And So It Begins

Left you see Suzanne Trotter and her husband, Paul, at Suzanne's beach birthday party yesterday. She was to parachute in but the weather turned windy and the jump was canceled. This Florida girl was freezing but these two romped in the waves like a pair of dolphins. 

How on earth can two women from completely different parts of the country be such mirror images of one another? It's so uncanny that Suzanne and I often stop dead in our tracks and just laugh. 

It's silly stuff mostly - we both own the same car in the same color, have the same paint on our walls, and both have harmonica aspirations. We have many of the same habits, have a stack of hat boxes in a similar corner, cook the same and problem solve the same. 

Does it have any real meaning? Of course I'd love to think so, but who knows? It's entertaining at the least.

Suzanne has been studying to become a Qigong instructor so we've been practising Qigong every morning at 7 a.m. I'll be following up on this new interest back home along with the totally unrelated topic of migas.

But they'll be no Qigong this morning. It's late and the Texas Tea-Step is imminent. Our first stop today will be breakfast at the famous Guenther House in San Antonio. Or an early brunch as our ETD seems ambitious considering the lateness of the evening as I write.  

Qigong is Chinese for "working with the life energy." I finding it to be an energizing practise. You can see a short video about it at www.qigonginstitute.org

Migas, part of a traditional Tex-Mex breakfast, is a tangle of  scrambled eggs, vegetables, and corn tortillas. I wasn't sure about ordering it because I assumed the tortillas would be soggy. They cook up crispy though and it's a culinary experience worthy of your attention, especially with beans - refried or not - on the side. A slice of avocado on the other side sounds enticing too, don't you think?

Migas for 1-2

2 eggs
1 tablespoon salsa
1 tablespoon olive oil
1 corn tortilla diced into 1/2" pieces
1 tablespoon diced onion
1/2 tablespoon chopped fresh jalapeno
1/2 of a small tomato, chopped and seeded 

Mix eggs and salsa and set aside. Heat the olive oil and add tortilla pieces. Once the tortilla pieces are crispy add onion and jalapeno. Pour in the eggs and salsa and scramble til done. Sprinkle the chopped tomato on top and stir once more. 

The Guenther House is an 1860's home sitting at the foot of King William, one of the oldest historical districts in Texas. The home was built by the founder of the Pioneer Flour Mills and is now a restaurant and museum. To learn more you can visit www.guentherhouse.com. They also have a Victorian gift shop and Suzanne and I are going to do our best to convince them of their need for copies of And Then It Was Teatime.

I've really got to go to bed!