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Breakfast 2020!


liuzhou
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@Captain, I like the way you think.

 

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Not a fan of raisins so I made Cranberry and Chocolate hot cross buns.

Dough was made yesterday and left in the fridge.  I got up at 2:00 AM to take the

dough out of the fridge so that it had time to warm up and rise and I could bake them for

breakfast. 

 

 

 

 

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Eggs in curry sauce. Despite all the wisdom regarding eggs shared on this forum, I decided to do them the traditional way. Totally impossible to peel. Had to Spoon them out of their shells and then spoon the (missed) shell out of the curry sauce. 

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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

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@Captain – more lovely little cakes.  I’m craving them AGAIN!

 

@Duvel– is that, like, BEAR bologna or something?  Also, that cheese looks like some fancy cake that @RWood makes!  Just lovely!

 

On Easter Sunday, Jessica came over and made these for brunch:

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With topping:

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They were basically like a summer pudding except done in muffin tins.  Lined and topped with egg soaked bread and filled with a strawberry/cream cheese mixture:

 IMG_1823.jpg.c1eb8358b14011d1b60efa7802221f20.jpg

 

Cheers to everyone!

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Yesterday’s was a couple of my MIL’s Hot Cross Buns:

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She has improved them over the years and just recently gave me a new recipe. They are absolutely delicious, but one “improvement” that I could do without is subbing royal icing for the glaze she used to use to make the crosses.  In a bag of 12, I could only find two intact ones to take a picture of.  The rest of the crosses had cracked and fallen off.  And even when they ARE intact, it is royal icing – hard, crumbly, and tasteless.  People hate on fondant, but I think fondant is delicious compared to royal icing. 

 

Today:

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ATK sandwich bread and an Easter egg (a little pink around the edges).

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1 hour ago, Kim Shook said:

ATK sandwich bread and an Easter egg (a little pink around the edges).

 

What a great memory using the dyed eggs. The kids never questioned the color bleed; the adults seemed squeamish!

 

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1 minute ago, heidih said:

 

What a great memory using the dyed eggs. The kids never questioned the color bleed; the adults seemed squeamish!

 

One of our granddaughter's favorite things is eggs that are "dyed 'n' fried."

First, separate the egg. Next, choose a food coloring (this is the fun part, for little ones) and put a few drops into the egg white. Whisk the white with the food coloring until it's evenly dispersed, then pour it into a preheated skillet. Once it begins to set, tip the yolk back into place. Voila! A bright red/blue/green/yellow/whatever egg. Perfect to go with that green ham...

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“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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21 minutes ago, heidih said:

 

What a great memory using the dyed eggs. The kids never questioned the color bleed; the adults seemed squeamish!

 

When Jessica and the nieces/nephews were little, I used to peel the eggs for deviled eggs and then dye them.  Intense!  The kids loved them.  But, as you say, the adults were a little squeamish.  However, when it became apparent that they were the only deviled eggs on offer, they overcame their hesitation and gobbled them down.  I found a picture from a few years ago when Jessica was feeling nostalgic and requested them:

eggs.jpg.b2ca6bb38a6de33206dbc2134c6b3638.jpg

LOL

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15 minutes ago, Kim Shook said:

When Jessica and the nieces/nephews were little, I used to peel the eggs for deviled eggs and then dye them.  Intense!  The kids loved them.  But, as you say, the adults were a little squeamish.  However, when it became apparent that they were the only deviled eggs on offer, they overcame their hesitation and gobbled them down.  I found a picture from a few years ago when Jessica was feeling nostalgic and requested them:

eggs.jpg.b2ca6bb38a6de33206dbc2134c6b3638.jpg

LOL

 

You go "all in" Love them. Reminds me of Halloween kid parties. Oh the bowl of blue jello with  swimming gummy fish, the hard boiled egg eyeballs, green pizza crust with something orange as topping. They are late 20's/early 30's now and still remember Parents came later and asked me if the kids were making it up

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I couldn't decide whether this was a sweet or a bread but I had it for breakfast today, so I'll just put it here. 

I made a half batch of Pane del Pescatore or Fisherman's Bread from Il Fornaio Baking Book (recipe available online here) and shaped them into three rounds 

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Years ago, I used to walk over and buy these for special weekend treat at the Il Fornaio shop in my neighborhood in Santa Monica but this was my first time to try making them.  They're kind of like a scone with candied citrus peel (I used a mix of lemon, orange and grapefruit peels that I made recently) golden raisins and fennel seeds.  I think my fennel was past its prime and they were rather generous in size for a single serving but otherwise good. I'll add some pine nuts next time.

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I had half of the rare l top sirloin roast left over from last night, so I put it in the Breville PC this morning and turned it into a pot roast.

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Just big enough for two sandwiches. Moe had his on the Ciabatta bun, and I'm going to take mine for lunch. I think mine will be on a baguette.

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Leftover Beef and Pork Cannelloni with Bechamel Sauce for breakfast this morning.

 

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Reheated in the CSO with a few minutes under the Broiler at the end. Even better than when I made it for Dinner!

 

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Edited by robirdstx (log)
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Ham and cheese muffins. Loads of protein in these little buggers, and a fine use of leftover Easter ham.

 

Also very handy for breakfast at one's computer.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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I would have gladly traded my whomp biscuits last night for @kayb's muffins, @Ann_T's biscuits, or @shain's Syrniki (which has me craving pancakes yet again!)  This morning:

IMG_1877.jpg.857b07b58e7558ed3d68fea9958e4cd6.jpg

Bacon, ATK sandwich bread, and IP soft cooked eggs.  I confess that it seems a little self-indulgent to pull out that giant machine to make breakfast for ONE, but they are so good.  My mom was a pretty good cook. She didn't stretch herself, but what she cooked, she cooked well.  (Except for pork - she was under the spell of the "cook it all to hell or you'll die from trichinosis" people).  She could make a soft boiled egg perfectly.  I used to tease my English stepdad that that was why he married her - his favorite breakfast was soft boiled eggs and toast soldiers!  Until I got the IP, I have never been able to do a predictable soft cooked egg.  I'm sure the novelty will wear off, but for now, I'm in a gooey, yellow heaven!    

 

 

Edited by Kim Shook (log)
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English muffin with chicken sausages, egg, feta cheese and ... ketchup.  I practically never eat ketchup but today was the day.  Sandwich was good.  After we finished breakfast, I was thinking to myself: wait, we have ketchup?  Take a look at the date on the lid.  Not sure if it is manufacture or best by date.  

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2 hours ago, chefmd said:

English muffin with chicken sausages, egg, feta cheese and ... ketchup.  I practically never eat ketchup but today was the day.  Sandwich was good.  After we finished breakfast, I was thinking to myself: wait, we have ketchup?  Take a look at the date on the lid.  Not sure if it is manufacture or best by date.  

 

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That looks like a batch ID & date

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39 minutes ago, heidih said:

That looks like a batch ID & date

Right.  And now two years later it appears to be intact.  And DH and I are intact as well after eating it.  Strong chemicals!  Strong stomachs!

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LOL Yeah, ketchup routinely lasts 2-3 years in my house (barring extended visits from grandkids). Vinegar and sugar are both preservatives, after all, and there's plenty of each in ketchup.

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“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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