I'm not sure I like Campbell's, though, that's the problem. Everyone tells me Progresso is "some pretty gosh-darn good canned soup!" and I'm thinking "it sure is canned all right". Campbell's is famous, I mean, come on, Andy Warhol did a whole series on them! But they only seem to make condensed soup now and it's all been really mediocre to me.

Maybe there's some hidden gem of soup out there that no one's heard of that's the most awesome soup ever, kinda like how you might find some really neat lo-fi recording of a band from the '70s no one knows and it's just really really cool.

Either way I had the same brown rice-sunny side up eggs-sausages breakfast I've been having lately and guess what? Chives are still fucking amazing with sunny side up eggs! Seriously, chives are the most awesome spice ever. They go a little better with scrambled eggs but they're perfectly fine here. I'm so glad I actually have something that accents the flavor so well without blatantly interfering with the delicate flavor of the egg and also without being a totally wimpy flavor like parsley.

I'm sure chives can go awesome with pretty much any other egg dish, like soft-boiled eggs. Just cut the egg in half, let the yolk run all over a slice of toast or something and then sprinkle with black pepper, salt and chives. Yum. I bet chives can even save the absolutely dreadful shirred eggs but it's probably not really worth the effort.

Chives: can you say "egg's best friend"?

I didn't have a soundtrack for this breakfast but Elvis Costello is on my mind so I'll go with that. I love you Elvis (Costello).

____________________
—Sofi

I had the usual with scrambled eggs this morning. Typical sublimity~

Guys I'm thinking when I have Imajin over sometime I'm going to cook him my famous breakfast, so you'll have someone who's not me giving an opinion on my food! Of course I'll make him post about it in this topic. It will be delicious/awesome. : J

Oh, the soundtrack to breakfast today was Fleet Foxes's eponymous first album.

____________________
—Sofi

Right now I'm having a little cup of Luigi's Real Italian Ice which is amazingly perplexing since I'm not really sure what makes this ice more authentically Italian. Is it from of a vertically integrated factory in Italy composed of only Italian workers, much like AmericanApparel®? Is it made out of purely Italian materials assembled in Italy?

Authenticity aside, this fellow Luigi makes some formidable "real Italian ice". I'm having the watermelon flavor and even though I don't really like watermelon I think it's good enough for me to tolerate it. It's nice for a lazy summer day like this especially after almost choking on a piece of spaghetti.

(Post #1337.)

____________________
—Sofi