Are You Up, Time For Breakfast!
5 years ago
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- 5 years ago
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What time do you wake up & what time do you to sleep/
Comments (29)Most of the time I wake up before my 5:30 AM alarm goes off. Up, turn on the TV, and the computer, get dressed, read email and the paper online while eating breakfast. Then, peek in here at the KT, and on facebook, and get ready to go to work. If I ride my bike I leave the house 15 minutes earlier than if I drive. I work till 1:30 PM officially, but most times don't get out till after 2:00 I return to my bed after the 10:00 PM news and start the whole fun scenario again. :) Moni...See MoreBreakfast 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 on Saturday
Comments (31)WalnutCreek, here's the recipe. I've only used the green olives but might try the kalamata olives too sometime like Maddie did. It really does taste better once the flavors meld a bit. I always make it the day before we want to eat it. I use the marinated/grilled artichokes from Trader Joe's for a little more flavor. Artichoke-Olive Crostini Adapted from Mario Batali 1 garlic clove, peeled and smashed 1 cup large green pitted olives 1 tablespoon capers, rinsed and drained 1 15-ounce can of artichoke hearts, drained 1/4 cup extra-virgin olive oil 8 large slices of crusty bread 1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste. 2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve. Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using. https://smittenkitchen.com/2009/04/artichoke-olive-crostini/...See MoreBreakfast Time on Saturday!
Comments (21)Rhizo - I’ve tried a few recipes and here’s where I’ve settled In on. https://www.daringgourmet.com/goetta-cincinnati-sausage-grain-patties/ My primary adjustment is with the meat. I do 50/50 chicken and pork, and start by simmering the meat separately in a bit more water than the recipe calls for. Set the meat aside, defat and use the cooking water in the recipe along with the stock. This also speeds up the overall cooking time. Frankly even without doing that I’ve never figured out how to make it take nearly as long as written. I form it into patties, probably well thicker than what’s authentically called for. I’m sure the whole thing wouldn’t be considered authentic but I’ve never been to Ohio so I don’t know any better. ;)...See More- 5 years ago
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