Senior Sea Kayaker

Does the egg cooked in that matter differ from an egg started in a bit of butter or oil, a splash of water added, pan covered until the white is set and the yolk runny? I don't like eggs with crispy bottoms so this is my usual method.

Shrimp roe noodles pan fried with chili crisp oil with blistered shishitos and some of last summer's long beans, shrimp and (just because of where I live) a piece of haddock. Enjoyed with a local dry apple cider which was the perfect matching.

A few recent breakfasts. The last of the freezer panettone as French toast with a mix of fruit and breakfast sausages. I had some sorry grocery store tomatoes so roasted stuffed tomatoes. Mushrooms, spinach, onion, garlic, herbs, grated parmesan and enough panko to hold it together. Reheated and topped with a fried egg.

Not a lot if you don't use lamb, use corn and regard the traditional/nostalgic value.

@Smithy The usual response is 'I can't imagine what you're experiencing' however I know exactly what you're experiencing. We're dealing with my 90 year old mother in the hospital and spending a lot of time there. My reaction has been to take on very finicky cooking projects which takes my mind off things or to make one of the comfort/traditional dishes I ate growing up. Best wishes.

I picked this up in a used book store a week or so ago for $4 Cdn. 'Cooking with Patrick Clark. a tribute to the man and his cuisine' After doing a bit of research I found that Clark died in 1998 at the age of 42 and the cookbook was put together by the late Charlie Trotter and other collaborators. The first half is composed of Clark's recipes and the second half of recipes submitted by other chefs (around 50) including Pepin, Keller, Trotter, Van Aiken, Samuelsson, Lagasse, Ducasse and Silverton among others. One of my best finds. I don't have any personal experience with or knowledge of the NY restaurant scene and its history so any comments welcome. Looking at you @weinoo and @KennethT.

A retro recipe that will be recognized by anyone who has lived in Quebec or have French Canadian roots. Pate Chinois. I added to the rather bland standard recipe by using a beef/pork/mushroom/onion base with a good gravy and topped it with roasted garlic, aged cheddar and chive mash. Served with a green salad.

I mostly use purchased flour tortillas for breakfast wraps and they are one of my favorite breakfasts. Another good use would be quesadillas. I cannot get good corn tortillas in my area as the packaged products available are pretty meh.

Mushroom, spinach, aged cheddar, chive and dill omelet with leftover mushroom couscous, tomato and a mix of grapefruit and orange.

Tomato starts and a few developing habanero seedlings.

Whenever my sister's lab Cooper gets into my vegetable garden I remind him that dogs are considered food in some parts of the world and he would fit in the BBQ 😁(just joking so a stay in the public stocks unnecessary).

Breakfast sandwich of 2 eggs with shrimp, 2 green Thai chilis, green onion, Italian parsley and dill formed into a square omelet (squomelet?) on a ciabatta bun with spinach, tomato and pepper jack. With a mix of orange, grapefruit and strawberries.

Chicken, green onion, cilantro, pepper jack and green Cholula quesadilla with spinach, cucumber, tomato and olive salad. Served with a Propellor Brewing Summit Cold Brewed IPA.

@Shelby Everything looks good and have a speedy recovery.

Oven roasted boned and flattened harissa chicken thighs served over mushroom couscous.