Tips and tricks from someone who has no clue what they are talking about!

Sounds totally reassuring right?
I mean does anyone ever really know what they are talking about?

Annnyways I am going to tell you two of my brunch "secrets" (because this months brunch is taking forever)
They both happen to be about (store bought) spice blends being used in a way you might not expect!
The first:

What could you possibly use that for in a brunch?

Potatoes!

I started using way too much of this stuff when I lived if Florida. I was mostly eating vegan, and was super broke but got produce fo free once a week (my roomie was part of FNB). The beginning of the week was always awesome we had so many fresh veggies but toward the end of the week it always seemed to be a few potatoes and random squashes, what do you make for a meal with one potato and one summer squash (or eggplant)? 

Hash obviously. 

So I would cut up the potato boil it (for time saving), cut the squash and put them both in a pan with a little olive oil, a shit load of Montreal seasoning and crushed red pepper and...TA-DA!

So fast forward a few years...I randomly buy some of this magic stuff for steak maybe?...well for what doesn't really matter, I got some used it once and then it sort of just sat there for a year because my boyfriend is really plain jane about food...he doesn't like things with lots of spices or fancy sauce so I always assumed he wouldn't like the grillers breakfast potato hash. 

Then we came home from Christmas at his parents with four left over baked potatoes?! Like what do you do with that? 

Make hash obviously! 

So I pulled out our brand new tabletop skillet thing and cut up the potatoes a little olive oil and a little butter, start frying and decide it was time to be adventurous...why not...fuck it! So on the seasoning went...and you know what....Joe loved it! 

So now every time we have breakfast potatoes they have Montreal steak seasoning on them, and they are great! 

My other tip has a similar story...sort of. The difference is it's actually my secret because no one watches me cook normally and I never felt like telling. It's not really anything special, just how to make an omelet awesome (not the technique because honestly every time I may omelets its only by some crazy miracle that they come out looking like omelets at all but how to make an omelet taste good).

So how to make a really good omelet? Season it dum-dum!

It's not that I don't like the taste of eggs (I sorta don't) but why don't people season them ever?

I am not talking a little salt and pepper I am talking like real seasoning, herbs and spices ya know?

So what do I season them with?

Grinders Italian herbs and spices.

To be fair I season everything with this (when Joe isn't looking) but it's sooo good!

For omelets I normally use that stuff, pepper and a little crushed red pepper (yes, we do put crushed red pepper in EVERYTHING).

So those are my tips (maybe I will post tips once a week...with some guest tips and tricks...who knows?).

Also I said this month was going to be fantastic lady day brunch but I lied (scheduling issues)

But this month will be either pizza brunch or smoothie bar, I have not decided yet. 

OKAY, BYE!