I had big food plans for this weekend – more granola bars, and delicious lunches for work. But my usually Saturday grocery shopping trip was interrupted by a holiday, May 1st, which closed all the stores. Needless to say, I had to order pizza one day and be creative to make it through the weekend with the groceries I had in the house.
Surprisingly, I made it through just fine. (Maybe that’s not so surprising.) I had just enough oatmeal left for two wholesome breakfasts. And I order pizza on Saturday for “linner.” But by Sunday afternoon, I wasn’t sure what I could make. At closer inspection, I had everything for a delicious scramble – a few veggies, two small potatoes, soymilk, bacon, and eggs. I had bought the bacon and potatoes for a scramble, but it had slipped my mind (luckily, I remembered before I ate all the eggs).
The trick to a good potato scramble is patience. The potatoes need time to crisp up before you add the eggs and other veggies. And if you have cheese, it needs to be added it while the eggs are still a little soft so it has time to melt before the eggs get overcooked.
The scramble was delicious. And it reminded me of home, of long breakfasts at Cup and Saucer with friends. It made me smile. Yes, the scramble made me happy. Well, maybe just the memories.