Down, boy.
“Ned Beatty, you have a call on Line 1. Ned Beatty…”
Eggs. I eat eggs every morning. Scrambled, poached, or over easy. I could eat eggs 3 times a day and never get tired of them.
I haven’t had scrapple in years. My grandparents kept hogs and always had some. I love it.
You’re me!
Breakfast burritos. I don’t even love eggs but I could eat a breakfast burrito with lots of pico every single day and never get tired of them. Extra bacon & pico please! Obviously not sustainable to eat every day but never had a bad one.
Why not? I think you could definitely eat one every day with no adverse effects.
Save some scrapple for me, please!
Well, around here they are the size of a small submarine 
. I do actually make myself a tortilla-less burrito bowls on most days just try to keep the portion small enough, use turkey sausage etc to make it a better choice.
Just thinking about a thick slice of scrapple with a runny fried egg busted and running all over the top is giving me the shakes. 
Maaaaaan, our work cafeteria made the best breakfast burritos. Then, they moved my department to a leased space with the worst food service. In Irwindale, which has almost no restaurants. Ugh.
Deviled eggs. Once I boiled half a dozen eggs, mixed the yolks with mayo, and filled up the 12 whites with that and curry powder on some, capers in some, anchovy paste in some, chopped ham in some…available for snacking throughout the week (since I don’t eat lunch except for a bite of something) - it was hard not to eat alllll the deviled eggs at one time.)
How specific need this be? I mean, if “pizza” is an answer, then I say “sandwiches.” If being specific, I don’t think I could get tired of a good Italian sub/hoagie. Or at least I would not get tired of it any faster than any other food, as I would eventually get tired of any food were I eating it exclusively.
But ask me again in a couple months. My answer is likely to change. I’ll never tire (with the above stipulations) of a baguette with some nice cultured European (or Euro-style) butter, either. Add that poached egg mentioned above to it, and, yummers. There are few things in life more lovely than a warm yolk oozing with some bread and butter.
I made homemade cream of mushroom soup that was sublime. Mr Rebo and I adore mushrooms.
Tonight will be beef tips and rice, with broccoli.
For all you caramelized onion lovers out there, behold this Oven recipe:
4 yellow onions, thinly sliced
2 garlic cloves, unpeeled
4 sprigs thyme
3 tablespoons olive oil
2 tablespoons brandy
1 tablespoon maple syrup
Kosher salt
Freshly ground black pepper
1 teaspoon white wine vinegar
- Preheat your oven to 325 degrees F (160 degrees C). Scatter the onions onto a rimmed baking sheet along with the garlic and thyme. Drizzle with the olive oil, brandy and maple syrup. Season with salt and pepper and toss to combine. Cover tightly with foil and transfer to the oven for 2 hours.
- Remove the foil and stir in the vinegar. Return to the oven for 15 to 20 minutes, or until caramelized. Season to taste with more salt and pepper, if needed.
And from the sous vide side of the kitchen:
2 tbsp butter
2 lbs. cooking onions, sliced
1/2 tsp each salt and pepper
1/4 tsp granulated sugar
2 tbsp finely chopped fresh thyme
1 tbsp balsamic vinegar
Melt butter in large skillet set over medium heat; cook onions, salt, pepper, and sugar, stirring often, for 5 to 8 minutes or until slightly softened. Let cool completely. Stir in thyme and balsamic vinegar. Allow to cool, then put everything in a vacuum sealed bag. Sous vide over night at 185 F.
My great-grandfather was a cheesemaker. He moved from Scotland to Canada, and then to the US, to work in cheese factories. Then he bought and operated his own dairy farm. My grandfather was a salesman for a cheese company. I think this explains my answer.
Lather, rinse, repeat. There really is no such thing as too much cheese.
Haven’t we done this already, Dog?
Must.
Recruit.
Breakfast.
Meat.
Disciples.
World.
Domination.
Imminent.
What about pot roast?
Typically when I think of pot roast, I think of my mom’s really bad pot roast. But I had a craving for it a few months ago and found a restaurant that had an awesome version. I’d try making it myself, but I don’t feel like eating it for a week.