thank you honey :) and scrambled eggs will always be included. do you know how many people make them over heat that’s too high and then they give off this gross milky liquid crap?
(i did this for a LONG TIME.)
also, the notion of salsa eggs made me think of shakshouka, a poached-egg thing/ a step up that peter could probs handle (“make tomato sauce. crack eggs into sauce. sit for five minutes. look at it and be proud of yourself. eat.”) (be advised that though this recipe - and i love smittenkitchen - cites this dish as israeli, its provenance isn’t quite clear, but was brought *to* israel from somewhere else, probably libya.)
when in doubt, all the vegetables go together, especially if they’re raw or blanched :) but yes, salads and suggestions and things, definitely.
you’re spot on about casseroles, I feel the same way - you cover so many food groups/ have so much balance! and they’re warm and comforting, which is a big factor for me, esp. in winter (the woe of college cooking, or one of the many, is that there is never summer fruit. ever.)
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