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Buttermilk pancakes, maple syrup w butter, blueberry jam….for him.
Baking powder biscuit, sweetened ricotta, blueberry jam and fresh lemon jam for her.
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A ludicrously large banh mi from Ba Le Bakery in Viet town in Philly.
It was not cut in half as ordered, so sharing it in the car en route home proved tricky. Ima hafta vacuum the inside tomorrow 
We’d also completely forgotten how big they are, so we have a whole other one for …. lunch tomorrow?
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I made a broccoli, pancetta and caramelized onion quiche for dinner last night, and the rest of it will be breakfast at work for the next couple of days. (Pic is from last night vs. the one I didn’t take on a paper plate at work).
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I had KFC fried chicken for breakfast.
Angry Cheddar Perogies , as in Spicy Cheddar. I like regular cheddar perogies more.
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Only real chickens (or eggs) for breakfast here…
Our first garden asparagus pick of the season. Here with scrambled eggs and gruyere - heaven! Homemade whole wheat honey-oat bread for toast, and our last jar of 2024 strawberry-rhubarb jam.
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Asparagus already? Jeez, I don’t get to see mine until June, maybe July!
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Ours is even a month-or-so late this year. When we raised the beds last fall, we had to move the plants, which always sets them back a year or two. It’ll be slim pickings this year (and possibly next), but after that we should be back in full swing. I’m happy to get any this year.
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Ours hasn’t emerged from soil yet. We do have mountains of chives though!
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Using up most of the last of our delivery from the local Chinese-American place- breakfast tacos utilizing the last of the egg rolls, chicken fingers, and BBQ pork. And some fried egg. Because breakfast. As with yesterday, I added some extra hoisin sauce, sesame oil, and white pepper to the stir fry at the end.
There is still about a 1/2lb. of boneless BBQ spareribs. I have divided it into 2 packages and wrapped it for the freezer.
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Repurposing… LIKE A BOSS!
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Indeed! Was a fun mix of textures when it was done. The egg roll skins and the batter from the chicken fingers got crispy again. A fun breakfast!
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Yhe Chinese grocer I shop at has a take away counter at the back of the store and they have sone really addictive bbq’d pork. I always buy enough for three or four servings so I can toss it into some chow mein or fried rice.
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Egg bites.
I batch these for the work week.
First, I cook two slices of bacon in the oven. Remove and blot. Now the oven is ready.
Three eggs, 1/2 cup cottage cheese, salt, pepper and hot sauce into the blender. Blend.
Grease six wells of a standard-sized muffin tin.
Crumble two slices of bacon into the six wells.
Pour the egg mixture into the wells. I snipped some chives on, since I had them.
Bake at 350 til they puff up. They deflate a lot as they cool.
During the week, I take two out and nuke them briefly, or eat them cold.
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We’re finding it has been useful to have on hand, too!
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