Thanks, Maria. You (and everyone here) have so much in your repertoire. I have nothing. Zilch. Master of none.
what the HELL are you talking about? you’re the master!
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That sounds like a good idea!
Yikes, no fat, usually.
We usually do this as a side dish, so with an Asian slant. When the potatoes are almost done, we stir in an egg, peppers and other veggies on hand. For breakfast with meat and eggs, the hash browns are just plain but done to nice golden crisp.
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This is a dish that is on a lot of southern Chinese New Year menus, pork belly braised with arrowroot bulbs with red fermented bean curd sauce (慈菇焖腩肉) . Doesn’t exactly roll off the tongue! I lost my dad last fall, and this was one of his favorites. My first attempt, and dare I say, much tastier than how he made it. 
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Sorry for your lost.
Great for your successful attempt.
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Getting better with the cold, but still a bit laggy, so my cooking these days are approximative, just grab the first thing I see in the fridge and cook using the easiest way.
Tonight was squid and potato waffle and lots of fruits
And this weekend…
Grey sea bream cooked with ginger
Apple and green salad
Sadine, spinach and egg noodles with a miso, seaweed fish broth
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Son the Meat Cutter (not a butcher–the union negotiated that classification away) brought home some T-Bones. I managed not to ruin them.
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Hubby made maqluba in the IP using a recipe from Dinner in an Instant. Very tasty. I made and ignored a green salad, and did all the cleanup. Also helped with some of the prep.
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Lazy Monday, other than one pass at shoveling.
Late dinner, because I was lazy in starting a chicken-corn chowder for my sister and BIL using a corn mush vs. whole kernel corn.
Dinner was roasted asparagus, pancetta, and goat cheese quiche and a quick salad with honey-mustard dressing.
And wine. Because I have Tuesday off.
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so sorry about your dad. nice that you’re keeping his cooking legacy going!
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that is one GORGEOUS quiche!!
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i love sardines… the BF, not so much. hmmmph.
Looks like the hubby did good!
And you can have breakfast salad :)) it’s a thing i swear
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TJs marinated chicken shawarma, and Michael Solomonov’s recipe for Israeli-style hummus which uses baking soda in the soaking and the cooking of the garbanzos. Definitely the creamiest, smoothest hummus I’ve ever made. I’d leave out the cumin next time and add more lemon/garlic. My turmeric rice made with butter, garlic, chicken stock and chicken fat. Mezze included olives, fresh Bulgarian feta and pita from our Samiramis, and some toms and cukes. I’d doctor the chicken up a bit next time (or make my own, dammit), but it was juicy and tasty.
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So desu ne! Salad at a Japanese breakfast buffet is fine. Natto, will need more exposure and practice.
Gorgeous!
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That hummus looks great. Agreed - no cumin!
