Ladies and gentlemen, I come before you in triumph.
Today, I made scrambled eggs. With cheese.
Go ahead, laugh. I know. Doesn’t sound like much. But I have never scrambled an egg in my entire life, and it was in the spirit of deranged adventure that I decided to do something with all those eggs left over from the last baking experiment. (Except that I had to buy milk. Damnit. Why does milk only come in such huge sizes? I don’t drink milk, I despise the taste, it is only good for cooking so far as I am concerned.* If I need two tablespoons for my eggs, what in blazes do I do with the rest of the half gallon? Mind you, I thought about just getting a teeny carton of cream instead, but the notion of scrambled eggs with cream seemed dangerously decadent.)
And they came out edible! Some slightly brown spots–christ, scrambled eggs cook fast, I really should have opened the cheese in advance–but edible!
I am more proud of this than I am of getting through Devil May Cry 2, which I did last night.
Tomorrow, since there are more eggs, and all that damn milk, I will try scrambled eggs with cheese and ham.
We’re off the map now, people…
*On the other hand, I will walk through fire for cheese and require healthy amounts of sour cream on my
Mexican food. Go figure.