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Had it for lunch, but it looks like breakfast, so...

 

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Hash brown patty, over easy egg, bacon, gf toast with fig jam.

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www.kayatthekeyboard.wordpress.com

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Charred Shishito Peppers, Corn & Soy from Cook Like a Local, topped with a boiled egg.  Toasted cornbread (the Extra Light Cornbread from Jubilee) and tomatoes on the side. 

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Haters aside, the corn recipe was very good.  Very similar to this one in the NYT that uses Japanese curry paste.  Instead of the curry, this version uses ssamjang, butter and a little white wine to sauce the vegetables.  I was out of doenjang so I used miso to make the ssamjang and it seemed to work.  

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Moe's Sunday breakfast.   
1854757534_RoastRackofPorkSeptember20th2020.thumb.jpg.b709e113bc2a87482f5af901788ec8ca.jpg
Rack of Pork.
Another dinner that didn't get cooked the night before night.
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I was going to make mashed potatoes, but just par boiled them, drained and put them back in the pot and shook them over the heat to rough up the sides and then instead of roasting I just fried them. Quicker than roasting.
Pork makes the best gravy.
Edited by Ann_T (log)
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Ann – I need some guidance re: pork gravy.  I’m planning on some sort of SV pork roast for Xmas Eve (my butcher says let her get past Thanksgiving and she’ll fix me up), but I’d love to have the gravy wrapped up and in the freezer soon.  I found a good amount of meaty pork neck.  Do you have a recipe for pork gravy that you can direct me to?  Also, any pointers/advice would be very welcome. 

 

Tuesday:

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Frozen waffles and bacon.  I confess to stocking waffles in the freezer.  On good days, they are ones I’ve actually made and frozen myself.  On other days, the store provides.  I find that waffles are something that I have to plan to make.  I don’t just wake up one morning and think: “Waffles!!”. 

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Finally found a decent mushroom purveyor, so this was breakfast. Not brunch 🤨

 

Girolles and "pholiotes" fricasseed in butter and cream, oyster mushroom pastries, bread, Bordier butter, Livarot, Tomme St Antoine and a little Crottin goat's cheese.

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Spending a few days eith Child B, who like me, has celiac disease. She, the grandkids and I took out this morning to try a breakfast place where everything is gluten free.

 

Dear Sweet Baby Jesus. It was SO good. Please forgive the pix, as I didn't think to take them until we had started eating.

 

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Biscuits and gravy.

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"Hakuna frittata," with roasted veggies,  topped with an arugula mix.

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Sausage biscuit. 

 

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Kids had pancakes.

 

Should you ever find yourself in Columbia, TN, The Dotted Lime is worth a stop whether you need to be gluten free or not.

 

Me, I think I'm going to take a nap.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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@kayb 

 

" It was SO good '

 

these days , Era Now

 

vs Era Before 

 

that's worth 10 times what it used to be

 

as , unless your are familial w a Personal Wormhole

 

Before is long long long gone.

 

 

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On 9/26/2020 at 11:24 AM, kayb said:

Spending a few days eith Child B, who like me, has celiac disease. She, the grandkids and I took out this morning to try a breakfast place where everything is gluten free.

 

Dear Sweet Baby Jesus. It was SO good. Please forgive the pix, as I didn't think to take them until we had started eating.

 

20200926_104024.thumb.jpg.429fe9682c6e6c621ead407a1d34dfa2.jpg

Biscuits and gravy.

20200926_104018.thumb.jpg.ee60042e5140349de616462f5c923feb.jpg

"Hakuna frittata," with roasted veggies,  topped with an arugula mix.

20200926_104011.thumb.jpg.20c3750e08494a714fab93e12181162c.jpg

 

Sausage biscuit. 

 

20200926_104014.thumb.jpg.52deb2580d18d960054a65d9a4728f77.jpg

 

Kids had pancakes.

 

Should you ever find yourself in Columbia, TN, The Dotted Lime is worth a stop whether you need to be gluten free or not.

 

Me, I think I'm going to take a nap.

 

You're saying this was all gluten-free? Even the biscuits? And they were worthy? If so, wow! What a great find!

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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On 9/24/2020 at 7:42 PM, Kim Shook said:

Ann – I need some guidance re: pork gravy.  I’m planning on some sort of SV pork roast for Xmas Eve (my butcher says let her get past Thanksgiving and she’ll fix me up), but I’d love to have the gravy wrapped up and in the freezer soon.  I found a good amount of meaty pork neck.  Do you have a recipe for pork gravy that you can direct me to?  Also, any pointers/advice would be very welcome. 

@Kim Shook, My method for making gravy is pretty much the same, for chicken, turkey, pork, etc..   I use the browned drippings and some of the fat.  So for the pork neck bones, I would roast the bones in a shallow roasting pan, so they brown well as they roast.   When cooked, remove the bones from the pan   and put the pan back in the oven or on the stove top and cook just long enough for the drippings/juices to brown.   If there is too much fat left in the pan remove some, or if there isn't enough add some butter.  Add flour to make a roux and add chicken broth.   

 

For pork, I would add some sage or thyme and season with salt and pepper.  Cover and simmer on low  just long enough to meld the flavours.  If you  want to do it in stages, then put the necks in a pot with chicken broth (or water) and whatever else you add when making stock and simmer for a few hours.   Use this as the liquid in your gravy. 

 

Gravy Post

 

Breakfast on Sunday for Moe and I took the same to work for lunch.

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Pork and green beans in a spicy black bean sauce. 

Edited by Ann_T (log)
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On 9/28/2020 at 9:32 PM, Smithy said:

 

You're saying this was all gluten-free? Even the biscuits? And they were worthy? If so, wow! What a great find!

 

All gluten free. The biscuits were not as good as the best biscuits I've had, but they were not half bad. Certainly the best GF biscuits I have tasted. I brought a dozen home to wrap individually and freeze.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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1 hour ago, SarahPorta said:

Diced onion, olive oil, chopped kale, diced pepper

vegg-plate.jpg

 

 reckon eating Kale is the vegetarian  equivalent of religious self flagellation!

 

😀

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10 hours ago, Bernie said:

 

 reckon eating Kale is the vegetarian  equivalent of religious self flagellation!

 

😀

 

I am in Los Angeles. We get made fun of about kale. I eat it because I like it - especially lacinto.

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1 hour ago, heidih said:

 

I am in Los Angeles. We get made fun of about kale. I eat it because I like it - especially lacinto.

Yup, me too. It's the very last thing to come out when I put my garden to bed for the winter.

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"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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1738466102_Eggssunnyside10-01.jpeg.db81bbfa66a92510e2d7ab15ea390f61.jpeg

 

I broke the yolks on these (on purpose) and they were the base for a ham, egg, and Comté on toast one morning.

 

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A bissel of leftover nova stretches into breakfast for two, with 3 eggs, scallions, and chives.  And those little slices of bread - the last from a favorite bakery in Paris, brought back this past February, so it was time.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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33 minutes ago, weinoo said:

A bissel of leftover nova stretches into breakfast for two, with 3 eggs, scallions, and chives.  And those little slices of bread - the last from a favorite bakery in Paris, brought back this past February, so it was time.

 How does a small bit of leftover nova happen? But it did and - nice re-purpose. 

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