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Epicurean Kentuckian: Quick Breakfast, FM Fresh + leftovers

2018-09-13 - An EK Kitchen in Kentucky .
Maybe it ought to be called Make-do Kentucky International Fusion. International from the Northern European idea that cold meats for breakfast have their own special appeal, and Mexican influence that everything from meats to desserts are better with jalapeno peppers. Other items are a mostly FM-sourced fresh tomato, cucumber, diced tomato, fresh onion, dried onion, and jalapeno breakfast salad with rice vinegar - from a bottle, not a plastic packet - seasoned with sea salt, and black & red ground pepper, and a few cold green beans from Big Black Dog Farm leftover. An homage to Cajun boiler: the microwave re-warmed new potato, with melted butter we hope came from an Adair County dairy farm. The egg was a two minute, one egg omelet influenced by a trip a family member took to Hawaii, and introduced us to the great combination of the simplest egg dish paired with cucumbers, with only vinegar for a condiment. It was quick and a neat nibbling breakfast. Most of all - cheaper. - EW

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