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Patrick S

Breakfast! 2016 (Part 1)

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4 hours ago, rarerollingobject said:

 

@robie; May - October. But me, I'm a 'getting sick' overachiever and can drop a cold at the height of summer, in the rosy bloom of spring, any time in the year, me. (Working an insanely stressful job and working it 80 hours a week may have something to do with that.)

But not for the next fortnight! I'm on holidays! (So decided to get a cold on the first day, naturally).

 

My tradition for beach holidays is that I take with me all the last bits of jam in the jars from my fridge and make scones for breakfast on the first morning. Which was just the thing after a sunrise walk along this beauty.

 

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Okay, which beach ?

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41 minutes ago, sartoric said:

Okay, which beach ?

 

Warrain Beach, which is just next to Culburra Beach, on the NSW South Coast. :)

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Leftover steak with horseradish and mayo sandwich on thinly sliced marble rye. I have to examine the morning line and then we are off to pre-bet the Kentucky Derby.

HC

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 The last smidge of my blue cheese crumbled on home made ciabbata and served on the oft despised slate. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Bacon butty -- home made bun. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Marble rye toast, white bean hummus, leftover roasted asparagus and fresh salsa.

HC

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Inspired by @JoNorvelleWalker's topic on peas. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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That looks lovely. As I love anything one can do with spring peas, I believe I'll have to try that.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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4 minutes ago, kayb said:

That looks lovely. As I love anything one can do with spring peas, I believe I'll have to try that.

 

4 minutes ago, kayb said:

That looks lovely. As I love anything one can do with spring peas, I believe I'll have to try that.

 Just to keep everything honest and above board these are frozen peas!

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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No matter. While I love fresh ones, as noted in the Pea topic, the ones you buy are generally not so fresh, and I haven't had access to any to pick in a long time. 

 

Just finished breakfast -- yogurt, granola, blueberries. Still hungry. May snatch the bag of frozen peas from the freezer...

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Leftovers, including quiche du yesterjour:

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Ahhhh, the last of the houseguests here since Thursday for a family wedding departed via airport shuttle at early this AM.  The travelers only wanted coffee, fruit and yogurt before hitting the road but as soon as they left, I assembled a meal of leftovers from the brunch I hosted yesterday.  Spinach, mushroom and onion quiche, croissant and fresh fruit.  Eaten while enjoying one of the wedding centerpieces.  

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Yum! And the centerpiece is absolutely lovely. No doubt amped the flavor level of brunch several steps, though it looks pretty fine as is.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Confusion cuisine.  Sort of breakfast burritos. Italian sausage, scallions, bell peppers, scrambled egg, salsa and sour cream. Store bought flour tortillas - yech. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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re:  SBFT's

 

nuke them until just warm

 

the torch them a bit.  I recall you do not have a gas range, but an intuition one ?  

 

Induction won't help you here

 

but try it.

 

much better

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2 minutes ago, rotuts said:

re:  SBFT's

 

nuke them until just warm

 

the torch them a bit.  I recall you do not have a gas range, but an intuition one ?  

 

Induction won't help you here

 

but try it.

 

much better

Yeah I did nuke them.  I suspect the Amazon boxes loved by Mr. Cat would taste better!  I should just make my own. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Oh Anna, that looks so good.  

 

 

Soft%20boiled%20eggs%20May%2010th%2C%202

 

Today's breakfast - Moe's. - Soft boiled eggs with toasted baguette.

 

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Bread was still warm . Baked this morning.

 

Yesterday's breakfast was actually suppose to be Sunday night's dinner.

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 But I never got around to making it  so I roasted the chicken breasts yesterday morning

 

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and we had a roast chicken dinner with mashed potatoes, dressing and asparagus.  

My kind of breakfast. 

 

 

 

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Scrambled eggs (I like them with distinct curd and soft). Mixed with tahini, lemon juice and red zchug (plus some more on top). Served on dense German rye (store bought). It's a great combination that compliments eggs well, nutty, herbal, spiced and hot. I usually mix tahini and zchug with hard boiled egg for an egg salad spread of sorts. This is a nice change.
Simple salad of really good cherry tomatoes and cucumber. Light tahini-lemon dressing and black pepper. Good vegetables don't need much more.

 

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Edited by shain (log)
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~ Shai N.

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Never thought of eggs with tahini and lemon. H'mmm. Have to try that. Thanks!

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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strawberry shortcake 0511.png

 

Strawberry shortcake. Because I could.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Muesli with toasted oats, grated apple, home made yogurt, raising and dried apricot. Soaked overnight. A small touch of cinnamon and cocoa powder, plenty of diced apple and nectarine, toasted almonds and hazelnuts. 

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Hazelnuts are so tasty, I'm not sure why I don't use them more often.

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~ Shai N.

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Aged cheddar and Major Grey's chutney on home-made caraway rye bread (thanks @Norm Matthews(see The Bread Topic). 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Poached duck egg, leftover corned beef, fresh salsa and toasted homemade Brothers Bread, recipe courtesy of Brother Rick Curry, The Secrets of Jesuit Breadmaking, HaperPerennial, 1995.

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I find when making this bread that I usually have good results if the mixer struggles a bit with the dough, at first. This time, however, while the bread turned out well, I suffered a bit of collateral damage. Oh, well, nothing Amazon Prime can't fix.

HC

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