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Old 07-05-2015, 12:44 PM   #4981
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I am so happy that you asked. I usually do a brunch centering on one type of cuisine on Sundays, and today's Mexican brunch will consist of a citrus fruit salad with honey-lime vinaigrette; chorizo, egg and cheese enchiladas with red enchilada sauce; ranch beans; Mexican rice; coffee and mimosas.


Recipes upon request
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Old 07-09-2015, 03:05 PM   #4982
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This mid morning I had two fried eggs on buttered sourdough toast, and topped with the Italian meat sauce I made last night. Ymmmm.
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Old 07-09-2015, 04:58 PM   #4983
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Lately I've been having vanilla Greek yogurt with a handful of Indulgent Trail Mix (contains white chocolate, milk chocolate and peanut butter chips, raisins, dried cranberries, peanuts, almonds and cashews) with local honey drizzled on top. It could be breakfast or dessert
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Old 07-09-2015, 08:51 PM   #4984
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Bad breakfast this morning, as in, not the healthiest. But I've been eating very healthy, especially for a holiday weekend with the kids. Today I had an inch thick piece of liverwurst between to slices of whole wheat toast, slathered with Miracle Whip. Sometimes you just have to scratch that itch, or satisfy that craving.

By the way, whatever happened to Mudbug? Just wondering.

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Old 07-09-2015, 09:46 PM   #4985
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Great sounding breakfasts, all. I've been having farm fresh eggs from happy free range chickens from the farmers market this past week, and enjoying every bite. This morning was scrambled with chives, wheat toast, and watermelon.

Chief.....liverwurst is SO one of my guilty pleasures! I love it on whole wheat toast, too. I only have it a few of times a year, so it's really a treat. I buy a package of Jones brand and vacuum seal it in portions, since it's only me here and liverwurst doesn't last very long. It freezes and thaws beautifully.
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Old 08-06-2015, 05:57 PM   #4986
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I made a one step breakfast Quesadilla that turned out really well. Lightly oil a large skillet over med/low heat and lay the flour tortilla in the skillet. Beat up two eggs, and carefully pour over the tortilla being careful not to let the mix flow to the edge. Sprinkle grated cheese over the mixture and wait for the egg mix to set. By the time the tortilla is perfectly brown the eggs will be set. Dot the top with Sriracha, and slide it on to a plate, fold it over and cut in wedges. Easy peasy.
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Old 08-16-2015, 11:04 AM   #4987
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I made my special french toast.

I take a thick slice of hearty semolina bread - about 1 1/2 inches thick. With a sharp serrated knife, cut a pocket in from the bottom, just like you are cutting into a pork chop for stuffing.

Spread a layer of a somewhat tart jam inside the pocket.

Mix up some soft cream cheese with a little confectioners' sugar and vanilla. Spoon it into the pocket and spread it around.

Now combine equal parts egg and half & half with a splash of vanilla, pinch of cinnamon and salt. Use about 1 egg for each slice. Soak the filled bread until it can't hold any more.

Cook them in butter over low heat, with a lid on top, until golden brown and the custard is cooked through. These need at least 10 minutes minimum because of the thickness.

Sprinkle with powdered sugar to serve.

I haven't made these in a year or two because they're so rich, and I only make one slice for each of us.

I didn't take a new pic this morning, but here's an old pic with the jam on top instead of inside with the cheese.
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Old 08-16-2015, 12:07 PM   #4988
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Silversage, that looks SO delicious! I made Strawberry/Marionberry freezer jam and had that this morning on super, fresh, Honey Oat toast. Not as good as yours, but still pretty tasty.
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Old 08-16-2015, 12:37 PM   #4989
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Poblano and cheese scrambled eggs.
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Old 08-16-2015, 01:04 PM   #4990
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Leftover pizza and a clementine.
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