Then I zipped it shut and rolled it around to
allow the oil and spice to coat the potatoes.
Into a sizzling hot fry pan and it began smelling
like breakfast really quick.
I dished it up, added a cup of Teeccino, and enjoyed
it all the more knowing that I have successfully
given up butter and olive oil for cooking. I am
grateful for the healthy alternative, and for having
a way to learn about the benefits of coconut oil.
Yesterday morning, I put my HotPot solar
cooker out in the yard with a small black iron
skillet. I put a tablespoon of coconut oil in
it to heat up. A few hours later, I took a bowl
in which I had mixed my omelet ingredients, egg,
mushrooms and olives and cheese and put them into
my heated skillet. It was not long before I was
enjoying a tasty omelet fried in the sun with coconut oil~!