Kitchen Inspiration From The Spanish Epicure

This morning’s view was a bit different. Hardly a cloud in the sky, except for one perfectly placed as the sun rose. When I first glanced outside, I couldn’t even figure out what it was. (So, I put on my glasses.)

After such an inspiring sunrise, something came over me. Not only did I cook oatmeal (in the microwave) — and blend in Greek yogurt, muesli, and almonds — but I did not open a can of peaches. I took a pear (a fresh, whole pear right out of the fruit basket). I took a small sharp knife from the block of kitchen knives. I cut the pear into bite-size pieces. I added those pieces — of freshly cut fresh pear — to my breakfast bowl. I did so without drawing blood (I tend to be a bit careless with sharp objects). Unfortunately, you’ll have to take my word for this breakfast. I was so exhausted after all that cooking that I didn’t have the energy to get my camera. I’m thinking of hiring a sous-chef to do my prep work.

San Geraldo usually has cottage cheese and berries for breakfast. I, on the other hand, have become quite the gourmet. Julia Child (The French Chef) used to say, “Bon Appetit.” I (The Spanish Epicure) say “Buen Provecho.”

Welcome to my kitchen; I even wash the dishes.

Author: Moving with Mitchell

From Brooklyn, New York; to North Massapequa; back to Brooklyn; Brockport, New York; back to Brooklyn... To Boston, Massachusetts, where I met Jerry... To Marina del Rey, California; Washington, DC; New Haven and Guilford, Connecticut; San Diego, San Francisco, Palm Springs, and Santa Barbara, California; Las Vegas, Nevada; Irvine, California; Sevilla, Spain. And Fuengirola, Málaga..

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