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Breakfast! 2017 (Part 2)


kayb

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@kayb, those ham & cheese rolls are making me want to go out and get a ham, too!   That plus some ham salad sandwiches - a guilty childhood pleasure for me.

 

Today's breakfast:

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Toasted multigrain bread with mixed nut butter and a drizzle of hot honey.  Mug of hot black coffee.

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7A67CC87-C17E-4852-BBEB-4034FF084CAA.thumb.jpeg.c121196bfd194dfddbfb9ec4d530a319.jpeg

 

The only comment – – this is the traditional potato bread from Modernist Bread. 

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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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22 hours ago, HungryChris said:

Homemade smoked salmon spread.

HC

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@HungryChris - I would be delighted to have that meal at any time of the day!  

 

A rather pale imitation of @HungryChris's breakfast from yesterday:

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Smoked tuna spread (variation on the sardine spread recipe in David Lebovitz's My Paris Kitchen) on multigrain toasts, fresh carrots, cornichons and pickled agave buds (from @gfron1's Acorns & Cattails)

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43 minutes ago, heidih said:

@blue_dolphin   Where did you source the agave buds

 

Short answer:  my front yard

I put a longer answer with photos over here in the gardening thread

 

There are also agaves growing here an there in some of the open space around here. I haven't tried to harvest buds from them but I will keep an eye out for them.  I'm sure you know this but since they grow the bloom stalk so fast, it's a fairly short window between the time they set buds and when they open up. 

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 Inspired by Diana Henry’s Mumbai toast. 

Cheddar cheese, tomato, red onion, salt and a sprinkling of garam masala. Major Grey’s on the side. (The last of the potato bread from Modernist Bread.)

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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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14 hours ago, rotuts said:

@HungryChris 

 

WoW

 

it all looks Really Good

 

killer frost your way

 

no doubt  

 

tonight here :  17 F

 

Ill need to get some Scapple to get few a few days.

Yes, cold and windy. Lit the woodstove for the first time this season today.

My normal suppyler of Parks scrapple only had beef scrapple, so I found some Jones in another store. Jones is good, but not as good to my taste as Parks. I buy a few bricks at a time, thaw them and slice them up and then freeze them in IQF form so that I can just take as many out of the freezer as I want.

HC

 

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Never had Parks

 

Im bereft .

 

I did live in the Philadelphia area for 3 months

 

way back when

 

I think they had 4 - 6 packaged Scapple

 

and 4 or so fresh

 

at the counter

 

the Meat Counter

 

not the Deli.

 

Hog Heaven Id say

 

had it every night

 

thick cut.

 

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A tortilla, albeit I didn't put enough eggs in it. Used four. Should have used six. With a 3 oz pkg of proscuitto, and a cup and a half of grated romano, along with a little Spanish paprika. Tasted better than it looked. 

 

With oranges.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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My egg people at the farmers market are getting some smaller eggs from their young hens so I bought a dozen Peewees.

So cute!

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I gave them a test run to see how long they would take to cook and made the Eggs with Anchovy,Shallots and Parsley from Diana Henry's Simple

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Seems like 4.5 min for the little guys gives a result comparable to my usual 6.5 min with regular large eggs, both straight from the fridge.

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 Thank you @blue_dolphin   More data to add to our tables. 

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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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Another in a series of gluten free breakfasts while Child B is here. A layer of pimiento cheese grits, topped with stewed tomatoes from Deep Run Roots (sans bread crumbs), and eggs baked on top, with a final sprinkle of cheese.

 

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Served up with some more of that good Appleton Farms ham.

 

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8 minutes in the CSO was perfect. Let them set for two or three minutes after that. I believe regular cheese grits would've been better than pimiento cheese grits, though.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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1 minute ago, OldHobo said:

Umm... What's a CSO? :unsure:

Cuisinart steam oven. 

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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 Home made bread (from Modernist Bread) toasted in the Cuisinart steam oven (CSO). A Johnsonville brat cooked sous vide (Joule) at 68°C for one hour and finished in the Breville smart oven at 400° for 10 minutes.  The egg and tomatoes were cooked in an IKEA nonstick pan on a GE Profile  induction range.  All served on an IKEA platter. xDxDxD   Just couldn’t help myself. Now back to some bread baking. 

 

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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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14 minutes ago, IowaDee said:

But what was the breed of hen that laid that egg?

 It is a very recent hybrid. It has been named the Longo Supermarket Red. 

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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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From the Freezer: Buttermilk Biscuit (cooked in my 20 year old Maytag oven) and leftover Country Gravy from a dry mix (reheated on my 20 year old Amana cooktop), Hash Brown Patty (cooked in my Cuisinart non-steam Toaster Oven), and Sausage Patty (cooked in my 10 year old Sharp Microwave Oven). And from the Refrigerator: Eggs, Scrambled (cooked in my 10 year old non-stick Calphalon Fry Pan) and Orange Juice. xD

 

Edited by robirdstx (log)
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