Even though I work largely from home, I make a concerted effort to stop and have a good breakfast every morning, albeit eating from my desk most times. Sometimes it’s just a piece or two of whole wheat toast. Sometimes just yogurt. Sometimes an egg sandwich. I usually make a few egg sandwiches over the weekend and pop them into the freezer, so I can grab one and toast it up when I don’t feel like dirtying the kitchen … or when I don’t have the time.
I was catching up on some food blog reading yesterday when I spied a post on Kalyn’s Kitchen for Omelets with Mushrooms and Goat Cheese. Perfect. I had leftover herbed goat cheese from Christmas Eve, and a plethora of fresh mushrooms for an upcoming soup night. I was set.
It took just minutes to make and was divine. I mean, really, how can you go wrong with sauteed mushrooms and goat cheese? Really.
A year ago today… after today, a Pomegranate Martini sounds perfect.