eats.
Continue reading Chorizo & fried egg taco
Casually left around and mistaken for dessert by visiting folks devouring these over the planned treats: Preserves spread with more or less crushed walnut, rolled within the canned variety. Messy and delicious. (line the pan…)
Chicken-like quorn nuggets, with mayo and smoked gouda on a bun.
A bit more cheesed, a bit more bready – portobellas, red onion, italian sausage, tomato and feta.
Again, chefjar thincrust: With sesame seeds, topped with jalepeno and shiitake.
Sadly, the best of a terrible assortment of pictures — though status quo, hope always holds…
Fried plantains: They are so, so incredibly good — these then topped with zippy chimichurri, mango salsa and a crumble of queso fresco. Outstanding combination of flavors/textures, courtesy of GetInspiredEveryDay: Indeed.