As you all know this little corner of the internet is dedicated to users of public assistance for their food dollars. That would include holders of EBT cards for SNAP and WIC as well as those who visit food pantries, food banks, food drops, and food commodities.
It was my privilege to attend a large conference recently where I met people who work in food pantries. The concern seems to be “WHY do users of public assistance not know how to shop wisely and prepare healthy foods at home?”
This is not neuroscience, my friends. MANY of us are living on a dime… Here’s the deal: People who need help with their food dollars are those who grew up poor or became needy from medical circumstances or had bad luck or made choices that put them into financial straits. Most likely as they were growing up, their caretakers were working two jobs each to keep body and soul together and there was no time or opportunity for the next generation to learn how to shop or cook. It may have been “catch as catch can” when it came to the business of mealtime. Maybe they live in places where good food supplies are uncertain and sometimes unavailable.
Enter Mother Connie! My passion is for people who want to learn to work with the resources they have in order to S T R E T C H those food dollars to get the help they need AND for those same people to feel appreciated and respected and loved as people. There will be no scolding, no shaming, no judgement in this little part of the world. We just wanna HELP.
Today I want to share with you how EASY it is to scramble the humble egg. Eggs are an inexpensive source of protein and can star in any menu-breakfast, lunch or dinner.
While your butter or oil warm, choose two eggs for each diner and one for the skillet. *ALMOST the same as the rule for potatoes: “one for each face around the table and one for the pot.” Here are the eggs we fixed for today’s lunch:
Mom always taught me to break each egg into a small bowl before I added it into a batch so a bad egg would not ruin the whole works. You can see that the small bowl was eliminated here and the reason is that these eggs are farm fresh and we have NEVER found a bad egg in the many eggs we get from this resource! This big bowl is what they were mixed in before the skillet was warm and ready to receive the goodies!
I used a whisk to mix the eggs gently but thoroughly.
SIDEBAR: Our kitchen is NOT tricked out with granite counters, double dishwashers, warming ovens, and islands with cook tops. I’m guessing neither is YOURS. So if you have no whisk, keep calm and grab a fork. *However, I would not recommend a plastic fork grin/giggle. END SIDEBAR
The next step requires a bit of patience because the cook – or the cook’s assistant – would be wise to keep those eggs moving so they don’t cook in a bunch. You want scrambled eggs to be smooth and almost creamy. Just stir them with your whisk or fork until they don’t look shiny any more. At the beginning you can season them with plain ole salt and pepper:
If you want to add texture to scrambled eggs, a nice addition *if you have the time* is to finely chop some onion and celery and/or peppers into the mix. Just drop the chopped goods into the eggs as you start the cooking process and they will provide nutrition and crunch.
Ketchup is a good condiment if you don’t prefer plain eggs; salsa is a popular one, as well. Use whatever you have on hand and enjoy every bite. If you have some bread for toasting, that is a good partner for eggs. You might like to have canned peaches for dessert if it’s lunch or dinner. And if you are making eggs for breakfast, applesauce makes a great breakfast starter.
Here’s hoping this helps you immensely. We also hope you have the time and inclination to add your comment on the comment panel below this post.
Thank you SO MUCH for stopping by and you need to know how TICKLED we are to see all the new members who have hopped on board, despite the issues we’ve had of late! Please know you are ALL loved and appreciated.
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