Midwestern Breakfast

It's 6:45 a.m., the sun is up and so am I. Adam is out for a two-mile (or so) run. He's taking the same route about town that he did when he ran cross-country in high school. He requested his favorite "midwestern breakfast" upon his return.

Our kitchen cabinet painter has now left us two large boxes of tomatoes, green peppers and green beans. They just appear on our back porch. One was accompanied by a note telling us about past inhabitants of our 90-year old home. I think we made the right choice in selecting him for the job!!

Included were a dozen fat roma tomatoes. I thought about making a sauce but, instead, opted for seeing how they would do roasted. I lined a large sheet pan with parchment, cut the the tomatoes in half, drizzled them with olive oil and sprinkled with sea salt and roasted them in a 250 degree oven for about three hours. As soon as they cooled, I placed them in a jar and refrigerated. They are delicious.

MIDWESTERN BREAKFAST

Mom's recipe for after a two-mile run

Feeds boy and mom

4 fingerling potatoes, sliced

1/2 medium-sized green pepper, sliced

1 fat shallot, sliced (or use green onions)

2 cloves roasted garlic, chopped

2 pieces oven-roasted tomatoes, chopped

3 large eggs, beaten slightly

salt and pepper to taste

Heat a coating of olive oil in a heavy skillet.

When hot add the potatoes and fry over medium high heat for one minute. Add the shallots and stir for an additional minute or so--just until opaque. Add the green peppers for another minute. Depending on how well done you prefer your vegetables, adjust the cooking time.

Lastly, add the chopped tomatoes and garlic. Lower the heat to medium low and stir in the eggs. Add salt and pepper to taste and slowly stir until eggs are doing to your taste.

Add a few slices of a hearty buttered toast.

Pour a cup of coffee and enjoy your boy!