10-04-2007, 11:58 AM
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#61 | |
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Banned
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I had 5 spoonsful of Ovaltine in an 11 oz glass of 1% milk, 1 glucosemine capsule, 1 (Centrum Silver equivalent) multi-vitamin, 1 polycosinol capsule, 2 fish oil capsules, and a Zantac 150. YUM!
Last edited by Caine; 10-04-2007 at 12:03 PM. |
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10-04-2007, 02:06 PM
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#62 | |
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Certified Executive Chef
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Today I had whole grain Cheerios with a sort of yogurt glaze with 2% milk. Sometimes I have a toasted peanut butter and strawberry jelly sandwich.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller |
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10-04-2007, 06:20 PM
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#63 | |
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Certified Master Chef
Site Moderator
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During the week, Buck and I pretty much have "make do" kinds of breakfasts...cereal, toast, English muffins, etc. Sunday is when we "enjoy" breakfast or, rather, brunch because that's the day most of the sleeping-in happens.
I try to serve a large, full and creative breakfast on Sunday, especially when the weather's cooler. Gettin' to be that time again. Hooray!
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"As a girl I had zero interest in the stove." - Julia Child This is real inspiration. Look what Julia became! |
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10-14-2007, 10:55 AM
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#64 | |
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Assistant Cook
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I usually eat some calamari salad for breakfast. I know that is a very unusual breakfast but I love it so much.
 If I do not have that then an omelet loaded with peppers will work.  |
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10-14-2007, 12:39 PM
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#65 | |
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Certified Master Chef
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Sausage, green chile, and cheddar cheese mini frittatas. I baked them in my large muffin tin. Usually, I bake the frittata in a cast iron skillet, but I decided to try something different. They turned out great and now I have the leftover mini frittatas for breakfast this week.
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We don't stop playing because we grow old; we grow old because we stop playing. --George Bernard Shaw |
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10-14-2007, 01:33 PM
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#66 | |
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Senior Cook
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Pumpkin, pecan Belgian waffles, maple syrup, turkey bacon, fresh squeezed orange juice and coffee.
It's great to have time for a good bf on Sunday! |
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10-16-2007, 11:31 AM
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#67 | |
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Certified Executive Chef
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DH loves his eggs, however, I don't. So I try to come up with healthy and inventive ways to "hide" them. One I learned at culinary school that we love once in awhile is eggs coquotte. Grease one ramekin per egg, and (if desired) cut a piece of ham to fit or crumble some cooked bacon on the bottom. Crack your egg into the ramekin and cover with some grated gruyere (or other cheese) and a small amount of heavy cream. Place ramekins in a saute pan and fill with water to half way up sides of ramekins. Cover and when it starts to boil and steam, cook for 3 minutes for medium, five for hard cooked. These may not be cholesterol friendly but they are delish!
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10-18-2007, 04:29 AM
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#68 | |
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Certified Executive Chef
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Egg white scramble with asparagus, cherry toms and fresh basil.
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Accentuate the positives, medicate the negatives ~ Amy Sedaris |
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10-18-2007, 07:37 AM
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#69 | ||
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Certified Master Chef
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Quote:
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head. |
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10-18-2007, 07:39 AM
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#70 | |
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Certified Executive Chef
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Today, it's a blueberry muffin and a glass of water.
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Practice safe lunch. Use a condiment. |
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