Two eggs over easy, home fries, and bread and butter. You know that is home made bread and the spud came from out the garden. Onion and a garlic bud is in the home fries as well. Every thing is cooked and ready to chow down.
I wanted my burger medium rare and it is, Yum.
Got a lot of soppin to do.
Saving the garlic bud till the very end.
All that is left to do now, is lick the plate.
I don't know if I will be able to eat dinner. All was good.
Have some fresh kielbasa left over from a other nite cook. So, I decided to make a poor boy. Cut the sausage in half and pan fried. Under the roasted peppers and red onions, I got the sausage. I melted Asiago cheese on the sausage under the broiler. Time to close the lid and eat. Fresh cherries for desert.
Boy this is good and I am making a mess. Got a piece of sausage trying to squeeze out the bread.
Another good sammie and the cherries are nice and sweet.
Boy, I have no idea what to cook this weekend. I did buy a 2 1/2lb beef shoulder roast that was on sale at Rouses. I bought it to grind up, but I might change my mind and make a pot roast. Tonight/Friday, I did make a sausage poor boy with my fresh Kielbasa, some roasted red pepper, and red onions. Oh, I had Asiago cheeze on the sausage and under the broiler the sammie whet to melt the cheese. chicken Swararma sounds good. Nate, did you get rid of your chickens?
No, I have not Nate. What a great find for you. If you did not know this. Bugs don't get in flour and grains, when they are in the cupboard. The eggs of the bugs might be in the grains. Put the flour in the freezer for two or three days and it kills the eggs. Or leave in the freezer. I been doing this for years and never have bugs. Getting back to the flour. I will be waiting for a report. Bob's is a quality product in every thing they put out. 30lbs of flour, your are good to go for quite a while.
Looks very good Nate. More gravy, LOL. You know how I feel about St Joe's Bread. I need to include more beets in my diet. I got a can in my cabinet. What am I saving it for? Lots of good stuff on that plate, Big Guy!
This Sunday it is a 2 egg ham and cheese omelet. Got every thing ready to go and waiting for the fry pan to heat up. In the egg mix, I have salt, white pepper, dill, and chopped green onion top. The ham is my house made Canadian Bacon, extra sharp cheddar. a little finely chopped Serrano pepper. I will also add some roasted red pepper strips that was marinated in olive oil and balsamic vinegar.
All right, Mr omelet is ready. Some more chopped green onion, and crumbled dried garden sage on top. Chow down time!
Looking good to me. Still a little runny inside, the way I like.
Were did it go? That last bite or two of bread will wipe this plate spotless!
Thanks, Nate. KA regular bread flout is 12.7 protein content and KA Sir Lancelot is 14.2% protein content. That gives it a even better rise. Plus KA says it is milled from red spring wheat. When Ziggy says that is the best bread flour, I have to agree with him. I like and lucky to get some. It is pretty expensive at King Arthur Website. I do wish Winn Dixie still stocked the regular KA Bread Flour. I enjoyed that as well.
Olive Bread. Again, I used the King Arthur Ciabatta Roll recipe, tweaked. I had some whey from making yogurt cheese, so I used that for the liquid in the starter. Also that good white whole wheat flour from Trader Joes. Friday, I went and saw my friend Ziggy at "Maple Street Patisserie". I brought him a couple pounds of potatoes I dug up from my garden. When it came time to leave, he asked what kind of bread, I would like. I said, could you give some of that good bread flour you gave me last time. As he was filling the bag, I kept saying, that's enough, that's enough. When he was done ignoring me, I ended up with a 8# bag of King Arthur's Sir Lancelot bread flour. Friday nite I made the starter, and Saturday afternoon, I made the dough ball. Looking pretty. Back in the bowl and in the fridge till Sunday morning. Sunday morning I took the bowl out the fridge and out to the warm humid porch. By Sunday afternoon it was ready. Out the fridge it was 2/3 up the bowl and by Sunday afternoon it was peaking to the top. Punched the dough down and formed two loaves. Let them proof for another hour or so and they are slashed andready for the oven. In and out and they are looking good. Nice sound when tapping the bottom. Monday afternoon, time for a taste test.
Crust was perfect, nice and chewy and the crumb was very soft. Didn't taste any olives yet. Hope that comes out in the inner slices.
Good one Georgia, I got my days mixed up. I did make a half dozen hard boiled eggs Sunday, and ate just one. Nate, I did slice two pieces of bread just in case I needed the second one. I would of added some jelly, but I had the maple syrup on the plate. Since I was a little kid I always loved syrup with my bacon.
You made me do it Nate. When I saw your delish bacon wrapped tenderloin, all I could think about was bacon. I was like the dog in the doggie treat commercial. Bacon Bacon Baconnnn. Two eggs over easy, 4 slices of bacon. roasted spuds, and real maple syrup on the bacon. Oh, a slice of buttered home made bread. Love runny yolks. Between the spuds and bread, I got a lot of soppen to do. This just about says it all. I needed another slice of bread and butter to wipe the plate clean. Nice lunch and got my bacon fix. Thanks, Nate.
Love left over meatloaf sandwiches, Nate. I think I make a meatloaf just for the left over sandwiches. Friday I bought some bone in chicken breast that were on sale at Rouse's. Been in the mood for bone in vs boneless chicken breast. Man, when I took them out the package, they were huge. I was wondering if these chickens were 2 feet tall, LOL. So I roasted chicken breast for Friday's dinner with roasted spuds and roasted asparagus. Saturday and Sunday?. I did buy a chuck roast to grind up. I also made a started Friday nite for bread making this week end.
Randy, I have never have a egg crack open on me using drop in the boiling water method. I do make sure I poke a hole in the large end. But, in the end, what ever feels comfortable to you, that is the way to go.