Sunday morning breakfast (and a snake?)

More like an early lunch, but really, I needed that.

I woke up at around nine, the children were still sleeping, and it still wasn’t 29 degrees Celsius outside – so I decided to go for a run. I’m following a training plan, and this time it was a “5-minute slow and 45-minute steady” workout scheduled.

I don’t say that I thoroughly enjoyed it, but after the finish line, it was a good feeling. But by the time I finished it was something like quarter past 10, I had to cool down, get ready, so the breakfast was ready just after eleven.

Because while I was running, I figured that I deserve an enormous breakfast – after completing that run, you’d have felt like that, too. (By the way, I met a girl running, too, so there are other crazy people around here…)

piadina-on-the-plate
Piadina on the plate

So, I felt like I need a bit of protein, so I thought I was going to prepare something with eggs. Scrambled eggs with onion, a bit of a ham, and a few spare ribs, leftover from yesterday.

Nothing really complicated, first things first, onion, ham, ribs diced, eggs, salt and pepper, poured onto the piadina, there you go.

piadina-cut-into-halves
Piadina cut into halves

So, then I was really pleased – until I ate half of it.

I was watching the True Detectives season one final, enjoying my meal – when my wife burst into the bedroom and told me, that one of our neighbours were there, because while she was sitting on the sofa with her daughter, she saw a snake in their living room, and the snake moved to their bedroom so they just run off to us.

First I simply didn’t understand what happened, that thing, a snake was just out of my expectations or my world, so she had to tell me three times, when I realized what was going on.

Anyway, after two hours of facing death in a small bedroom by a killer snake, looking for him, I found the intruder – a small, little grass snake. It was probably more frightened than I.

So I picked it with a grill fork, put it into a bag, and we took it to the river with the children.

So it goes…

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First meeting with Wilkinson’s sausage

And the second meeting with the stuff of primecuts.hu and Robert, its owner, but we’ll get back to it later.

So this time I’d decided to order sausages, the ones called Wilkinson’s Irish sausage. Those are made fresh on every Thursday so we had them delivered on a Friday – 1 kg, 9 pieces of spicy Irish meat.

I tried three different ways of cooking them.

The Hungarian way

Sausages and blood pudding is fried in a skillet after pig slaughtering, with a bit of oil or butter and water in it. I used a little bit of butter and nothing else in the oven, on 180 °C. I didn’t make a photo, but it was nicely fried and remained juicy inside with a bit crunchy on the outside.

Fried in a non-stick pan without butter

Sausage and scrambled eggs
Sausage and scrambled eggs

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