Finally, I got to have my favorite supper: fresh scrambled eggs with cheese and a salad. With the other eggs, I made shrimp fried rice – which is quickly becoming a staple for us. We use whatever veggies we have left over. This time it was turnips, green onion, kale, red cabbage and sprouts.
Update: If you use red cabbage, some of the color will transfer to the eggs making them a scary blue color. Everything still tastes fine, but it’s still kind of strange.
Some of the tomatoes became part of the salads, but I peeled and chopped the plum tomatoes to make fresh tomato sauce for pasta. That was fun to do. I just sautéed some garlic, added the tomatoes, some wine and herbs and let it all cook until the pasta was done. It was pretty good!