Vicky Learns to Cook

Today I made my own Thai curry with chicken ...  If you know me, you know I am not only a big wimp when it comes to heat but I am allergic to MSG. It makes my Thai food experiences limited.  Before I turned 26 I could eat anything, but food allergies reared their ugly heads and now I cannot.  Thai food is amazing and I love the flavors, but it took me another 26 years to really try to make my own.  For those die hard authentic Thai food fans, look away now. It's Amercanized to be sure.  First I had to figure out what a curry was.  Essentially it's peppers and spices, to put it simply. I found a recipe that I could modify (see modified recipe below) with what I had. I intend to add in the lemongrass paste and shrimp paste once I get some, next time, to see how it changes it.  Thai chili peppers are pretty darn hot, so wimpy me will use bell peppers and then add in the heat with crushed red pepper flakes.  No it won't taste the same but I want to have something  like Thai foo

 Good morning! I woke up contemplating breakfast. Had a good think on it before I got up. My go-to is a half cinnamon raisin bagel, but I worry that while it's convenient and tasty, it is not nutritionally sound, and it may be setting me up for eating a lot of white carbs throughout the day.  Could I do better? I've made a whole wheat version of the bagels but it's a lot of effort for frankly fairly tough bagels. No convenience factor, and no protein so you know it doesn't last long. I dont mind things like eggs but I want them fried or poached so I can have separate yolk as a sauce as opposed to mixing them into a frittatta, omelette, or quiche. Of the three it sounds like Omelette would be best if I liked them, but I dont. The yolk turns into something completely different when cooked to hard stage and Im just not a fan.  So then how will I incorporate whole grains, vegetables both green and not, something tasty, and the favorite protein of the morning, eggs? I decide