I’m cooking! I cook! I’m a cooker!

This afternoon I made breakfasts, lunches, and dinners for the week. I win everything.

Let’s start with breakfasts. Take eight eggs, scramble ’em. Mix ’em with half an onion (diced), a cup of chopped spinach, some salty-pepper, and either cheese or crumbled bacon or chopped up breakfast links. (I’ve done all three. The only one that didn’t work was when, instead of tossing in crumbled bacon, I decided to line the cups with bacon strips. I’d seen it in a magazine or something. I ended up with perfectly cooked eggy cups wrapped in mostly raw bacon. Mmm, trichinosis.) Fill sprayed muffin tin cups about 2/3 of the way full. Bake at 350 for half an hour. Voila!

Baby frittatas!
Baby frittatas! Coochie-coo.

Then, the old standby, magic çoup.

Nom nom f-bomb.
So remember when I had norovirus? Yeah, this çoup was amongst the things that I barfed up, so I was worried my palate would say NOPE, but phew. Still delicious.

And now for the pièce de frickin résistance: crispy slow cooker carnitas.

Pork Cooked in BeerIt was a little touch-and-go there for a minute at the end because the recipe asked for broiling. But once I figured out where the broiler was (It’s that drawer! Under the oven! That’s not just storage!) and got Redford’s giant skull out of the way, I was broiling! I broiled! I’m a broiler!

I wanna kiss you all over. And over and again. I wanna kiss you all over. Till the night closes in.
I wanna kiss you all over/And over and again/I wanna kiss you all over/’Til the night closes in.

I put it with a little chopped cilantro and white onion and some tortilla chips.

'TIL THE NIGHT CLOSES IN.
‘TIL THE NIGHT CLOSES IN.

 

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