Cooking InKerry Alaric Cheeseborobacon, balsamic, bread, butter, eggs, Home, onions, pork, sautéed, scrambled, toast, vinegarComment

Five Four Sixty Six, One

Cooking InKerry Alaric Cheeseborobacon, balsamic, bread, butter, eggs, Home, onions, pork, sautéed, scrambled, toast, vinegarComment
Tarragon-Scrambled Eggs & Pork Back Bacon
SO, YES, TODAY IS MY birthday, and as I smartly eluded the decades old habit of "tying one (or several) on", I was primed to day to be productive and hangover free enough to make the most of my day.

Having little client work today—and not even by design—I looked forward to making it as much as a PHUDE-related day as possible, firstly affording myself a home cooked meal. I whisked some dried tarragon leaves, fresh cracked pepper, and a little salt into some eggs, and in a separate small skillet, heated some "back bacon" which are thin, rounder strips that boast a line of fat from what is the pork belly section of the pig with the much leaner oval of the loin part.

Having brought home a standard hero roll from the corner deli along with my New York Post, I made some diagonal slices and briefly toasted the bread to warm in the oven's broiler. In six minutes, breakfast was served.

I get to pick up a check from a client in about an hour, and might venture to try one of the newer food truck vendors; but I have to keep in mind that at 6 p.m., I will be having dinner with longtime friend and PHUDE partner, Trixie, and the very well received and popular Sushi Yasuda, a place that benefits the customers who have the emptiest stomachs the best. So, of course,more to come.... =)

Tarragon-Scrambled Eggs & Pork Back Bacon