It is Breakfast Time!
Marilyn Sue McClintock
4 years ago
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Comments (19)
janey_alabama
4 years agoLoneJack Zn 6a, KC
4 years agoRelated Discussions
Breakfast Time!
Comments (25)We basically always eat breakfast and DH is the cook for that meal, since I take care of lunches and most dinners. Often he cooks scrambled or poached eggs with Canadian bacon. We've found some new little sausage links at Costco we like and will be having those for variety. On very rare occasions we'll have bacon. DH likes to cook grits on the weekends. Sometimes on weekends he'll make an omelet with whatever we have on hand. Lately he's been making different varieties of quiche. That helps him because we can just reheat. On the rare mornings that he doesn't feel like eating, I'll have a protein shake....See MoreBreakfast Time!
Comments (25)I had overnight oatmeal, milk, an orange and coffee. I had mixed apple cinnamon greek yogurt into my cereal, not a type I tried before. I love apple and/or cinnamon but for some reason it didn't seem right with the oatmeal. I think I will stick with my usual yogurt flavors of orange, pineapple or lime....See MoreBreakfast Time on Thursday!
Comments (7)Arlettes are crispy, flaky, cinnamon cookies (biscuits to the British), made with puff pastry dough, so that they have air-filled layers. The dough is rolled very thin, in powdered sugar, to keep them from sticking to the counter and rolling pin, then baked quickly in a 400 degree oven. The sugar melts during baking, making them shiny in spots. You can use prepared puff pastry dough, but I make my own from flour, salt, butter, and water. This recipe is close to the one I use, but I've changed a couple of things. I spread the rolled dough with a thin layer of softened butter, then sprinkle with just cinnamon--no sugar, before rolling into logs. I slice thin rounds and roll them thin in powdered sugar (some recipes call it icing sugar), then place on parchment paper on the baking sheets. Each one needs a heaping tablespoon of powdered sugar for rolling, which is why I omit the sugar in the filling. The paper makes it much easier to remove the baked cookies, and can be reused for each successive batch. Store in a tightly covered container--humidity makes them less crispy....See MoreBreakfast Time on Saturday!
Comments (16)-7F in Calgary right now, but feels like -17F. Brrrrr I am going to brave going out in this to go to the Silk Road Spice store to buy more good spices to make Tumeric tea. :) It's delicious and warms the bones on a cold day like today. I am not a breakfast person. We usually have a big one on the weekends, but since my husbands major surgery 3 months ago, that's kind of gone away. My breakfast today consisted of one black coffee, followed by another cup of coffee with coffee flavoured whipped cream on top. ;) I'll probably make us an omelet when I get back from the store....See MoreMichael
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