Bye Bye

This blog is migrating to a new site:

Follow me there. The motivation is having its database backend using SQLite instead of MariaDB. If you are a computer nerd you have some opinions about this move.

You may notice the slight change from wanderings to wondering. I, um, well, OK I’ll come up with an answer to that later.

2019 September 1

It´s a new month. I promised on August 1 to update you. In July it was Watercolor Month. August became a writing month, specifically Blog It Month. So far so good. There are lots of posts, nearly one every day, on a variety of topics. Mark it down as a success.

This inspiration came from Austin Kleon and his book Keep Going. In it he advises to do a little bit every day, to share what you find, and (well) Keep Going.

I´ve chosen a thing to do for September. I´ll tell you about it in October. Why wait to tell? I´m following the advice of putting my energies into doing it, not talking about doing it.

Frittata for Breakfast

Hash browns, hash browns with gravy, smashed potatoes, plain old fried potatoes. There are many ways to have potatoes for breakfast. Lately, I’ve been making them frittata style for breakfast.

Here’s how I make them.

For each person eating:
Have 1 medium-sized potato, boiled up to doneness
grate them into a bowl
add two eggs
beat them up until, well you’ll know.
Add salt and pepper to taste.

That’s the basics.

To the basics add:
finely chopped onions
chopped red or yellow bell pepper
some salsa or hot sauce
or whatever you like

Put it in a skillet preheated to slightly more than medium with a generous coating of olive oil and/or butter. After a little bit, put a cover on it.

Perhaps you’ll want to top them with grated cheese. We used a “mature” cheddar cheese from Great Briton. It’s harder than normal cheese, but not as hard as parmesan, which would also be great. Or a spoonful of soft cheese, treat it like butter and syrup. Tomatoes, roughly chopped, added near the end of cooking is great. I’m sure you can added more things.

Well, that’s how I’ve made them. I’ll be making more soon.