• firm packed tofu, 1 package
• 1/2 onion
• some broccoli florets
• 1/2 red pepper
• 1 large clove garlic
• dried sweet red peppers
• red wine
• almond milk
• eggs
• goat cheese

Begin by mincing your garlic and toss it in a pan with olive oil over medium heat with the dried sweet peppers (flaked). Cube the tofu into small pieces and add into the mix to brown. Chop the onion and red pepper and add in. At this point, pour on a little wine, not more than 1/4 cup, and about the same in almond milk. Reduce, adding in the chopped broccoli when it’s almost ready.

Meanwhile, cook two eggs however you like ‘em. I like over medium. Put ‘em on your plate with a couple scoops of the tofu scramble and top with a bit of goat cheese. Luxurious!

In an online discussion on waffles (as upon buying some candles that smelled just like waffles, it became imperative my housemate and I buy a waffle iron immediately) I was pondering savory waffles and came up with the following idea. Now to start, I used the basic waffle instructions from Joy of Cooking, then added my own mix of savory items.

• 1 3/4 c. flour
• 1 tbs sugar
• 1 tbs baking powder
• 1/2 tsp salt
• 1 1/2 c. milk
• 1 stick melted butter
• three eggs
• 1/4 lb shaved Boar’s Head Smoked ham, cut small
• 1/5 lb shaved cave-aged gruyere, cut very small
• 2 tbs rosemary

Combine first set of dry ingredients and whisk. In second bowl, combine milk, eggs, and butter. Whisk the two together, then mix in ham, gruyere, and rosemary

Make waffles and spread some marscapone on top. I served these with peach juice mimosas. ZOMG! Win.

I wasn’t sure about this as I was making it, quite worried the jalapenos would be overwhelming or have that awful taste I typically associate with the peppers (the pickling, it turns out). This, however, turned out to be the best omelet I’ve ever had.

• two eggs
• garlic
• jalapeño
• roast beef
• marscapone
• mini orange tomatoes

When eggs start cooking, put half a clove of garlic and about an inch of chopped, fresh, jalapeno into a sauté pan.

When eggs are nearly firm on the top, pour on the garlic/jalapeno mixture and throw on a small, chopped, orange tomato. Top with some chopped roast beef and flip until eggs are fully cooked.

Remove from pan and add a dollop of marscapone. The light flavor and smooth texture of the cheese is a perfect compliment to the spiciness of the peppers.

I served this with a banana and a slice of toast.