Breakfast 2025

[rotuts]

@blue_dolphin

 

that sandwich is a work of Art !

 

clearly you own , not D/L'd from the Net.

 

it looks Sooo good , its easy for me to pretend  the EP is , a tempura batterd egg  not being an EP fan

 

in terms of slicing :

 

a zillion years ago , from the Library of course , ATK had a publication that had a reader ' tips ' section .

 

cutting a ' fully stuffed ' sandwich has its challenges .  the reader ' tip ' was to cut the top slice of bread separately 

 

then cut the sandwich , then add the cut top at the end.

 

brilliant I thought that tip was .

 

its a fun challenge eating a sandwich like the one you made yourself,  above , for sure.

[blue_dolphin]

Thanks, @rotuts!
Today, I just used some long toothpicks to stabilize everything but I’ve used that sandwich slicing trick several times. Very helpful! 
I also picked excess bread out of the middle of the roll which helps make space for the fillings. 

[AlaMoi]

stumbled into some absolute fabulous (everbearing?) local strawberries - so today was strawberry crepes (mascerated&stuff into...)

 

 

[C. sapidus]

Creamy scrambled eggs with shrimp and andouille sausage

 

[blue_dolphin]

Yesterday, I neglected to share this roasted asparagus with feta, almonds and mint from Sami Tamimi's new book, Boustany. 

I'll call out those little greenish red, pear-shaped tomatoes, kinda like mini-Kumatos They looked so dull compared to the brilliant red, orange and yellow varieties at the farmers market that I felt sorry for them and bought a basket. They turned out to be sweet, tangy and very flavorful. 
 

Today, I’m having leftovers from yesterday’s lunch. I went out with a group of friends to a local waffle place called Honey & Herb (full menu here.) I ordered something called “Salmon I used to know” which their menu describes as “A trio of savory brioche waffles topped with smoked salmon, herb caper cream cheese, and peppery arugula. Finished with roasted lemon slices and pickled onions for a burst of flavor,” with a salad as my side.

I brought home 2 of the trio.

I disassembled them, stored the components separately in the fridge then toasted the waffle to crisp it up and reassembled.

 

[Neely]

Breakfast outside at my son’s place. Scrambled eggs on toast with tomatoes and baby bocconcini. 
An almond cream croissant to share as a finishing sweet. 

Takeaway coffee from the cafe nearby

 

 

[Ddanno]

On 9/15/2025 at 1:00 AM, Neely said:

Breakfast outside at my son’s place. Scrambled eggs on toast with tomatoes and baby bocconcini. 
An almond cream croissant to share as a finishing sweet. 

Takeaway coffee from the cafe nearby

 

 

 

The table pic made me imagine an eating race to decide who gets the  croissant 😄

[blue_dolphin]

I put yesterday’s smoked salmon and dill waffles from Waffles from Morning to Midnight by Dorie Greenspan over in the topic dedicated to that book but I’ll go ahead and add the photo here, too.  The waffles have diced onion, fresh dill and smoked salmon in the waffle, topped with sour cream, salmon roe and scallions  

 

Today, I thawed and reheated one of the onion and dill waffles from yesterday. For the toppings, I stuck close to what I had at a local waffle place last week.  I made whipped goat cheese with capers, fresh thyme and oregano and spread that on the waffle. Then a pile of arugula, julienne cut smoked salmon, pickled red onion, caramelized lemon and salmon roe. 

[Neely]

Delicious looking waffles @blue_dolphin

 

Another breakfast for me was a slice of sourdough bread fried in olive oil till crunchy with avocado and topped with halloumi.