It may be storming outside but inside Sofi's cooking up a sweet breakfast. Thanks to my hurricane-prep grocery shopping my pantry and fridge are all stocked up so today I expanded my meal to include sautéed grape tomatoes which were served next to sausage links and two fried eggs.

Including sautéed tomatoes is something that came from Gordon Ramsay's scrambled egg recipe which served scrambled eggs with some sautéed tomatoes and mushrooms. Tomatoes are typically sour and acidic when eaten raw but when heated they have more of a nice sweet taste. I put the little guys on the pan with the sausages, which were these Jones Dairy Farm "spicy"-flavored sausages that I've never ever seen before.

The eggs were fried in canola oil, which is really all I have left, and lightly seasoned with some ground black pepper and sea salt.

Eggs and sausages being what I have every day, the real star of the dish were the sauteéd tomatoes. They came out utterly perfectly. They just seemed to melt in my mouth with its wonderful delightfully sweet flavor. The sausages were okay, too, but they weren't anything new aside from their mild spiciness. I like their regular "Little Pork Sausages" package better with their lamb casing more than their uncased sausage packages.

The tomatoes coming out so wonderfully is in fact great news. I'm of course now all ready to serve my freegan friend Wednesday morning.

This morning's soundtrack is The Wrens's 2003 album The Meadowlands.

Overall rating:


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About the author: A prolific contributor to Jul with some 1967 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging.

I had frozen dumplings from the Asian food market for dinner which I boiled according to the instructions and then pan-fried in canola oil for a nice crispy exterior. The dumplings were served on a plate with soy sauce sitting in a little glass ice cream cup on the side. The soy sauce was Yamasa brand which allegedly has an incredible history in Japanese cuisine but functions questionably as a dipping sauce. It's too lacking in salt for that, I think.

The meal was good but I only had forks to use and no chopsticks so if I couldn't pierce the meat the first time, the dumpling would simply collapse. The flavor didn't seem to be anything special but the real star of the dish was the texture. This is just one of those foods I eat for its amazing mouthfeel.

Looking forward to some more yummy dumplings in the future!

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About the author: A prolific contributor to Jul with some 1986 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging.

I had the usual plus some mushroom caps and tomatoes. I had a totally weird mishap with a really cheap spatula my mother gave me melting on the frying pan. I managed to cook everything safely but the annoying thing is I'm not sure if I can easily remove the melted whatever off my frying pan. That spatula, though, is good as dead to me. If you can't handle the heat, you're nothing, pal!

Recently, I've been eating apples again. I bought some McIntosh apples last night. I have to wear gloves and I have to remove the skin and then I have to take a cough drop immediately after I enjoy the apple, but the apple-eating part is just so amazing that I'm willing to do all of this to minimize my minor allergies. I have some Granny Smiths and some Ginger Golds, too. Ginger Gold is okay and Granny Smiths are refreshingly tart but so far McIntosh seems to have the best flavor. Discovering all these different cultivars of apples is very fun, kind of like discovering cool music for the first time, and I can't wait to taste all the different kinds to find the one perfect apple cultivar, obscure or not.

But hopefully it is obscure and one that you've never heard of. :J

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About the author: A prolific contributor to Jul with some 2013 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging.