A Brief Visual Encounter: July

The Key Wester

THE KEY WESTER

I spend about six weeks a year in Key West playing in a cover band with my friends. Breakfast is a very important meal in the Conch Republic; I have found that it can make or break the entire day. The trick is to get just enough protein to supply the long, slow kind of heat-resistant energy that the day will undoubtedly require, but not so much that you feel pinned to the couch, compelled by nature to watch yet another episode of "Law and Order: SVU." Additionally, you need a little bit of carbohydrate to help massage the protein through your digestive system, to add that touch of pizazz without leaving your belly feeling bloated and tragic. After much trial and error, I feel I have arrived at the perfect Key West breakfast solution.

Imaginatively, I call this thing THE KEY WESTER. It’s calorie-to-protein ratio is about as good as you can get while still actually calling something breakfast, and it’s goddamn tasty, to boot. Try it our for yourself at home or on your next foray to the islands:

Ingredients

2 eggs
2 pieces of Udi’s gluten-free white bread (it’s like having bread without getting that super-full bloated feeling)
2 slices of cheddar cheese
2 slices of organic turkey (yeah, get organic and make sure it doesn’t have any bullshit ‘filler’ in it. Trust me, it’s worth it.)
2 tsp. olive or favorite nut oil
Bragg’s Organic Sprinkle seasoning

The Process

Pour 2 tsp. oil into medium sauté pan. Bring oil to medium-hot heat. Crack two eggs into pan, close together but not quite touching. With spatula, gather whites into shape roughly equivalent to square inchage of toast before whites solidify too much. Leave to sizzle for a moment.

Drop two pieces of bread into toaster set to medium. Toast.

Set a medium-sized plate, the one from which you shall dine, on the counter.

Remove cheddar slices from packaging, leave on plate. Remove slices of turkey from packaging, leave on plate. Return both packages to refrigerator. Take a moment to insure that you have either disposed of egg shells or given them to the dog. (Egg shells are great for animals’ calcium.)

Flip eggs in sauté pan, taking care to not splash any oil. That shirt cost $12.99, for god's sake. With the corner of the spatula, poke two small holes in each yolk. This allows the yolk to spread a bit within the confines of the rapidly-solidifying egg, saving you from future mouth pain. There is nothing worse than having hot lava-like liquid yolk spray the inside of your mouth as you bite into the Key Wester. Be sure that yolk is mushy-to-hard.

Place slices of cheddar over each egg. Melt for one minute.

Place pieces of toast (they should be done by now) on plate. Flip egg/cheese combinations onto toast (cheese side down). Scrunch slices of turkey on top of eggs. Sprinkle with Bragg’s seasoning.

Serve hot with a cup of unfiltered apple juice. Best consumed with knife and fork but hands are fine if you don’t mind a touch of mess.

What Is The Average Price Of A Gallon of Gas?

For no particular reason, this title popped up in the window. Should everything be capitalized like that? I am not sure, but I am sure that it appears authoritative. Like, 'Yeah, gas, go suck on a nut.'

So, this is the first installment of the heretofore dreaded blog experience. I write these knowing all too well that they will now have to be copied and pasted to multiple locations and shit. I find that maintaining a miniature online empire is not nearly as fun as conceiving one, even less than creating its reason for being.

I have come to realize that I seem to write best with the assurance of an audience. And I would like to be a better writer. So I'm going to blog. My friend Andrea is a great writer and a great blogger. I am told that, in order to be a writer, one must write, not just sit and opine about the slim possibility of actually doing so. I'm going to blog, and it will make me a better writer.

Friends, Welcome to the legacy.