Would you look at that? I’m eating fried eggs now. That only took 27 years. In other inconsequential personal news, I’ve coaxed my African violet into blooming again. Apparently it likes to be watered every seven days. Go figure! Maybe it’s silly or childish, but I often catch myself craving recognition for these tiny everyday accomplishments. Living and working by myself is totally awesome, most of the time. An occasional “good job,” or pat on the back goes a long way, though.
Sometimes I think it would be nice to have someone around. Like the other day, when I lifted up a heavy vintage desk and dragged a thick wool rug underneath all by myself, no one was around to see it. If they had been, I would have flexed my arm muscles and paraded around the apartment like a champion. Actually, no, I would have just asked for help.
Back to the fried eggs. I’ve been eating huevos rancheros with scrambled eggs (sacrilege!) for years, but I’m moving onto the fried eggs now. A plate of saucy huevos rancheros is my go-to meal when I want a substantial, savory meal with lots of protein. My latest favorite homemade version features a creamy avocado sauce and spicy black beans. You’ll see that I took a shortcut by using jarred salsa verde. I don’t have a problem with store-bought salsas and besides, tomatillos aren’t in season anyway. If you wanted to make the recipe even quicker, you could skip the additional ingredients in the avocado salsa verde and just blend the avocado and salsa together. You’ll be missing out on some fresh flavor, though. You could also choose to serve the avocado sauce at room temperature instead of warming it. I’m just kind of particular about food temps. Lastly, I’ll be the first to admit that this dish is not the most beautiful dish on the blog, but I try not to discriminate based on appearances. I’m hoping to distract you from the green goo with some cute puppy pics. Is it working?
