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kayb

Breakfast! 2017 (Part 2)

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On 4/24/2017 at 8:32 PM, ChocoMom said:

I apologize for conjuring up such awful memories. :(      But, I can assure you that the drink I make is completely delightful when an expeditious, liquid meal is called for---and there is no egg fragrance whatsoever. 

I've been doing this for years, but only recently have fessed up to it publicly. (When my husband and kids found out, they taunted me endlessly- so I kept quiet for a good long while.)   As long as there is fresh, strong, hot coffee around, its good.  And ya know what?  I'm just going to go on and share what exactly the concoction is- so it might give ease to everyone thinking about the SNL bass-o-matic, and bad egg experiences. xD

 I crack 1-2 eggs into a large mixing cup, add in 1-2 scoops of coconut oil, a large pinch of pumpkin pie spice (or cocoa powder), xylitol or stevia, and either coconut cream or HWC. Then, fill to near top with fresh hot coffee. Zizzzzz  it with an immersion blender until its nice and foamy. Then enjoy.   Sometimes, if I happen to have some hand- I'll add a scoop of pumpkin puree also. Makes it a bit more filling and satisfying.  

 

So many things that I don't like, all in one glass.

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Your food all looks so delicious, I think this is really a visual feast, I can imagine their taste. Yummy :)
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More broccoli rabe, home fries with fresh from the garden ramps, Tuscan toast, fresh salsa and a new fav, slightly sweetened seltzer with fresh lime. This was an unlikely combination of circumstance, but a remarkable combination. I had to replenish the salsa quite a few times. I will have this again!

HC

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Ok. Ok. @HungryChris.  I have just added broccoli rabe to my shopping list. 

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5 hours ago, ginagreen said:
Your food all looks so delicious, I think this is really a visual feast, I can imagine their taste. Yummy :)

@ginagreen

The compliments are nice but  we would much rather see you share what you cook and eat.:)

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@HungryChris Love the idea of your rapini and potatoes for breakfast.  I wouldn't even need the toast. 

 

Moe's Breakfast.

 

59036531de536_Greek_Spatchcock_Chicken_April_28th_2017_1.thumb.jpg.445dc9419857fedabaeaf9d026f0fb4e.jpg

"Spatchcocked" a chicken this morning. Seasoned with garlic, oregano, lemon, salt, pepper and olive oil.

Gave it an hour to marinate and then cooked on the grill.

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Served on a grilled flat bread topped with Tzatziki sauce, lettuce, grilled onions, tomatoes and sheeps feta.

To early for me so I'm taking all the ingredients in separate containers to work with me and will make a sandwich for lunch.

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Moe's Breakfast.

5904a483406c9_HamCheddarandChiveButtermilkBiscuitsApril29th20172.thumb.jpg.dcd637f91197cc2f7610c6d3b9ae8af5.jpg

 

Ham, Cheddar and Chive Buttermilk Biscuits

 

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With scrambled eggs.

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I got up from my computer and made the biscuits. They're in the oven now (brunch, for us, though).

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image.jpeg.d452532aa27890aff4d8c8c8930dba66.jpeg

 

 It's not about the Canadian whiskey-apple bacon although it's better than most supermarket bacon. It is not about the farm fresh eggs although they were delicious.  It's not about the blistered cherry tomatoes although they were sweet and summery.  It's about the fried bread. Bread fried in bacon fat would have to make an appearance in my last meal. 

 


Edited by Anna N (log)
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The only place Ive had fried bread was in GB at various Bed&Breakfasts 

 

a long time ago.   the bread had ' good crumb ' and was not mush USA supermarket bread and cut thick

 

there was a Tomato das le plate , I guess heated up some how

 

two eggs  as above   and English Bacon in most places.   the tastier places gave you the option of Bangers

 

which were superb.

 

and yes , fried bread as above is stunning.

 

if I were Back in the Game    

 

Id figure out how to do a study on the above fried bread   ( in bacon i.e. pork fat )  

 

with a moderately healthy diet

 

with and with out Statins.

 

I think the FriedBread group that had moderate statins and Bangers would live forever , 

 

picking the bangers would be key .


Edited by rotuts (log)
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A couple red potatos cubed and pan fried with a couple fried eggs.  Hit my buttons. Wifefy saw a little uncooked white which grossed her out.  Oh well. Can't please them all

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Korean spicy as hell cheese ramyun. Breakfast for those 'head like a smashed crab' the morning after feels.

 

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Edited by rarerollingobject (log)
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Broccoli rabe, home fries with fresh picked ramp leaves, fresh salsa and zucchini pickles. I took @Ann_T's suggestion and lost the toast, but added a few more home fries so I didn't have to cut back on the salsa. I was happy with this combination.

HC

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image.thumb.jpeg.f0461d714f2f2a880a33f015cbc0f884.jpeg

Amazing. So simple. So good.   The confit is from Salt, Fat, Acid, Heat by Samin Nosrat.  

 

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Mushrooms  put to an omelette and not forgetting some bacon on the side.

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20170501_133131.thumb.jpg.bc9164bdb040a35baf50b8f9609b4a64.jpg

 

Pork, shrimp and Chinese chive wontons with chilli sauce.

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image.jpeg.73d97a61477f0a36467e6478c4376046.jpeg

 

(with thanks to @HungryChris)

 

 If you think you don't like rapini/broccoli rabe/cime or whatever other name you choose to call it, check this out.  When properly blanched and quickly sautéed in some garlicky oil, you end up with a silky, sweet green vegetable. 

 

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47 minutes ago, Anna N said:

image.jpeg.73d97a61477f0a36467e6478c4376046.jpeg

 

(with thanks to @HungryChris)

 

 If you think you don't like rapini/broccoli rabe/cime or whatever other name you choose to call it, check this out.  When properly blanched and quickly sautéed in some garlicky oil, you end up with a silky, sweet green vegetable. 

 

Anna, I saw this picture on the right side of the main page and thought that it must be in a cookbook.  It should be the cover of a cookbook!

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Ah, @Shelby.   Perhaps the time has come for you to have a new optometrist.   But thank you. I am trying very hard to make photographs a little better given the limitations of my iPhone 4 and my decidedly challenged vision.   Dark photographs are like candlelight, they can hide a multitude of sins.xD


Edited by Anna N (log)
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It took me several attempts, but I finally learned to not just blanch it, but boil it in salted water until the water is colored, then into garlicky good olive oil in a hot skillet. I finished off a big bunch of it this morning. My first taste of Broccoli rabe was at Tommy Dinic's at the RTM on a pork sandwich and I absolutely loved it. Here it is again with some home fries and ramp leaves this morning. I will be attempting to grow some rapini this fall.

HC

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image.jpeg.2c5d4493063092c76c4b908ee00800da.jpeg

 

 

Breakfast is easy when your fridge holds pre-prepared ingredients. The rapini had already been blanched and the tomato confit was made a few days ago. Like @HungryChris, I use blanched loosely. In fact the rapini was cooked for four minutes in well-salted boiling water (1 minute for the stems and then 3 more minutes for the rest).   Samin Nosrat in Salt, Acid, Fat, Heat skips the whole "shock in ice water" mantra choosing instead to blanch vegetables for a smidge less time and then she spreads them out to cool. I have been quick to adopt this method. This morning the rapini got a quick sauté in the well-flavoured oil from the cherry tomato confit.

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Had breakfast with Alan this morning.

Sardines on toast.

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