Scrambled Eggs with chopped, pitted dates.

I used some sunmaid dried pitted dates, about 1 date per 2 eggs, and chopped them into smallish bits and put them in the skillet on low for a few minutes. This is to soften them up. If you put them on medium (normally what I scramble eggs at) the sugar in the dates will char and it will taste like eating burnt marshmallows.

Anyways, I started to crack and beat the eggs after I started heating the dates, but I should have given the dates another minute or two because they were not quite soft enough. Threw in a dash of milk and some salt and pepper. Pretty good addition to plain old, boring ass scrambled eggs.

More submissions by Bobby Freedom for Learning to Cook

I usually make lamb stew each week, but normally I just throw frozen veggies and frozen lamb into a crockpot and let it run overnight. Decent results, very little effort.

Today, I opted to thaw the lamb and sear it first, and then put the seared lamb into an already rolling stove pot. Still used frozen veggies, but threw in some diced potatoes to thicken it up and also some fresh mushrooms because mushrooms are fucking cool.

Whole thing was done and packed into containers in thirty minutes. Having a bowl and a Stone IPA right now.

Lesson learned, you gotta peel the potatoes. Otherwise some of the potatoes disintegrate in the heat and your are left with some potato-free skins, which does not for an appetizing dinner make.

Learning to Cook

Cooking a new dish every week

weekly from 2015-01-26 to 2015-12-31