Breakfast!

[joethefoodie]

Sunday morning buttermilk (and a few currants) scones...

These are quite easy (made half a recipe, 8 scones, baked 4 in the CSO and froze 4 unbaked), and only about a million times better than any scones one might buy.

[small h]

Can you throw me a link to the recipe? Those look really good.

[joethefoodie]

1 hour ago, small h said:

Can you throw me a link to the recipe? Those look really good.

Sure - I did the whole grate the frozen butter thing, but I don't think it's 100% necessary.

And one thing I do, which the recipe doesn't suggest, is put them in the fridge for a while (like 30 minutes) before baking. I think it helps with the flakiness.

https://theunlikelybaker.com/classic-buttermilk-scones/

[small h]

Thanks!

[splinky]

3 hours ago, joethefoodie said:

Sure - I did the whole grate the frozen butter thing, but I don't think it's 100% necessary.

And one thing I do, which the recipe doesn't suggest, is put them in the fridge for a while (like 30 minutes) before baking. I think it helps with the flakiness.

https://theunlikelybaker.com/classic-buttermilk-scones/

i find grating the butter mostly a waste of time if you are going to chill the processed flour and butter before adding liquid or chill the dough before baking. recently =, i have been using the food processor (use a light hand) and frozen cubes of butter and it's fine. i definitely chill the processed butter and flour before adding liquid or the finished dough before baking. i mostly do this because gluten free batters and doughs need to sit for a bit to hydrate but the chilling works for wheat flour too

 

[Diancecht]

crispy toast, tomato salad, olive oil fried egg

we’ve been waiting for non-greenhouse tomatoes and they came in droves so we had to celebrate.

[Diancecht]

crispy garlic toast, tomato salad, olive oil-fried egg

(yes, it’s a repeat - which almost never happens)

[rozrapp]

We went to the Marlboro Farmers Market this morning. Krakus Polish Foods is one of the regular venders. Bought potato perogi which we tried last year and liked. Had them for breakfast on the patio this morning. Sautéed in butter with onions and served with sour cream. 

[Diancecht]

we roasted several pints of cherry tomatoes and turned some of the batch into crostini 

made for a nice breakfast 

[StephanieL]

You can get licenses here, through the county, to sell food made in home kitchens.  Many markets now have stalls with folks who are operating out of their kitchens, and a new-to-me stand at the Hayward market yesterday was selling Yemeni baked goods (along with brownies and cupcakes).  We bought baklava and za'atar bread, and the woman running the stand threw in two pieces of something she called "ka'ak", but which turned out to be basically this cornbread.  Topped with butter and honey, it made for a good breakfast.

[small h]

Please nominate me for the Twee Breakfast Award.

[Wilfrid]

That is super cute.

I never remember to photograph, but a   big poached duck egg with slices of Induveca salami. I can’t emphasize enough how superior Induveca is to all it’s competitors, many of which doggedly copy it’s branding in an occasionally successful attempt to fool me.

[voyager]

I didn't find it twee or cute but a rather nice breakfast plate, and certainly well cut egg.    Would that someone offer me that.

[small h]

37 minutes ago, voyager said:

certainly well cut egg

I have one of those toothed egg scissors. Which Amazon tells me is actually an RSVP Endurance Stainless Steel Egg Topper.

[Sneakeater]

Oh!  So THAT'S what that thing of my wife's that's been sitting in the drawer all these years is!