I’ve created a Twitter account for PDX Breakfast. I don’t know what took me so long. The hashtag worked so well for most folks that I think it just didn’t make sense to worry about it. But, like Beer and Blog before us, the time has come.
So, you breakfast aficionados, follow @pdxbreakfast on Twitter. It’ll post when something happens here, and both Eva and I can access the account to say stuff, too. Yet another way to remember when the next breakfast is coming your way!
A topic near and dear to PDX Breakfast’s hearts came across the transom today – food borne pathogens! I’m not much for the soapbox, but it seemed suitable to relish our chicken-owning, organic-obsessed, not-in-my-scramble attitude here in Portland. Many of the places we frequent pride themselves on buying local, slow food, or some other hip term for “we know where this came from and it’s okay.”
Two mornings ago I made a quick scramble with farm eggs that even my ridiculously finicky daughter pronounced “delicioso.” The eggs made a big difference – whisking vigorously I got an amazing yellow color and minimal curd. The older an egg, the less water content and the more you have to worry about the egg drying out before you incorporate everything.
Just saying. The source of eggs matters. Also, check your fridge.
