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.

I really liked the concept behind @NadyaDuke's recent breakfast so tried a riff of my own. Bowl with mushroom couscous as a base with blistered shishito peppers, a runny egg, nori, green onion tops and a very liberal grinding of black pepper. This was good and I'll try it with rice. Enjoyed with kiwi, strawberries and yogurt.

I went for a walk after breakfast to try to get a close photo of the duck family residing on the pond but no luck. Garlic coming up nicely (planted 70 and counted 70). Garlic chives and red bunching onions as well. Tomato and hot pepper starts also doing well indoors.

Egg, kielbasa, tomato, spinach, green onion, pepper jack and a squirt of sriracha on a toasted ciabatta roll. Mixed fruit and cranberry juice on the side.

Breakfast wrap of eggs, Thai and finger peppers, green onion, spinach, cilantro and pepper jack on a 'spinach tortilla'. Mix of strawberries, grapefruit and orange on the side.

I've never had grits however I've eaten plenty of polenta (both as a base for osso bucco or lamb shanks and leftovers exactly how @Katie Meadow describes). If anyone has had both is there a difference? I have to admit I can't hear the word grits without bringing Joe Pesci to mind.

I tried to come up with a Mc..... name for this but couldn't. Egg scrambled with red Thai chilis and green onions with kielbasa and pepper jack on a toasted ciabatta roll. Orange, kiwi and strawberries on the side. I

@blue_dolphin I'm assuming, and correct me if I'm wrong, those potatoes are the golf ball sized ones sold in my area under the name 'Itty Bitty Potato Co.' or 'Little Gems' Looks good and I plan on giving it a try the next time I pick up a bag.

Eggs basted/steamed in some of the saved chicken fat from my Korean wings with mushrooms, green onion, coriander and a toasted garlic naan. The gochujang flavour came through nicely.

Two recent breakfasts. Breakfast wrap of eggs with green Thai and finger peppers, green onion, cilantro and shrimp with pepper jack and lettuce. Egg with fresh chives and dill, smoked salmon and lettuce on a toasted brioche bun.