breakfast

[MitchW]

As long as I was baking yesterday, and had the oven going, I wanted to try something different (for me) and new.

Tried making granola for the first time.  A mashup of Eleven Madison Park's and Marion Cunningham's granola recipes.  Actually not bad.

Rolled oats, raw pepitas, raw almonds, butter, grapeseed oil, B grade maple syrup, brown sugar, salt, dried cranberries, dried sour cherries, and raisins.

 

 

 

[Sneakeater]

Isn’t that Richie Cunningham’s mother?

[Wilfrid]

One egg over easy on half a buttered bun. It gets so exciting in my kitchen sometimes. At least I didn't get much yolk on my djellaba.

[MitchW]

Who cooks in a djellaba?  I prefer a busboy shirt.

[Wilfrid]

Call that cooking?

[MitchW]

[small h]

4 hours ago, Sneakeater said:

Isn’t that Richie Cunningham’s mother?

Mrs. C!

[splinky]

tried a gluten free bagel from Utopia. FEH!

[small h]

15 minutes ago, splinky said:

tried a gluten free bagel from Utopia

Why?

[Wilfrid]

Whitefish salad from Zabar’s folded into a duck egg omelette.

Actually got a fish bone stuck in my throat for the first time in living memory, but I remembered the fix: gulp down even bigger mouthfuls of food to dislodge it.

[Diancecht]

a new restaurant opened next to my office and here is part of their menu.

the pastries and baguettes are quite good, actually. so i am hoping that the other offerings are just as delicious.

the gimmick is “glass jars that contain food”; you buy the jar and use it to reheat its contents. a friend who lives in france/italy says this style of serving was trendy about 15-20 years ago but never as takeout…and i am not feeling it but hopefully it works because the part of sf where my office is located is a food desert.

[small h]

1 hour ago, Diancecht said:

the gimmick is “glass jars that contain food”

That was a thing in NYC, too. Saxon & Parole was the first place I saw it.

[StephanieL]

4 hours ago, Diancecht said:

a new restaurant opened next to my office and here is part of their menu.

the pastries and baguettes are quite good, actually. so i am hoping that the other offerings are just as delicious.

the gimmick is “glass jars that contain food”; you buy the jar and use it to reheat its contents. a friend who lives in france/italy says this style of serving was trendy about 15-20 years ago but never as takeout…and i am not feeling it but hopefully it works because the part of sf where my office is located is a food desert.

Ooh, which place is this?

[Diancecht]

it’s cafè mademoiselle

the proprietor is a caterer located in the east bay and the cafè is their first physical location in sf

407 howard (1st)

Edited January 19, 2024 by Diancecht

[MitchW]

Baked up another big batch of granola this morning, sorta following EMP's recipe.  this one has oats, almonds, pistachios, pepitas, raisins, sour cherries, maple syrup, brown sugar, olive oil, butter, vanilla, and salt.

Edited February 29, 2024 by MitchW

[MitchW]

I made this this morning.  In between a Spanish tortilla (way less oil) and an Italian frittata.  So may a torttata or a frittilla?

[small h]

It’s a little hard to tell from the picture, but this is a Mother & Child Japanese LEO. A fluffy lox & onion omelette with ikura.

 

 

[StephanieL]

Avocado toast, with the addition of a shmear of this cod roe & liver pate my parents brought back from Norway.

[voyager]

I still  boggled at growing your own bananas!

[Wilfrid]

I had avocado toast for lunch. I am still allergic to avocados. Annoying.

Not that I can’t eat them, but an hour of lips and throat on fire after. 

[StephanieL]

Sadly, the avocados came from Mexico, not our backyard.  But someday.....

[bloviatrix]

Still working on cleaning out my fridge in advance of Passover - toast with butter and the last of the homemade gooseberry jam. I felt like Frances the badger.

[Wilfrid]

Low carb croissant. What we need is low carb jam or honey. I do have low carb Agave syrup.

Served on a low carb plate.

[small h]

[relbbaddoof]

Do you have plates whose rims match your every food? Black rims for black-eyed peas, red for red-eyed gravy? Brown for a medu-vadai?