So, that pork sugo scrambled egg mixture was too yummy, and I had to make it again today. This time, I paired it with 2 breakfast sausage patties from The Piggery and some of the best grapes in town. Yeah!
Lunch was leftover lemongrass broth. I brought it to work…and I’ve got to say, I’m so impressed with how it looked while traveling that I’m gonna post a photo just to show how pro this looks. Like, I would totally be fine if this was a delivery from an actual restaurant.
Right? How good does that look?!? And, more importantly, how good does it TASTE. Seriously, make this.
For dinner I wasn’t feeling too fancy, and we had a bunch of leftovers in the house. I need to shake up my potatoes, so I decided to make another nik. (Recipe here). Then I took the broccolini from a couple of days ago and added the remainder of the pork sugo; sautéed that for a couple of minutes and it turned into a whole new meal. Yay! Repurposed food.