Potato

20250719 #breakfastdiary 1456, 24°C/drizzle That's why 'a breakfast made for the very first time' always comes with its own struggles. Some days the taste and the plating both come together just right; other days it's too bland and needs another grating of Parmigiano Reggiano to bring up the seasoning; and some days the exploding egg custard doesn't explode the way it's supposed to, leaving me staring in despair at a flat, deflated egg custard. Sometimes the texture of chickpea hummus, soaked overnight and blended, just doesn't sit right, and I end up blaming the blender — 'right, I should've bought that blender Starbucks supposedly uses.' And with the soufflé pancake I've never once gotten right, I blame the pan for not distributing heat evenly and go browsing for a pan with better heat conduction. Like that line from Between Calm and Passion (2001) — 'I don't really know when, or how much, to open my heart' — with 'a breakfast made for the first time,' I still don't really know when or how much to raise or lower the heat, how well-done to cook the ingredients, or how much seasoning to add or take away, so it's always difficult. (My breakfast diary — Daily Breakfast: lonely or sad, I still eat, no matter what) Daily breakfast series running on Brunch — 👆full piece linked in my profile. Once again, unmistakably a first-time attempt: a three-way potato salad with red potato, jayoung, and dubaek potatoes, plus water dropwort on the side

3 potatoes, a little water dropwort, 5 green olives, truffle oil, pepper, (dressing) 3T olive oil, 1T red wine vinegar, 1t whole grain mustard, 1T lemon juice

1. Peel the potatoes, cut into bite-size pieces, and boil in lightly salted water. 2. Finely chop just the stems of the water dropwort. 3. In a mixing bowl, combine the boiled potato, water dropwort, green olives, and dressing, and mix well. 4. Plate it and top with truffle oil and pepper, pepper, pepper Tasted it and found it a bit bland, so I added chopped sun-dried tomato on top.