Why is Breakfast so good?

You are not breaking anything. And you aren’t fasting. Although, the fast that happens during sleep is broken by this meal. I like to suppose things sometimes rather than look them up. Google was the worst thing to happen to a bullshitter. I used to make up crazy stuff all the time and speak about it as fact. The hood old days.

Eggs… In any possible way imaginable, pancakes, omlettes, hash browns, Bloody Mary, huevo ranchero, chili quills, cereal, bagels, donuts!!!! The list goes on. I dream of owning a Mexican breakfast spot with a big grill, fryer and custom egg station making egg tacos.

It’s also cheap, with healthy options. Look at all that avocado and died tomatoes. Although a ton of butter helped create such a yummy egg. Crepes are sweet with fruit and syrup. Granola and yogurt is a combo I have been enjoying. Peach Yopla and Kashi crunch cereal is the current standard.
And where can I get an amazing Breakfast burrito in New York?!? Not since San Diego has there been such a thing. 24 hours, enormous wrap with eggs, beans, rice, cheese, bacon, pollo or chorizo, potatoes, sour cream… Need I go on?


Breakfast is the best meal of the day. Don’t miss it.


Chocolate Chip Cookie

I can’t tell you all how much I love these tasty morsels. Let me drop some knowledge on you. A chocolate chip cookie is a drop cookie that originated in the U.S. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. It was invented by Ruth Graves Wakefield. She owned the Toll House Inn, in Whitman, MA, featuring home cooking in the 1930s. Her 1938 edition cookbook of Toll House Tried and True Recipes, was the first to include the recipe “Toll House Chocolate Crunch Cookie” which rapidly became a favorite cookie in American homes.

Ruth Wakefield & Toll House Restaurant

Wakefield stated she deliberately invented the cookie. “We had been serving a thin butterscotch nut cookie with ice cream. Everybody seemed to love it, but I was trying to give them something different. So I came up with Toll House cookie.”

A different version says she had been making chocolate cookies and on running out of regular baker’s chocolate, substituted broken pieces of semi-sweet chocolate thinking that they would melt and mix into the batter. They did not and the chocolate chip cookie was born.

During WWII, US soldiers from Massachusetts stationed overseas shared the cookies they received in care packages. Soon, hundreds of soldiers were writing home asking their families to send them some Toll House cookies. The recipe became in high demand and began a nationwide craze!

Chocolate chip cookies are commonly made with white sugar, brown sugar, flour, eggs, a leavening agent such as baking powder, a fat, typically butter or shortening; vanilla extract, and semi-sweet chocolate pieces.

Some recipes are optimized to produce a softer, chewy cookie while others will produce a crunchy style. The procedure for making the cookie is fairly consistent in all recipes: First, the sugars and fat are creamed, with a wooden spoon. Next, the eggs and vanilla extract are added followed by the flour and baking powder. The chocolate chips are mixed in towards the end of the process to keep them from breaking. Place the cookies on a cookie sheet and get baking. You can eat the dough as is, or add to vanilla ice cream to make chocolate chip cookie dough ice cream! This is the original recipe of the Toll House Chocolate Crunch Cookie.

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) Semi-Sweet Chocolate chips
  • 1 cup chopped nuts

1. PREHEAT oven to 375° F.

2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

Fried Mash Potato, Egg & Cheese

This is a pictorial account of a dish I like to make. Mexican influenced brunch. Really simple, start with oil, onions. Smash potatoes in with some butter, sea salt, pepper and any other spices. Get it toasty brown by frying it, mashing it into pan and letting in brown on low heat once the butter and oil work their way through.

Part the sea of potatoes for your eggs. Add more butter. Let the eggs go over easy for a little then fold it all over a few times, add cheese and start flipping like a pancake until it is both sloppy and crispy.

Mash avocado on the 2 tortillas, squeeze some lime and pinch of salt over it. Place eggs over and throw broken tortillas on top, with extra cheese and hot sauce, if so desired. Eating for 2 to share or a hungry man. Man that was good! Completely vegetarian. Ingredients at the bottom.

2 baked potatoes pressed into pan with onions in oil

Fried Mash n Eggs 2

Add butter, spices, mash & flip the potatoes

Fried Mash n Eggs 3

Press into pancake once butter & oil have worked its way through, flip until brown

Fried Mash n Eggs 4

Create a trough, parting the pancake with spatula

Fried Mash n Eggs 5

Crack the eggs and let them partially cook over-easy

Fried Mash n Eggs 6



Fold potatoes, eggs & cheese together

Fried Mash n Eggs 8

Mash avocado on tortillas, drop the lime & salt

Fried Mash n Eggs 9

Plate over tortillas, cover with tortilla chips & cheese

Mexican-style fried mashed potato, egg and cheese:
2 potatoes, baked and mashed in pan
1 onion, diced
pepper, sea salt, cayenne, hot sauce
2 eggs, over easy
shredded cheddar cheese
1 avocado
1 lime

Fried Rice

Fried Rice

Ever wonder what to do with left overs? I don’t like to eat what I had the previous day or the same thing all week, but I waste nothing. So when I have some left over chicken, it’s a blank canvas. One of the go-to meals I like to make is fried rice. Although you must have some foresight. You can’t fry rice immediately after you make it. It’s still too porous and would just make it mushy. It must be refrigerated, day-old rice to prevent this. I always try to make extra anytime I make some. It will keep for at least a week.

You can use most any kind of rice. jasmine, basmati, long grain, white, yellow. Not a fan of brown rice, but to each their own. So we get your rice from the fridge and left over chicken, shrimp or pork (tofu for veggies). Get whatever veggies you use for stir fry, but onions are essential. Some vegetables I use are red/green bell peppers, corn, peas, carrots medley, broccoli. For seasoning I use garlic, cumin, cilantro, salt, pepper, oregano, soy sauce.

I will list the ingredients below, but it is really to taste. I smell, then taste right out of the pan. The scent should make your mouth water. Pour a generous some of olive oil (appropriate to the ratio of the rice) in a large frying pan with diced garlic on high. When the garlic starts to brown, throw in the onions and rice and set the burner to medium-high. Stay with it, keep moving it around every couple minutes. The goal is to get it crispy, but not burned. Very fine line we are walking here. After about 6 minutes of that, throw all the vegetables in. Mix it up real good. Add your spices for niceness. Add a little of that soy sauce, but just enough to give some color to the rice, not a puddle.  Now throw in the pre-cooked meat (or meat substitute for you hippies). Everything should be sizzling. Turn down the heat after the veggies and meat have been in for 5 minutes, let it be on low and walk away for 5 minutes. Grab the handle of the pan and shake it horizontally side to side. This is to prevent sticking. Give it a minute. (I know, I’m hungry too) Take a spatula and flip the rice like an egg. It should look brownish gold. YES!! Now throw 2 large eggs in the pan. Don’t think, just crack and drop. As the egg cooks, mix it in with a chopping motion. Do the shaking, but every minute or so now. It may take a while, but the crispiness is well worth it. When it is crispy to your liking, you are done!

Now bowl it up, celebrate with some hot sauce and adult beverage of choice.

NEEDED: day-old rice, 1 onion, diced garlic, pre-cooked meat or substitute, oil, soy sauce, 1 bell pepper, peas-carrots-corn medley, 2 eggs, cumin, red and black pepper, large frying pan, adult beverage while you cook.