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Leisurely Breakfast Burritos

“Never work before breakfast; if you have to work before breakfast, eat your breakfast first.”  ~Josh Billings

I think this is what Saturdays were invented for, why brunch exists. Eat before you do anything. On Saturday, I did just that. It was a long kind of morning, the kind of morning you have after a night of being up late and not caring. I tried to entice my overnight out-of-towners with these breakfast burritos, but there were few takers. Thankfully, the roommate and another friend joined in the fueling.

Let’s face it. The same old thing every day is boring. I’m guessing this is why brunch was invented in the first place. It was completely worth straying away from my usual oatmeal or cereal start.

This is also just incredibly easy. Try it for yourself.

(makes four) 

  • 4 tortilla shells
  • 4 eggs
  • 1/4 cup milk
  • 4-blend cheese
  • (1-2 patties, depending, crumbled)
  • Dash of salt, pepper
1. Mix your eggs, milk, salt and pepper together. Progress to make scrambled eggs.
2. Lay out your wraps. Sprinkle a bit of cheese.
3. Add your eggs and faux sausage meat.
4. Sprinkle with more cheese.
5. Broil for about five minutes.

This week, I’m thinking of my grandma. I saw her, yesterday, at the funeral viewing of her sister. At 93, my great aunt Ruth passed away with little pain in the arms of her own daughter. Yesterday, I drove to my hometown for the viewing and quickly became a fly on the wall. I listened to stories of the past, learning how much the hardworking lifestyle impacted the way my aunt and grandmother grew up.

Aunt Ruth didn’t like to clean, so she taught her 13 children how to do it. I’m guessing that she probably taught them how to cook as well. Like my grandmother, she lived her entire life on a farm. Hearing the stories from A. Ruth’s children placed me back into my past, and I vividly began remembering the amount of time I spent in the garden with my grandma – weeding, picking greens and getting them ready for supper.

There are things to be learned when you have your own garden. Like how purple beans will turn green once cooked. Or how dirt feels between your toes. You see, there is a garden growing in my city backyard. Thanks to my roommate’s diligence and hard work, we are able to eat organic lettuce, swiss chard, tomatoes, peppers and more. While she puts in the patience (weeding, watering, etc.), I have taken on the role of cooking those goods.

Over the weekend, I walked into the backyard and picked the swiss chard and purple beans (that turned green). I leisurely created this meal using additional ingredients from the cupboard: kidney beans, couscous, olive oil, a bit of salt and pepper. It was simple and earthy, and has been providing sustenance throughout the week when we haven’t felt like cooking.

Oh, Aunt Ruth. If you could see this meal, what would you think? I’d like to think she’d be proud. But knowing that German in her, she’d probably think I’m some “crazy vegetarian” who should be helping her roommate weed the garden [for goodness sake.]

Part of the mission behind Bind & CrEATe is creating my own life, whether that be through food, crafting or otherwise. I’ve found that when it comes to food, buying in bulk seems to be key. I spent nearly $7 on the largest container of strawberries I’ve ever seen, and I was not disappointed.

Earlier this summer, I walked in on a friend who was making her own jam. It looked easy. She was slicing strawberries into a bowl and had a packet of Sure-Jell sitting on the counter. I had no idea you could make your own jam using incredibly basic ingredients (strawberries, sugar, pectin). So I picked up a binding agent at the store and decided to get to work. The first step was slicing and pureeing strawberries until I had two cups of mushed red goodness.

I then added three cups of sugar (instead of four, which the recipe called for) to sweeten up the mix. Four cups seemed too much for me, and after reading some reviews online – many agreed. While I let that sit for 10 minutes, I made my Sure-Jell as recommended by the box. However, I must admit, I got distracted and ended up burning it a bit, hence the tiny black specks in my batch.

The recipe could make multiple jars of jam, but I decided to use larger containers and divide it into two. I then placed each jar in the freezer, as recommended. When I’m ready to consume, I’ll have my very own jam that will keep up to month or more in the refridgerator – and a year in the freezer. So I have to ask – why did I wait so long to make my own jelly?


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