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Breakfast 2024


liuzhou

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Random breakfasts over the last week or so.

Soft scrambled eggs with chorizo, peppers, onions and herbs with leftover mushroom pilaf. Mixed citrus and apple on the side.

House gravlax with dill mustard sauce, tomato, avocado, pickled red onion and a toasted WW bagel with hot pepper jelly. Mixed citrus and apple on the side.

Ham, cheese and hot sauce quesadilla. Strawberries and yogurt with chia seed.

Potato, ham and Swiss omelet and toasted WW bagel with honey butter. Mixed citrus.

Breakfast sandwich of egg, leftover wonton filling patty, cheddar and lettuce on a toasted WW bagel. Mixed citrus with some of last summer's apple sauce.

EggsSoftScrambledwithChorizowithPilaf.thumb.JPG.0400b8ad148b15527ec20610a63fac98.JPGGravlaxAvocadoTomatoandPickledRedOnion.thumb.JPG.d63f41bb9499feab6cd3d6e16fdc10c3.JPGHamCheeseandChiliQuesadillaandGazpacho.thumb.JPG.057164a134bef7a92def3db666a5e0b8.JPGPotatoHamPeppersandSwissOmelet.thumb.JPG.efe7eb2e95c9c02d4d7aac5d9ff8bf6d.JPGEggWontonsausagecheddarandLettuce.thumb.JPG.ffcc107214c85586544c2a5efea5ffa1.JPG

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

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Some leftover steamed asparagus, dotted with a little mustard, melted cheese in toasted Dave’s Killer Bread.

 

IMG_0391.jpeg

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

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This breakfast is from the other day when I was still using up the beetroot hummus I had bought. Poached egg on avocado as well. 
 

 

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Edited by Neely (log)
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Granola02-29-24.thumb.jpeg.f4e3f69489e21b3ebfdf501187fb8df9.jpeg

 

Baked up another big batch of granola this morning, sorta following EMP's recipe.  Oats, almonds, pistachios, pepitas, raisins, sour cherries, maple syrup, brown sugar, olive oil, butter, vanilla, and salt.

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Mitch Weinstein aka "weinoo"

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My eGullet FoodBog - A Tale of Two Boroughs

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

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Shakshuka made with finger peppers, green onion whites, garlic, and tomato base and finished with green onion tops, cilantro and Thai basil.

With toasted baguette.

 

ThaiShakshuka.thumb.JPG.b2bc3861651a902b68a334e71ab36d04.JPG

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

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Pinhais again, with hard boiled eggs. That's a black coffee to the side, not a glass of red wine. Those days are only for some boys' holidays.

Just realised this was the "before" picture to the one above, but it just adds a bit of context, right?

 

Edited by Kerala (log)
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Leftover chicken and black bolete fried rice from last night's dinner. 

 

IMG_20240304_095120_edit_361739295202094.thumb.jpg.1e070d27420455bf0944afe7e13101ed.jpg

 

 

 

 

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...your dancing child with his Chinese suit.

 

A terrible thing is ignorance, the source of endless human woes, spreading a mist over facts, obscuring truth, and casting a gloom upon the individual life. - Lucian of Samosata (born 120, died after 180 CE)

 

The Kitchen Scale Manifesto

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It was 55°F in the house this morning but it looked like the sun would come out and warm things up so I didn't want to turn on the heat.  Turned on the oven instead to make a quiche! 

Apple and beet salad with asparagus, mushroom and onion quiche

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Parsi soft-scrambled eggs (akuri) with shrimp, brown-fried onions, garlic, ginger, serrano chiles, half-and-half, and ghee. Topped with green chutney made from cilantro, grated coconut, serrano chile, garlic, Meyer lemon juice, and a little sugar.

 

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Edited by C. sapidus
Grammar (log)
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Pytt i panna from Roast Figs, Sugar Snow by Diana Henry, which she describes as a sort of "Swedish hash."  Recipe available online here. Topped with a fried duck egg and apple & beetroot relish from the same book on the side.  Good for a rainy morning.

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I did not peel the spuds and fried them in duck fat instead of butter & oil.  I used breakfast sausage and country ham for the meat and since both are quite flavorful, I used half the amount specific in the recipe. 

 

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On 3/3/2024 at 6:03 PM, liuzhou said:

Leftover chicken and black bolete fried rice from last night's dinner. 

 

IMG_20240304_095120_edit_361739295202094.thumb.jpg.1e070d27420455bf0944afe7e13101ed.jpg

 

 

 

 

Once upon a time I did a lot of mushroom foraging. We have black chanterelles but I've never heard of a black bolete. Sounds delicious. I quit foraging for the black chanterelles because my only good patch was in dense Poison Oak and  I became more and more allergic.

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4 hours ago, Katie Meadow said:

We have black chanterelles but I've never heard of a black bolete. Sounds delicious. 

 

I'm not surprised. I'd never heard of them either. They are apparently restricted to South China.

 

https://www.semanticscholar.org/paper/Brief-Introduction-to-a-Unique-Edible-portentosus-Zhang-He/535f0f285eed5facfba3915261347642e6b6013f

 

 

...your dancing child with his Chinese suit.

 

A terrible thing is ignorance, the source of endless human woes, spreading a mist over facts, obscuring truth, and casting a gloom upon the individual life. - Lucian of Samosata (born 120, died after 180 CE)

 

The Kitchen Scale Manifesto

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IMG_20240307_110615.thumb.jpg.8914ef04e13a923d4f52c298d7e0222d.jpg

 

牛蛙皮蛋粥 (niú wā pí dàn zhōu), bullfrog and century egg congee.

 

I cheated and had the market lady dispatch and chop the Lithobates for me. I didn't make the century eggs, either. I did cook everything, though.

 

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Chopped frog before cooking.

 

 

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...your dancing child with his Chinese suit.

 

A terrible thing is ignorance, the source of endless human woes, spreading a mist over facts, obscuring truth, and casting a gloom upon the individual life. - Lucian of Samosata (born 120, died after 180 CE)

 

The Kitchen Scale Manifesto

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5 hours ago, liuzhou said:

 

I'm not surprised. I'd never heard of them either. They are apparently restricted to South China.

 

https://www.semanticscholar.org/paper/Brief-Introduction-to-a-Unique-Edible-portentosus-Zhang-He/535f0f285eed5facfba3915261347642e6b6013f

 

 

A quick search, maybe not so reliable especially when it comes to taxonomy and fungi, identifies a mushroom called a Black Velvet bolete, Tylopilus alboater. Sites suggest it is found east of the Rockies in the US and in China! So, not exactly definitive info, but after all, mushrooms are fleeting and who knows. Supposed to taste very good, though.  I often use portobello shrooms in my fried rice. A black bolete would be nice in tomorrow's scrambled eggs. Too bad for me.

 

 

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