Breakfast Culture

Extra Spicy Bloody Marys

Nothing wakes you up in the morning like a scorching hot concoction of tomato juice and vodka.  I was never a huge fan of Bloody Marys, but now I know the reason was that I only tasted ones made by bland freaks. Also, I didn't use no stinkin' V8... only homemade tomato juice made with fresh, local tomatoes. Check it!

Ingredients

So many tomatoes it seems ridiculous
a bunch of basil and parsley
onion
hot sauce
lemon juice
Worcestershire sauce
prepared horseradish (extra horsey, if available)
salt and peppa
Vodka (gag)
Breads Hot Hot Hot Dilly Beans

First, toss the tomatoes, herbs, and onion in a food processor and puree um.  Put the puree in a pot and simmer it for 20-30 minutes. Strain out all the gunky stuff with a colander. Transfer the juice in to a big ol' mason jar. Next add the lemon juice, about 1 part lemon juice for 6 parts tomato juice. Add the rest of the ingredients to taste. You want this to be a real kick in the mouth, because nobody wants to taste nasty fucking vodka in the morning. NOBODY.  Once you get to Dylan's place, mix in the vodka (maybe 1 part vodka for every 3 parts tomato juice, unless you're an alcoholic or something) and pour over ice. Garnish with 2 spicy dilly beans, cuz no one really likes celery.


Three Egg Omelet


I made these omelets in the "French" style, as they say.  The ingredients I used were as follows, and, yes, I just had to get more lox and throw them in because they're just so damn delicious:

Egg - three per omelet
Lox
Crimini mushroom - sliced
Caramelized onion
Goat cheese
Avocado - sliced and salted
Garlic - sliced and diced
Milk
Salt
Pepper
Butter - yeah, you slather that pan, don't be shy

First, I cracked the eggs and wisked some milk into them.  I then added salt, pepper, and garlic.  Then, heat up a pan with a good deal of butter to a little hotter than medium heat.  Once hot, add the egg mixture (3 eggs at a time, of course), and let that fry for a few seconds.  When the bottom seems like it's solidifying, slide your spatula underneath and tilt the pan so the remaining liquid flows onto the frying surface.  Then add all the lox, mushroom, onion, and goat cheese to the middle area of the egg.  When the egg is mostly cooked but still moist, fold an outer third of the omelet over the filling.  Continue cooking for a few seconds longer, then fold the other third over.  Ideally, the outer egg will be browned and a little crunchy, while the inside is moist and melt-in-your-mouth delicious.  Oh and don't forget the avocado slices on top with salt and sprinkled on them.