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Breakfast 2022


liuzhou
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2 hours ago, Kerala said:

When the stars align... You couldn't plan that, but I would definitely bite into that!

Don't be so sure, I always make extra filling and will patty it out, fry and eat it for breakfast the next day.

 

Nothing exciting g today for breakfast. Scrambled eggs, bacon, sausage, and canned biscuits I cannot eat.

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3 minutes ago, Kerala said:

Happily working my way through my tinned fish haul from my recent trip to Portugal. IMG_20221113_102124.thumb.jpg.6f0b18546e7cf4b3e16b55a0ed9b993a.jpg

Sim9le pleeasures. IMG_20221113_104033.thumb.jpg.72dc5aee62c05ca6336999c8a49441f3.jpg

 

Any opinions on the quality of the different brands?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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IMG_20221122_084523.thumb.jpg.60dc51e96af89c10b2cf0036fd19c4c6.jpg

For once I took a picture of my food before munching half of it. Ironically my phone died straight away, so no pictures showing the runny yolk and set white squished into the golden buttery toast. On the plus side, I could enjoy my breakfast without any scrolling.

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@Senior Sea Kayaker – we bought our first of the season bag of clementines this week.  They are really good this year.

 

@blue_dolphin – that hash brown egg dish looks amazing.

 

@Kerala – that exact egg on toast is one of my top breakfasts!

 

On Saturday, we went across the river to a bakery that Jessica had heard of and wanted to go to.  Called Di Gennaro, it’s a tiny Latin-American place with a surprisingly varied menu: sandwiches, pastries, empanadas, etc.  Our savories:

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From the upper left: ham, cheese, & pineapple, cheese bread, fried steak, and ham & cheese.  In the middle is a wonderful tangy chimichurri.  The ham, cheese, and pineapple:

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The cheese bread:

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The steak:

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Our sweets:

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From up right: the Vigilante (custard and fruit paste on a crisp croissant), Nutella, and dulce de leche.  Close up of the dulce de leche:

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While we were eating, they brought out a fresh bunch of alfajores, which we couldn’t resist:

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Every single thing was delicious.  I just wish they weren’t so far away. 

 

 

Yesterday I was doing eggs in the IP for the week and took the opportunity to have a couple of hot, buttery hard cooked eggs:

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This morning:

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24 minutes ago, Kim Shook said:

Yep!  Such a perfect combination - warm eggs, melty butter, shards of sea salt and freshly ground pepper!

Very much my late husband’s food of choice when he was under the weather. Eaten with a spoon from his favourite mug. 

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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, Kim Shook said:

Yep!  Such a perfect combination - warm eggs, melty butter, shards of sea salt and freshly ground pepper!

Yep. I rarely make it for myself but it’s one of my oldest food memories.  Prepared by my mom in a little Pyrex custard cup. Always a treat when there was tiny bit of still cool butter in with the warm eggs to melt in your mouth -takes me right back just thinking about it. 
 

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17 hours ago, Kim Shook said:

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OOOOH I would love one of these.  Or two.

 

Moe wanted something sweet to go with with cappuccino this morning.
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So.......Red Currant Scones. In the oven at 4:30.
I was out of heavy cream so I made the scones with 18% sour cream with a little bit of whole milk to thin it out a bit.
I had red currants in the freezer.
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I have been enjoying some store-bought flatbreads. They have all been of one particular brand.  This week a different brand was on offer so I thought I would try it.  It was considerably more expensive.
 

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Sounded good. Mushroom, caramelized onions, figs, and cheese.

Crust resembled thick cardboard with about as much taste and the selection of toppings just doesn’t work together.  Damn.  Couldn’t even force it down. 

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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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2 hours ago, Anna N said:

Couldn’t even force it down.

Not that I really needed an excuse but I did need breakfast.

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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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F0482235-0278-4606-8DCC-5FD0187441E9.thumb.jpeg.e35731a7b7cb443439006dba51fceac7.jpeg

 

Much more satisfactory flatbread. This is President’s Choice creamy mushroom with mozzarella, blue cheese, red onion, sour cream and mushrooms. I find one flatbread does me for two meals.

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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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Turkey sando

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Leftover turkey from Ottolenghi's turkey breast with cumin, coriander and white wine that I made the other day. Toasted bun smeared with some of the herby green sauce from that turkey recipe mixed with mayo.  Cranberry sauce on the side, topped with toasted coconut.  I'd warmed up the turkey and sauce and toasted the bun and it all seemed so nice and warm that I decided to leave the cranberries on the side.  Next time, I'll try adding them to the sandwich. 

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