Philosophy
I like to cook, but I don't like it to get complicated. The less ingredients I have to deal with, the better. I'm not very patient in the kitchen, so when I cook, I want it to come together fast. I also don't have a super-well stocked kitchen, so I've really just got the basics to work with. I don't use many exact measurements, but fortunately, most of these recipes are hard to mess up. As they say, baking is a science but cooking is an art.
Tuesday, September 2, 2008
Poor Man's New York Bagel
Some people get grossed out at the thought of fish for breakfast, but one of my favorite breakfast foods is a toasted plain bagel with cream cheese, lox (smoked salmon) and capers. The problem is that lox is pretty darn expensive. Even on sale, it's about $6 for 4oz. Recently though, I discovered though that a slice of tomato is a tasty and healthy substitute, especially if you sprinkle some of the juice from the capers onto it. It's still a bit of a compromise, but it's a great alternative for the price.
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