Here’s what I had for lunch today. It’s better with red pepper but I had to use green. Because you know what I like more than red pepper? The jingle jangle of $3.49/pound in my pocket instead of the Man’s.
Here’s how you make it, should you feel so inclined.
- 1 butternut squash (small), peeled, seeded and chopped into half-inch cubes
- 2 carrots (big’uns), chopped into half-inch cubes
- 2 stalks celery, chopped into, guess what size? Half-inch cubes
- 1/2 an onion, chopped
- 1/2 a green pepper, chopped
- 4 buds of garlic, crushed or minced
- 1 tsp of olive oil
- 3 big green onions, sliced thin
- 1 sour-ish apple
- 1/2 cup frozen corn kernels (if you got’em)
- 1 bud garlic, crushed or minced
- red chili flakes to taste
- salt and pepper to taste
- 4 eggs
- 1 tbsp of vinegar
First, set your oven to 450 degrees. Then chop up the first set of veggies, mix it all up in a big bowl to coat it, then dump it and spread it out on a baking sheet. Salt and pepper it while it’s lying flat. Bake it, mixing it once, for about 20 minutes or until the squash is soft enough for your liking.
While that’s baking, chop up the second set of ingredients and put them in the unwashed bowl you did your first veggies in.
Once you’re done that, poach your eggs. If you don’t know how to poach an egg, you could fry it I suppose. But to poach it, you fill a frying pan about half-way with water, and put in about a tbsp of vinegar. Bring it to a boil and crack your eggs in. Then as they boil, spoon water over the top, until the tops look solid. All in all it should take about five minutes.
By this time your baked portion should be done, so mix it in with the cold ingredients. Season it however you like, and put it into two bowls, or plates, or dog dishes or whatever you like to eat out of. Put your eggs on top (without getting burnt by the water as I have done MANY times) and season your eggs.
Then take a picture of it and post it on the internet. Apparently people like looking at pictures of food. Then eat it, with some Frank’s Red Hot. Yummo.