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I try to save drippings whenever I roast a chicken (assuming I don't need the drippings for the roasted chicken preparation).   So this morning I took a spoon of solidified chicken drippings, heated

same as yesterday honeydew and blueberries with fat freee cottage cheese whole grain toast with p-nut butter and sour cherry preserves

Had some leftover pizzza dough...Preheated the oven while I did morning things, then threw it on the stone, with lots of fresh thyme (one of the herbs that's growing well), EVOO, S&P...A minute be

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21 hours ago, voyager said:

There is no such thing as a green thumb.   it requires knowing your plants. attention to their needs.  At least as much as family and friends.

Yes, will agree with you on that point.  And good luck with the English muffins (or are they crumpets?).

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15 minutes ago, StephanieL said:

And good luck with the English muffins (or are they crumpets?).

Dunno.   IMHO, English muffins are cut from raised dough while crumpets are made from batter.   But that’s just what I gathered from The Guardian.

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  • 3 weeks later...

594134339_Frittata08-07IMG_1824.jpeg.025482269680b90ea02f6bab5798001d.jpeg

Top, and bottom, of a frittata made recently, using two bits of leftover pasta; one with pesto, the other all'amatriciana. This style is more (I think) frittata-like than the puffier, custardy one made in a different pan.

322924283_Frittata08-06.jpeg.7da2012343f1ee60c6fa498476011467.jpeg

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We were hungry this morning - especially after my failed trip to Mel the rarely open bakery.  I only had one bagel in cold storage, so I split that, toasted some rye as well, made some scrambled with chives and scallions and even more smoked salmon. Two tasty tomatoes too.

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1804449780_Loxeggsandonions10-02.jpeg.d4093f46d72237bb2302249ef4e76d1a.jpeg

A bissel of leftover (on purpose) nova stretches into breakfast for two, made with 3 eggs, scallions, and chives.  And those little slices of bread - the last from a favorite bakery in Paris, brought back this past February, so it was time.

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A pretty standard breakfast around here...

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when I get good avocados and decent tomatoes. On Eli's toast. The apples are good, the figs are OK, the gouda is delish, the other red cheese from the UK via Formaggio Essex and the end of the something or other from Chef Collective, the most dangerous place to order from.

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