Summer in the city: Breakfast room burritos

Lovin’ Spoonful, Summer in the City

We’re back in Sacramento, back on the eleventh floor of the Residence Inn, back to the culinary challenge of cooking without an oven. We look out on a beautiful view, sleep in a comfortable bed, enjoy a free breakfast, wash clothes in a laundry room that doesn’t require quarter-hoarding, buy extras at a “boutique” Goodwill down the block, take a 10-minute bus ride to swim, drive a reasonably short city-street commute, and keep cool at night with an air-conditioner that works—all is good. 

City sunset

Sacramento Central YMCA

On Saturday, I went to a baby shower for my niece Claire in Orinda, northwest of Sacramento. Lovely girl, lovely event and I got to spend time with Ginny—an extra bonus. 

We’re settling in, Bob found his work, I found a pool. Midtown Sacramento is full of fun. The other day the bus driver slowed down and shouted, “Everybody, look out your right window!” You always obey the bus driver, so twenty heads first swiveled to the left, then to the right, and this is what we saw.

Just in case, I guess.

Not Tom Cruise, but two middle-aged women, rappelling down the side of the hotel. “Over the Edge,” an event-planning company was supporting a fund raiser for Stanford Youth Solutions. Each rappeller/rappellee nagged friends, family, and coworkers to sponsor their plunge over a building backwards. What ever happened to bake sales?

Breakfast room burritos

Being somewhat discrete, pilfer (thx for the great word, Ronnie B.) scrambled eggs, grated cheese, bacon, green onions, Canadian bacon, salsa, and a tortilla from the breakfast room. It may take two mornings—just casually fill paper coffee cups with enough ingredients for two.

Microwave eggs and green onions for 30 seconds

Microwave tortilla with grated cheese for 10 seconds

Pile egg/green onion/meat/cheese in warm tortilla

Wrap and roll

Top with or dip in salsa

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