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Breakfast 2025

liuzhou

By liuzhou
in Cooking

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Ann_T

Ann_T

Posted
Posted (edited)
Over the last week or 10 days during the heat wave, I didn't do a lot of cooking in the evenings.
But I did make Moe a number of dinners for breakfast. 
ChineseStirFryChickenandBroccoliAugust8th2025.thumb.jpg.a65d1000c91f80adf0c40a910729e30e.jpg
Chinese Chicken and Broccoli, Salisbury Steak,
GrilledPorkChopwithgrilledpotatoesandgreenbeansAugust14th20251.thumb.jpg.8c4cdbb5e90f49a7569fd8647c872943.jpg
Grilled Pork chops with green beans and potato wedges all done on the grill,
ButtermilkfriedchickenAugust12th2025.thumb.jpg.4ad8a555ed6faf29c2d054c69bfce2f7.jpg
buttermilk fried  chicken with double fried fries,
GrilledSteakandEggsAugust15th20251.thumb.jpg.0e524b6ba064d691fd730c175beb1c42.jpg
Steak and eggs
PotatoLeekSoupAugust17th20251.thumb.jpg.35b80390f0d74a2451d3b15f51434cf4.jpg
and this morning,I made a pot of Potato Leek soup with homemade chicken broth, that I put on to simmer over night.
MiniBaguettes6dayfermentationAugust8th20251.thumb.jpg.84d642b1077b7042f6234c4f03db2f94.jpg
Baked a batch of mini baguettes Friday morning when it had cooled off enough to actually bake.

Salisbury Steak August 10th, 2025.jpg

Edited by Ann_T (log)
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Shel_B

Shel_B

Posted
Posted (edited)

Creamy polenta and fresh blueberries enhanced with lemon, yogurt, and butter. The yogurt adds some creaminess and a subtle tang, the lemon kicks everything up with a floral, citrussy background note, and the butter is the ribbon that ties the package together. The berries were excellent, perhaps the best this summer.

 

Beakfast8-21.jpg.74eb1af2be694f3db064914abb8fbd44.jpg

 

 

 

Edited by Shel_B
flow (log)
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 ... Shel


 

Ann_T

Ann_T

Posted
Posted
Baguettes baked last night were still warm  so covered them with a tea towel overnight, and sliced this morning.
MushroomsoupwithtoastedbaguetteAugust21st20252.thumb.jpg.604f52ebeca0230fbf24ffcbf64107f7.jpg
Made Moe a pot of cream of mushroom soup this morning and he had some for breakfast with toasted baguette.
MushroomsoupwithtoastedbaguetteAugust21st2025.thumb.jpg.cac69b99990f3e5c9f5a814e14350a71.jpg
 
The best reason to bake bread is for the toast.
 
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

blue_dolphin

blue_dolphin

Posted
Posted

A few recent breakfasts. 
Peanut butter & banana on toast with hot honey drizzle. Used to eat this everyday when I was a kid, without the honey. 

IMG_5376.thumb.jpeg.9be365df3a80b40898c50ffa64099e34.jpeg
 

Kimchi dog - I was in a mood!

IMG_5398.thumb.jpeg.a8b1b5fc1c1bb06ebac3860883fd859c.jpeg

 

The ALF sandwich from A Super Upsetting Book about Sandwiches 

IMG_5401.thumb.jpeg.02823d2d6c776f8c3f31e10da143afe5.jpeg

 

Roasted asparagus topped with a drizzle of roasted tomato mayo (tomato, onion, garlic and jalapeño, roasted and blended into mayo) and a sprinkle of fried garlic on a split-top bun toasted in butter with a squeeze of lime juice. 

 

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MaryIsobel

MaryIsobel

Posted
Posted

I would love to have breakfast with you - every day! Between your unique breakfasts and your personality, it would be a wonderful meal!

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TdeV

TdeV

Posted
Posted
On 8/21/2025 at 9:48 AM, Ann_T said:
The best reason to bake bread is for the toast.

 

Only on Day 3 !!

Ddanno

Ddanno

Posted
Posted
16 hours ago, MaryIsobel said:

I would love to have breakfast with you - every day! Between your unique breakfasts and your personality, it would be a wonderful meal!

 

Same. I don't think I'd ever want to leave though!

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blue_dolphin

blue_dolphin

Posted
Posted (edited)

Another curious sandwich from A Super Upsetting Book about Sandwiches. This is the Suzanne Sugarbaker made with chicken-fried mushrooms, peach muchim and mayo.

IMG_5405.thumb.jpeg.fe91bd0cf680062de90bf42cb01be30e.jpeg

The flour dredge for the mushrooms is seasoned with powdered shiitake mushrooms, salt and lots of black pepper. The recipe uses maitake mushrooms but says any can be used so I went with king oysters. The peaches get their pickle-y punch from a muchim brine with garlic, ginger, shallot, scallion, red chile flakes, salt, sesame oil and white vinegar. They were ready in the time it took me to faff about with the mushrooms. 

 

Edited by blue_dolphin (log)
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weinoo

weinoo

Posted
Posted (edited)
22 hours ago, blue_dolphin said:

Peanut butter & banana on toast with hot honey drizzle.

 

The Elvis Presley!  I wish my breakfasts looked as pretty as some of those above; sadly, they don't.

 

IMG_4789.thumb.jpeg.e9134da92348b6d2b2af04a857c73e6a.jpeg

 

Toasted bagel, cream cheese, smoked salmon.  Beefsteak tomato, avocado and house-pickled red onions.  Watermelon and that fancier Tuscan cantaloupe.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

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Ddanno

Ddanno

Posted
Posted
38 minutes ago, blue_dolphin said:

Another curious sandwich from A Super Upsetting Book about Sandwiches. This is the Suzanne Sugarbaker made with chicken-fried mushrooms, peach muchim and mayo.

IMG_5405.thumb.jpeg.fe91bd0cf680062de90bf42cb01be30e.jpeg

The flour dredge for the mushrooms is seasoned with powdered shiitake mushrooms, salt and lots of black pepper. The recipe uses maitake mushrooms but says any can be used so I went with king oysters. The peaches get their punch from a muchim brine with garlic, ginger, shallot, scallion, red chile flakes, salt, sesame oil and white vinegar. They were ready in the time it took me to faff about with the mushrooms. 

 

 

Peaches in anything savoury makes me itch. Was it good?

blue_dolphin

blue_dolphin

Posted
Posted
13 minutes ago, Ddanno said:

 

Peaches in anything savoury makes me itch. Was it good?


I like fruit in savory dishes and thought it was quite good though I wouldn’t recommend eating anything that causes itching. The shiitake powder in the mushroom dredge gives the crunchy coating an umami boost and the peaches are very much a spicy pickle element so the combo worked well. 
 

The country ham-wrapped and roasted peaches from Deep Run Roots is another savory recipe I like that includes peaches and you should probably avoid. 
IMG_3415.jpeg.71ee275896b9f293a4b608904f85bec1.jpeg

This is an old photo, but peach wedges get wrapped in thin slices of smoked country ham (I subbed prosciutto) and roasted. They're served on gingered goat cheese (goat cheese, buttermilk & grated, fresh ginger) with a drizzle of balsamic honey and a sprinkle of spiced pecans.

I should make this again while peaches are in season. 

 


 

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MaryIsobel

MaryIsobel

Posted
Posted
25 minutes ago, blue_dolphin said:


I like fruit in savory dishes and thought it was quite good though I wouldn’t recommend eating anything that causes itching. The shiitake powder in the mushroom dredge gives the crunchy coating an umami boost and the peaches are very much a spicy pickle element so the combo worked well. 
 

The country ham-wrapped and roasted peaches from Deep Run Roots is another savory recipe I like that includes peaches and you should probably avoid. 
IMG_3415.jpeg.71ee275896b9f293a4b608904f85bec1.jpeg

This is an old photo, but peach wedges get wrapped in thin slices of smoked country ham (I subbed prosciutto) and roasted. They're served on gingered goat cheese (goat cheese, buttermilk & grated, fresh ginger) with a drizzle of balsamic honey and a sprinkle of spiced pecans.

I should make this again while peaches are in season. 

 


 

Wow - that looks fabulous - peaches are just coming into their own around here so will definitely pick up some proscitto.

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blue_dolphin

blue_dolphin

Posted
Posted
7 minutes ago, MaryIsobel said:

Wow - that looks fabulous - peaches are just coming into their own around here so will definitely pick up some proscitto.


I made it into a pizza, too.  Coincidentally posted exactly 5 years ago today over here. I think peaches & pork get along quite well!

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