Breakfast 2025

[blue_dolphin]

Yesterday, Eating History posted this on Facebook from 1920's “The calendar of sandwiches & beverages: 365 delicious, savory, and sweet sandwiches and beverages.”

 

I'm completely unprepared for today’s lamb sandwiches so I mashed up yesterday's and tomorrow’s sandwiches and had a broiled frankfurter and fried egg sandwich for breakfast.

[C. sapidus]

Last of the Oaxacan chorizo with roasted orange bell pepper and an over-easy fried egg. Sauce was a paste of long red chiles, shallot, garlic, and cumin, plus the last of the "super spicy" kimchee, fish sauce, and a squeeze of lime.

 

Mrs. C is going back to the fishmonger - I hope they have more chorizo.

 

Edited Monday at 08:15 PM by C. sapidus
grammer (log)

[Ann_T]

I had leftover filling from the cabbage rolls which was heavy on the pork.

So I made stuffed zucchini, fried and then simmered in a tomato basil sauce.

This was intended for last night's dinner but ended up as Moe's breakfast this morning served over penne.

I'm going to take the same for lunch.

[C. sapidus]

Eggs with Poblano chile rajas and chorizo, flavored with shallot, bird chiles, garlic, feta cheese, cilantro, and Thai basil. Cucumbers and corn tortillas

 

[blue_dolphin]

Toasted crumpet spread with plenty of butter and ginger preserves. July Flame peach from the farmers market. Black coffee.

[Smithy]

12 hours ago, blue_dolphin said:

Toasted crumpet spread with plenty of butter and ginger preserves. July Flame peach from the farmers market. Black coffee.

 

This really makes me regret traveling right now. There are actually good nectarines in the Duluth grocery stores right now. i've been enjoying them -- and, to my chagrin, I left the last one in the refrigerator the day I left! (I notified a friend to go enjoy it.) The good news is that I'm going through Colorado and New Mexico. Maybe I'll be able to score some good peaches along the way. I still dream of the lug of Palisade peaches I picked up one year.