Tex-Mex and BreakfastPosted: July 2, 2011
Last night we went over the my aunts place for…
We brought over everything from avocados & guacamole to steak. All from Texas.
My job was to slice and peel the avocados.
And to make the salsa.
My uncle grilled the steaks on his charcoal grill.
While I snacked on some strawberries and melon (minus the prosciutto).
I’m not a melon fan, but this melon was different tasting. It was a lot crunchier than our standard melons and super juicy and sweet. I didn’t know what it was at first because its an oval watermelon shape instead of the circular round melons I’m used to.
I heated up our flour, white corn, and yellow corn tortillas and we were ready to eat.
After dinner we had watermelon and black sesame dessert soup and I watched the movie ‘UP’ with my 3 year old cousin. Then 12:30am rolled around and I headed home to bed.
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This morning started off with a typical HK breakfast spread.
It comes in a baggie.
Which is a rice porraige that usually comes with your choice of some type of meat, fish, or seafood. My mom used to make this a lot when I was sick. It’s steaming hot and kind of like soup, but with rice.
These fried sticks are crispy on the outside and hollow on the inside. The one in the back is actually a little different. It’s a bit sweeter and kind of taste like a combination of a donut and bread. But it’s not dense. They’re typically eaten with the congee.
I guess I would say it’s like the chinese version of soup and bread.
Rice noodle rolls (on the right) and Fried dough sticks wrapped in the rice noodle rolls (on the left)
These are typically eaten with sweet soy sauce and/or a peanut sauce.
This was my pre-workout breakfast spread:
Rice noodle rolls, noodles, a slice of cinnamon raisin bread, and some green tea.
I think I may need to add some more color into my meals. I’ll try at lunch 🙂
Now I’m of to get in a quick workout!