Chorizo + eggs. And a birthday.

One year ago today, I started Happy Jack Eats. I didn't quite know what I was getting into -- if this would be a project that I'd stick to, which I'm not known to do, or if it would be another failed attempt at keeping up a hobby of sorts. I just knew I liked to eat, and take pictures of what I eat, and write. I had no idea how much I could be inspired by food and photography and the blogging community as a whole. There's a whole world of incredible blogs out there, and I'm just happy to have carved out my own little space, and to welcome you all into it.

Honestly, I didn't even know it was my blog's birthday until today, when I randomly decided to check out my first post, knowing I wrote it sometime in August. I'm glad I checked, because it would've been a shame to miss it.

Except that I don't have anything special planned. I didn't cook a dish especially for the occasion or even think about anything deep or meaningful to write. No, I just have this recipe. For chorizo and eggs, a dish I don't even really like. Chorizo's just not my thing.

I do make this dish for Murdo about once a week because he never gets sick of the stuff, because he has this passion for chorizo not unlike the passion I have for eggs or cheeseburgers or fried rice. And I don't mind dedicating my birthday blog post to one of Murdo's favorite foods because he's been there since Day 1. He's waited patiently as I've taken multiple pictures of his food at various angles, given his honest opinion about dishes I've made and photos I've snapped, even had a hand in food styling and has been known to take pictures of his delicious sandwiches for me when I'm not around to do it myself.

And he's encouraged me throughout it all, supported my dorky habit of taking pictures of every food I encounter, even made me blush a few times when telling his friends and family about my blog.

And then there's you all, some of you my friends and family, some perfect strangers, some fellow bloggers I've met through the this crazy thing we call the Internet. But I'd like to know who you all are, so please, say hello. Leave a comment and tell me about yourself, how you found my blog, if you have a website. Let me know that you really do exist and that you're with me, celebrating, perhaps with some chorizo, or eggs, or both.

Oh, and thank you. Really. You're great.

Chorizo and Eggs

1 lb Mexican chorizo
1/2 cup onion, diced
1/2 cup bell pepper, diced
2 medium red potatoes, diced
Canola oil
Scrambled eggs

Brown the chorizo in a skillet over medium-high heat, breaking the sausage up with a wooden spatula. When cooked through, set aside in a colander to let the grease drain. Add about 1 tsp oil to the skillet -- not too much, since there's still remaining grease from the chorizo. Add potatoes and cook until golden brown. When the potatoes are almost done, push them to the side of the skillet. Add the onion and pepper and cook until softened. Add chorizo and stir to combine all the ingredients.

Top with scrambled eggs (or fried eggs, or poached eggs...) and serve with hot sauce or salsa. Makes enough servings for about 3 to 4 meals, Murdo-style.