I was cooking breakfast* this morning and working on a couple of the last bits, such as shredding some cabbage, and went to put that cabbage back in its bag. The bag is nowhere to be found. Nowhere on the counter, nowhere on the stove, not in the recycle, not in the trash. Not fallen on to the floor somewhere. Not in the dish drainer. Not in the spice cabinet. Not in the veggie scraps bin. Not even in the microwave. I am certain that the cabbage came out of the fridge in a bag, because I had sliced a chunk off of it previously. Mysterious mysteries.
* Breakfast was what we call hash.
- 2 cups spicy rice** (preferably leftover),
- way more cabbage than you think you need,
- 454 g of tofu (i.e. one brick),
- two eggs,
- 125 g of pepper jack cheese.
- Sear the cabbage for a bit,
- brown the tofu cubes on a few sides,
- toss the rice in and warm it through,
- crack in a couple of eggs and stir,
- throw in the cheese when the eggs are cooked or nearly so, and you are done.
** Spicy rice:
- one can of fire roasted tomatoes,
- enough water to bring the liquid volume including those tomatoes up to three and three quarter cups,
- two cups washed rice,
- one dried pasilla chile,
- two dried guajillo chiles,
- one tablespoon of vegetable bouillon,
- one tablespoon of some habanero or other spicy pepper paste,
- one teaspoon applewood smoked salt,
- one teaspoon ground cumin,
- three sliced green onions.
- Remove the seeds from and finely dice the dried chiles,
- slice the green onions,
- mix everything together in the rice cooker,
- press go on the rice cooker.
Hope you’re well!
-D