Egg Fried in Olive Oil Variation as a Preamble to Woodwork Project

Our home kitchen management committee met last week and it was decided, over a decent bottle of Pinot Noir(2006 Four Clone Pinot Noir, by Curvare, from the Sonoma Coast and Carneros Regions) that we needed a better SMS (Spice Management System). Our inventory had grown and sprawled over several drawers.  So, after breakfast the next day I set about my project.

Breakfast was basically a variation on the one I discribed in this posting a few weeks ago.  I have made a couple of changes, though.  I now use a very small pan, about 3 1/2 or 4 inches in diameter to cook each egg and then cook the mushroom (sliced horizontally) in the remaining oil after spooning the cooked eggs onto the diced tomatoes and toasted breadstick.  The mushroom slices were cooked quickly, after the eggs,  and then poured, with the remaining hot olive oil onto the tomatoes and toast.  I served this on top of lightly toasted vegan breadstick, rolled in sunflower seeds from Judy’s Breadsticks.

This is the finished spice rack which was constructed using standard size clear douglas fir stock of  2  1/2″ x 11/16″, with one coat of sanding sealer and two applications of neutral furniture wax.  The construction features exposed mortice and tenon joinery.  The exposed tenons are shown in the picture below.  I needed that breakfast – there was a lot of hand chiselling to do!  The wire at the front is 1/8″ dia. steel welding rod, cleaned with a 3m pad then waxed.  I have always liked the look of clear Douglas fir.  Here on the West Coast of the USA this wood is very abundant and is the most common wood used as a structural component in wood construction.  It is relatively cheap here and greatly underrated, I think, as a finish wood.

I love cooking but it’s nice, once in a while, to make something that isn’t eaten!

Tags: douglas fir, Egg Fried in Olive Oil, Judy's Breadsticks, Mushroom, Pinot Noir, Spice Managment System, Spice Rack, Vegan Breadstick