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Breakfast

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#751 Pat

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Posted 25 May 2014 - 07:09 AM

I don't often eat pastries and don't like sweet things early in the day but nonetheless just polished off almost half of a chocolate croissant-type confection.  P&C Market sells pastries from Bonaparte Breads on Sunday mornings.  They're usually sold out by 9:30 (or before I typically get there).  I was out early today and arrived right after they opened.  There was quite a spread to choose from.  The pastry I bought is called a schneike. Looking online, I see that it also contains pastry cream, which makes sense.  There was something else in this that I couldn't identify and now I see that's what it is.  

 

The remainder has been stored away for my husband to eat later.

 

Also a cup of their coffee to round things out.  They sell Vigilante in packages at P&C, but the to-go coffee is their own blend, which I think comes from someone else.  I forget :unsure:.



#752 porcupine

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Posted 25 June 2014 - 06:09 AM

fried polenta, maple syrup, ricotta cheese, fresh blueberries.  I love corn and blueberries together.


Elizabeth Miller
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#753 zoramargolis

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Posted 26 June 2014 - 12:11 PM

J. went out to Homestead Farm on Saturday with a friend and picked blueberries. He was inspired to make a blueberry pie--including the crust !!! The pie was eaten for breakfast and dessert on successive days until it was gone. I made blueberry preserves and today for breakfast had the last of the little bit that didn't fill out a whole half-pint jar on toast with goat cheese.



#754 DaveO

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Posted 26 June 2014 - 01:08 PM

fried polenta, maple syrup, ricotta cheese, fresh blueberries.  I love corn and blueberries together.

Corn and blueberry.  tx.  gotta give that a try.



#755 porcupine

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Posted 26 June 2014 - 02:16 PM

Try making cornmeal pancakes and studding them with blueberries.  Also I have a recipe for a lemon-blueberry bar cookie with a cornmeal crust; let me know if you're interested and I'll find it for you.


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#756 Pat

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Posted 01 July 2014 - 09:08 AM

Cheese omelet with a side of black beans seasoned with a splash of serrano ginger hot sauce



#757 zoramargolis

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Posted 06 July 2014 - 02:33 PM

birthday breakfast for J.

 

black raspberry pancakes

Vermont maple syrup

eco-friendly bacon

Peet's cappuccini


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#758 zoramargolis

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Posted 30 August 2014 - 10:00 AM

shakshouka with Afghan seeded flatbread and hotsauce

a peach

cappuccino



#759 Pat

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Posted 26 October 2014 - 10:50 AM

Buckwheat porridge with blueberries and maple syrup



#760 porcupine

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Posted 22 November 2014 - 08:36 AM

oat/currant/apricot scones with lemon curd (and some with elderberry jelly); coffee


Elizabeth Miller
fast cars, slow food

http://elizaberryblog.wordpress.com/


#761 goodeats

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Posted 22 November 2014 - 11:28 PM

Homemade waffles, Harris Teeter brand Canadian Ham, and Trader Joe's Maple Syrup. GEgrandma doled lovely praises for these waffles, which was just perfect; success with mixing in Tapioca and Rice flours to add a little crispiness to it.


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#762 lperry

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Posted 23 November 2014 - 09:27 AM

^ If Mr. lperry's celiac was cured tomorrow, I would still make waffles and pancakes gluten free.  There's such a nice lightness in addition to the crispness.   



#763 zoramargolis

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Posted 23 November 2014 - 11:31 AM

masa corn cakes from the freezer

fried eggs

warm salsa verde

Peet's cappuccini



#764 Pat

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Posted 23 November 2014 - 12:34 PM

Leftover Swiss cheese souffle

Bacon

Toasted pumpernickel bagel with light cream cheese



#765 Pat

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Posted 27 November 2014 - 10:27 AM

Toast with butter (the same Poilâne niche as for dinner last night - it makes good toast)

Scrambled eggs with kale, onions, and bulgur

Homemade turkey sausages with sage, thyme, apple, and hot pepper



#766 porcupine

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Posted 28 November 2014 - 07:34 AM

pie and coffee, my traditional post-Thanksgiving breakfast and one of my favorite meals ever.


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#767 lperry

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Posted 28 November 2014 - 08:58 AM

^ What she said. :)



#768 Xochitl10

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Posted 29 November 2014 - 09:55 AM

Oatmeal with pumpkin, maple syrup, walnuts and cinnamon


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#769 Pat

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Posted 01 January 2015 - 09:08 AM

First meal of the new year:

Scrapple

Swiss cheese soufflé (leftovers)

Pumpernickel bagel with light cream cheese

 

And my husband also had some shredded mini wheats (the TJ's generic version).

 

The scrapple (served with a choice of ketchup or maple syrup) came from South Mountain Creamery.  It had been in the freezer quite a while.  I don't know if they make it themselves or who makes it for them, but it was pretty good.  I'd order it again if they still offer it.


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#770 porcupine

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Posted 05 January 2015 - 08:33 AM

Brown rice grits (from Next Step produce) with homemade cultured butter and demerara sugar.


Elizabeth Miller
fast cars, slow food

http://elizaberryblog.wordpress.com/


#771 turbogrrl

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Posted 05 January 2015 - 04:01 PM

poached duck egg on spinach


i don't cook. why should i?
(the stove is broken; the city is at my doorstep)


#772 porcupine

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Posted 21 January 2015 - 05:03 PM

one package of Enerlyte dissolved in 200mL water, and half of a "breakfast cracker"


Elizabeth Miller
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http://elizaberryblog.wordpress.com/


#773 lperry

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Posted 17 February 2015 - 01:04 PM

Bananas Foster served over peanut butter waffles.  Happy Elvis-themed Mardi Gras, everyone!


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#774 Pat

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Posted 17 February 2015 - 02:14 PM

Bananas Foster served over peanut butter waffles.  Happy Elvis-themed Mardi Gras, everyone!

 

I had a banana with peanut butter for breakfast.  Funny coincidence but nowhere near as fancy.


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#775 darkstar965

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Posted 17 February 2015 - 03:28 PM

Bananas Foster served over peanut butter waffles.  Happy Elvis-themed Mardi Gras, everyone!

 

So two questions here if okay? How much rum?  And, how high were the flames?  Have always been a sucker for desserts that involve fire.



#776 lperry

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Posted 17 February 2015 - 06:49 PM

So two questions here if okay? How much rum?  And, how high were the flames?  Have always been a sucker for desserts that involve fire.

 

1. A pour count of three or four, maybe?  2.  Zero flames.  I poured the rum, screwed the cap back on the Barbancourt bottle, set it down on the counter, took a moment to think about the fact that my robe is microfiber and is, therefore, probably extremely flammable, and then realized everything had bubbled out and the sauce was ready.  I'm not a morning person. 


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#777 zoramargolis

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Posted 17 February 2015 - 11:23 PM

our snow-day tradition:
steel cut oatmeal cooked in a mix of almond milk, coconut milk and water, with chopped ripe banana, chopped golden raisins and dried green figs, vanilla bean, cinnamon stick, slices of ginger, whole black cardamom, orange peel. The oatmeal is cooked on the lowest possible flame for at least 45 minutes and the solids are removed prior to serving.

#778 darkstar965

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Posted 24 February 2015 - 10:23 PM

our snow-day tradition:steel cut oatmeal cooked in a mix of almond milk, coconut milk and water, with chopped ripe banana, chopped golden raisins and dried green figs, vanilla bean, cinnamon stick, slices of ginger, whole black cardamom, orange peel. The oatmeal is cooked on the lowest possible flame for at least 45 minutes and the solids are removed prior to serving.


Is the almond milk/coconut milk to accommodate a lactose-free diet of for flavor? This sounds great btw. Can't believe I have all the ingredients for it. Will do.

#779 darkstar965

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Posted 24 February 2015 - 10:25 PM

From this past weekend.

French toast made from BreadFurst brioche, local farm eggs, milk, freshly-ground nutmeg, and Vietnamese cinnamon. Served with Vermont maple syrup and some sliced/sautéed strawberries.

"Black Forest" bacon from TJs.

Sectioned clementines.

A good green tea.

#780 Pat

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Posted 25 February 2015 - 08:49 AM

Toasted homemade whole wheat bread spread with unsalted butter and raspberry jam



#781 porcupine

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Posted 26 February 2015 - 08:17 AM

cream scones (part whole wheat pastry flour) with dried apricots and currants, slathered in homemade lemon curd


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#782 zoramargolis

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Posted 26 February 2015 - 04:00 PM

Is the almond milk/coconut milk to accommodate a lactose-free diet of for flavor? This sounds great btw. Can't believe I have all the ingredients for it. Will do.

No dietary issues involved. I used to make it with a mix of skim milk, coconut milk, and water. The coconut milk is for flavor, and it adds creaminess. One time, I was low on regular milk, but had lots of almond milk, so I substituted it. I liked how the oatmeal came out, so I eliminated the skim milk. J likes to eat his with some half and half, a pat of butter, and maple syrup. I find it almost sweet enough with the dried fruit in it, so I just add a tiny bit of maple syrup. And I like a bit of cold almond milk poured around it--just because I like the taste.
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