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Breakfast 2020!


liuzhou
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5 hours ago, chromedome said:

I have the same one. It's actually meant as a pastry cutter (and is the best I've ever owned), but certainly works well for mashing too.

Mine was labeled as a potato masher.  I've had it for years. 

 

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I noticed recently that they now have a pastry cutter that looks similar, different handle. 

 

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7538FE88-E1A8-473D-8365-2D20895C87F9.thumb.jpeg.b3a63b549a5b86ce5a16c964f9f1ac14.jpeg

 

Sausage butty with brown sauce (HP). 

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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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6 hours ago, Duvel said:

Whole-wheat toast, pulled pork, fried egg ...

 

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A thing of beauty.

 

Make a hash of some of your pulled pork with a cubed sweet potato, and try your egg over that. 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Editing to share an Irish coffee anecdote.  On September 11, 1901, Catherine O'Connor, age 17, who would become my grandmother, arrived from Ireland at Ellis Island, NY. Seventy five years later, in 1976, she returned for the first time on a family vacation and was introduced to Irish coffee as a great way to warm up a damp afternoon. While on that trip, my cousin asked her if they had Irish coffee before she emigrated. Her response, "Oh sure child, if we had this back then, I never would have left!" 

 

Should you decide to share the blessing on that mug, make sure to pronounce the name of the evil one in the way my grandmother did.  It's the Divil, don't you know!

Edited by blue_dolphin (log)
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3BD8CB63-B3CB-4EBC-A697-DBD153F1A206.thumb.jpeg.670f2b58ba1934d3afbd5d49cb3077ec.jpeg

 

not all that photogenic but it was quite tasty. Sliced, reheated mild Italian sausage, farm fresh fried egg and one piece of rye toast. At least my alliterative capabilities seem to be still working!

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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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On 3/15/2020 at 10:42 AM, liuzhou said:

 

About burnt is the perfect toast!

I agree.  No one ever gets it dark enough for me.  

 

@Ann_T – I, too, am a peeler.  My grandmother would have been appalled at anything else and considered me shiftless. 😁

 

I am sitting here facing a fourth night of turkey and all the fixings and I am positively transfixed by these breakfasts.  I am especially drawn to @liuzhou's pork cutlet baguette, @Ann_T's back bacon and egg sandwich, and @robirdstx's poached egg on the hash brown patty.  Jessica has already requested that one, @robirdstx!  

 

On Sunday, when I was prepping our March Christmas dinner (see the dinner thread), Mr. Kim went and got us bagels because while we may be under a national emergency, we aren’t animals😝:

DSCN0722.JPG.feda59f0ccff4a1726329941d0f429a4.JPG

BEC on an ET.   

 

Yesterday I had fruit salad and a roll leftover from Sunday’s dinner:

DSCN0740.JPG.f2dddd08716ceacd2790bae79d8c8369.JPG

 

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Onigirazu and black coffee. Lots of furikake on rice. 

 

 

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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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Made the Pink Grapefruit Marmalade from David Lebovitz's blog yesterday.  

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Enjoyed some toast with the last of my French cultured butter.  Black coffee. 

Debating whether that butter is an essential item.  It might just be. The gourmet foods shop where I got it is a small business that sells mostly to restaurants.  The staff got together and purchased the business from the previous owner and had just gotten things to a stable situation.  I'm sure they are hurting and would like to support them. 

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Neither fish nor fowl, as they say!  Started out to be an omelet filled with lightly sautéed, jarred artichoke and cheese. But I chose a pan that was not quite up to the job and so in order to complete the cooking I had to give it some time under the broiler.  So sort of a frittataed omelet? Went down rather well even so. 

Edited by Anna N
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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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I know it looks familiar. But I do try to inject some variety where I can. First this is for breakfast not for lunch. Second it is photographed in a completely new area of my house. And thirdly it wasn’t what I planned.  
 

it is still just Domino’s Pizza from the freezer reheated in the Breville Smart oven because I have forgotten the instructions given to me by @Ann_T, if I remember correctly, for reheating it in the Cuisinart steam oven. 

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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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Yogurt, avocado, freshly-squeezed juice from the last of the mandarin oranges someone gave me.

 

20200321_103513.jpg

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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6 hours ago, Anna N said:

B9577DE3-6EB3-44A7-9ED4-53AA43D6CDFE.thumb.jpeg.ceb88eb7ff23312141c999b308abb2ab.jpeg

 

I know it looks familiar. But I do try to inject some variety where I can. First this is for breakfast not for lunch. Second it is photographed in a completely new area of my house. And thirdly it wasn’t what I planned.  
 

it is still just Domino’s Pizza from the freezer reheated in the Breville Smart oven because I have forgotten the instructions given to me by @Ann_T, if I remember correctly, for reheating it in the Cuisinart steam oven. 

"is photographed in a completely new area of my house" hilarious @Anna N

 

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6 hours ago, Anna N said:

B9577DE3-6EB3-44A7-9ED4-53AA43D6CDFE.thumb.jpeg.ceb88eb7ff23312141c999b308abb2ab.jpeg

 

I know it looks familiar. But I do try to inject some variety where I can. First this is for breakfast not for lunch. Second it is photographed in a completely new area of my house. And thirdly it wasn’t what I planned.  
 

it is still just Domino’s Pizza from the freezer reheated in the Breville Smart oven because I have forgotten the instructions given to me by @Ann_T, if I remember correctly, for reheating it in the Cuisinart steam oven. 

 

https://forums.egullet.org/topic/160119-breakfast-2020/?do=findComment&comment=2236909

 

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6C01D724-02A5-498B-AC69-C9BD997366FE.thumb.jpeg.39a90c22ed6b83fdf54be492c0839897.jpeg

 

Cheese Toasties made with sundry ends of cheese in my fridge. I would have liked some blue cheese in there but The Blues Keep Getting Bluer.  And now I cannot get that ear worm to go away. 

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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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Made bran muffins from mix (Silver Palate) which were pretty good because they are not overly sweet. Majority are wrapped and in the freezer for future reheating.

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

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