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Breakfast 2020!


liuzhou
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Child C spent the night (and left her child, whom I'll babysit this week as his school is closed), and wanted waffles. So I stirred up a yeasted waffle batter last night and cooked them this morning. Grandson loved them. I may have to make them again this week.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Denver Omelette Waffles!

 

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Dejah

www.hillmanweb.com

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1FEDED42-CCD7-4087-9868-0229DF3F6955.thumb.jpeg.097e1b91c22d28eb9252ca7bdd06cefa.jpeg

 

Plain, two-egg omelet with salsa. Very simple and very good. I have been buying premium salsas and what a difference!

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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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Dug out some of the fruited bread I made for Xmas gifts out of the freezer on Saturday:

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French toast, bacon, sage sausage and fruit salad:

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With a little cinnamon sugar sprinkled on after soaking, this bread makes excellent French toast.

 

 

Yesterday was scrambled eggs and sausage links:

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I was glad to see the last of these Kroger Simple Truth sausages.  They are tough no matter how carefully I cook them.  Along with some frozen croissant from Trader Joe’s:

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Today:

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Freezer bagel, a couple of slices of bacon I forgot I had, an egg cooked in a ring and some deli American cheese.  I am set for the day!

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1 hour ago, Ann_T said:

I noticed that my chives were up in the garden

A36A6A4B-58DB-4BB0-A3C2-C24A9E1E3BEE.thumb.jpeg.f11835abe2ef8685bca0aeadd392b3af.jpeg

 

Chives, eh?  This is what I woke up to. 

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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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@Anna N,  I have been able to use fresh thyme, rosemary and sage all winter out of the garden.  Except when we had that big snow storm and they were

all covered.  My rhubarb is also growing.  Although it is a little slower this year.  Won't be making my first rhubarb pie until late April I suspect.

 

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35 minutes ago, Ann_T said:

@Anna N,  I have been able to use fresh thyme, rosemary and sage all winter out of the garden.  Except when we had that big snow storm and they were

all covered.  My rhubarb is also growing.  Although it is a little slower this year.  Won't be making my first rhubarb pie until late April I suspect.

 

And they call Ontario A Place to Grow. guess they weren’t thinking about parsley, sage, rosemary and thyme. 😂

Edited by Anna N
Wrong plant (log)
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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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2C4787E5-6555-4ABA-BA36-5329EC109BE7.thumb.jpeg.b716381f13e6a7f80fb0caea4860b910.jpeg
 

Same Pizza – – neutral background.

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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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21 minutes ago, Ann_T said:

Our breakfast.

Bread baked last night and toasted this morning.

Topped with cheez whiz (my guilty pleasure) and bacon. 

That's one of my childhood treats, right there. Mom used plain ol' white bread, either her own or locally-baked Busy Bee (now defunct) or Ben's Holsum (like Farmer's Dairy milk, it was a source of nostalgia while I lived out west) and either Cheez Whiz or processed slices (the former was the default IIRC, probably because it was more economical).

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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Dug out some of the fruited bread I made for Xmas gifts out of the freezer on Saturday:

DSCN0749.JPG.535a7a147d14c396a220267b1b02db0f.JPG

That looks so good!  When I was a kid, my dad often had to drive up to Montreal for work meetings and always stopped off at a bakery and brought back good bread.  One of my favorites was very similar to yours and  I absolutely loved to have it toasted for breakfast.  Yum!

 

Bocadillo de Despaña El Quixote or Sandwich of Dried Pork Loin, Manchego Cheese and Quince Paste from José Andrés' Made in Spain

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I never thought to put membrillo on a sandwich but I'll do it again.

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3 hours ago, Ann_T said:

Our breakfast.

1882544076_ToastandCheezWhizandbaconMarch24th2020.thumb.jpg.6dfd8249274d64b175d1d893ae00434d.jpg

 

Bread baked last night and toasted this morning.

Topped with cheez whiz (my guilty pleasure) and bacon. 

President's Pub is mine.....

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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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36 minutes ago, JoNorvelleWalker said:

Do you reuse the slices?

Not often. 

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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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D6FE6105-06BD-4413-B5D8-B2065909CE6F.thumb.jpeg.98d16915fb2f39a1a25fa7f3c503bef4.jpeg

 

Schwäbische Rühreier — Swabian scrambled eggs. Eggs scrambled with croutons and onions.

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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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Sabich, but not with the classical additions. Oven roasted eggplant slices (I'm not a fan of fried un-breaded eggplants, never tried sabich with breaded ones, though), hard boiled eggs, tomatoes, onion, sumac, chili, a bit of garlic. Lots of lemony tahini suace. Pickles and schug on the side.

 

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~ Shai N.

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