Power breakfast after back/shoulder/chest day, cleaning the kitchen sill & windows inside and out, and before power-washing the house — one of my favorite cleaning activities 
…ok, maybe the only cleaning activity I enjoy.
Fage 2%, Saturn peaches, golden kiwi, walnuts. I forgot how well peaches & walnuts go together 
#SSDD
The kiwi was so mushy it practically blended into the Fage. Note to self: don’t peel and cut them all at the same time. Only so much kiwi we can eat in one day…
Today’s breakfast:
Half a Japanese curry beef bun from Bricolage Bakery on College St in Toronto
Roquefort on toasted shokupan (Japanese milk bread, also from Bricolage at 981 College St )
Eiskaffee made with drip coffee and Chapman’s cold brew coffee ice cream ( I’m out of milk)
3 local Niagara peaches
sourdough discard pancakes from The Perfect Loaf. Just butter. Maple syrup is the devil.
:::GASP::: Take that back!
I’ll say it again and add ketchup to that list! hahahaha
Well, that’s just silly. Ketchup doesn’t belong on pancakes! 
Leftover angel hair pasta ala cacio e pepe … with hot dogs. Reminded me of my college days. I don’t necessarily recommend this combination, unless - like me this morning - you are feeling supremely lazy and happen to have some leftover pasta, an egg, and a rogue hot dog on hand.
There was gazpacho, because vegetables.
That is something I would enjoy. I use leftover sausage and roasts in all sorts of breakfast things.
I’ve made a pasta frittata for breakfast a few times, which I have enjoyed!
There’s even a recipe for cacio e pepe frittata made fresh, instead of using leftovers. LOL
Post-workout grilled cheese (shokupan, sharp American, Provolone).
Shared wiff my boo 
Nostalgia, fer sure!
Zucchini and tomato frittata with parm, mozz, and Italian seasonings. Pan-toasted blueberry pan biscuits. There was gazpacho.
Around here, kiwi gets scooped, using a spoon, out of its sliced-in-half self bowl, rather than peeled and cut. Easier for the prep-cook. Just not as much fun to look at as a nice sunburst-middle slice.
Had a hankering for cheesy scrambled eggs this morning, so that’s what I made. Dash of smoked paprika and some black pepper before serving.
That’s how I grew up eating them as well, and that’s exactly how I ate one of them a day or so ago pre-workout.
Someone here suggested that the skins on the golden kiwi are thin and tender enough to eat, but… uh, nope.
And I love a variety of fruit with my morning yogurt, so the peeling and cutting happens a lot around these parts… Doesn’t take me very long, either
Sisu🇫🇮kiitos
