Faye was called on to tutor a new intern, and had to be in the city early in the morning. That entailed an hour and twenty minute commute before daylight. Rather than eat in the wee hours at home she opted to eat breakfast after arriving at her destination before the training session. So I prepared for her a hot breakfast to-go as I sometimes did when I used to make long commutes to work.
I made an omelet with chopped pickled jalapeños, capers and shredded Cotija cheese.
The omelet was wrapped in a whole wheat tortilla which had been softened for a few seconds in the microwave.
The wrapped omelet was then toasted in a dry skillet.
Hot out of the skillet, it was wrapped in foil and placed into a warm oven (170ºF) until it was almost time to go.
At the last minute the foil packet wrapped in a kitchen towel and tucked into a paper sack. The paper sack was in turn wrapped in a towel to to keep the contents hot through the commute.
This salad was awaiting Faye when she returned home:
- Iceberg lettuce
- Roma tomato
- red bell pepper
- salt & pepper
- Cotija cheese
- Sweetie Drop Peppers