Easy Peasy Lemon Squeezy
I have an idea for dinner. While you make an egg scramble with potatoes, I'll whip up a batch of Parmesan-Black Pepper Scones (the resulting scone is round—looks like a biscuit). They're made with cream.
Okay...that sounds good.
Hustle and Bustle
The sheet pan, lined with parchment, held eight squat rounds of dough brushed with heavy cream and finished with cracked black pepper.
"How many eggs do you think we should use?" He asked.
I pondered. "Five?"
I carefully opened the oven door, slid the pan inside, and dialed up 20 minutes.
I would have to turn my back and give full attention to a salad while Roberto peeled and chopped in preparation for the scramble.
"Do we have any parsley?" He asked.
"A little bit. I was going to buy a bunch today, but it looked so anemic at the store." I pulled what little bit of parsley left, from the refrigerator, and set it on the counter. "Use it up." I said.
Are you ready?
"I was born ready." He said.
"How many eggs did you use?" I asked.
"Six." He said.
I took a bite of the scramble and sunk into my plate. Happy. Sated. "This is so good."
I took a bite from a biscuit. Happy. Sated. "It tastes like Goldfish." I chewed. I swallowed. I took a second bite. "You know, those little orange, goldfish-shaped crackers. It tastes just like that."
"It does. A little." Roberto conceded.
"I'm getting full." He said.
I pushed my chair back from the table, slightly. "Me too."
"How many did you make?" He asked.
"Eight." I said.
"How many did we eat?" He asked.
"Six." I said