I've been doing things . . .

Contrary to what it seems like on here, I have been doing things lately.  Not big, or even great things, but things.  Like baking and mixing.  You'll see.  Also, I've been on a cookie kick, so get ready for that.

Today's Breakfast

Chocolate chip flapjacks.

Tri-Color Hashbrowns and Egg Yolks

Let me start this post by apologizing for my absence.  It becomes awfully hard to find inspiration when work takes over your life.  Just saying.

Now back to breakfast!

It is no secret that I love breakfast.  I have many posts about it.  I love my waffle maker.  I make jam.  That's right, jam.  So it should be no surprise that when I buy a bag of mixed fingerling potatoes I immediately think, "hash browns!"

And then I had these four egg yolks sitting in the fridge from making meringue cookies the day before . . . (stay tuned for that post!)

And a splendid breakfast it made!

And it was good to get back into the kitchen, and even better to have made myself a home cooked meal.

Blueberry Lemon Jam

This is my first attempt at jams.  And though I was not entirely happy with my viscosity, I would definitely attempt this again.  It was delightfully easy to make.


And pretty good to eat.

Blueberry Lemon Jam:

8 cups fresh blueberries
5 1/2 cups sugar
3 tablespoons lemon juice
2 teaspoons ground cinnamon
2 teaspoons grated lemon peel
1/2 teaspoon ground nutmeg
2 pouches (3 ounces each) liquid fruit pectin

• 
  

• 
  

• Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon peel and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.

• Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

I found my first attempt to be a little too lemon-y, with too low of a viscosity.  I also found it too be too sugary.  I think those will base the adjustments I make to my next batch, which will be delicious.

Ok, yes, I took a Belgium waffle and stuffed it with bacon, egg, and cheese.


Yes, I'm a big fatty.


And, yes, you are jealous.


I'm not much for words this evening, but when am I ever?  Work is still work, I still don't have time for the things that I love, and I am thinking of the future without taking any action.  Dark and twisty much?  I apologize.  Now, if I can just get a good chicken and waffles going . . .

Kiwi for Breakfast

It is so hot in Columbia!!  In the hundreds. Daily.

And I still work all the damn time.

So, nothing new in my life, I guess.  Except the fostering of kitties.  Yes, I opened my door to keep little ones out of the shelter until they are old enough to get vaccinated and adopted.  On my second litter now.

And I had a weekend trip to Charleston for my birthday!  Pictures to come, especially from the aquarium.

Life is busy-- and it's summer, the time when one is supposed to relax.  Oh well.

I guess, in all this, what I'm trying to say is that a cold fresh kiwi and some strawberry yogurt can really hit the spot for breakfast.

Country Breakfast

Just a simple country Breakfast.

I woke up after a leisurely morning of sleeping in at the River House.  My Father had this waiting on me.

Buttermilk Biscuit and Sausage Gravy.

A Simple Breakfast & A Giveaway!

Simple enough.

Just an English muffin, perhaps of the whole wheat, heart-healthy variety, topped with browned butter sauce and some home-made strawberry preserves that were sent my way.  

And a cup of coffee.

Now about that giveaway...


I've done some work with CSN stores and could not be happier with their products.  CSN has over 200 online stores where you can find anything you need.  It could be a chic leather briefcase, modern furniture, or cute bakeware.  It is of the cute bakeware realm that I bring you the giveaway products!!


Inspired by Valentine's Day, I'm giving away the cutest heart cookie cutter set by Paderno World Cuisine, accompanied by a Le Creuset spatula in cherry!! <3<3<3


In order to be entered for this giveaway you must simply comment on this post.  Easy as pie.  Please use your actual name and no anonymous posts.


The winner will be announced Saturday by noon.  Good luck!

 

Eggs and Cream Cheese on English Muffins

Did I mention I like Breakfast?


because I do.


On days off, or days where I run the close shift, I lavish sleeping in and having the apartment to myself.  As a matter of fact, this shouldn't even be called breakfast, because I ate it during a clearly delineated lunch period.

And it was good.

Have I told you of my love for cream cheese?  I could really put it on anything.  I've been known to dip many things in it: cheez-its, animal crackers, black olives, any kind of chip, carrots, celery, apples, my own finger-- wait-- you weren't supposed to hear that part...

Anyway, this cream cheese is featured on top of a whole wheat English muffin and topped with lightly scrambled eggs.  Had I not been so lazy, I would have grated some sharp white cheddar on top.  Alas, it was my day off.  And then I would have had to wash the grater.

French Toast

As you can tell by many of my food postings, I like Breakfast.  I have such a sweet tooth, which makes eating lots of sweet things at the start of the day very appealing.  I find days when I don't eat breakfast to be unsettling and frantic at times.


There have been posts about waffles and a country breakfast bowl, but now my favorite and easiest to make: French Toast!


The dish was designed to make the best of stale bread.  The stiffness of the bread keeps it from getting mushy and falling all over the place in the egg mixture.  I always try to use stale bread, bread from the freezer, or one with a dense crumb.
This time I used Panera's Cinnamon Raisin Bread, because, well, I work there. And it's delicious.

The recipe is fairly basic: eggs, milk or cream, then flavorings like cinnamon, vanilla, and nutmeg.

I normally do not use measurements, but instead crack an egg in a shallow bowl and beat in some milk until it looks right, but here is a simple recipe from allrecipes that includes measurements:

 
Ingredients:

6 thick slices bread
2 eggs
2/3 cup milk
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1 teaspoon vanilla extract (optional)
salt to taste

For me the biggest thing is getting the bread equally saturated on both sides.  For God's sake, please don't let it soak, unless you are planning on baking it in a casserole dish...

Then just fry it up until the sides are golden and delicious!

Breakfast!

My favorite meal of the day.


My breakfast was a southern breakfast bowl of local yellow grits, crisped, crumbled bacon, shredded sharp white cheddar, and coins of sausage.

And of course, I mixed them all together.  You're supposed to.

John's breakfast was a little more European, and a little more low-carb friendly.  

He chose to fry his sausage split down the middle.  He supplemented his with a chunk of sharp white cheddar cheese and a dollop of his favorite Asian spicy mustard.

We love our cast-iron pans!

He thought I was crazy for wanting to take pictures of this. 

"Can I just eat already?"