Scrambled eggs, home fries, sausages. Ahh, it was sooo good. I ate it way too fast, though. Next time I have to slow down and savor every little yummy bite.

Seriously guys, the scrambled eggs I made were that good. They are like oviform crack. Just ask hydrapheetz.

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About the author: A prolific contributor to Jul with some 2415 posts published, Sofi better fancies herself as a cinema geek, a composer, a vintage 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.

Yesterday I ordered a burger from a local sandwich shop but when it arrived, it just turned out to be a sub. Pretty lame, right? The sub wasn't half bad but damn it I really wanted a burger. So I defrosted a chunk of unlabeled frozen ground meat from my freezer for lunch today along with a whole wheat bun.

Usually I grill the bun on the pan the way you make grilled cheese with a skillet but this time I spread some butter on it and broiled it for a bit which by the way is way easier to control than the skillet-grilling method. The meat turned out to be pork which was not what I wanted at all. But whatever.

To prepare the patty, I seasoned the ground pork with soy sauce and Worcestershire sauce and then threw in some minced onions, sea salt and black pepper. Then I rolled the pork into a ball and gently shaped it into a patty and fried it in some vegetable oil over medium-high heat for five minutes on one side and four on the other. The burger was topped with a slice of cheese, some ketchup and some honey mustard.

And you know what? Even though the patty meat came from the wrong animal, the burger was still pretty frickin' sweet. As in awesome. All the flavors and textures worked in harmony to make this sandwich a beautiful concerto in the key of umami. I daresay this burger might be the best one I've made so far.

I wanted to take a picture but the thought crossed my mind way too late.

I also had some leftover fries from the sandwich shop that I seasoned with rosemary and sage and fried using the leftover oil and grease in the pan. I ate them with chopsticks. It was great but it makes me wonder why we celebrate such a crazily rampant carbohydrate redundancy. As yummy as fries are, sometimes I wonder if maybe coleslaw or a salad is the best option. Fries are canonical, yes, but canon isn't always best.

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About the author: A prolific contributor to Jul with some 2417 posts published, Sofi better fancies herself as a cinema geek, a composer, a vintage 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.

Click to enlarge.

(miscellaneous back-story about disliking pork growing up and never really eating pork chops until boyfriend asked her to cook some, etc.)

What is it?
Pan-fried pork chop with a side of sautéed spinach and basamati brown rice (not shown).

What's it seasoned with?
Some soy sauce, thyme, oregano, garlic, onion, cumin, black pepper, white pepper, red pepper, sea salt.

Overall rating:


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About the author: A prolific contributor to Jul with some 2418 posts published, Sofi better fancies herself as a cinema geek, a composer, a vintage 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.