There’s a thing we like to cook on Sunday mornings that we call “scrambled egg mess.” That means we take leftovers from Saturday’s dinner and mix it with some scrambled eggs in a pan. Sometimes I coordinate the flavors — like bacon, apples, thyme and potatoes. Others it’s just what we call it — a mess. This recipe in the October Sunset magazine makes things more official. It’s called Devil’s Mess and is essentially the same concept, but more carefully constructed. It’s lovely jumble of spinach, sausage, mushrooms and onions with eggs. The thing I learned following these instructions is to cook the vegetables and eggs separately, and then mix together. Usually I just pour the eggs into the pan with whatever I melding them with. The Sunset technique kept the flavors distinct and I’ll keep that in mind during my next Sunday morning improv. Click here to see the recipe. — Angela M.