Squash? For Breakfast?

Breakfast, Friday June 16: leftover taters; seared squash; scramble.

So I tried a new variety of squash in the garden. It's called Grey Griller. It a zucchini varietal that is a very light green (the grey part) and a bit denser (the griller part, 'cause they aren't so mushy after grilling). They do very well just seared in a pan with a little olive oil and some seasoned salt. Sitting on the plate instead of sausage or bacon they make it a good bit healthier. The scramble was just scrambled eggs with a bit of chopped fresh chives and parsley. (It's always chives is just one, a chive? it's like pants. What is a pant? One leg? (Yup, chive is a single bulb and stalk. Pants is short for pantaloons which originally came in two pieces one for each leg. (Hell yeah! I love recursion!)))

Oh yeah, food. The taters came from a burger joint that we like that gives us a pile of steak cut fries. I think it is because we ask for no salt. The throw a couple of big double handfuls in the fryer and give us all of them regardless of how much they overestimated. So we take home half of them to use for breakfast the next day. I just cut them into chunks and saute like hashed browns.