Yes, another scramble

My BFF Tanya says we should either come up with something different to eat for breakfast or publish a scramble cookbook. In a perfect world, we'd greet the weekend with nothing to do besides roll out crust for a quiche or beat some just-laid eggs for a souffle, but our CSA reality has been this: lots of scrambles. We like them! It's a hot breakfast with protein, veggies and flavor. It's even better if you remember to put the coffee on before you go to work chopping garlic. If you're feeling ambitious, you can make some fresh biscuits or muffins to go with it--or just toast. This scramble was Pat's creation of sweet peppers, jalapeno, purple pepper, garlic and tomato with chipotle powder.

Late that night, we finished off the week's tomatoes in a stewed vegetable dish that looked a lot like our lamb stew. In a deep cast-iron skillet, I sauteed an onion, some chopped garlic and a handful of okra from Tanya's garden in olive oil, then added four chopped tomatoes and salt and pepper and let it stew for like a half hour. The okra thickened the whole affair and gave it a nice texture.