Portlandia's "Farm" sketch was incredibly funny, where two yuppies order chicken at a local organic restaurant that provides them with a portfolio on the chicken they're going to eat: "His name was Colin, and he was fed a diet of sheep's milk, soy, and hazelnuts". DDF and I laughed our asses off watching it the first time. It remains one of the funniest bits from the show. Jason Sudeikis plays the cult leader Aliki, at the Farm, most hilariously.
Vital Farms eggs at WholePaycheck ($6 a dozen) and they were "Certified Humane", USDA Organic, lpasture-raised, local California eggs, I thought to myself "ok, these are a $1 more than Farmer's Market eggs... but I didn't wake up early enough to go to the Farmer's Market... and... these eggs even Have Paperwork!" - there was a little certificate, inside the carton, telling all about Colin and his friends. Well, obviously Colin didn't lay any eggs, but the hens he would have liked to have procreated with if he'd not been served to discerning restaurant customers did lay them.
The eggs were some of the darkest yolks I've ever had. Fully flavorful, satisfying delicious. They are not "the cheapest" eggs in the world, but they are certainly some of the healthiest & most sustainable.
Four or Five days a week for breakfast, I will typically sauté 1/4 or 1/2 an organic onion in a heaping tablespoon of bacon grease (Canadian maple cured thick strips of bacon, cast iron skittle fried, and recovered), throw on 3 or 4 handfuls of organic baby spinach (covering all the onions, and using "more than you think, it'll all reduce down" as my dear friend Ron advised), several cups of Trader Joe's sliced crimini mushrooms (it's really hard to find organic mushrooms in California), and a handful of Costco bacon bits, on a medium flame in our new Circulon Symmetry 12 inch sauce pan until the spinach shrivels down to little strands, the criminis are all coated in the residual bacon grease, and the onions are translucent. Then add 2 scrambled eggs on top of this tasty mixture, maintaining the medium flame. The 12 inch pan spreads out the eggs for faster cooking and heat transfer - I like my scrambled eggs dry, not gooey, as gooey makes me want to verp as it makes me think I am eating something the consistency of snot. The 8 inch pan would work too, it just takes longer with nearly 1/2 the heated surface area (and nearly double to the egg thickness layer). Season with organic pepper and sea salt. It's a tasty breakfast / brunch / sometimes lunch (when work keeps me busy all morning until 1 or 2pm). Come to visit us, and I'll cook you some eggs as I did our friend Rick back in July and DDF's Phoenix scientist friends who've visited OC this summer as well.
1 year ago