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For the past three days I've had the same magnificent breakfast, and it's all because I just happened to have some stuff in the fridge:
Last Thursday night, my Toastmasters club had our annual Bash-at-the-Lake. Not only did I wind up with some leftover cucumber salad and grilled chicken -- my contributions -- but That Nice Boy I Married, unbeknownst to me, snagged a huge pile of leftover pulled pork, brought by my good friend Virginia, a native of Kentucky, where they know their pulled pork.
The next morning, I just knew I had to make a pulled pork omelet. I sauteed a little diced onion in bacon grease, then stirred in a handful of yummy shredded pork, plus a little chili powder and hot sauce. When the onion was tender, I scooped all this out, and went looking for some cheese.
Out in the garage fridge (doesn't everyone have a garage fridge?) I found a five-pound block of Cabot's Extra Sharp Vermont Cheddar, better than which it is hard to get. As I bore my prize back to the kitchen, I remembered I had a couple of perfectly ripe avocados just begging to be eaten.
So I made an omelet, layering it first with shredded Cabot's cheddar, then the pulled pork, with avocado slices added right before folding. O.M.G.
I'm down to my last half-avocado. I think I'd better go get another couple, because I'm eating pulled pork-cheese-and-avocado omelets until I'm out of pulled pork. At which point, I may have to go buy a pork shoulder and slow smoke it.
These are just too good.