Breaking My Fast Breakfast
Hello Readers!
We would like to formally apologize for our prolonged absence from EATING IN MY HOME. We realize our lack of content was a great hardship to bear, especially in this already-trying time. We promise we’ve read all your emails whining and complaining about this unexpected break and we took each of them to heart even though we didn’t answer them.
The last six months have been a strange and exciting time here in the Basil Taffy Home. We decided in mid-February that we had been excessively eating in our home since at least 2017. We were spending way too much money on food and we couldn’t afford to keep buying all these groceries all the time.
So we took a break from eating.
At first it was difficult, because we were used to eating every single day, usually six to eight times per day. But we thought Taffy’s newfound godliness would help save us from temptation. The preachers we watched on the Bible Channel were always going on and on about walking through the valley of temptation and resisting the siren calls of Satan. To us there was no greater temptation than to eat food every day. We were wrong about God, he could not save us from ourselves. Everything food-related in my audiobook of the New Testament was about creating more food out of nothing, or eating food right before you get killed, nothing about how to resist food. I asked Taffy about the other Bible but she said the Old Testament is for Jewish people.
In desperation, I took to chewing tin foil or brushing my teeth whenever I felt the hunger coming on. Taffy eventually confessed it was she who’d been gnawing on my fingers in my sleep. I brushed 85 times a day. She made me sleep in a BDSM bodysuit to avoid exposed flesh.
But after two weeks this ravenous desire disappeared. Like a snap of the fingers our prayers were answered. Perhaps I’m not giving God enough credit. Maybe he was giving us a religious pop quiz and we passed without realizing. We stopped being hungry and started enjoying our lives for the first time in years. Sometimes we spent whole weeks without getting out of bed. For anyone struggling with money I can’t recommend not eating enough.
Six months later we’ve saved up quite a little nest egg and are ready to feed again. Plus, thanks to all the extra money we’re excited to introduce a new segment to this food blog experience: EATING OUT IN MY HOME. From time to time rather than giving you new and exciting recipes for delicious foods we will instead be reviewing local restaurants’ ability to provide edible take out. We can’t stand being around people with their slack wet squishing mouths so we will not be eating in any restaurants ever again. But sometimes we still feel entitled to force someone else to cook for us.
We will also be introducing another new feature, SPEAKING IN MY HOME, where we interview many luminaries of the culinary world and get their opinions on what’s fresh and sizzling in the cuisine world.
Since we’re just getting started with this eating thing I have a very simple recipe this week to ease back into comprehending all those grimy textures and flavors on my tongue and teeth.
Breaking My Fast Cheesy Sweet Potato Breakfast!
Ingredients:
Olive oil
8 ounces chopped cremini mushrooms
¼ chopped white onion
2 strips chopped uncooked applewood smoked bacon
Sweet potatoes from Fan Favorite Recipe Easy Steak & Easy Sweet Potatoes & Easy Asparagus
½ cup shredded pepperjack cheese
2 eggs
Your favorite hot sauce (I use Tapatio because I hate vinegar)
Salt and pepper
Prepare sweet potatoes as indicated in the aforementioned recipe then set aside.
Add olive oil to a large nonstick pan and heat to medium-high. I don’t like to use specific oil measurements because mushrooms can absorb a lot of oil so use whatever looks right to you without drenching everything.
Add chopped mushrooms. Stir until evenly coated in oil. Cook until they’ve started to reduce.
Add chopped onion. Cook until onions begin to soften. Sprinkle with salt and pepper.
Add chopped raw bacon. Stir until all ingredients look evenly mixed.
Add sweet potatoes.
Add shredded cheese.
Heat another pan to medium heat with olive oil (you can use other oils if you prefer but I like olive oil for almost everything because I love olives).
Crack two eggs in pan and fry. Sprinkle with salt and pepper and a few splashes of hot sauce. I’ve heard you aren’t supposed to put salt on a fried egg until after it’s cooked but that’s insane to me. It tastes great when you cook the salt into the egg.
Once the cheese is melted use a spatula to throw everything from your first pan onto a plate.
Flip the eggs then cook to your preferred doneness and carefully slide them on top of your plate of breakfast.
Enjoy!
