On Mon, 17 Mar 2008 07:49:24 -0400, "jmcquown" >
wrote:

>breakfast to make, with fuzzy head (should have gone earlier to bed!)
>
>I'm grating potatoes, I'm grating cheese,
>I'm beating eggs - frittata, please!
>
>I'll bake the bacon,
>I'll top all with cheese
>(can you say 'Havarti, please?)
>
>Pinches of pepper,
>pinches of salt
>Diced bell pepper
>too bad there's no schmaltz!
>
>Sorry, I'm in a Dr. Seuss sort of mood
>
>I'm grating potatoes so I can form the basis for a frittata of sorts. Could
>also be called a breakfast casserole, I suppose.
>
>There's no cast iron skillet here (too bad) but there is a small 4-inch deep
>porcelainized iron pan (Descoware, made in Belgium, flame orange) which
>looks and acts remarkably like pricey Le Crueset and should do the trick
>just fine.
>
>I'm baking the bacon and there will be bacon fat! I'll be placing the
>grated potatoes in the bacon-fat greased pan (sorry, no schmaltz, but it
>sort of rhymed) and browning them well on the bottom along with minced onion
>and a little minced bell pepper. Add-ins to 6 beaten eggs will be salt &
>pepper, of course, the crumbled bacon, leftover chopped asparagus and a bit
>of chopped parsley. I'll cook this on the stovetop until the eggs are
>*almost* set, then top with grated Havarti and pop it under the broiler for
>a few minutes to melt the cheese and finish it off.
>
>Jill

I think that this sounds good you see
I think that you should share with me

I like potatoes and Havarti
I even like them at a party

Cook the bacon and chop the asparagus
I think there will be enough for all of us.

koko in the hat
---
http://www.kokoscorner.typepad.com
updated 2/24
"There is no love more sincere than the love of food"
George Bernard Shaw