Breakfast for Dinner

Last night we get a wicked thunderstorm rolling through the area. I did a little happy dance thinking it would knock out some of the humidity. It did for a little bit last night, but this morning the humidity is way back up and there’s a 75 percent chance of more thunderstorms today.

I feel like we’re in the middle of a steamy August instead of at the very beginning of June. I’m hoping this isn’t a sneak peek as to what the rest of this DC summer will be like. That would make for some very miserable training.

After three straight days of running, I decided to rest today and enjoyed my extra hour of sleep.

Onto the food:

My cabinets were extra bare this week because I was rather uninspired when I went grocery shopping. I did pick up a huge watermelon that was on sale though and it has been rather delicious. I’ve only managed to eat about a quarter of it so far so I see a lot of watermelon in my future.

For the cooking challenge this week, I thought I would do one of my favorites: breakfast for dinner.

I was craving pancakes, but didn’t have everything I needed, so I settled for some scrambled eggs instead.

After reading the Omnivore’s Dilemma, I’ve only been buying organic, cage free eggs. They come in the brown shell.

I’ve never eaten brown eggs before and I wasn’t sure what to expect. Turns out they taste the same to me as the eggs in the white shells.

I paired the eggs with some toast with a little bit of almond butter and raspberry preserves. I’m in love with raspberry preserves, it’s my new go-to spread on almost everything.

I’m so looking forward to the weekend. The BF has tickets to the Orioles game on Saturday so cross your fingers we have nice weather!

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