Locavore Day 2 - Chorizo Egg Burritos

The second sunrise of my locavore journey began much like the one before: with a cup of Kauai Peaberry coffee. Except today was also a work day, so the first cup was chased with a second. I sent a third down a bit later to see where the first two had gotten lost. About the time a fourth reinforcement was in order, it was time to add a food to the mix. Breakfast was an apple banana ($2/lb, from Waimanalo) and the tail end of my homemade bread topped with guava jelly. Then another cup of coffee to help wash it all down.

At lunch, I scavenged around the kitchen to discover little edible. Lettuce, a half jar of honey from Manoa Valley, fruit. Instead I settled on leftover Thai Green Curry Chicken, even better reheated than the first time around, and then headed out to store to rustle up ingredients for dinner. Already I'm getting the feeling I'll be making more frequent trips to the grocery store. Most of my pantry is temporarily off-limits, forcing me to actually plan ahead if I want to eat.

Dinner turned out simple but good. Chorizo and egg burritos alongside an escarole ($3, Kahuku), sliced onion ($1/bag, Kahuku) and tomato ($2.89/lb, Kunia) salad tossed with fresh lime juice, olive oil, salt and pepper. I really want to grate a little California cheese on top like my son is doing, but rules are rules.

Overall, day two of the locavore journey was a success. The only cheat was the olive oil for the salad out of a giant Costco jug from... who knows where but not here. Tomorrow I'll need to go hunting for some sort of tasty oil that originates in Hawaii. Can you saute with macadamia nut oil?

This dish is traditionally served at breakfast. I'm on the opinion you can eat it any damn time you please, including dinner on a Wednesday evening. It is however a traditional meal made in countless Mexican homes and not my original creation.

• 2 chorizo links, casings removed and meat crumbled ($3, from Kukui Sausage in Kalihi)
• 1/2 small onion, roughly chopped ($1/bag, Kahuku)
• 3 large eggs ($4.88/18, Oahu)
• cilantro (optional, $1/bunch, Kahuku)
• corn or flour tortillas ($1.79/dozen, Honolulu)
• grated cheese (optional, I didn't use tonight)
• salsa or hot sauce (optional, I didn't use tonight)

Cook the chorizo and onion in a large skillet over medium heat until lightly browned. Don't go overboard here. Chorizo burns fast and doesn't taste half as good afterwards. Once the onions are soft and the meat is to your liking, crack the eggs into the same skillet and stir them around to roughly scramble them with the meat. Continue cooking until the eggs are soft scrambled but not dry. Garnish generously with cilantro and serve in warmed tortillas.

Track progress through the other six days of locavore week.