Breakfast with the BF

One of my favorite things about my BF (and I have many) is that he is an excellent cook. He's not a paint-by-numbers cook (as I can tend to be--order brings me comfort). He makes some of the best omelets, breakfast sandwiches, tzatziki (etc, etc) I've ever eaten. I so enjoy trying out new and old recipes with him in the kitchen. He makes me take a few more chances, and that's always a good thing. We always have a good time, joking around, maneuvering around each other (space in my kitchen is a little more limited than in his), taste-testing our creations along the way.

This weekend he made his world-famous omelets. He never skimps on the olive oil (something I'm still fairly conservative with when cooking), and his eggs turn out fluffy and delicious every time. He credits Cooks Illustrated (LOVE!) with this technique. He added some yellow onion and red pepper, and sprinkled the leftover veggies on top. I made pan-crisped potatoes, a recipe that never fails to wow. I used leftover red bliss potatoes from dinner the night before (recession recipe alert!!) You HAVE to try these. They're a dish of simple ingredients with an impressive end result: 5-10 minutes in 1/4 inch of olive oil, some salt, black pepper, and a dash of garlic at the end leads to the most delectable morsels of potato. While I almost forgot the garlic, I recovered in time. The VERY best part of this dish? I sliced some shallots horizontally, making little rings, and fried them. To quote my friend Sara, NOMNOMNOMNOMNOM!!!! We were ooh-ing and ahh-ing over this awesome breakfast spread in no time, and it costs next to nothing!