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Breakfast! The most important meal of the day (2004-2011)

percyn

By percyn
in Cooking

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monavano

monavano

Posted
Posted
I made a brownie torte this morning with peanut butter frosting...kind of ugly...:blush: I also had two pieces of Church's chicken (thigh). I guess this counts as lunch...I woke up at noon.

browniecake.jpg

:blink: Zoinks!! Can you share the recipe? :smile:

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Ling

Ling

Posted
Posted
I made a brownie torte this morning with peanut butter frosting...kind of ugly...:blush: I also had two pieces of Church's chicken (thigh). I guess this counts as lunch...I woke up at noon.

browniecake.jpg

:blink: Zoinks!! Can you share the recipe? :smile:

My brownie recipe is in Recipe Gullet. Search "Ling's Favourite Brownies".

The peanut butter frosting is just something I threw together with my leftover condensed milk (from all the pate choux I've been making.) It's just some peanut butter and condensed milk...haha.

Lorna Yee

the cool kids at belltown lofts

The Cookbook Chronicles

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Daddy-A

Daddy-A

Posted
Posted

Ling ... nothing about how you eat surprises me anymore. :raz:

This post answers the age old question of what to do with some leftover cassoulet, turkey stuffing, and a side of home smoked bacon brought to you by your wife's uncle from Dawson Creek (Northern BC).

Answer?

gallery_16561_1041_110888.jpg

You make the family breakfast!!

gallery_16561_1041_53551.jpg

I'd like to thank Chef Fowke (as would my entire family) for providing the cassoulet.

A.

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Rachel Perlow

Rachel Perlow

Posted
Posted

There's a lot of discussion of poached above, I thought I'd point you all to the eGCI poached egg class.

Poached egg comparison:

p5.jpg

On the left, this is how most people's poached eggs look: kind of like a fried egg that has been boiled;

on the right, a really nice poached egg totally enrobed in its white thanks to Julia's method and a spatula

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I_call_the_duck

I_call_the_duck

Posted
Posted
There's a lot of discussion of poached above, I thought I'd point you all to the eGCI poached egg class.

Poached egg comparison:

p5.jpg

On the left, this is how most people's poached eggs look: kind of like a fried egg that has been boiled;

on the right, a really nice poached egg totally enrobed in its white thanks to Julia's method and a spatula

Thanks for the link, Rachel.

Back to the kitchen to try Julia's method.

Karen C.

"Oh, suddenly life’s fun, suddenly there’s a reason to get up in the morning – it’s called bacon!" - Sookie St. James

Travelogue: Ten days in Tuscany

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devlin

devlin

Posted
Posted

The egg porn is blowing my mind. Must experiment with eggs more often, clearly.

devlin,  I'm sooooo jealous of your oven.  Did you build it yourself?  Tell me it wasn't too difficult because I want my husband to build one for me.  Do you use it often?

Jean, I know what you mean. I have the same sensation when I look at the oven, and it's mine. :biggrin:

We were going to build it, but the more we thought about it, the more it scared us, and because I'm sure not handy that way, and my husband works too many hours in a week as it is and our weekends are invariably full, we hired my farrier, which was a mistake, and which ended up costing more than we'd planned, but there it is. I'm glad it's over. There's still some work left to be done and because the guy is now living in another state, that means we'll be doing that ourselves. Se, as they say, la vie. How do you say "live and learn" in French?

Still, I love my oven. We are just finishing up the space to be certified. As in food business certified. We already know we're certifiable.

So the plan is to use it a lot, and people have been asking for the bread for some time now. I got side tracked by Katrina and another animal rescue in Arkansas the past three or so months, so the oven's been cold for as long. Too long. Next month we'll be firing up a couple of times a week at least. Or anyway that's the game plan.

And I'm bummed because suddenly I'm unable to post my breakfast photo! Something going on I should know about?

:sad:

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Susan in FL

Susan in FL

Posted
Posted
Leftover mashed potatoes fried in bacon fat, topped with egg porn. Shameless.

gallery_32355_1818_229548.jpg

.....Oh my. Egg porn really is something. It gets to me. Really... all food porn is wonderful, but good photography of eggs... 'nuf said -- don't want to get censored.

Life is short; eat the cheese course first.

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avocado

avocado

Posted
Posted

Virtuous post-workout breakfast: oatmeal with chopped pink lady apple....

....and just a smidge of vanilla sugar and half-and-half surely can't hurt, right? :biggrin:

Problem is, I sampled too much of the hot chocolate ice cream I was making for a dinner party and I wasn't really in the mood for oatmeal after that. :wacko:

"It is impossible not to love someone who makes toast for you."

-Nigel Slater

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Swisskaese

Swisskaese

Posted
Posted (edited)

We only have an impressive breakfast once a week. I have always been impressed in the breakfasts here, but have been a bit shy to display ours.

So, I thought you might be interested in an Israeli Breakfast from my blog last week.

Scroll down a little more and you will see an explanation of everything on the table.

Edited by Swisskaese (log)
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Megan Blocker

Megan Blocker

Posted
Posted (edited)

A ridiculously good chocolate croissant and a delicious cup of coffee from Andre's Cafe on 2nd Avenue. Yum!

Edited by Megan Blocker (log)

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

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Megan Blocker

Megan Blocker

Posted
Posted

My wonderful mother sent me a box full of honeybells this week...here's the one I just ate for breakfast:

gallery_26775_1718_131706.jpg

They are ridiculously juicy and sweet...I tried to eat one at work the other day and ended up with a little bit of orange dribble on my shirt. Oops. :laugh:

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

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Pan

Pan

Posted
Posted
We only have an impressive breakfast once a week. I have always been impressed in the breakfasts here, but have been a bit shy to display ours.

So, I thought you might be interested in an Israeli Breakfast from my blog last week.[...]

Thanks. Because my life was a whirlwind last week, I got behind on your blog, so I appreciate the link. What an excellent breakfast!!

Michael aka "Pan"

 

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Chufi

Chufi

Posted
Posted
My wonderful mother sent me a box full of honeybells this week...here's the one I just ate for breakfast:

They are ridiculously juicy and sweet...I tried to eat one at work the other day and ended up with a little bit of orange dribble on my shirt.  Oops.  :laugh:

Megan, that orange is so beautiful.. I love a good orange for breakfast... especially in the winter, it seems to really wake you up!

Klary Koopmans

~ The Travels of Verjuice & Chufi

~ Eat cheap, travel far

~ Dutch Cooking recipe index

website

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Megan Blocker

Megan Blocker

Posted
Posted

Thanks, Klary - it really was good - I'm totally addicted to these in January. I have such great memories of eating them with my family, and especially of the tangy, thick OJ we would make on Saturday mornings... :biggrin:

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

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Susan in FL

Susan in FL

Posted
Posted

Megan, your mother does sound wonderful. I've thought that before, but it's confirmed if she sends you Honeybells! I have not had one yet this January. I hope I haven't missed my chance. A couple of years ago when I went to the company I usually use for shipments, they were no longer selling them to walk-ins; they had been promised to orders. It made me think I should send a shipment to myself, five miles away.

Anyway, I thought of you yesterday as I ate a nice juicy sweet Florida tangerine with my morning coffee.

Percy just when I think you've posted it all, you come up with even another delicious-sounding "twist" to your breakfasts! ...Some truffle butter on top. But of course!

Today, to break my fast other than coffee, I don't know yet. This is my last day off before going back to the day job (I've been off for three weeks!), it's a lazy morning, and I haven't eaten anything yet. I think I'll take some blueberries out of the freezer and have them on cereal.

Life is short; eat the cheese course first.

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