Vikki’s birthday was last week, so over the weekend we invited some friends out to my Dad’s place at Black Butte Ranch for a weekend-long birthday party and lying about fest.  Since my favorite thing to do while lying about is cook (and eat) I had tons of fun making way too much food.

Saturday’s breakfast was every kind of toast in the world (we must have had at least 5 varieties) and Parsi Egg Curry, which I learned to make from my Dad, who learned it while living in Singapore back in the day. 

Parsi Egg Curry

• start sauteeing some onions, ginger, and diced hot pepper, I usually use serrano or jalapeno.  You can leave out the chilies if you like
• while those are softening up, beat as many eggs as needed with a goodly amount of ground coriander, a bit of tumeric, salt and pepper.  I’ve occasionally used ground ginger too, in lew of fresh, but it’s not as good
• after the eggs are all beaten, stir in some chopped fresh cilantro
• when the onions et al are soft, add the eggs, and cook however you best like your scrambled eggs
• serve with something sweet.  Works great with coffee cake, raisin bread, toast and jam, etc.  The sweet makes a great contrast with the spicy eggs.  My Dad always served with a cream-cheese and fruit filled, yeast risen “Russina coffee cake” and corned beef hash.  It doesn’t get any better than that.

Dinner on Saturday was dim sum.  I made the fillings, and everybody pitched in to help wrap up char shiu bao, pot stickers, shui mai, and spring rolls.  Dim sum makes a great dinner party theme, since everyone can be involved in preparation and cooking, and it’s too much work for one person.

Saturday night, I put some steel cut oats in the slow cooker, and by Sunday morning we had some very nice oatmeal, which we topped with freshly made apple crisp and dried blueberries. 

Sunday lunch was pretty much whatever was left over, since we had to clear out the fridge.