I make scrambled eggs very creamy, as creamy as possible, these days. Not easy but challenging. This morning, I had the scrambled eggs as usual, with cooked eggplant salad.
Today’s breakfast, not prepared, then improvised: Thick and dark black tea with organic milk, Avocado, grilled eggplant with green chilli, grilled 100% whole wheat sourdough with fresh fig
Strolling the garden, I pick and eat a few berries each time I pass by the tree. I know it takes more time to enjoy well-ripened berries but hard to wait. I smiled, thinking that it might be able to enjoy figs, along with the blueberries, in weeks
My recent daily morning salad.
Sour Kimchi pancaked, and still sour.
Vegetables for breakfast as always, but good to have beetroot this morning. Beetroot, marinated, and slightly poached. A bowl of beansprouts to fill up.
It seems that I’m back to beansprout days. Once, I’d had lots of beansprouts for diet. It worked well, indeed. Nowadays, I have it to take the least possible carbohydrate. Doenjang (fermented soybean paste) soup and rice-substituting beansprouts for lunch today.
Korean cabbage, Brussel sprouts, chickpea, gruyère cheese.
Kimchi jeon(pancake) for a starter, beefsteak for main and a Moroccan-made hummus for dessert.