What I’m Cooking Archive

Today started pleasantly enough. I woke up with the arms of my two tow-headed boys wrapped around my neck. It’s become a ritual that when my husband travels, any assortment of our children spend the nights with me. Last night, Axel (8) helped me bath and tuck down the twins (3).

It was a random outcome. Kaelyn slept in Axel’s bed and Buzz slept under his own bed. I don’t know why that worked for him but it did. The rest of us tucked down together and we all slept until 9am today.

It’s Martin Luther King Day today which means no school and the kids give me a history lesson:

“Mom!” says Cosmo (6). “Martin Luther King Jnr was born in Atlanta, Georgia on January 15th 1929.”

That’s where Dad is,” offers Axel helpfully.

“In 1929,” asks Cosmo? “No! Shut up Cosmo,”  “He’s not a Time Lord Idiot,” says Axel.

“Mom!” says Cosmo. Axel is trying to segregate me!”

Following that they pull the cushions off the couch and play, “Whupp each other on the bus”.  It’s a more violent version of “Wheels on the Bus”. My children are not terribly politically correct at the best of times but they do have an appreciation of American history.

And to all it is beyond belief that you’d treat someone differently because of the color of their skin.

Meanwhile Hubby is slumming it here:

Chateau Elan in Braselton, Atlanta.

From the website: “From the moment you drive through the gates of Château Élan until the moment you leave, you will expe­ri­ence warm hos­pi­tal­ity com­bined with the beauty of the French countryside.”

I’m sure it’s awful. It’s amazing what you can do with a wide angle lens and Photoshop these days. No seriously, it’s on my list of places to run for when I need  a respite. That or a suitably appointed detox unit.

I can only dream.

Anniversary Day Recipe

I did mention previously that I was craving eggs and salmon. Here is where I got today:

MLK Day Breakfast Burritos:

Ingredients:

wheat tortillas

spreadable cream cheese

Mexican cheese

3 eggs

milk and butter

3-5 Oz smoked Salmon

Salsa

A selection of the following toppings

Avocado, spring onions, red pepper flakes, Serrano peppers, chives, pesto sauce.

 

Directions:

Scramble the Eggs:

Break eggs into a bowl. Add a slosh of milk and roughly half a teaspoon butter.

 

Sprinkle in some red pepper flakes if you like to dial up the heat and whisk. Not too vigorously. Just introduce the ingredients together.

Returning to your stovetop, turn the heat up to medium. Tip the butter into a medium sized pot first and when it has melted pour the rest of the egg mixture in; stirring continuously with a whisk.  The eggs shouldn’t take long to scramble:

This is on the dryer side. Some people prefer to  take off just before done as the eggs continue to cook.

Prepare  a tortilla:

Heat a burrito sized tortilla in a frying pan on a medium heat. Heat about 20  seconds on both sides with the edges just starting to pull inwards when done.

Assembly:

Lay the tortilla flat and spread the tortilla with cream cheese. Lay the slices of smoked salmon on top. Spoon a couple of tablespoons of the eggs on the salmon and dress with salsa and Mexican cheese. For the additional toppings I elected to use avocado and red pepper flakes. Roll up your tortilla and enjoy: