Breakfast 2019

[liuzhou]

First breakfast of the year, on a freezing morning. 三鲜馄饨 (sān xiān hún tún) Home made three taste wontons (pork, shrimp and shiitake) in a spicy broth.

 

Photos taken through a filter of steam.

 

 

[Anna N]

3 minutes ago, liuzhou said:

First breakfast of the year, on a freezing morning. 

Looks delicious. Happy first new year. Won’t you get another one?  

[liuzhou]

3 minutes ago, Anna N said:

Looks delicious. Happy first new year. Won’t you get another one?  

 

Yes, the Year of the Pig starts on February 5th. 2019

[SusieQ]

Yummy, wish that were my breakfast. Happy New Year!

[Ann_T]

 I made a Quiche this morning  for breakfast.

Not something I make very often. Maybe once every 10 years.

This one had an all butter crust with bacon, mushroom and spinach and white cheddar cheese.

Served with a small side salad.

[curls]

Happy New Year! Time to putter in the kichen this morning.  🙂

Waffle with bacon. Not pictured is the coffee and maple syrup.

 

Made a few extra waffles to go in the freezer for easy weekend breakfasts. I prefer to go light on the waffle batter (or get it just right) instead of putting in too much and having to clean up the mess. Did rather well today.

[heidih]

Where do you source your avocados and do you add seasoning? I used to have  trees and live in avo country so I am curious. I enjoyed learning about this avo guy in NYC  https://ny.eater.com/2018/9/17/17869694/g-de-p-miguel-gonzalez-avocados-restaurants-nyc  (I am a bit of a NYC junkie...)

Edited January 2, 2019 by heidih (log)

[JoNorvelleWalker]

Having a new DARTO paella, paella...

 

 

 

[Kim Shook]

@curls – gorgeous waffles!  I believe that I’m due for a new waffle machine, but I’m waiting for them to come out with one that makes both thick and thin waffles!

 

@Ann_T – that crust on your quiche is amazing!

 

All I can offer is our usual Christmas breakfast, which everyone has seen for years! Pillsbury orange Danish tree:

Family tradition.  Silly, but it gets eaten.

 

Bagels:

 

@JohnT's (eG) sausage rolls:

 

My MIL’s candy cane:

 

Mini quiche:

 

[heidih]

@JoNorvelleWalker  Good looking paella. A local well known chef was selling it at farmers market a while back. Made on site. He is Basque but with international training. Now i need to find some.  Your clams look almost cartoonishly (in a good way) happy!

[rotuts]

@EdwardParkernl

 

I like that coffee cup !

 

where did you get it ?

 

cheers

 

and welcome

[JoNorvelleWalker]

46 minutes ago, heidih said:

@JoNorvelleWalker  Good looking paella. A local well known chef was selling it at farmers market a while back. Made on site. He is Basque but with international training. Now i need to find some.  Your clams look almost cartoonishly (in a good way) happy!

 

I sort of meant to post the paella in the dinner thread but since it was around 4:00 am and after a liter of MR, I suppose breakfast was equally appropriate.

 

There is a story to the clams.  I wanted littleneck and amazon Prime Now had them, but the unit of measure was a "1".  Not "each" (as it was for cherrystone).  I took a chance and ordered.  As it turns out "1" means 1 very large amount of clams.  About five dozen.

 

I am 1 person.

 

 

[blue_dolphin]

Leftovers from New Years

Black eyed peas topped with pickled collard stems, Grandma Hill's Candied Yams, Creamed Collards with Pickled Collard Stems from Deep Run Roots on toasted pan de pueblo bread from Roan Mills

[scubadoo97]

Got my fix of black eye peas in the form of Texas caviar. Was away for NYE  but collards and black eyed peas are a New Years mainstay in my kitchen.  Caldo verde was in the fridge so got my greens 

[chefmd]

Left over beef stroganoff and fried egg over rice.

[chefmd]

Rice, smoked salmon, fried egg, furikake.

 

[Anna N]

 

 Ham and egg onigirazu.

 

[Ann_T]

 

Inspired by @liuzhou, I made Congee last night for dinner and Moe liked it so much he wanted it again

for breakfast.

 

With toasted homemade baguette.

[Martin Fisher]

I've noticed something very interesting about the meal threads—all of them!

I can scan the photos—without looking at who posted them—and almost ALWAYS guess who the poster it!!!

Keep up the good work folks!

You make me crave stuff—you enablers! LOL 

Edited January 5, 2019 by DiggingDogFarm (log)

[gfweb]

On 12/31/2018 at 8:27 PM, liuzhou said:

First breakfast of the year, on a freezing morning. 三鲜馄饨 (sān xiān hún tún) Home made three taste wontons (pork, shrimp and shiitake) in a spicy broth.

 

Photos taken through a filter of steam.

 

 

 

Are t hey really blue?

Food shouldn't be blue

[liuzhou]

1 minute ago, gfweb said:

 

Are t hey really blue?

Food shouldn't be blue

 

No. They weren't blue, but the light was. 😀😀

[gfweb]

6 minutes ago, DiggingDogFarm said:

I've noticed something very interesting about the meal threads—all of them!

I can scan the photos—without looking at who posted them—and almost ALWAYS guess who the poster it!!!

Keep up the good work folks!

You make me crave stuff—you enablers! LOL 

 

 

So true.

[Shelby]

Completely inspired by @Anna N's incredible looking breakfasts--and lunches and dinners.  I decided to get off my butt and make some sushi rice this morning so I could attempt a spam, egg and lettuce onigirazu (or is it onigirazo?--auto correct changes the "u" to an "o").  Mine is a very poor example compared to Anna's--I need more practice for sure.  And I might invest in a mold.  And a special thanks to my spam fairy for supplying me with single serving spam packets!  

 

 

These are goooooood.  Too good, actually.  I was going to save half for Ronnie for when he gets home from hunting.....I'm not sure that is the plan now......

[gfweb]

@Shelby A spam can makes a fine mold.

[Anna N]

2 hours ago, Shelby said:

And I might invest in a mold.  And a special thanks to my spam fairy for supplying me with single serving spam packets!  

A mould makes a lot of sense. I have never seen single serving Spam packets. What an idea. However, I slice up my can of Spam and freeze whatever I’m not using between sheets of deli paper. Works very well. I just throw them into a nonstick pan when I want to use them and give them a bit of colour.  

 

P.S.   I didn’t post photos of my first ones. Yours looks incredibly good compared to those.