Cumin Potatoes

I take red or fingerling potatoes and cut them into bite-sized squares, after washing them. (Leave the skins on.) Sauté them in a cast-iron skillet with a little olive oil and both whole cumin seeds and ground cumin, along with salt and pepper. Cook them until they are brown and a bit crusty looking and serve with egg and bacon. This also works as a dinner side with just about any main course.  

Salad for Breakfast

Salads for breakfast are excellent, but they need to be breakfast salads, with some bacon, some cheese, or some hard-boiled eggs. Go minimally on the greens. Fruits, nuts, and olives are good additions.

Welcome

This blog will feature my original culinary creations. My cooking philosophy is combining fresh ingredients in an easy, colorful, and straightforward way.

Breakfast Salad

This salad has spinach, tomatoes, olives, blue cheese, and hard boiled eggs, dressed with a little red-wine vinegar and olive oil.