January 3, 2012
Recently, I downloaded a book of really natural recipes – most of them are grain free, many are dairy free. Today, I was surprised to discover that at least two of the recipes are in no way flavor-free!
I braved the wilds of Wal-Mart today. My goal was to stock up on US items I like to take back to Japan with me, and to do some shopping for the family. After trudging past acres and acres of shelves, diligently searching for my targets, I finally completed my list as much as I could.
By the time I got home, I was hungry for lunch. It was 2:30 in the afternoon (guess that’s why). So, I decided to try a recipe from my book. 
In family lore, my mother is famous for her Cream of Green soup. When I was a toddler, our family was given a large amount of home-grown green beans. Mom used to freeze all kinds of things to use for soup, and so the green beans made their way into a soup. Apparently, it was mostly green beans, and was dubbed Cream of Green. Although I was too little to remember it, I heard of Cream of Green many times as I was growing up. So, to look in my pot and see a bright green soup for me was like reliving history!
But let me tell you, that stuff was good! And so simple – it came together in just a few minutes.
Tonight, we had another recipe from the book – Breakfast Burritos. I was slightly worried about how it was going to turn out. This is because the wrap part was made solely from egg. I had never tried making an egg crepe before, so I really had no idea what was going to happen. Well, this happened:
They actually tasted and looked pretty good. I was pleasantly surprised. The family all seemed to enjoy them. Inside, we had chicken, peppers, onions, olives, avocado, and some of us had sour cream and salsa (not in the original recipe).
Overall, I’d like to make both of these recipes again. The egg crepes made me a little nervous, but as long as they got some TLC and didn’t get forgotten, they came out just fine.
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