I woke up at 5:00 a.m. on Memorial Day. I made a cup of
coffee and filled in the Blog post.
I didn’t feel like eggs, so I took some bacon out of the
freezer to thaw while I watched the news. It was supposed to be hot, with occasional
rain today. It already felt muggy.
I finally shaved, showered and dressed at 7:30 a.m.
Now one of the things that remained undone yesterday was to put
a new coat of stripper on all the doors. But since 24 hours is the maximum time
its supposed to stay on (and 40 minutes the minimum), I thought I’d put some on
this morning and scrap the doors late in the afternoon.
But, first I wanted to put the drawer face on the new
drawer. I finally got off the foam insulation by using a wood chisel (neither a
putty knife nor sanding worked). Then I sanded the area. I screwed the drawer
face on. Then I filled the knob holes with wood putty on all three drawers (she
wants pulls instead of knobs).
I got the two spare sawhorses out and started applying the
stripper. The truck, needless to say, was already pulled outside.
Now, my hope was I could finish up and squeeze a bike ride
in before the rain started and/or the traffic picked up. But, I was on the
second to last door when it started raining. Damn!
So, I finished up the doors and left them to work in their
bunk bed. It was just after 10:00 a.m.
I went inside and checked out Facebook. I have been trying
to think of a way to use up my eggs when lo and behold, there was a recipe for
mini-omelets made in muffin tins. And, it took eight eggs!
Sidebar: I think Betsy Knapp posted it.
So, I first made myself five strips of thick bacon in the
12-inch skillet. I toasted two slices of sourdough bread and had an excellent
brunch.
Sidebar: It reminded me of a distant memory of my cousin
Rachel. She was Anne’s age or younger and, at least when she was little and I
knew her, she would only eat bacon and toast. Now that sounds ridiculous, I
know, but her mother would make bacon at each meal for her to eat while we
chowed down on the usual summertime fare at Waconda cottage. I assume she got
over it, or else she died of clogged arteries.
I took the rest of the bacon and cut it into lardons. I
cooked those along with a sliced onion and stopped just before they were crisp.
You were supposed to lightly grease the muffin tins. I used
butter instead (which, if they stick, I will regret). I distributed the bacon
and onion mixture evenly.
Note: The recipe said you could use either diced ham (which
I didn’t have) or bacon (which I did). But, I don’t see any reason you couldn’t
use, said, boiled broccoli, instead.
I topped that with some shredded sharp cheddar and that’s
when I ran into a problem: I ran out! So, I used mozzarella in the last five cups.
I scrambled eight eggs and then added 1/4 cup of milk, “some”
baking powder for lift (I used 1/8 teaspoon, having no clear direction from the
recipe) “some” oil (I just did a splash and salt and pepper to taste (I skipped
the salt because bacon and cheese are salty enough by themselves).
I distributed the liquid evenly among all the cups and then
stuck them into a preheated 375 degree oven for 25 minutes. When the timer went
off, I pulled them out and let them cool for five minutes (supposedly so they
don’t stick).
After the five minutes were up, I took one out. It did stick
a little (maybe butter was not a wise choice?) I took a final picture for you
and then ate it.
Hmmm… Not bad, but a little salty – diced ham would have
been better. I got a sharp cheddar, so I can’t speak for the mozzarella ones.
I went into the bedroom and raised the back of the bed. Many
stations today are showing war movies for Memorial Day, but, when I checked it
out yesterday, I’d seen most of them. I mean, I love “Saving Private Ryan” but,
again?
So, I’m celebrating by watching American Sniper. I saw it on
sale at Kroger’s on Saturday, but talked myself out of it. I changed my mind, which
is why I had to go to Kroger’s on Sunday.
Sidebar: I am fascinated by snipers. I have many books about
them, both fiction and/or non-fiction. But, they are all from the World War II,
the Korean War or the Vietnam era. So, I am interested on similarities or
differences with modern snipers.
So, I settled in to watch my movie. It was excellent, BTW.
When it ended, I went back in the garage and set up the saw
horses (on the driveway, this time). I scraped all the doors (again!) and set
them in there rack to dry out.
It was about 4:30 p.m. and had turned sunny. I figured the
sun’s rays wouldn’t be that potent, so I grabbed a blanket. I laid it in the
grass next to the patio and then sunbathed in my shorts for 20 minutes a side.
Sidebar: I usually
get a protective tan about mid-July just from working in the yard. But, I am
afraid that this old white guy is going to get burnt to a crisp down in Puerto
Rico. So, I think early exposure (and a lot of sun-block) may help.
Back inside, it was just after 6:00 p.m. I took a quick
shower and then checked the TV menu. LMAO! The only thing that sounded
interesting was “Saving Private Ryan!” So, I started watching that.
My buddy B___ called and we caught each other up on what was
going on in each of our lives. That didn’t take long, so I went back to my
movie.
About 7:30 p.m. I was hungry. So, I sliced off three ribs
and warmed them up. I ate the with some Kroger deli coleslaw and potato salad.
Sidebar: Again, I knew I wouldn’t have time for sides.
The ribs were great! Turned out they didn’t burn (although
they look like it), it was the rub that burned. The sides were so-so, but I
didn’t expect gourmet.
The movie was over at 10:00 p.m. and I went to bed.
There’s actually no such thing as a “protective tan”. Regardless of what you genetically start with, all extra tanning equals skin damage, period. I like your “lots of sun block” idea. If the airlines will let you carry it, Banana Boat makes a clear, ultra mist spray sun block (SPF 50) that’s very convenient. I use it year-round.
ReplyDeleteThanks for the info.
ReplyDeleteI like the idea of precooking something like that for breakfasts throughout the week. Think you'll revisit and modify the recipe?
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ReplyDelete@ Jake: Yes, definitely. But this time I will use the diced ham they sell in packets and make sure I have enough sharp cheddar.
ReplyDelete@ Caley: Stay off the damn keyboard!!!
We do frittatas that way sometimes. I like to add in a tablespoon of chive cream cheese, too.
ReplyDeleteSounds good!
ReplyDelete