First, I’d like to say that this daylight savings thing, although slightly messing up my eating and sleeping times, is absolutely luscious. I adore how late it stays light. It makes me happy. It makes me feel like spring is here. Especially when I came home today and saw tulips popping up from the ground and one yellow bloom on a daffodil. Hallelujah.
But back to this whole starving college student thing.
Make egg scrambles.
At least, that’s what my brother told me to do.
One Saturday morning, when we were out at Journey’s End, Davey and I took over the kitchen and made these egg scrambles. He told me that one day after work, he had gone over to a friends house, opened up the fridge and pulled out stuff for an egg scramble. He ate that, then went home and studied with another friend. At about 11 pm, he became starving hungry, opened the fridge and pulled out stuff for another egg scramble and thus consumed 8 eggs in an evening.
So I learned how to make these egg scrambles. The trick is to pull anything appetizing out of your fridge, chunk it into a pan, saute it for a bit and add some eggs. Some trick.
Davey concentrates hard on nicely chopping up the onions, (you saute those first) while I peel spuds. We nuked the spuds for a bit then put them in with the onions to crisp ’em up. When they were crisp, we took them back out.
All the while, sausage was sizzling, tomatoes and jalapeños were chopped and some spinach was rinsed.