Oh, a storm is threat'ning
My very life today
If I don't get some shelter
Oh yeah, I'm gonna fade away
War, children, it's just a shot away
It's just a shot away
War, children, it's just a shot away
It's just a shot away
Ooh, see the fire is sweepin'
Our very street today
Burns like a red coal carpet
Mad bull lost its way
War, children, it's just a shot away
It's just a shot away
War, children, it's just a shot away
It's just a shot away
Rape, murder!
It's just a shot away
It's just a shot away
Rape, murder!
It's just a shot away
It's just a shot away
Rape, murder!
It's just a shot away
It's just a shot away
The floods is threat'ning
My very life today
Gimme, gimme shelter
Or I'm gonna fade away
War, children, it's just a shot away
It's just a shot away
It's just a shot away
It's just a shot away
It's just a shot away
I tell you love, sister, it's just a kiss away
It's just a kiss away
It's just a kiss away
It's just a kiss away
It's just a kiss away
Kiss away, kiss away
07/01/2011
Wow I just made the most kick-ass breakfast burrito ever. For any who would like to duplicate:
Makes 2.
Bacon:
Cook 6 pieces premium thick-cut bacon in large frying pan on medium heat to desired doneness (this takes a while but it's better when cooked slowly). Flip about every 3-5 min. Start cooking eggs about halfway through. When bacon is cooked, remove from pan and press between paper towels to remove grease. Leave grease in pan and keep the heat on as you will use it again momentarily. Cut bacon into small chunks with scissors.
Eggs:
Crack 4 eggs into bowl and beat until whites no longer separated from yolk (except little specks). Add about a quarter cup milk. Season with dash salt, pepper, garlic, and about a teaspoon of chives. Cook in medium frying pan on medium heat, scraping along bottom about once every 3 min. to bring up cooked eggs and let the rest get down to the surface. Try not to break apart too much. Continue until done. Remember to turn off the heat for this pan.
Burritos:
Use 2 large flour tortillas. In each tortilla place half the eggs and half the bacon chunks, and grate in a generous amount of extra-sharp cheddar cheese. Mold the filling into the correct shape, crossing the center of the tortilla, and oriented horizontally to you. On the ends of the filling, lift up about an inch of the tortilla on each side and fold over the filling. Holding these "tabs" in place, lift the side closest to you and fold over all the filling, grasping below filling on the side opposite you to hold it in place. The tabs on the side toward you should be tucked in, but on the side opposite they should be extending outward a bit. Fold these tabs up and back inward, pressing them into the ends of the burrito. Holding them there, roll the burrito forward, away from you, to close it. If you do it exactly that way, it should hold together pretty firmly, which is important for the next step. Take each burrito, and place the section where the closing flap meets the rest of it directly downward, in the frying pan with the bacon grease. Let it cook for about 15 sec. then roll it gently a quarter-turn away from the side with the flap (so it doesn't open). Cook another 15 sec and repeat twice more. Carefully remove, turn off heat, and wrap in paper towels to absorb excess grease. Let it cool enough to handle and enjoy.
Makes 2.
Bacon:
Cook 6 pieces premium thick-cut bacon in large frying pan on medium heat to desired doneness (this takes a while but it's better when cooked slowly). Flip about every 3-5 min. Start cooking eggs about halfway through. When bacon is cooked, remove from pan and press between paper towels to remove grease. Leave grease in pan and keep the heat on as you will use it again momentarily. Cut bacon into small chunks with scissors.
Eggs:
Crack 4 eggs into bowl and beat until whites no longer separated from yolk (except little specks). Add about a quarter cup milk. Season with dash salt, pepper, garlic, and about a teaspoon of chives. Cook in medium frying pan on medium heat, scraping along bottom about once every 3 min. to bring up cooked eggs and let the rest get down to the surface. Try not to break apart too much. Continue until done. Remember to turn off the heat for this pan.
Burritos:
Use 2 large flour tortillas. In each tortilla place half the eggs and half the bacon chunks, and grate in a generous amount of extra-sharp cheddar cheese. Mold the filling into the correct shape, crossing the center of the tortilla, and oriented horizontally to you. On the ends of the filling, lift up about an inch of the tortilla on each side and fold over the filling. Holding these "tabs" in place, lift the side closest to you and fold over all the filling, grasping below filling on the side opposite you to hold it in place. The tabs on the side toward you should be tucked in, but on the side opposite they should be extending outward a bit. Fold these tabs up and back inward, pressing them into the ends of the burrito. Holding them there, roll the burrito forward, away from you, to close it. If you do it exactly that way, it should hold together pretty firmly, which is important for the next step. Take each burrito, and place the section where the closing flap meets the rest of it directly downward, in the frying pan with the bacon grease. Let it cook for about 15 sec. then roll it gently a quarter-turn away from the side with the flap (so it doesn't open). Cook another 15 sec and repeat twice more. Carefully remove, turn off heat, and wrap in paper towels to absorb excess grease. Let it cool enough to handle and enjoy.
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