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Breakfast 2019


liuzhou

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Airport version of an Egg McMuffin. F9A05E35-E360-4809-86D7-5F4878B8B4B0.thumb.jpeg.a4896825147cbd291da935f0c9d0d365.jpeg

The signboard touted cage-free eggs, house-made muffin, local ham, Cabot cheese. 

 

The sun’s not up yet, so I’m sharing yesterday’s 

F8F69290-4E5E-4168-B065-6FE757C807BB.thumb.jpeg.3225d815d4d038073d05fc1bf43dd41f.jpeg

 

Editing to add today’s sunrise.

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Above Burlington, VT & Lake Champlain 

Edited by blue_dolphin
To add sunrise (log)
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13 hours ago, kayb said:

@Kim Shook -- Do you soak your country ham slices to get rid of some of the salt before you cook them?

 

@Shelby -- I think I remember you talking about cooking country ham slices in the IP.  Do you cook directly in water? Soak first, or not?

Yes, directly in the water.  I did not soak first.

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5 hours ago, blue_dolphin said:

 

The sun’s not up yet, so I’m sharing yesterday’s 

F8F69290-4E5E-4168-B065-6FE757C807BB.thumb.jpeg.3225d815d4d038073d05fc1bf43dd41f.jpeg

 

 

Looks like Kerry's submarine was able to navigate the Richelieu River.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Well m'dear your "just a baguette"  is what most of us consider over the top special. Your bread baking inspires me. As soon as I get my kitchen back (hopefully mid October) - the dough will be aging (cold ferment girl) and baked 

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On 9/27/2019 at 5:59 AM, blue_dolphin said:

Airport version of an Egg McMuffin. F9A05E35-E360-4809-86D7-5F4878B8B4B0.thumb.jpeg.a4896825147cbd291da935f0c9d0d365.jpeg

The signboard touted cage-free eggs, house-made muffin, local ham, Cabot cheese. 

What airport did you find that at? It looks wonderful!

I've learned that artificial intelligence is no match for natural stupidity.

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Same as yesterday and prepared in the same way. 
 

66A39AA0-DE2C-4DE5-9FAC-B27E596261A8.jpeg.a5b830d35c122fcbf47055b2da8ed0a2.jpeg

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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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F6C16522-30C9-4BDC-AB8E-85BEF7C7A840.jpeg.15046e12889be11a5bee1f45eecc9692.jpeg

 

The “perfect” egg and Spam onigirazu. 

 

and then just for @Shelby, the”hole” truth. 
 

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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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Hard boiled duck egg in edible egg cups (窝窝头 wō wō tóu - steamed buns).

Salted and peppered.

 

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Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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"Flavor Promise" grapes purchased from WF - sweet and the skin is thinner than red grapes usually have, crunchy/firm texture. Bagel with provolone.

 

IMG_20191003_093538.jpg

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Working at the Men’s Mission this am - my usual assistant is away and she texted me last night to say that I would be helped by ‘egg boy’ today. He’s body building and eats a whole lot of eggs. He often indulges me when he’s around on the days I’m here.

 

CC9001C2-84EF-4726-88AC-B2E31BF2882B.thumb.jpeg.664d46d0b000f466b786cea5e79dca71.jpeg 

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FF181299-CDEF-4CC6-9C42-56D5F0BA1910.thumb.jpeg.e5334f9c817564f2eb26132d5ef30e2a.jpeg

 

This or a variant of it has become my go-to meal for breakfast, dinner or lunch when I’m too lazy to think of anything else or too tired to make anything else. Today it is Trader Joe’s cave-aged raw cows’ milk blue cheese on skillet toasted rye bread with sautéed mushrooms. I skipped the honey this time and think I like it better without the sweetness.

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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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