my beautiful mess. yesterday i made sourdough english muffins with my starter. The dough didn’t rise fully, but the muffins toasted up nicely today. poached egg, garlicky broccoli rabe, aioli, colby jack cheese, EBTB seasoning.
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broken record: today with gouda.
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Avocado toast, sourdough, olive oil, lemon zest and chili sea salt.
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One of my fav breakfast meals
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I can see why this became a trend, so easy and good.
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egg on rice, beans, barbacoa, tortilla.
egg on garlicky radish greens & arugula. and a bit of past-prime avocado.
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Also try something completely different… Çılbır (pronounced “chill-beer”).
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Guys, I made something new for me. Waffles liege. Ridiculously sinful. The amount of butter in this recipe is criminal. They were SO good. I had meant to make them for years, and had bought the pearl sugar a long time ago. For some reason, I was intimidated by the recipe, but maybe I had just looked up one that was overcomplicated. This one was smitten kitchen, not overcomplicated, and mmm good. Don’t know whether I have the cajones to make it again though. You can’t unknow what you need to put in, once you know.
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The smitten kitchen recipe is also my go to. But, I will tell you that you can make the recipe as stated and cut the butter down a lot and they are still great - maybe better. I think I use 1 stick/8 tbs instead of 14 tbs.
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That is great news! It doesn’t change the texture? I’ve always been taught not to mess with the ratios for baking, and while this isn’t precisely baking, it’s a yeasted dough…
Local strawberries had me wanting to enjoy them with a Dutch baby pancake. I’m proud of the puff on this one.
I have a hunch that whirling the batter well in a blender and melting the butter from frozen in the oven helped produce the lofty puff?
Before berries
With berries
I appreciate the simplicity of this Florence Fabricant Dutch baby recipe from the NYT. My pancake was golden brown in 20 minutes (not 25) using the oven’s convection setting.
I’d also say this size of pancake can be scarfed up by two people. Easily.
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look Ma, no egg!
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Is everything OK? 
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Yet another “breakfast” sandwich with Eckrich Ham Off The Bone ham, Dietz & Watson Oven Roasted Turkey Breast, and a few slices of Sargento Swiss Cheese. The story behind the sandwich is thus: Several days ago my DW made her almost famous potato salad. When the mix was completed, she had a bit more than a third of a cup of the mayo, mustard sauce left over. I asked her to save the remnant “I’ll use it as a condiment somewhere.” I got an odd look from my partner, but it was saved; and I used it first on the bread slices to pan fry the sandwich stove top.
I thought there would be a nice mustard bite to the bread. No so! Still, and all, it was indulgent and very rich.
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Looks very tasty.
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is that poppy seed bread? sandwich looks dreamy!
