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| Just your usual ham and cheese omelette toast |
Breakfast should always tell a story, is what I told the boys this morning as I entered the kitchen today.
As is his habit, little Nimki rushed in after me and we had to lift and take him out. Baby Loaf was more dignified, though when younger he would often come to the kitchen and watch me make breakfast. Quietly, unlike frisky little Nimki.
Earlier on in the morning, Baby Loaf showed little Nimki how to groom himself, said K who witnessed it.
On the 8th of this month we completed 6 months of Baby Loaf moving in. As in every month, we forgot the date! Tomorrow little Nimki completes 20 days of being here full time. He does not have a PR card yet. Permanent residency.
Today’s breakfast was flavoured with memories of our honeymoon. At a time when I disliked cats and when K was not comfortable near animals or pets. How things change!
This was at the Holiday Inn at Goa and we had gone to the buffet they had set up beside the pool for breakfast. I walked up to the live counter and requested the dosa chef to make me a dosa using some of the ham and cheese from the dosa counter next to him. I was rather kicked by the experiment.
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| The #FinelyChoppedKitchen pantry |
This morning I made an omelette using free range eggs. I made it in extra virgin avocado oil from a local brand called Black & Green. I used some of the excellent smoked ham from Joshua Perriera’s Incendiary Kitchen, Bandra, that our friend M had gifted K on her birthday and the Grandma Singleton extra matured cheddar that K had procured from Nature’s Basket recently. I love extra matured English cheddar and use the Wyke one usually, but could not get one for months after the lockdown started. I put in a couple of fresh basil leaves and salt and pepper.
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| No secrets here |
To go with it, was a couple of slices of the excellent sourdough that I had called in from La Folie this morning. Toasted in the oven, with a bit of extra virgin olive oil drizzled on at the end.
Brought back warm fuzzy memories of a breakfast from close to 18 years back.
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| The romance of good bread |
