Breakfast 2021

[JoNorvelleWalker]

24 minutes ago, liuzhou said:

I'm in the middle of packing to move home. Nightmare. So any cooking for the next week or so may be minimal.This morning breakfast was this. No description required.

 

 

Where is home?

 

(Thinking of you and wishing you the best.)

 

[liuzhou]

2 hours ago, JoNorvelleWalker said:

Where is home?

 

New home is about only 10 minutes walk from old home, but moving is still traumatic.

[Duvel]

6 hours ago, liuzhou said:

I'm in the middle of packing to move home. Nightmare.

Best of luck to you 🤞

 

Having moved far more often than I wished for, I can fully sympathize with you ...

[blue_dolphin]

The other day, I made some parsley & Parmesan drop scones (posted above with the squash hash) and froze the extras. 

This morning, I thawed one, split and toasted it lightly and made an egg sandwich with a country ham biscuit slice:

A very satisfactory use for these leftovers.  I'll have to try a sausage patty next time.  

[Ann_T]

13 minutes ago, blue_dolphin said:

The other day, I made some parsley & Parmesan drop scones

 

I really need to try your scones.

 

 

Breakfast is served.

 

Warm biscuits and farm fresh hard boiled eggs (steamed).

[blue_dolphin]

3 minutes ago, Ann_T said:

I really need to try your scones.

 

Yeah, and I would give my eye teeth to try your biscuits and be able to make bread like you do!

 

The drop scone recipe in Greenfeast omitted the bacon that's in this online version but is otherwise pretty much the same. 

The US version of the book calls for 180g all purpose flour and 2 3/4 tsp of baking powder and 1/4 tsp salt

[Ann_T]

@blue_dolphinthank you for the link to the recipe.  Will definitely be making these.  Reminds me of the scones we had in Scotland. 

 

[blue_dolphin]

I thawed, split and toasted another one of those parsley & Parmesan drop scones and used them as a base for egg salad

 

[Kim Shook]

@blue_dolphin - I just love the look of your drop scones!  Thanks for that link – I’m hoping to try both the sweet and the savoury. 

 

Yesterday:

Eggs on hashbrown patties and Edwards country ham.

 

Today:

Same as Wednesday. 

[MSRadell]

On 1/14/2021 at 12:11 AM, liuzhou said:

I'm in the middle of packing to move home. Nightmare. So any cooking for the next week or so may be minimal.This morning breakfast was this. No description required.

 

What kind of sausage is that? It looks different than the typical breakfast sausage in the states.

[liuzhou]

1 hour ago, MSRadell said:

What kind of sausage is that? It looks different than the typical breakfast sausage in the states.

 

Well, i'm not in the States, but in China.

 

Here is the packaging.

 

 

 

 

[curls]

On 1/14/2021 at 3:08 AM, liuzhou said:

 

New home is about only 10 minutes walk from old home, but moving is still traumatic.

Good luck on the move. How does the kitchen in the old place compare to the new place?

[Ann_T]

 

Split one of the baguettes I baked early this morning and made Moe

a toasted bacon and tomato sandwich. 

 

[MetsFan5]

@Ann_T I am desperately thinking of how I can make a very inadequate version of Moe’s breakfast! 

[Ann_T]

Moe's breakfast (I'm taking to work for lunch).

 

Beef Black Bean and Black Pepper stir fry.

Thinly sliced a thick NY strip steak that I had planned to grill last night for dinner and didn't.

 

Instead of using the wok, I used this big round cast iron griddle pan that covers two burners on the stove. I forgot about this pan, probably because it is so big and heavy. I like it better than my Wok. Seared the beef, removed and then added the vegetables, onions, peppers, red and green, and thai chili peppers, fresh garlic, julienned ginger. Finished with a little broth, black bean sauce, pepper sauce, tossed the beef again to coat and served over rice.

[blue_dolphin]

From @Ann_T's sublime to my ridiculous!  

A bowl of black eyed peas and toast.

These are the Organized Peas (or Beans) from Vivian Howard's This Will Make It Taste Good.  They get kicked up with her tomato/pepper condiment, "Community Organizer."

I put some sharp Cheddar on my plate but didn't eat it.  Fromage fort coming up?

[Kim Shook]

@Ann_T – I showed Mr. Kim the picture of your bacon baguette that you posted on FB.  I believe he should be in North Dakota by now. 😁

 

Breakfast yesterday:

The last of the egg “muffins” I made and a freezer gift: sausage rolls from Christmas breakfast. 

[weinoo]

 

Ham, potato, chive country omelet, with a toasted, buttered, plain bagel. Potatoes were leftovers from my sheet pan...

 

[Ann_T]

Breakfast.

Recipe based on the Vegetable Soup with Meatballs from the cook book, Every Grain of Rice: Simple Chinese Home Cooking, with some minor adjustments.

 

So good. Moe described it as delicate and perfumed.

[kayb]

Love the bowl, too.

[blue_dolphin]

Scramble with sharp Cheddar and the pepper & tomato relish Vivian Howard calls "Community Organizer."  

Toast and a side of organized black-eyed peas. 

[Kim Shook]

We bought a pannetone before Christmas.  This week, I made some French toast with it:

 

I sliced it and set it out overnight:

 

Instead of my usual cinnamon sugar, I used some of the sweet spice mix that my BIL made with his own citrus zest:

 

Sunday:

The last of the egg “muffins” I made and a freezer gift: sausage rolls from Christmas breakfast. 

 

This morning:

[Ann_T]

So many wonderful looking meals and photos on this page.

 

Had to go into Victoria yesterday morning because Moe was having some dental surgery.

I was sure he wouldn`t be able to each much after or would even feel like eating so I made him a good breakfast.

 

Leftover roast sirloin sandwich

on homemade baguette.

With horseradish sauce. 

 

He will be on soft foods for the next few days so today`s breakfast is going to be oatmeal.

[Kim Shook]

@Ann_T - poor Moe.  But that sandwich is a glorious send-off!  

 

This morning I had some of the panettone French toast and sage sausage:

A lot of brown, but so good. I'm glad I got some this morning - it's almost gone!  Mr. Kim seems to be a big fan.  Just ordered a couple from Amazon.  

[Kim Shook]

One of Jessica’s friends tested out some chocolate/chocolate chip/dried cherry bread on us:

It looks burnt and it was slightly overdone, but that’s mostly the cocoa.  Sliced open:

Done for a few minutes at 300F Bake/Steam in the CSO with butter:

She wanted feedback.  My comments: “Well, I had a piece last night at midnight and am having another for breakfast, so I obviously like this a LOT!  I had it right out of the bag last night and this morning warmed up slices in my convection/steam oven.  It is incredibly rich, and the dried cherries are perfect.  Just a couple of notes (since you said you wanted to know what I thought) – the loaf was on the edge of being overcooked.  The crust was extremely hard to cut through.  Using cocoa makes it hard to judge doneness, so maybe depend more on loaf temp?  I am not a coffee drinker, so when I was eating it, I was trying to tell if I was tasting the espresso or if it was just the cocoa.  I decided that I was actually slightly tasting the espresso and that was ok with me.  One other thing – I’d make sure that all of the cherries were definitely pushed into the dough before baking.  I had a couple that had popped out and they were carbonized!  LOL  Anyway, bottom line is that this was a great loaf that needed (in my opinion) a couple of minor tweaks."

 

I am going to do French toast with the remaining bread.