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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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We usually have eggs for breakfast on Sunday. I had bought sliced Hebrew National salami for other purposes and had some left. So I made something I hadn’t made in ages: salami and eggs. Served with home fries and toasted rye bread.

 

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I often have salami and eggs for Sunday breakfast. I use Dominican salami (preferred brand Induveca) that I can slice thick and get well caramelized. Eggs sunny side up or over easy.

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18 hours ago, rozrapp said:

Hebrew National salami for other purposes and had some left. So I made something I hadn’t made in ages: salami and eggs.

This was one of my dad's (RIP) favorite breakfast things. 

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Improvisation this morning. I froze the headcheeses I bought yesterday in portions of like two or three slices each. I left a slice of an especially pretty one out to try, but never got around to it yesterday.

Ate it for breakfast this morning, topped with a little omelette made from the eggs left over from dipping my schnitzel before breading.

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Two enduring gifts from embedding myself with the Dominican community of New York: Bustelo coffee and Induveca salami. I was checking out at a local food store when the Latina cashier picked up the Induveca looking puzzled and said "Wait, is this yours?"

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hubby is really into japanese food so i have started to teach myself how to make it

miso soup with wakame and poached egg

wakame and mixed vegetable salad (asparagus, chinese cabbage, celery, daikon, grated ginger)

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