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Today was culinarily uneventful. Breakfast was supposed to be cold pizza, but someone (not me) boobytrapped the eggs so that getting the pizza out of the refrigerator made the box of eggs fall on the kitchen floor. So instead, breakfast was scrambled eggs on rye bread. Lunch was cold pizza.

We're both flirting with a bit of a cold... not enough to be completely dehibilitating, but enough to make us feel like we couldn't make anything grandiose for dinner. Comfort food was in order. So we made ochazuke. It was yummy.

Recipes

Scrambled Eggs on Rye bread
1. remove cold pizza from refrigerator, catching container on egg box so that the egg box falls to the floor. Make sure before doing this that there are only as many eggs in the container as you would like to have for breakfast---in this case, 2 eggs. The eggs should crush enough that you don't want to just stick them back in the fridge, but not enough to get raw egg all over the floor. yuck!

2. Roll your eyes and return pizza to the refrigerator.

3. Get a clean pan--I used a wok because everything else was in the dishwasher and I didn't want to wash anything while holding 2 raw eggs in one hand to keep them from making a mess.

4. Separate the egg from the eggshells. Put the egg in the pan and the eggshells in the garbage disposal. You might want to wash your hands at this point, because you don't want raw egg contamination.

5. In the pan, scramble up the eggs with whatever's handy over high heat. When the egg starts to solidify, turn the heat down (or off, depending on how thick your pan is).

6. Cut slices of rye bread. You might toast them if you have a toaster, or zap them for 15 seconds in the microwave if you don't. Dump eggs on top.

7. Salt and pepper to taste. Eat.

Cold Pizza
1. Have already ordered a pizza a day or two ago, and have left leftovers in the refrigerator.

2. Remove pizza from refrigerator. Eat.


Ochazuke
1. Cook rice the way you'd ordinarily cook rice. We used brown rice, which we're still a little afraid of. We used 2 parts water to 1 part rice. We're still experimenting with brown rice and haven't quite gotten it down. The package said to use more water, but that made it really soupy. 2:1 was still a little wetter than I like my rice, so next time we'll probably use less.

2. Pick a vegetable. I don't think this is particularly authentic, but we used frozen carrots and peas. Throw the vegetable in a bowl, microwave it. Put the rice on top.

3. Add some sour plums. Sure, there are other things you could use, but I've become addicted to sour plums. They're good eats.

4. Put some nori and sesame on top. We have a jar of stuff that's a mixture of nori, sesame, soy, and rice powder. I could tell you what it's called, but that would involve standing up, so you'll just have to go to your local asian market and poke around. If you can't find the prepackaged mixture, just shred up some nori and sprinkle sesame seeds on top. It should work just fine.

5. Add green tea. You could add any tea you like, depending on your mood, but green tea is most appropriate.