Now that I am post-roe har di har, back to basics: yoggurt, booberries, golden kiwi 
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Snow on the ground and hot-wing ramen for breakfast. I doctored up a packet of Shin Gold with scallion, carrot, celery, water-chestnut, garlic, ginger, and sesame oil. Leftover hot-wings crisped up in the convection oven and placed on top, with a drizzle of wing-sauce over all. Good stuff.
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Now this is my kind of breakfast (well, more like brunch for me but still).
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Raisin swirl and a kouign-amann, both crispy, buttery and delicious. Only had half of each with a coffee, the rest will be consumed later.
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Leftover pizza from last night. Heated up really well in our spiffy new air-fryer 
With a generous amount of TJ’s fermented Calabrian chili pepper sauce.
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Pepperjack omelet with toastec English muffins. First eggs in a week.
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A breakfast far more austere than anticipated after discovering that the golden kiwis from Italy (!) I purchased a couple of days ago were hard as rocks. Feh!
Good booberries, tho.
#silverlinings
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Homemade egg and smoked cheese sandwich in a wholemeal roll with lutenitsa and a few leaves of rocket.
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Pancakes - 3-ingredient blender-mixed oatmeal (1/2 C) /egg (1) /cottage cheese (1/2 C) pancakes, with added dash of cinnamon and vanilla. Topped with drizzle of maple syrup and a couple of fresh strawberries.
No picture because I learned (again!) why I noted to make these only in a non-stick pan. Shapes destroyed as I did first flip. They still tasted great.
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Eh. As long as it tasted good it doesn’t matter what it looks like 
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Because it all looks the same in your stomach. 
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As my former drummer’s favorite saying goes “to your stomach, all potatoes are mashed.”
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Slice of Italian bread topped with lutenitsa, cheddar, tomato and sweet peppers. Toasted in oven until crisp and melty.
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That looks great, and I had to look up lutenitsa! I already learned something today, and it’s not even noon
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Our local Kurdish-run mini market stocks a whole shelf of lutenitsa of different varieties. I like the one which is heavy on the aubergine.
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