Green Eggs & Span (ish Chorizo)



There are up sides and down sides to my obsessive compulsivity.  I know a lot of people can't imagine what the up sides could be, but I can tell you that for Life As She Does It, they scream volumes about the Bohemian Glitter Girl I am, and help me reach The Masses (that's YOU!), all while being a cathartic-and-helpful outlet.  The particular obsessive complusive part of me I'm referring to (Yes.  There are several) is the monthly themes.  I've been doing it for as long as I can remember.  It stretches from clothing to food, too.  So for example: March = Green or Irish.  Yes, I'm Italian, but the OCD transcends that fact.  I wear green every day in March.  Please don't ask me to explain in one post, just trust that there is a method to my madness.  As far as food in March, I either cook green food items, or Irish food.  This last Saturday morning, I created a Spanish take on green eggs and ham by making scrambled eggs loaded with cilantro with some Spanish chorizo and avocado on the side.  The Spanish chorizo was quite salty, so I drizzled some of the leftover mustard sauce  I made for the corned beef a couple of nights before, and it was absolutely luscious.  Stay tuned for the monthly themes to come; in the meantime, eat green to your heart's content and know Spring is right around the corner!


4 eggs

1/4 cup heavy whipping cream

1 tbs cumin

1 tsp sea salt

1 tsp pepper

1` cup packed cilantro, chopped coarsely

2 tbs extra virgin olive oil (evoo)

2 tbs butter

In a medium-sized bowl, scramble the eggs using a small whisk or fork for a solid minute.