Kitchening newly
Feb. 11th, 2013 02:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceKaren's home today, and she wanted a salad for lunch; so I threw spinach and strawberries and red onion and goat's cheese into a bowl with some crisped bacon and croutons, and dressed it all with olive oil and pomegranate vinegar, and voilà.
Only I didn't myself particularly want a salad; so I crisped up yesterday's leftover potatoes with a couple of chillies, and thought I'd toss a couple of fried eggs on top, and voilà.
Only I was just dithering over what fat to use to fry the eggs - butter? olive oil? lard? - when my eye fell on the residual oil-and-vinegar from K's dressing.
Well, I thought, why not?
Tossed that into the pan, followed by eggs. Eggs Fried in Salad Dressing. It's really nice. The vinegar loans a little piquancy that the eggs snatch up with glee.
Only I didn't myself particularly want a salad; so I crisped up yesterday's leftover potatoes with a couple of chillies, and thought I'd toss a couple of fried eggs on top, and voilà.
Only I was just dithering over what fat to use to fry the eggs - butter? olive oil? lard? - when my eye fell on the residual oil-and-vinegar from K's dressing.
Well, I thought, why not?
Tossed that into the pan, followed by eggs. Eggs Fried in Salad Dressing. It's really nice. The vinegar loans a little piquancy that the eggs snatch up with glee.