What time is breakfast? 
The never-ending fridge clean-out.
Mashed-potato-and-cheese tacos. Herby scrambled eggs. The last of the red rice.
A very light breakfast in anticipation of the many seasonal eatings upon us: Fage, poms, kiwi.
Kronchy, kreamy, kiwi-y.
Blueberry French toast cups. Adding 15 minutes to the recipe’s prep time to cube the bread, it takes me double the time to assemble than what the recipe states, but these still come out of the oven within an hour.
Merry Christmas everyone! This morning’s breakfast was a couple of clementines to start then scrambled eggs and a caesar salad. I forgot to take some bacon out of the freezer so a salad it is.
Christmas morning breakfast was fruit salad and GF and regular bread sausage egg cheese casseroles.
Smaller dish is the GF. I made a loaf pan bread and used about 3/4 of it for the GF peep’s casserole.
Ok, how did all those little ridges get into the omelet? (Which is perfectly rolled!)
It’s a rectangular Japanese omelet pan, used to make Tamagoyaki. The tamagoyaki is then rolled in a sushi mat. My pan has the ridges built in so you can avoid that step…as long as you roll it tightly enough. It’s generally sliced into segments and that’s my total knowledge of the process😂.
Whadda dad!
I guess it’s because I didn’t have a photo of it, but I forgot to mention that my 3rd daughter made GF cinnamon rolls using the recipe from Kat Cermelj’s The Elements of Baking book (Kat runs the Loopywhisk.com website). But given the amount of work she put into it, I figure I should give her a shout out.
There were things about this recipe I liked/didn’t like. It rose better and overall the expected texture was good, but there was a just noticeable bit of grit (despite I’m pretty sure there’s no brown rice flour in it), and the edges of the rolls dried out very quickly. This versus the last few times she’s done it, she used KA’s GF bread flour.
The last of the holiday leftovers - smashed potatoes and spinach gratin - along with a couple of scrambled you-know-whats.
neat!!
I had roast goose and lingonberry jam on toast, chased by Gorgonzola on toast, chased by an Italian Chocolate truffle and 3 chocolate caramelized almonds. Now to make my coffee.
