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Breakfast 2021


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On 4/30/2021 at 2:43 PM, Jonas said:

That's wonderful too see all what you have for breakfast ^^ As a French it's more sugar things... Like baguette of bread with jam or chocolate spread. With a greeeat bean-to-cup coffee 😃

But my personal breakfast is :

Oatmeal, chia seeds, almonds, dark chocolate, goji berries with almond milk, and on top bananas, strawberries and peanut butter. 

Will update my post with a photo during the weekend 😀

I couldn't edit my post; so here is the picture of my Sunday morning breakfast.
@CantCookStillTry your breakfast seems to me just impossible to eat the morning 😂 do you eat it with a coffee ? 😂

20210502_085926.jpg

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More inspiration from Max's Sandwich Book with a riff on A Jam Sandwich in the breakfast section which he makes on white bread with mascarpone, jam and crushed up Ginger Nut biscuits. 

I put mine on a waffle with mascarpone, raspberry jam and crumbled sweet/spicy walnuts (V's Nuts from This Will Make It Taste Good)

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Fresh fruit on the side. 

 

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19 hours ago, Jonas said:


@CantCookStillTry your breakfast seems to me just impossible to eat the morning 😂 do you eat it with a coffee ?

 

I live in the middle of nowhere, German sausages are one of my favourite things, if I go somewhere and I find one, Imma get one. Dawn, Dusk or Midnight 😂. If I eat all of it is neither here nor there. I just happened to find this one at 8am. No I could not eat one everyday for breakfast. But sausage and bread is not an unusual breakfast in rural Australia, you've already been up and doing things for 4 hours previously 🤷‍♀️

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2 hours ago, CantCookStillTry said:

I live in the middle of nowhere, German sausages are one of my favourite things, if I go somewhere and I find one, Imma get one. Dawn, Dusk or Midnight 😂. If I eat all of it is neither here nor there. I just happened to find this one at 8am. No I could not eat one everyday for breakfast. But sausage and bread is not an unusual breakfast in rural Australia, you've already been up and doing things for 4 hours previously 🤷‍♀️

 

I'd be very happy to eat a sausage with onions, peppers and mustard for breakfast.  The only problem is that I'd want to wash it down with a beer and that's something I could should not have everyday for breakfast 🙃

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30 minutes ago, blue_dolphin said:

 

I'd be very happy to eat a sausage with onions, peppers and mustard for breakfast.  The only problem is that I'd want to wash it down with a beer and that's something I could should not have everyday for breakfast 🙃

Beer---made from wheat--wheat toast--brings me back to beer.  It's the same as toast. 😇

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people also drank beer rather water 

 

for quite some time

 

as it was safer than the local water

 

if they could afford it

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Almost the last of the pretty eggs from my SIL’s chicken’s eggs. Mr. Kim’s dad and stepmom have moved into a memory care unit so he won’t be going out to the country every week anymore.

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Corncakes, potatoes w/ onions (made from the leftover potato wedges from the other night), bacon, and eggs.

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@Ann_T – that open faced sandwich is just gorgeous!  Three of my favorite things in the entire world: bread, beef, and gravy!  It just looks so tender and delicious. 

 

Tomatoes and a ham and egg on sourdough, grilled:

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Whenever I go to the extra effort to grill a sandwich rather than just put it on toast, I realize how much better a grilled sandwich is.  The bread next to the fillings is warm and soft and the outside of the sandwich is crisp and buttery and warm!

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I make Bread Puddings in a bread tin, then slice it and fry it in clarified butter for a rich version of French Toast. The pics are two different days. In the second, the bread pudding is on the right, the French Toast is on the right -- so crispy on the outside, so moist and sweet within. 2018783879_breadpudding2.thumb.png.2754d10f61ac19f1e93a3ebf96e7cac4.png

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This morning, I made the Everything Bagel Hand Pies from Julia Turshen's book, Simply Julia. 

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From reading the recipe, I was expecting an easy-peasy dough but it was kind of annoying. I had to add a LOT of extra flour to get something I could knead. The recipe calls for 1/2 cup(63g) of all purpose and 70g whole wheat. I ended up adding another 60g of all purpose and still needed lots of sprinkles while rolling them out.
Julia says to feel free and mix up the filling and I had a sautéed mushroom, onion and spinach mix in the fridge so I reduced the # of eggs and added some of that along with a sprinkle of grated Parmesean.  I do think plain scrambled eggs, as in the recipe  might be a bit bland.
The end result was indeed rather like a stuffed bagel. I'll be curious to see how they reheat.

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Posted (edited)

Made Morel Mushroom this weekend,  I first coat them in an egg wash!!

There is a far share of particulate comes off.

Made a type of Morel egg soufflé w/ Rocket  I know looks like bread but its not!!

 

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Edited by Paul Bacino (log)
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Its good to have Morels

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We drove up to MD to pick crabs on Saturday and stopped on our way out of town at a favorite bakery.  Croissant:

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Coffee cake muffin:

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Lemon macaron with blueberry buttercream:

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Pretty much the size of Jessica’s palm.  Really good and tangy.

 

Brown butter banana nut muffin:

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On Monday we went to a local deli for our first restaurant breakfast in over a year (the three of us are fully vaccinated):

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So great to be out and the food was as good as ever. 

 

Yesterday’s breakfast was all leftovers from Monday and Mother’s Day brunch:

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This morning:

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1 minute ago, blue_dolphin said:

Scrambled egg and leftover gorgonzola and kale pizza

We were doing so well. Scrambled eggs, Gorgonzola, pizza, left over.  But then… kale.

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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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1 hour ago, blue_dolphin said:

Sausage (recipe calls for breakfast, I used hot Italian),

I think if you are going to name something “kitchen sink” then you relinquish the right to specificity! Looks very attractive. I’ve made a number of these sort of frittatas in the past but I don’t recall one that looked quite as good as this one. 

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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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