A Mexican Breakfast

I was so hungry yesterday at lunchtime and I didn't feel like eating a sandwich so I made the fried rice (that I was planning to have for dinner tonight) for lunch.  I ate a whole bowl. Isabella ate two baby bowls and David ate the rest (I took it to school for my 2pm RIF meeting).  It was delicious.  I was able to use the wok all by myself and not burn anything!  :)

So now that I don't have rice to make the fried rice with, I am going to try to make that Pad Thai tonight.  I went to the grocery store yesterday and got all the ingredients so it should not be a big deal.  I figured out that the trick to the wok is don't set it on the highest setting on the stove and have all ingredients measured and laid out in individual bowls right next to the wok. That way you just grab the next ingredient with one hand and toss it in while stirring with the other.

This morning my sweet friend Lila came over for breakfast and we made "huevos a la mexicana," Mexican-style eggs. You chop half a small onion, 1 roma tomato, and 1/2 a serrano pepper.  Saute in 1 tablespoon of oil.  When tomato has turned saucy, add three slightly beaten eggs and cook until eggs set.  

I also made country potatoes.  Heat up two tablespoons of oil in a skillet.  Add one clove of garlic, peeled and smashed with the flat blade of a knife.  Add one peeled, and diced potato.  Cook until potatoes are tender and golden.  I think the heat was too high this morning because the potatoes did cook but they were not golden for some reason.  

We rounded off the menu with flour tortillas, bacon, fresh pineapple, strawberry, and grape salad, coffee, and orange juice.  We ate that early in the morning, but I am still feeling full and it is already 1:30pm! 

Enjoy!