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chefmd

Breakfast! 2018

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@HungryChris  Your daily inclusion of vegetables at breakfast delights me. I have been trying to channel that. I am not a fruity person but happily eat veggies at any time. Keeping more quick pickled things around and making my salsa is good start. I'd love fried zucchini at breakfast but frying & I are not friends. 

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Frittata made with yesterday's leftover pasta

 

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20 hours ago, heidih said:

@HungryChris  Your daily inclusion of vegetables at breakfast delights me. I have been trying to channel that. I am not a fruity person but happily eat veggies at any time. Keeping more quick pickled things around and making my salsa is good start. I'd love fried zucchini at breakfast but frying & I are not friends. 

Inspired by @heidih's comment, breakfast was a two egg omelet and a medley of sautéed zucchini, sugar snaps and some sweet peppers (left over from making pizza last night). Fresh salsa goes without saying. I am a salsa freak!

HC

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 Thanks to a comment by @David Ross, I found this recipe.

 

 Omelet with ginger sauce served over shredded cabbage with some tomatoes and mayonnaise on the side.  

 

 

 

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Two Eggs (Over Easy) and Meat (Bacon) with Biscuit and Hashbrowns at Miller’s Seawall Grill, Galveston

 


Edited by robirdstx (log)
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 Yesterday, after many months, a new toy arrived.  This morning was its maiden voyage/shakedown. 

 

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Egg and shiitake mushroom onigirazu with a small tomato salad on the side. 

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 Egg and tomato over rice. @Shelby, look closely those tomatoes are peeled. 

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Eggs with bologna and kale.  Was aiming for frittata but ended up with things on top of eggs ;)

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Just now, chefmd said:

 

Eggs with bologna and kale.  Was aiming for frittata but ended up with things on top of eggs ;)

 

 Still looks good.  Well, except for the kale. You really did need to bury that.😂

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18 minutes ago, Anna N said:

 Still looks good.  Well, except for the kale. You really did need to bury that.😂

 

Noooooo ... Kale is my favourite veggie by far. What I can’t wrap my head around, however, is how you can eat Kale that is still green with distinct leaves and has not been harvested half-frozen and boiled for hours with cured meat products. Maybe if you give the German version a go, you’ll fall in love with it as well. Especially in it’s ritualised version ...

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That's quite interesting.

 

I studied German back in 8th grade, which is exactly the wrong time for a roomful of boys to hear any word that sounds like "fart."  :)

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1 hour ago, Duvel said:

Kale is my favourite veggie by far. 

 So you can feel free to eat my lifetime share of it.  😂

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32 minutes ago, Anna N said:

 So you can feel free to eat my lifetime share of it.  😂

 

Already did  :wink:

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2 hours ago, Steve Irby said:

Brisket debris with slaw

 

I am hoping that is pronounced 'daybrie', it just sounds so much more palatable.

HC

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I've always heard a short on the e. It does look like a taty mess :)s

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7 hours ago, HungryChris said:

I am hoping that is pronounced 'daybrie', it just sounds so much more palatable.

HC

How about day-bree or duh-bree?  For us folks on the gulf coast as long as it's meat scraps and gravy served on good bread we don't quibble about pronunciation😜

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On 12/7/2018 at 4:05 AM, Anna N said:

Still looks good.  Well, except for the kale. You really did need to bury that.😂

There's a lot of agriculture here in Ventura county and the other day a kale spill snarled traffic on an onramp to the 101 Fwy.    

Of course, I though immediately of you xD

 

Today's breakfast was a variation on the Avocado Toast with Smoked Whitefish from Shaya

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I used smoked trout instead of smoked whitefish and slices of a whole grain baguette instead of pumpernickel. 

Not a fan of biting into the pink peppercorns though, to be fair, they came from the tree at the end of my driveway so perhaps not the best source 🙃

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Leftover ham and cheese quiche goes very well with fresh salsa on the breakfast front.

HC

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50 minutes ago, blue_dolphin said:

 

Not a fan of biting into the pink peppercorns though, to be fair, they came from the tree at the end of my driveway so perhaps not the best source 🙃

 

Oh my! From a Brazilian pepper tree? I think they need ferment time. Fun though. Though discussed as toxic and invasive a local community has a foundation that celebrates it ?  http://ci.rolling-hills-estates.ca.us/community/pepper-tree-foundation

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56 minutes ago, blue_dolphin said:

There's a lot of agriculture here in Ventura county and the other day a kale spill snarled traffic on an onramp to the 101 Fwy.    

Of course, I though immediately of you xD

My power only extends to kale spills north of the 49th parallel.  The south I leave to other members of the sisterhood.  But I’m applauding on the sidelines.  

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33 minutes ago, heidih said:

 

Oh my! From a Brazilian pepper tree? I think they need ferment time. Fun though. Though discussed as toxic and invasive a local community has a foundation that celebrates it ?  http://ci.rolling-hills-estates.ca.us/community/pepper-tree-foundation

 

No, not from a Brazilian pepper tree (Schinus terebinthifolius), though I do have annoying sprouts popping up here and there from that invasive one.

I harvested these from my Schinus molle, aka Peruvian pepper, California pepper.  

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Bulgarian pasta salad with sirene cheese, roasted peppers, olives, oregano, basil, sun dried tomatoes, olive oil and red wine vinegar.

Rich mashed potatoes. Gigante beans with mace.

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