South of the Border Inspired Brunch

This morning I scrambled some eggs with a bit of a saute of garlic and asparagus and some medium Tillamook cheddar cheese. I topped it off with a pesto of sorts made from avocado, cilantro, garlic, roasted green chile, lemon juice and a lovely lemon olive oil from the Napa Valley. On the side, crispy peppered bacon. Although I didn’t do it this morning I had a brain storm of an idea for a bloody mary made with Don Julio Reserve Tequila. Garnish the rim of the glass with a mix of red chile powder and salt. Add a couple of garlic stuffed olives, a lime wedge, and a stick of celery…. If you have to have carbs, I would choose green chile cheese bagels or fluffy warmed tortillas. What could be a better weekend brunch than that?

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About jaicarney

I am a culinary artist, writer, dreamer and urban farmer dedicated to teaching people to eat and live well. I love my chickens, my garden, my friends, and this mother we call Earth.
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