Let’s talk food. That’s always pleasant.

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Cooking with Kat™.

Imma share with you a delightful breakfast dish that has developed over the past few months. It started back at Thanksgiving when I watch Younger Son make something like it for himself. (He has become a vegetarian.) Even before that I had watched him season his scrambled eggs one morning with curry powder. Then a friend told me that she sautés a big handful of spinach in the pan before pouring in the eggs. (She is not a fan of curry powder.)

What I do is mince about half a medium onion and sauté it in whatever oil that my hand lands on first; could be olive oil, could be canola, could be coconut. Makes no difference. Then I throw in 1/4 – 1/2 cup leftover brown rice (I almost always have leftover brown rice.) You can also throw in whatever veg you have, just cut it into bite-sides pieces first. Today I added 3-4 extra large mushroom, stemmed and cut into chunks. When the onions are translucent I toss in a generous teaspoon of minced garlic from the jar in the fridge because I am fond of garlic. I am stirring the mixture in the pan frequently as well, plus seasoning it with some combination of curry powder, cumin,  paprika, salt, pepper, and perhaps a tiny pinch of cayenne.

When the veg are tender-crisp add the eggs. You can mix them up first, maybe with a little water or milk, and pour them in. You can break them directly into the pan and break them up with your spatula. No matter, just get them in there and mixed them up with the mess that is already there. Continue to cook until the eggs are your desired degree of doneness, flipping frequently to ensure even cooking.

Ingredients, presented in the manner of an actual recipe

1 -2 tablespoons oil or butter
1/2 medium onion, minced
1/4 – 1/2 cup cooked rice
(1 heaping teaspoon minced garlic)
1/2 – 1 cup vegetables, cut into bite-sized pieces; spinach w stems removed, mushrooms, broccoli florets, whatevs
(1 teaspoon curry powder or 1/2 teaspoon each of cumin and paprika)
Salt and pepper to taste
2 – 3 egs

Depending on how much you make and how hungry you are, this serves one or two. I just had the thought that a sprinkle of toasted sesame oil at the end might be tasty. Maybe even some toasted sesame seeds.

Also, leave a couple spoonfuls on the plate for the dog. S/he will appreciate it.

Bon Appetit has a page on their site with a metric sh!tton of recipes for cooking in the time of coronavirus.

Webcams at the National Zoo. When I watched, the cheetahs were sleeping, the lions and the pandas were out of camera range. But the elephant was playing with a branch and the naked mole rats were scurrying. YMMV. While you are there, consider making a donation; they are closed to the public so are cut off from one of their major revenue streams. If you cannot donate, no worries, just enjoy the animals. Whoa, a male lion just came out of the den and is talking/roaring.

Smithsonian Museum of Natural History virtual tour.

All the above links came from nothingbutknit‘s blog. Thanks, Karen!

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I roasted some broccoli last week (recipe here) and it was fabulous! That night I also made Cod with Hoisin Sauce. It was a recipe I had saved because Smokey loves hoisin sauce and I like fish recipes (fewer calories). When I read the recipe carefully (because I hadn’t done it before, had saved it simply based on the title) I was amazed that I had EVERYTHING I NEEDED! Hoisin sauce, fresh ginger root, toasted sesame oil, hot sauce, and sesame seeds! What are the chances? The only reason we had cod was because Smoke had spotted some in the grocery store that looked good. I had been meaning to ask him to buy some ever since I saved the recipe, but I never remembered to ask for it when he went grocery shopping.

The meal was a total hit. More cod, please! (Actually, it could work with any number of other protein-acious foods — pork chops. salmon, tofu, whatevs.)



Another fitness workout, link courtesy of she shoots sheep shotsThanks, Gayle!

More animal live cams, this time at the Monterey AquariumLink cheerfully lifted from Kym’s blog. Thanks, Kym!

Praise for Kaiser Permanente. (Scroll down past the cat.)

A corona anxiety workbook (actually, it is an ANTI-anxiety workbook). Link from Amy Singer’s fiancé, who is a mental health professional. (Amy Singer is the founder and editor of Knitty.)

Uplifting stories from the BBC. Link found in the workbook above.

A quarantine haircut story.  I have been successfully cutting my own bangs for years. And much to my dismay, Smokey has been cutting his own hair for even longer.

How a rock climber stays in practice at home. She even changes it up.

Got gerbils? Make them an art gallery.

Wisconsin has a beer for everything, even the coronavirus.

Just an afternoon stroll.

dog under covers

This entry was posted in Coronavirus, Food and Drink, Silliness. Bookmark the permalink.

3 Responses to Let’s talk food. That’s always pleasant.

  1. Oh thank you . I already thanked NOTHING But. I will be watching those zoo animals all day .

  2. gayle says:

    I just spent most of my morning watching the webcams at the National Zoo – thanks for that! (And the rest of it wandering thru the Smithsonian MNH! Great app!)

  3. Mmmm, I’ll be trying out that cod recipe next time I end up with cod in the house. (Which might be Wednesday, if the store has some when I venture out to go shopping.)

    Kaiser is my medical provider, and I’ve been happy with what they’ve been doing so far. I don’t work for them, so I don’t know that side of things, but I like them from a customer perspective. And I love the mini gerbil museum! So cute.

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