I’ve been pretty busy this past week! My brother, Wyatt, stayed with Kramer and me for a few extra days last week and we had a great time. We saw two great comedy shows, ate some delicious food, and while I was at work, Kramer took him to Coney Island, where they rode the Cyclone two times and enjoyed clams and oysters on the beach. I was pretty jealous that I had to work! They also went to the Metropolitan Museum of Art and the Seinfeld diner. Hopefully next time my brothers visit, I’ll be able to take some time off of work to hang out with them more! We’ll be seeing my whole family again in Las Vegas in October and it really can’t come too soon! I’m also really excited to see Kramer’s dad, his girlfriend, and the Kramer-Behrs in Ausbury Park in a few weeks. Hopefully staying busy will help me to forget how hot it is! I tried doing that this past weekend by enjoying two more restaurant week meals, one with Kramer at The Blue Water Grill and one with some lovely ladies from work, Lindsey and Valerie, at Aureole. On a side note, you should really check out Valerie’s mom’s online jewelry store! It’s got some absolutely beautiful and original pieces. Both restaurants were insanely good and I can’t wait until winter restaurant week!
While restaurant week was a blast, Kramer has been aching for some breakfast burritos lately. We’ve found a few good Mexican spots around town (thanks for a few people on here for recommending some great places), but the burritos we’ve had fall a bite short. We don’t think that burritos should have rice or beans in them, but I guess that on the East coast, that’s what they do. I understand that it’s more of a Baja-California, Mission-Style burrito, but we were looking for a more Sonoran style burrito, with steak, homemade salsa, and non-greasy eggs. I think we definitely achieved this with these burritos. Kramer did almost all of the work on these, and they were absolutely delicious. The ingredients were fresh and cooked really well; they were anything but greasy. The eggs were light and fluffy, the steak was flavorful and tender, and the pico de gallo really added an extra refreshing note to the whole thing. These are burritos that are meant to be eaten with your hands, not slopped on a plate with a bunch of heavy sauces; this is the kind of burrito that Kramer and I are used to in Arizona. I was in heaven while I was eating this carne asada breakfast burrito! We had these for dinner, but they can obviously be eaten any time of the day. It’s not hard to make authentic breakfast burritos yourself, and this recipe proves that!
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