Waffles (made yesterday, toasted to reheat today), spread with cream cheese and topped with a scrambled egg & dill.
And spent some quality cookbook searching time to re-find the recipe / assembly instructions for an old favorite layered open-face breakfast sandwich. I’d mentally rewritten the ingredients list and was a bit surprised to realize: the base is raisin bread toast (not whole wheat), the dairy is cottage cheese (not cream cheese), the orange is sliced segments (not marmalade), the apple is shredded (not sliced) and mixed in a food processor with granola and mixed nuts. But I correctly remembered that it has sliced strawberries! Which I have and is why I want to make this for breakfast tomorrow. After I get or make raisin bread.
Layered breakfast sandwich, recipe title “Muesli Toppers” in Louise Steele’s The Book of Sandwiches. I baked raisin/dried apple bread last night, photo of that on the Bread Machine discussion. My technique for supreming citrus segments needs lots more practice. I hid most of the chopped orange on the cottage cheese, under the granola, but had 3 sort-of-ok segments for the top. Maybe I’ll just use pieces from a peeled Little Cuties mandarin next time.
Breakfast burrito best breakfast when I have time to make it … yum
2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese
Nonstick cooking spray
4 (10 inch) whole wheat tortillas (burrito size)
1/4 cup reduced fat-free sour cream or 2 percent plain Greek yogurt
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
DDD. Disappointing Donut Day
The raised chocolate was fine, but the apple fritter was so disappointing af, no discernible apple chunks or flavour They must be sourcing them from a new bakery.
A lame way to start the day, but at least I got out for a drive and filled up the tank.
Yeah, what’s up with apple fritters in these times? We can’t get a decent one, either. I have to go to Amish country in Ohio when I visit my mother to get a real one.
We used to have a Mom & Pop donut shop in our little town who made the most incredible apple fritters - about the size of your hand. They retired and now the property is a fish market. Their apple fritters are the stuff of dreams.
We have some great independent donut shops in the city, but they don’t open till 9-10 am (wtf) and are not very convenient. They also charge $6-$7 for their “premium “ donuts which are worth it, but only on special occasions
I am hyper critical of ‘apple’ fritters. If they don’t contain chunks of apple, they don’t count in my book. Applesauce doesn’t cut it as the sole ‘apple’ ingredient.
Zuke bread. Early baby zukes picked from a neighbors abundant garden. The recipe is from Alexandra’s Kitchen. I used the full 2.5 cups box shredded zuke, flexible in this recipe, and homemade pear sauce (to use up) instead of oil. 9x5 pan took 50 mins at 350*.
