Have you ever read a book so good you can’t stop reading? You resent interruptions from stuff like work, or, for that matter, a shower?
That’s how I am in the kitchen these days. When I’m not in the kitchen, I’m wishing I were in the kitchen. Like right now. There’s stuff I need to be doing there. This whole job thing is getting in the way of my job.
For example, right now I should be at home, loading about 6 quarts of vegetable soup into my new pressure canner. But instead I’m working, planning recipes and shopping lists and strategies, and, well, yeah, OK. Those are part of my job, too.
I do realize, in an abstract sense, that my readers don’t all want to know about my immersion in food preservation and all of my time consuming recipes. You’re looking for fast, yummy and nutrition-packed foods. Well, how about 2 minutes to breakfast? I’m going to need this too, since I’m too busy cooking to eat.
Coffee Cup Scramble
Coat a coffee mug with cooking spray.
Pour in 2 tablespoons milk and 2 eggs. Whisk until combined.
Nuke on high 45 seconds and stir. Nuke for 30 to 45 seconds longer to set the eggs.
Top with cheese and salt and pepper. Eat with a spoon or fork and you’re out the door with lean protein in your tummy.
P.S. I don’t think anyone would be irreparably harmed if you made this for lunch or dinner, too — just not all in one day.
– www.incredibleegg.org
Jennie, don’t feel bad about wanting to be in the kitchen using your new pressure canner. Before you know it canning season will be over but for now it seems like we’re overwhelmed by it. There’s that time factor involved in all this stuff,too. The egg idea is great – I’ve even done it in a custard cup, then make a bacon, egg & cheese biscuit sandwich. It’s the perfect size.