Breakfast Thursday 30 May 2025

[irisblue]

Later today, I'll make my hot tea and the miso soup for breakfast

[Emile]

1. Drinking black coffee ☕ and eating a toasted bagel with cream cheese.

Hopefully my roofers are coming this morning.

Good Morning 🌞

[Marthe48]

9. Fingers crossed

The weather isn't cooperating for us to get the outside work started :/

[Emile]

12. Roofer called today off too. Slight chance of rain

today and he didn't want to risk it. I'm glad he called it off, because it's starting to sprinkle rain right now.

[Marthe48]

13. You will be so glad when it's done!

It's been a wet spring for many of us.

[Duncanpup]

2. Good morning irisblue

Coffee for now on back porch enjoying my pipe with my golden chunk and Carol King Tapestry playing cantaloupe later.

[gademocrat7]

3. Good morning, you all

Coffee with cream, now. Oatmeal with blueberries, later

🤗

[kozar]

4. Will be same,

2 eggs with as much sharp cheddar as they can hold.

[progree]

5. I had my cereal way too early, and I'm hungry again, so a large potato, sliced & fried

with bean gravy [1] and 2 poached eggs [2]

[1] bean gravy is just simply beans placed in a can with water (3/4 cups beans to 2.5 cups water) in a slow cooker for about 8 hours, usually a 15-bean package (15 different bean types). It gets put on just about everything from salad (when cold), and on top of any starch (potatoes, pasta, rice) when heated. Along with spaghetti sauce in the case of spaghetti.
    If I make it in an Instapot, I do a one pound bean package in 9 cups water. IIRC cook timer is set to one hour, in addition it takes 20 minutes to preheat, and then something like 10 minutes of sit time before releasing the rest of the steam.

The potato slices are pan fried on modest heat because I don't have an oven or toaster oven or air fryer. Am working on one of the latter two. Lack of kitchen counter space. As it is, my much-used Instapot is in another room.

[2] One egg each in these poacher cups
https://www.amazon.com/Egg-Poacher-COZILIFE-Build-Microwave/dp/B01LXBW1UI
floating in a slow cooker full of very hot water for about 12-15 minutes.
I only have a dozen eggs in a 3-week period. These are nearing their best-by dates.

[NJCher]

7. Interesting

Good tips.

[NJCher]

6. One of my fave breakfasts

Cottage cheese, cherry tomatoes, red and gold sweet peppers, celery and carrot sticks. Freshly ground, black pepper and pink sea salt.

Peach and lavender tea. I’ve been experimenting with peach tea and my new lavender plant. At first, I didn’t notice the lavender flavor, but I’ve learned how to add it so I can taste it. Besides tasting good, it has a lovely scent.

[Polly Hennessey]

11. My favorite, too.

I put in cherry tomatoes, radishes, carrots, green onions, and celery. Sprinkle black pepper and red pepper flakes over all. Filling and satisfying.

[Tanuki]

8. Costco mini-quiches, leftover sauteed veggies

(medley of sweet potato, carrot, garlic scapes, mustard greens, bok choy, tomato, zucchini), green tea with added fresh mint.

[Marthe48]

10. Cereal and almond milk

A fresh batch today. I get a box of flakes with almonds, and a bag of cinnamon granola at Aldi. I put them into a big plastic bag, and add about 1/4 cup each of sliced almonds and chopped pecans. I like having a heartier cereal with more yummy bits in it.

I eat a half portion with unsweetened almond milk. About 20 grams. May as well keep trying

Black coffee

[NJCher]

14. We're doctors

Here at C & B.

We “doctor up” pizzas, cereal, you name it. It’s worthy of our doctoring skills.

Tonight I doctored up Marie’s Caesar salad dressing by adding mayo, sour cream, Worcestershire, fresh lemon, and freshly ground black pepper.

I doctored up some cat food by whirling it in the blender with tuna water. Little Orange Dude can’t stay away from it.

[Marthe48]

15. My Mom did the same

We didn't have a lot of prepared food when I was a kid, but if she used a jar of sauce, she'd doctor it up. She liked that none of her food ever tasted the same, whether it was chili, soup, even hamburgers

Doctoring up is a wonderful tradition around here!

You always have a so much to choose from and your posts offer so much adventure

[NJCher]

16. thanks, Marthe

Ever since I was a kid, I was interested in cookbooks. My mom worked when the youngest of us got to middle-school age, so I was always coming up with menus for her. She gradually gave me responsibilities to help with the meals and I did much of the preparation plus things like setting the table. Everybody helped with clean-up, putting dishes in the d/w, etc.

Her garden was her priority, so after work that's where she was. If it wasn't for my cookbook fascination, we would have had grilled hamburgers 4 nights out of the week. And the men in the family (3) thought that would be A-OK! But not me!! I wanted salads for everyone, and we had them thanks to mom's garden.

In fact, somewhere around here, I think I still have a looseleaf notebook of typed recipes I put together. I hope I find it when I'm cleaning out stuff. I for sure will never throw that out, and in fact the other day was thinking about a recipe in there: Castilian Meatballs.

The RG, with his international travels, has supplied me with a regular stream of unusual ingredients and tools to play with in the kitchen. Right now I have a couple ingredients I'm in search of a way to use: boiled cider, cured Turkish sumac, and green cardamom.

[Marthe48]

17. I stuck to my Mom's side in the kitchen

Also my grandmother and her sisters. Pestered comes to mind But they were patient and explained things to me. I still remember mistakes, but by the time I was 8, I was cooking for the family. Luckily, everyone was satisfied with basics I remember a lot of soup, sandwiches, casseroles and BBQ (thanks, Dad!)

My parents had a grocery store, so the house was supplied with the food of the 50s and 60s. They had tried a garden, but everyone was so busy, they stopped trying.

I think all of us kids were prepared for adult life. I think I learned more about ethnic food, country cooking and baking after I was an adult. I have a lot of cookbooks from my family and from sales we went to.

You're truly lucky to have a source of exotic food and seasonings. I'd like to stretch a bit. There is still so much I'd like to try

[NJCher]

18. that's so interesting

Eight! That's really good!

Aren't we lucky to have had adults who fostered our interest in cooking? I'll bet your relatives got a kick out of helping you along, too.

Having your own grocery store in the family would have eliminated one other task my mother taught me: perusing the grocery store ads for what we'd have for the week. Whatever was on sale! That was OK: I could deal with that. She would go through the ad and make a list and we'd clip the coupons.

My mother canned from the garden and we also had a freezer. I can remember freezing strawberries. She was quite the canner and we had shelves in the basement full of tomatoes, tomato puree', green beans, you name it. I loved the aromas in the house when she would make pickles. Awww, now I am getting nostalgic.

We 3 children all had to work in the garden pulling weeds. I can remember resenting it because I wanted to read instead. I said I will never make my kid do this! Now look at me: my job is teach middle school kids how to garden. LOL.