Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted

Headed out for an atv ride and then a pig roast for dinner.  This should hold us for awhile today-

Chicken sausages, potatoes, eggs scrambled with ham and onion. 

20250621_095131.thumb.jpg.9400a07709ea6894913fd2ed299935ac.jpg

  • Like 4
  • Delicious 1

Hunter, fisherwoman, gardener and cook in Montana.

Posted (edited)
6 hours ago, YvetteMT said:

Headed out for an atv ride and then a pig roast for dinner.  This should hold us for awhile today-

Chicken sausages, potatoes, eggs scrambled with ham and onion. 

20250621_095131.thumb.jpg.9400a07709ea6894913fd2ed299935ac.jpg

 

So many of your breakfast images remind of the days I was hanging out in Chinook, and working on a small ranch in exchange for room and board.  Early in the morning my friend Rick and I would join Gay Stern, the ranch owner, his family, and a few local cowboys for breakfast. It was always a hearty breakfast with venison steak and homemade  biscuits and pie putting in frequent appearances.  Emma, Gay's wife, did the cooking.

 

One morning, after about a week of breakfasts, Gay surprised us by asking Rick and me what we wanted for breakast. Usually, breakfast was just served and we'd eat what was provided. I enthusiastically replied, "Venison steak and eggs, home fries, and biscuits."  Gay laconically responded, "That sounds great. Go make it." I was surprised, but Gay was correct. We weren't putting in our share of help for breakfast. From that point on, I'd cook for the gang at least once if not twice a week. And I soon learned to cook venison properly. Thank you, Emma.

Edited by Shel_B
Spelling, punctuation, grammar (log)
  • Like 1
  • Thanks 1

 ... Shel


 

Posted

@Shel_B my breakfasts are always as little fuss as possible! I can't be bothered with it 90%of the time, mornings are not for complicated things in my world. While i love the pretty plates of pastries, Im lucky to get coffee made. I've threatened more than once to quit my real job and become a camp cook in the back country, and then i realize I'd have to get up and get to cooking immediately and change my mind. 

Today- omelet with cheese and black olives (ham and cheese for partner), bacon and hashbrowns. And strawberries picked while covering beds last night to protect from the frost.

20250622_100743.thumb.jpg.a4cea36dc73ee86f2d1616df7193f424.jpg

  • Like 2

Hunter, fisherwoman, gardener and cook in Montana.

×
×
  • Create New...