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Breakfast 2020!


liuzhou

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10 hours ago, heidih said:

I really really want a cleaning angel :)

 

9 hours ago, lindag said:

My cleaning angel moved on and I really miss her.  Haven't been able to find a replacement yet and things are getting ugly.

 

My cleaning angel is a luxury I probably ought not splurge on ... but I do! My original one moved away but her friend/fellow angel "inherited" me.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Yesterday's breakfast

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Scrambled Harissa Tofu with Avocado & Cucumber Salad from Ottolenghi's Simple. The scramble was served, per the recipe, on toasted sourdough

 

Today's breakfast:

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Black Bean & Tofu Scramble from A Modern Cook's Year, served with a whole grain pita bread from the recipe in Shaya

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Today’s late breakfast was Just Crack an Egg scrambler with KAF’s Peasant Bread.  This bread is so simple that the taste of the butter really shines through.  Makes great toast although in my CSO it takes two cycles to get brown.

Peasant Bread

Edited by lindag (log)
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4845471D-ED4C-4E46-81C0-8A07729E563B.thumb.jpeg.682ae71b793f1a6fa0bf4974f4ae5ffa.jpegBraunschweiger and red onion on toasted rye. 

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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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Avocado & kimchi toast topped with a poached egg

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This idea is from Julia Turshen's Small Victories. There's a little drizzle of mayo + kimchi juice. 

The avocado was a Stewart avocado.  I should have taken a photo before I started mangling it.  The Stewart has a very thin, smooth skin that's edible.  It's black when ripe and has a rich texture and flavor which surprised me. I was afraid it would have that thin, watery texture that some smooth-skin varieties like the Fuerte have so I was pleasantly surprised.  

Edited by blue_dolphin
to add avocado comment (log)
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99FF5BB5-2C5F-498D-997E-6B089525FAE1.thumb.jpeg.2163febc88b57bec0cbe55d684c495a2.jpeg

 

Sourdough bun split and lightly grilled with smoked duck on one half and Braunschweiger with red onion garnish on the other. 

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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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2 hours ago, rotuts said:

but ...   can yon taste the duck after that ?

Duck first!

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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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63DA6EFA-C7CD-4AD5-BA1F-F2B1227B8DE8.thumb.jpeg.7cec0f2ad79c4790914827d0f19ed50b.jpeg

 

Toast topped with scrambled eggs on one slice and sautéed mushrooms with a drizzle of balsamic on the other. 

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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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23 minutes ago, liuzhou said:

Boiled chickens egg with 馒头 (mán tóu) steamed bread.

 

Steamed bread is underappreciated here in the US. I really enjoy the scallion version that pulls apart in layers with Filipino longanisa alongside. 

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1 hour ago, heidih said:

 

Steamed bread is underappreciated here in the US. I really enjoy the scallion version that pulls apart in layers with Filipino longanisa alongside. 

 

Boston brown bread is a steamed bread.

 

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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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42 minutes ago, JoNorvelleWalker said:

 

Boston brown bread is a steamed bread.

 

 

Lets not put them side by side. Different beasts. No convergent genetic markers

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13 minutes ago, blue_dolphin said:

Toasted whole grain bread with goat cheese and persimmon, pear and ginger preserves

Damn. As I spread my toasted rye with goat cheese this morning I stared at the ginger marmalade and said, ”Nah”. Should have followed my instincts.

 

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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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