Howling Hog BBQ (at Howling Wolf Farm)

I just want to say that leftovers rock. Particularly, when said leftovers are grilled rib-eye steaks! I'm on my own for breakfast on Saturday mornings because Farmer Girl and the Boy are at Karate class. This morning I cut up the leftover rib eye from last night, sauteed it up with a small onion and a green pepper (from our garden!). I had the intention of making an omelet with the mixture, but laziness (and the need to get to work) took over and I just mad an egg scramble with it.


I topped it off with Cabot Sharp Cheddar cheese and a dash or three of Dizzy Pig's "Raising the Steaks" rub. Mmmmmmmm. Good breakfast.

Chris