I am not listing the potential things one could stuff inside a burrito, breakfast or other, because if we had time to read such drivel, we wouldn’t be eating food one-handed. There is no recipe on earth that will work for everyone. I suspect if you were enterprising enough, you could also make pockets to bake the eggs in but soft-scrambled them on the stove and didn’t even mind because everything else had gone so swimmingly.ģ. In the oven, you can roast everything you need I even used it to wilt/crisp the greens, and warm the beans, and then mix all the toppings together to scoop into the tortillas. We are going to one-pan sheet pan just about everything, thank you The Kitchn for this brilliant idea. It’s a bit of work but future you thanks you so much, no seriously, future you that is so tired one day, even picking up a slice of pizza feels too much a burden remembers that you stashed these in the freezer and is so verklempt with gratitude, it’s writing your name across the sky right now.Ģ. Always make double or triple so you can freeze all that you don’t need right away. Never again, I vowed, never.įortunately I vowed this on Instagram Stories, which means that my DMs were quickly filled up halfway with “Me too!Why does everyone lie about how easy they are?” and the other half with suggestions of ways to make them more efficiently and intelligently.ġ. We were going to have them for an “easy” breakfast-for-dinner that night dinner was spectacularly late and everyone was hangry and ate my 90 minutes of prep in less than 5, further insult to injury. It seemed like every cooking website on the internet made them seem so simple, but there I was with separate skillet-fuls of bacon and greens and mixed vegetables and eggs, and then more bowls than I could count for assembly. maybe not exactly the way I like them, but real life requires compromises, or so you adults keep telling me) - I felt woundingly betrayed. The first time I made breakfast burritos the way I like them - that is, the eggs softly scrambled and never dry, busy with vegetables, and nothing terrifying like hot, wet lettuce inside, second only to eating them in front seat of your car in an Austin parking lot on a chilly morning, a Topo Chico in the cup holder (i.e.
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