breakfast of champions for a melting-pot nation

While on a weekend visit with friends, circumstances conspired to reveal to me an exquisite breakfast treat.
Because we were all flying in late, our friday night dinner was ready-to-cook bulgogi from the korean market, plus a big jar of kimchi and some sticky rice. Yum yum.
And because we were visiting friends in the Baltimore area and hanging out with at least one other food-crazed person, we visited supermarkets — and at said supermarkets we acquired some scrapple.
And therefore, on sunday morning, brunch consisted of hot sticky rice, crunchy fried scrapple, eggs over medium, and large amounts of kimchi. HUBBA HUBBA. Oh and for dessert, a delicious eggy apple pancake with caramelized cinnamon sugar topping. Yay.

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