Breakfast made real easy. Threw chopped carrots in my cast iron skillet with the grease from last night’s hamburger, added garlic powder, paprika, fennel seeds, and salt; gave it a splash of water from the tea kettle; and covered. When they were cooked through, dropped on two eggs and recovered. This would be great with some kale, but I’ve worked myself into a worry about getting kidney stones from all the greens I eat. (Pay no mind.) Eat the rainbow!