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liuzhou

Breakfast 2019

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Okay, after seeing the applecakes that @liamsaunt posted on the dinner thread yesterday,  I caved and downloaded A Feast of Ice and Fire .

I couldn't find the recipe anywhere on line.  

 

These little cakes are so good.   Really moist.

 

I had started before i realized that I was out of walnuts.  Decided that I didn't really care.  I've made other Streusel toppings without nuts.   

 

Butter and brown sugar works for me. 

 

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The recipe made six mini loaf cakes and six regular size muffins.   

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Moe had one with a second cappuccino. 

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BLT's with visiting brother "Kootenaycook".  Can you spot the difference between the two? 😎

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Brunch from this Saturday.

Pastina with butter and pepper.

Blanched and sauteed broccoli with toasted sesame, lemon zest, galic, butter.

Poached egg.

 

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Edited by shain (log)
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~ Shai N.

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Soylent Green ... tastes a bit like beans, though.

 

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Edited by Duvel (log)
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Cottage cheese with first peach of the season (surprisingly good) and a few chopped nuts.

 

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

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Sweets for breakfast today: rum cake, cherries & vanilla crème fraîche

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Michael B. Jordan's mom is apparently famous for her rum cake - even Oprah likes it.  She baked this one for my cousins, who shared a wedge with me. 

 

 

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This morning, I had cubes of French feta, sliced kalamata olives and sliced basil leaves with a drizzle of fruity olive oil.   

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Breakfast tacos.   Queso blanco, cilantro and tomatillo salsa 

 

 

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I found a recipe for “Mini Sausage Quiches” that I wanted to try out.  I thought it might do for when I was hostess for coffee hour at church sometime.  I had to make a lot of adjustments to the original recipe.  They turned out something between a quiche, a breakfast biscuit and a breakfast casserole.  They were quite good, though and reheat very well. 

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I have no idea what is going on with the monsters in the 2nd row. 

 

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I think they are overly sausage-y and not eggy enough.  And they are awfully fiddly.  You are supposed to cut ONE roll of Crescent rolls into 48 pieces and line 48 mini muffin cups with the dough.  I found this endeavor completely impossible and ended up using almost 2 rolls of dough.  Which made mine a little overly bready, I think.  This is definitely a work in progress, but I think I can get them where I want them with a little more work.

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This was breakfast No. 2 today.

 

I had a draining day yesterday which included a two hour spell in the tax office doing something that could easily have taken two minutes. So, by 9 pm, I was exhausted and went to bed. Most unlike me. At 3 am,  I woke up full of energy and there was no going back to sleep, so I got up and had a boiled egg sandwich for breakfast No. 1, then did the most boring work I could find for a couple of hours, which sent me back to bed and into a deep sleep until 9 am. Again most unlike me; I'm usually up and about at 7 am.

9 am, I made breakfast No. 2. Chicken and shiitake jiaozi. When I say made, I mean I boiled ones I had made earlier and then frozen.  There were 10, but I ate two before thinking to take a photo. The dip is simple Sriracha sauce (bought in Sriracha).

 

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Edited by liuzhou (log)
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1 hour ago, liuzhou said:

 

 

 

 

I love your breakfasts! 

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My favourite time of day for breakfast is between 9:30 and 10:00.

Works on my days off.

 

I'm not an early breakfast fan, but I love eating between 9:30 and 10:00. Which works on my days off.

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So this morning I grilled burgers and we shared them on a platter board with homemade potato chips.

We like our burgers differently.

 

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I'm a No Cheese, and No Mustard and definitely NO Ketchup  kind of person. Just give me sliced tomatoes and thin sliced onion and I'm happy. In fact tomatoes are a must have. And if there is lettuce and dill pickle even better.

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Moe has to have onion and mustard and is happy with cheese and dill pickle. He will eat tomato and lettuce on his burger, but doesn't need it. No ketchup for Moe either. 

 

 

 

 

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Just finished a bowl of local (most likely greenhouse grown) strawberries with some aged balsamic.

There is a small quiche Lorraine in the oven right now but it will probably end up as lunch.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Homemade Goan-Style Choriço from Season & scrambled egg in a homemade whole wheat pita from Shaya

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I’ve been thinking I am not getting enough protein so I am having a protein shake with some fruit from the freezer.  Quite good but needs to be cold.  Keeps me going until lunch.  The whey protein is from New Zealand.  I remember when we’re there the tour guide said they export a lot of whey protein, especially to Japan I think it was.  A stab at diversification.

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Last couple of days - Canadian bacon and egg on a toasted bun:

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Bacon on a toasted bun:

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As you can see, I've been trying to use up some hamburger buns.  But I'd forgotten how good breakfast sandwiches are on squishy white buns!

 

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