My first impression of you was in Tagaytay, I can't remember when, how or why
But the burger with you in it was awesome
And so I thought... mushroom you're not that bad!
Then I came across champignon
Through a lovely Rozier back in Singapore
I got introduced to your beautiful partner, parsley
And I am mesmerized again.
Fast forward to the Prairies, 2013
And you've captured the heart (or tastebuds) of Charles
I almost have the license now to cook anything, just with you in it
And now I'm completely impressed... smitten.
Monday, June 9, 2014
Thursday, June 5, 2014
Omelette pour Charles
One of those days I tried to experiment...
Ingredients:
Garlic, onion, salt, pepper, parsley (measure to your liking - I usually don't measure)
Button mushrooms
Three eggs (beaten)
Oil
Procedures (quite simple)
1. Heat oil in a pan
2. Saute garlic, onion, bacon until bacon is golden brown
3. Add the mushroom and eggs
4. Spices to your liking (I would put sprinkle a generous amount of parsley)
Ingredients:
Garlic, onion, salt, pepper, parsley (measure to your liking - I usually don't measure)
Button mushrooms
Three eggs (beaten)
Oil
Procedures (quite simple)
1. Heat oil in a pan
2. Saute garlic, onion, bacon until bacon is golden brown
3. Add the mushroom and eggs
4. Spices to your liking (I would put sprinkle a generous amount of parsley)
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