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Breakfast - The Early-Morning, Polyphonic Food Blog

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We had some really ripe bananas and blueberries hanging out, so I made oat blender pancakes for breakfast today.

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You know it's true love when you and your husband spend Monday morning peeling 2 kg fava beans pods which magically became 260 g peeled beans.

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Fava beans with zucchini, tomato and soft-boiled eggs.

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Iced latte made in a cocktail shaker with Nespresso Cafecita de Cuba 

WF mini cinnamon rolls (heated).

Strawberries from farmers market.

In my house, weekday breakfast is an exercise in what my Dad calls “food assembly” rather than cooking!

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3 hours ago, smithhemb said:

Iced latte made in a cocktail shaker with Nespresso Cafecita de Cuba 

I love the Cafecita de Cuba!  It's one of my current favorites.  I have been making my iced coffee with the arpeggio recently, as my Mom loves the Cuba for her hot morning coffee.  I need to get on the ball and make myself some ice cubes...  I thought about getting the sleeve for iced coffee, have you tried those?

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Haven’t tried the iced coffee blends yet — or the made for milk line (it bugged me that I couldn’t find an intensity rating on the usual scale).  A year or so ago, I switched our default from Arpeggio to Dharkan after a series of blind taste tests on my husband.  Then I tried and liked Cafecita so bought that for me and the other for him.  Now he wants in on the Cuban action, LOL!  It does sort of freak me out that, on top of the waste/recycling issues, making iced lattes with the Nespresso basically costs the same as Starbucks with the pricy Cafecita capsules ($1.25 vs. $.70 or $.75).

Since we almost always drink our coffee iced, I should probably experiment more with cold brew.  The Takeya pitchers (which I use mostly for iced tea) make it really simple/non-messy.

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3 hours ago, smithhemb said:

Haven’t tried the iced coffee blends yet — or the made for milk line (it bugged me that I couldn’t find an intensity rating on the usual scale).  A year or so ago, I switched our default from Arpeggio to Dharkan after a series of blind taste tests on my husband.  Then I tried and liked Cafecita so bought that for me and the other for him.  Now he wants in on the Cuban action, LOL!  It does sort of freak me out that, on top of the waste/recycling issues, making iced lattes with the Nespresso basically costs the same as Starbucks with the pricy Cafecita capsules ($1.25 vs. $.70 or $.75).

Since we almost always drink our coffee iced, I should probably experiment more with cold brew.  The Takeya pitchers (which I use mostly for iced tea) make it really simple/non-messy.

Yeah, I always recycle the caps, but who knows how really recycled that is... If I try one, I will let you know.  Although I have plenty of caps to go through before I really need another order, I kind of overdid my last order because I wanted the cuban and wanted to try the Parisian ones (although I wasn't super impressed, at least not with the light green one).  I drink more coffee, and mostly iced coffee in the summer.  My issue is that normally I just don't drink enough coffee to keep ground beans fresh. 

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6 hours ago, smithhemb said:

The Takeya pitchers (which I use mostly for iced tea) make it really simple/non-messy.

I love my Takeya pitcher for cold brew! It uses a fair amount of grounds, but it's really simple and the result is delicious.

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Re recycling the caps.  I do too (I live about 3 blocks from a Nespresso shop so it’s NBD) but, yeah, I’ve always wondered how much energy gets wasted transporting, cleaning, and reprocessing the aluminum in those pods.  But the kicker was when they gave me a free ballpoint pen supposedly made from that recycled aluminum — and it wasn’t refillable!  WTF?!  This has to be virtue signaling at its most cynical (or moronic).

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This morning I used some fruit I juiced and blueberries from the fridge, blended with some kale, ginger, lemongrass and lemon juice and a little ice to make myself a smoothie.  It is a decidedly ugly brown color, but tastes good.

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Insalata di zucchine

200 g stale bread
olive oil
1 garlic clove, minced
pinch of peperoncino flakes
salt
black pepper
3 zucchini, sliced into ribbons
150 g mesclun
Meyer lemon juice

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Crostini di prosciutto e fichi, served with melon

4 slices toasted bread
1 garlic clove, crushed
60 g ricotta cheese
100 g prosciutto di San Daniele
200 g figs
extra-virgin olive oil
salt
black pepper

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For breakfast on Sunday, I made a batch of caponata:

3 eggplants, cubed
olive oil
4 celery stalks, diced
1 red onion, sliced into wedges
20 g capers
5-6 tomatoes, diced
4 garlic cloves, minced
100 ml red wine vinegar
30 g sugar
salt
black pepper

This was a hit with hubby and we served it with toasted pita and some soft-boiled eggs. I think I'll make it again next weekend...and double the recipe.

Adapted from Polpo, page 246.

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1/2 kg cranberry beans, shelled
2 crushed garlic cloves
Italian parsley sprigs
water
salt
black pepper
olive oil

Beans were simmered for 40 minutes, then combined with 30 g diced prosciutto di San Daniele and seasoned with more olive oil.

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