bkfst pizza 0715

What was left of the breakfast pizza after four women and two kids filled up.

Got a throng in the house for breakfast? Fed people breakfast strata until you’re sick of breakfast strata? Tired of cycling batter through the waffle iron?

I give you the breakfast pizza.

This thing is just about guaranteed to please picky eaters, as long as they like sausage, eggs and cheese. (Who doesn’t? Few people I know.)

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Super Sunday Starters

February 2, 2014

Yumm. Breakfast of champions, right here.

Yumm. Breakfast of champions, right here.

Given that it’s National Day of Gluttony, i.e., Super Bowl Sunday, and I had my Memphis Guinea Pig on hand to sample munchies, I decided to start the gluttony out right with brunch.

Which was gluten-free, except when it wasn’t.

My plans for brunch HAD been latkes with eggs, smoked salmon, and caviar. And then those plans took a sharp turn when I found in my recipe email from the folks at Serious Eats, a recipe for a smoked salmon tart. And I thought, ok, well, we’ll try that. Particularly since the crust showed potential to become gluten free.

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I didn’t cook when I got back from taking NS home Sunday night. I didn’t cook last night (well, I did, but I made myself a bowl of potato salad, and that doesn’t count). And I’m likely not cooking tonight.

But I felt like blogging.

So I went and looked in my photos folder, and found a few I hadn’t used yet, so I figured I’d cobble them together and make a post out of them, because y’all are tolerant and will put up with me like that.

Or if not, at least you won’t scold me over it. I hope.

Absolutely, a good German dinner.

Absolutely, a good German dinner.

This is a classic German dinner, because a while back, I felt Deutsche-ish. Now, know that I love me some German food. I love red cabbage. I love German potato salad. I love bratwurst, and knockwurst, and sauerbraten and schweinbraten, the latter two of which are complex enough that I have never tried to make them.

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Did someone say Scotch?

April 17, 2012

The Scotch Egg. Significantly larger on your screen than in real life.

H’mm. It may be that I need to pause this compsition process, and pour myself a couple of fingers of single-malt, now that I’m thinking of it.

But that’s not the Scotch of which I set out to speak. Rather, it’s that quintessential Great Britain pub snack, the Scotch egg. Sort of.

A bit of egg white peeks out from the sausage-and-crumb coat.

These Scotch eggs, you see, are made with quail eggs, which means that the entire completed composition is about four bites, which makes them ideal as hors d’ouevres, or to snack on, or with cereal for breakfast or with a soup or salad for a light lunch.

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NOTE: The Help for Haiti donor total is up close to $90. Push it up a little further by going back to Friday’s post and making a comment. Be sure to tell me if you’ve donated to any Haiti relief efforts; I’ll donate 50 cents a comment, but it goes to a buck if you tell me you’ve donated as well. (I’m trusting you to tell me the truth. ) And I really, really hope some of you will enjoy some of the other things you read, and come back again.

I have made a discovery.

Corn meal mix does NOT decent polenta make.

I decided to cook a big breakfast for myself and the recovering friend, who didn’t feel up to eating but did consume a piece of toast and some jello before heading back to bed. No potatos in the house (how do people LIVE?). And I had my mouth set for an over-easy egg over … something.

OK, not over potatos. So off to her pantry I go, where I find several boxes of Jiffy cornbread mix, to which I give a pass, because (a) I know it has flour in it and (b) that stuff is sweetened and that’s just Wrong, on so many counts I won’t even go into it. But be advised you should never sweeten your cornbread.  I believe it’s still illegal in some parts of the South, and if it’s not, it should be. I kept pawing through the pantry, spaniels at my heels (Whatcha cookin’? Huh? Huh? Can we help?) until I discovered an opened, one-pound bag of cornmeal, occupying a gallon ziploc with a two-pound bag of flour.

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