Breakfast 2025

[Ann_T]

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. 

Chinese Chicken and Broccoli, Salisbury Steak,

Grilled Pork chops with green beans and potato wedges all done on the grill,

buttermilk fried  chicken with double fried fries,

Steak and eggs

and this morning,I made a pot of Potato Leek soup with homemade chicken broth, that I put on to simmer over night.

Baked a batch of mini baguettes Friday morning when it had cooled off enough to actually bake.

Edited August 17 by Ann_T (log)

[BeeZee]

Late summer in NJ and tomatoes are at their peak...

 

[Shel_B]

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.

 

 

 

 

Edited Thursday at 11:51 AM by Shel_B
flow (log)

[Ann_T]

Baguettes baked last night were still warm  so covered them with a tea towel overnight, and sliced this morning.

Made Moe a pot of cream of mushroom soup this morning and he had some for breakfast with toasted baguette.

 

The best reason to bake bread is for the toast.

 

[blue_dolphin]

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. 

 

Kimchi dog - I was in a mood!

 

The ALF sandwich from A Super Upsetting Book about Sandwiches 

 

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. 

 

[MaryIsobel]

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

[TdeV]

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]

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!

[Ann_T]

I made Moe an Italian sausage mushroom chive and cheddar frittata for breakfast this morning.

 

[blue_dolphin]

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

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 Saturday at 05:27 PM by blue_dolphin (log)

[weinoo]

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.

 

 

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

Edited Saturday at 05:37 PM by weinoo (log)

[Ddanno]

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.

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]

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. 

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. 

 

 

[MaryIsobel]

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. 

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.

[blue_dolphin]

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!

[YvetteMT]

Eggs (over medium), hashbrowns, a chicken sausage and the star of the show-cantelope grown about 3 hours away.  The melon farm has had a tough year because of the weather so we are super thankful to get these. 

[blue_dolphin]

Another curiosity from A Super Upsetting Cookbook About Sandwiches by Tyler Kord. This one is called That time Chris Parnell played Benedict Arnold on Drunk History, the sandwich and features an egg poached in that spicy, tangy muchim brine used to pickle peaches for the Suzanne Sugarbaker that I made the other day. 

 

The sandwich also involves a toasted English muffin, avocado and red onion. No English muffins in the house so I toasted a crumpet instead and left it open-faced. 
Grilled asparagus with roasted tomato mayo (leftover from the ALF, also from the book) lurking in the back. 

[liuzhou]

This was more a brunch but I'm putting here as it was closer to breakfast time than lunchtime (just).

 

Pork wontons  in broth with lettuce. 

 

 

Apologies for dreadful image. I tried every which way tov make it look better.

 

 

[Shel_B]

On the road: Eureka  CA

 

In the context of motel breakfasts, this one was fair. The bagel was better than expected (expectations were low), but not really a good bagel in the NY or Montreal sense.

 

Potatoes and eggs were meh+, probably defrosted and reheated from a recent delivery.

 

The sausage links, probably from the same truck as the 'taters, were OK, mild and inoffensive. A good belly-filler for continued travels. The less-browned links were the best ... juicier and much more flavorful.

 

Coffee was surprisingly good for the circumstance, nice and fresh. Had a 3rd cup (small cups).

 

Bananas, oranges, and apples provided the fresh fruit. Didn't see them before taking the pic.

 

I apologize for any formatting or⁸ content errors. First time posting directly from the phone.

 

 

Edited 3 hours ago by Shel_B
Many (log)

[blue_dolphin]

14 hours ago, liuzhou said:

Apologies for dreadful image. I tried every which way tov make it look better

I’d say a pretty blue & white porcelain bowl with matching soup spoon and artfully arranged chopsticks might enhance the photo but I’d happily enjoy that as is for my first meal of any day. 
 

Today's breakfast was The Shadiest One from A Super Upsetting Cookbook About Sandwiches by Tyler Kord.  Sort of a cheese toastie, but extra. 

Toasted bread with “awesome Cheddar cheese,” a schmear of an avocado ricotta spread, cucumber muchim and fried scallions. 

Not wild about this on the first pass.  I used TJ's English Coastal Cheddar and felt the sharp, tangy cheese and the pickled cucumber completely overwhelmed the avocado ricotta spread. I couldn’t even taste it.
I made another with a mix of Cheddar and Gruyère and upped the amount of the avocado ricotta spread well beyond a schmear.
The recipe makes a LOT of that avocado ricotta, enough for more than 1/2 cup/sandwich while the book photo shows what looks like a tablespoon. My first pass went with the photo, round two was closer to the recipe. 
In any case, it was much better with the addition of nutty Gruyère and more of that spread but, unlike the other recipes I’ve made from the book, it’s not a combo I want to play around with further.