Saturday’s Kitchen: Beating The Mild Hangover
We tossed around a few name ideas for adding the element of food and yummy recipes to our lineup. So far, we like Saturday’s Kitchen. Saturday is a leisurely time for many and possibly a perfect time to explore new recipes. We hope to inspire you to roll your sleeves up and try a few dishes with us. If you happened to hang out on Friday night and need a good breakfast to start your morning, this post is for you.
Guest Post
The worst part of a Saturday morning is a Friday night with your favorite craft beer: a caramel, malty, sweet and boozy stout – ABV of 11.2% to be exact. Delicious. No glutinous pours. One glass of the good stuff will do. No staggering home on foot putting your key into the wrong house door.
The problem is you’re under-nourished and under-hydrated to start. Such fanciful hops calls for proper nutrition beforehand. I dropped the ball. But there is good news. The best part of a Saturday morning is comfort food to help get you on the feet.
This morning I had a few things lying around in the fridge from snacks and other meals. I decided to get creative for breakfast. My body craved all the fats it could get. Taking care to still have a productive day, I tried to select good fats, a good portion size, and not pass out afterwards.
Eggs
Having tacos, chips and salsa from a couple nights ago, I went with a tortilla egg scramble. Two to three eggs for me will usually do. I prepped the eggs with fresh cracked black pepper and poured into a skillet of a little clarified butter. I looked at a bag of tortilla chips by Late July, one of my favorite brands. I crushed just a few chips into the egg to soak before finely scrambling. After cooked, I finished the eggs with my favorite mild salsa and finely shredded cheddar cheese. For tender eggs, scramble finely and pull them off the heat before hardening.
Meat
I pan-cooked a few fresh links of chicken Andouille sausage. Now, I love bacon, but these days I am as much waste conscious, as I am dietary health conscious. The disposal of bacon grease drives me to less oily breakfast meats. Chicken sausages are generally leaner. While you won’t get that crispy strip bite, the spices are incredible. Fresh off the skillet it’s juicy and makes up for the fattier pork meat. Try a local charcuterie or specialty store for these novelty sausages.
Side Car
So, just kidding. Not the cocktail, but rather a few side items to balance the eggs and meat. I sliced a few pieces of multigrain baguette and grilled over the au jus left behind from the chicken sausage. I quartered an avocado and paired with pickled okra. Okra! I saw a gourmet brand that pickled the okra in a light oil,vinegar, paprikra and garlic. A little pricey at $9.99 but I was eager to try. Otherwise, I am a gourmet pickle gal for half the price. “Cold” sides like these are nice (temperature and spice level-wise) and refreshing to nibble along side a warm meal.
I may not move from my seat right after eating, but I am not suffering from a pancake coma either. Prep time is around 30 minutes, maybe a little longer if you want to slow it down to enjoy the art of cooking. Hey after all, it’s a Saturday. Enjoy!
Inspiring Creativity,
Ricci
Thanks for stopping by friends . We partner with busy homeowners to create spaces they can be proud of and we blog about subjects that inspire and enrich our lives.
Contact us to learn more about our products and services. You can email us at rjackson@yourdesignpartner.com or call 513-409-3759
Shop Cool Finds
