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Breakfast 2021


liuzhou
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Lapping myself on the breakast topic again, I see.  Most important meal of the day, folks 😁

 

Thursday was ham, egg, and cheese on an English muffin:

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Yesterday – as you can see, we’re not out of English muffins yet:

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Served with what is probably my penultimate spoonful of Little Scarlett strawberry preserves until the Tiptree fairy makes a visit. 

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Breakfast the other day was a frittata with red onion, baby kale, salami, goat cheese, red bell peppers and cherry tomatoes.

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This morning, the last of the leftovers became a breakfast sandwich on homemade focaccia:

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I puréed up some Community Organizer from This Will Make It Taste Good to slather on.

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Ricotta with preserved carambola , which have a surprising but pleasant somewhat smokey-savory note to it. Served with toasted milk bread.

 

 

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~ Shai N.

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42 minutes ago, shain said:

Ricotta

Curious to know if you make your own ricotta.  You may have already answered this question previously and if so I apologize. 

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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, Anna N said:

Curious to know if you make your own ricotta.  You may have already answered this question previously and if so I apologize. 

 

I did a couple of times for the sake of trying. There is one incredibly good brand of ricotta available in supermarkets here, better than anything I ever managed to make.

 

Generally we have some really good fresh and brined cheeses here. You never had cottage cheese until you had the Israeli version. Not so much so for aged ones (there are smaller producers that make good blue and white mold cheeses which are somewhat aged).

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~ Shai N.

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2 hours ago, shain said:

I did a couple of times for the sake of trying.

Thanks so much for responding. If you can get good stuff without making it yourself I’m all for it!  

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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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@blue_dolphin - that is some seriously gorgeous focaccia!

 

@Ann_T – I have been craving steak for about 2 weeks now.  That picture isn’t helping! 😁

 

We had houseguests for the first time in over a year over the 4th of July weekend.  On the first day they were here, I just picked up two of the giant pastries from our neighborhood doughnut shop.  An apple fritter and an iced strawberry filled one.  They were enormous:

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That is my 2nd largest platter.  The apple fritter was literally the size of my head.    They were also really good.  Even a couple of days later, we still had them and were picking off nibbles.  They really stayed fresh a LOT longer than doughnuts do. 

 

On Saturday, we went for a fairly early lunch, so I set out some bagels in case anyone needed sustenance before we got to lunch:

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Breakfast on the 4th was Croissants ala Plancha with various preserves:

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This is simply day-old croissants split and fried in butter.  You press them down as cook and they get thin and crisp and MUCH greater than the sum of their parts!  Served with Benton’s bacon and fruit:

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Before our guests got here, I made mini quiche Lorraine and froze them.  Those and croissants and fruit were breakfast on Monday:

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I somehow forgot to get a picture of the quiche, but they look like this:

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😄

 

On Tuesday, I took our friends to the airport.  Breakfast before that:

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Olive cream cheese on a pumpernickel bagel.

 

Thursday:

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The deviled eggs were leftovers from 4th of July.

 

Saturday:

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Nectarine, IP eggs, my MIL’s lovely, award-winning yeast rolls.

 

Yesterday was an omelet:

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with leftover mornay sauce and some deli ham.  Served with an ET bagel from the freezer and a nectarine:

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Good for steamy summer day...peach, unsalted cottage cheese, toasted sliced almonds. The peaches I've gotten recently have been very good.

 

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Tuesday’s breakfast was just an English muffin and a couple of OM eggs and some watermelon:

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That’s the last scrapings of the jar of my Little Scarlett strawberry jam.  Sure hope Santa comes early this year.

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We’ve had extraordinarily good bread in the house for the last couple of days, so my most recent two breakfasts have been toast and butter! 

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@Ann_T – that gorgeous pot roast sandwich has me starving and I just finished lunch!  You know me – now I’ve got a craving for one of those open-faced and dowsed with gravy! 😁

 

@blue_dolphin – those look like absolutely perfect poached eggs.  What’s your method?

 

Saturday was our day to make and deliver the lunches for the homeless shelters.  It was the first time that the whole group could gather to do it together instead of just Mr. Kim and I doing it, so we got done fairly early.  It wasn’t even 11am when we finished delivering to all 3 shelters, so we had a late breakfast a favorite Richmond institution: The Dairy Bar.  Open since 1946, it was the lunch café for the workers at the Curles Neck Dairy in the attached building and was also open to the public.  Mr. Kim grew up going there for an end of year milkshake every year on the last day of school.  I had the “Tricia’s Special”:

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It tastes like the best breakfast casserole ever!  Biscuits, sausage, hash browns, scrambled eggs, cheese, and sausage gravy. 

 

Mr. Kim had the French toast and bacon:

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Made with cinnamon swirl bread.

 

Yesterday:

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Farmer’s market strawberries and blueberries, English muffins and OE eggs.

 

This morning:

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Pretty self-explanatory.

 

 

 

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On 7/17/2021 at 8:07 AM, Ann_T said:
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Moe's Breakfast. Pot Roast Sandwich.
Small boneless cross rib roast , presalted yesterday and pressure cooked in the Breville this morning.
Not a cut I usually buy. But it made the perfect pot roast. Will definitely buy again.

That looks delectable! Cross rib is my go-to for pot roast.

 

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@Ann_T – thank you, ma’am!  I will gladly trade you a batch of biscuits and gravy in exchange for some of Moe’s breakfasts!

 

This morning was the last two slices of bread in the house, a couple of pieces of low-fat cheese, and eggs:

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I need to go shopping!  After breakfast, I dug packages of bacon and sausage out of the freezer and cooked them, so we’ll have breakfast meat for the rest of the week. 😁

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