04/03/2021
“Setting the Table”
I had a late start to say the least today, and an intended schedule full of launch offs. Well. I started running from the jump after having a late night working on the redesign of EndueSphere’s Instagram. I had woke to the realization of today’s date and was hit with a rush of emotions I didn’t prepare myself for. I got up and started doing what I do best, work.. to help push through it, because that’s how I’m pushing through these days. I’m working on myself, working more on my talents, working on my relationships, working towards obtaining more cherish-able moments in life, and working on finding passion in something each day. One of the ways I’ve been able to do all of that above in one go, is by cooking.. you know feeding two birds with one piece of grain is how like to get my jobs done.
I woke mid afternoon to see today is a day of remembrance for one of the best cooks that I have had the pleasure of sitting down to several meals with. That being said.. here’s to T-Raw... this one’s for you, for making sure I keep pushing through it. I wish you were here to taste how much more smackin my flavas be these days boogs. As many meals as we’ve tried one uppin each other on, helping each other with, or taking over from the other on.. we related, because we both feel that what matters most is the communions being had over a table set with an amazingly prepared dish and your family sitting around it. I’ve been challenging myself with each meal I prepare lately by doing something I haven’t done before or by trying to make what I’ve already made before better in some way. This was a meal I’ve done a thousand times, but I did spice it up a jazz different.
I mentioned it being a “hoe”made recipe on my personal page, because no lie.. there’s levels to how you prepare a meal.. I’ll explain that better in a later post to not stray too far from the intended subject of this one. I whipped this up pretty fast and wasn’t as conscientious of the health points on this one as I have been trying to be lately with what I cook. I really wanted that tex-mex breakfast diner type of feel to it honestly. Nailed it.
With the veggie oil hot on a 5-6 in the pan I threw in my diced potatoes, seasoned em up to taste with some lemon pepper; paprika; cumin; and tumeric, and covered em then regularly kept checking em and flipping to crisp. I started my chorizo in another pan then added the thinly sliced leftover brown sugar glazed and grilled pork loin to crisp up a bit with it on a level 4x With the refried beans.. I added some picodegallo salsa to jazz em up, just mixed the beans real well before adding the salsa and kept it on low while the rest was finishing up. Those farm fresh eggs though was what topped off the meal for me honestly.. half fried em up in some chorizo and scrambled em when they got a little over runny. Toasted some multigrain toast to top it all on personally, but do what you prefer.. solid meal by itself.. if you’re like me though, I gotta have that extra starch.
All that, that wasn’t that much given it was a concoction of already prepared meals anyways, just to sit down for the last meal of the “birthstaycation” with a dear friend.. priceless. I cooked a few meals over the course of the last few days, but this one in particular meant more for me today for reasons that are still hard for me to explain. I’m forcing myself to push through the making of this post of the dish even though it wasn’t that homemade of a meal or a traditional recipe.. this hoe made it.
Imma keep pushing through to keep making posts more somewhat like this one and others not like it more routinely.
Thank you for reading and following along with me as a I progress in my process. I appreciate my friends and family so much for the steady solid support I’ve had to push me as far as I have made it.
Much love most wishes.
Jenna Lee
