The Twenty-Five Cent Breakfast

Hard to believe, I know, but twenty-five cents may be more than the actual cost.  The eggs were $.99 a dozen (so sixteen cents for two); a couple of leftover Tater Tots, and the last two inches of a loaf of home-baked sourdough bread, with a bit o’ butter, rounded out the meal.

I cooked this up in about three minutes, tops, since the pan was already hot from my having fixed DH’s breakfast of two blueberry pancakes, a strip of bacon, and the other two Tater Tots.

In thinking about it, his breakfast was probably in the same fiscal ballpark as mine, maybe even less because he didn’t have the eggs.  But the way bacon has soared in price lately, it probably worked out to about the same amount.

So, even if I am off by 100%, then we both feasted on a delicious, nourishing breakfast for less than a buck.

For those of you who care about herbs and spices, that is Penzey’s “Mural of Flavor” on the eggs.  No salt needed – it was flavorful and delicious.

“The best revenge is to live well.”  ;->

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Love People

Words to live by . . .

 

Not much else to say here!  Just DO IT!  ;->

 

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Chicken Stir Fry with White Rice

This is one of those dinners that when you sit down and get firmly established with eating, you think “Why don’t I make this more often?”.

The rice is a snap and takes no effort.  The veggies are carrots, celery, bok choy, onions, and mushrooms, with a bunch of browned pineapple to add some interest.  Add some sliced boneless chicken breast that you cooked two or three nights ago, and dinner is almost instantaneous.

At the table, I liberally sprinkled my food with sliced almonds, soy sauce, and sesame oil.

The best part was that there was enough left for another round on another night.  BONUS!

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Fancy Pants Chili con Carne

For some reason, when I fill my plate for a meal, I seldom remember that I will probably be taking a picture of it, so, as usual, the placement of the food in this picture is not ideal.  Clearly the acorn squash should have been on the plain side of the plate, leaving the pretty stripes of the same color to balance that placement.

The upside is that this plate of chili con carne, rice, squash, cilantro, and sour cream was massively satisfying and nutritious.

I’ll do better next time . . . maybe!  ;->

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Cranberry Cornbread

We always have plenty of dried cranberries on hand, so today I whipped up a new taste treat to go with the Cream of Potato/Onion/Mushroom/Cabbage/Pepper Soup for our lunch.

This cornbread was just perfect.  I used all purpose flour and cornmeal as usual, but substituted  in 1/4 cup of masa harina for an equal amount of the cornmeal.

I have been using masa harina in our blueberry pancakes for a few months now, so I am branching out with my experiments with it.  It makes the pancakes a bit heartier, and with a bit of a corn taste.

Also, this morning for our usual Sunday Brunch feast, I used 25% masa harina in the polenta, along with the regular grind of corn that is called “polenta”.

This came out great!  I got the idea from having eaten lunch with an RV friend last week at a local restaurant called The Outside Inn.  Their Catch of the Day was Mahi Mahi on a bed of polenta.  Even though we have polenta a couple of times a week, I am always glad to try someone else’s version of it.

And I wasn’t disappointed this time.  The polenta base for the grilled Mahi Mahi was MUCH softer than that which I make to go with our poached eggs.  I liked it a lot, so tried to emulate it this morning.  It worked out fine – something new – YAY!

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Yin and Yang Pudding

Not exactly; but close enough.  ;->

We are on a tapioca kick lately.  There is just no end to the flavor variations that can be produced.  And, of course, there are infinite pairings.  Above you see a blob of our homemade yogurt added in a swirl, which made me think of the title of this post.  This made a wonderful combination with a sprinkle of Apple Pie Spice over the top.

We’ve also been eating it with ice cream and also with fruit.  A capful of almond flavoring as it is being made, combined with a small scoop of pistachio ice cream upon serving, and, with shelled pistachios on top, well, it is just OVER the top in deliciousness and enjoyment.

I used Bob’s Red Mill tapioca and followed the recipe on the bag, but cut the 1/2 cup of sugar that they call for down to 1/8 cup (2 Tablespoons), and it is still mega sweet.

Also, I did not whip up the egg whites separately.  I just mixed them into the milk and made sure they were well incorporated, added the sugar, soaked up tapioca, and salt to the mixture.  Bring to a boil – keep stirring – until it is slightly thickened.

I don’t know if it is because of our high altitude here or not, but although the recipe says to boil for quite a long time, I found that just boiling it (gently, please) until it starts to thicken is more than sufficient, once it cools.

Turn off the heat and let the retained heat in the pan finish the job.  That way there is no pudding stuck to the bottom of the pan.  I used a stainless steel pan without any non-stick coating, and there was no sticking or burning at all.

Your job is to keep the mixture moving while it is cooking.  This takes about five minutes, so get a flat-bottomed whisk and keep that fluid churning until the bubbles look like the bubbles in a Yellowstone mudpot!  ;->

The reward for about ten minutes of diligent attention, and a few simple ingredients, is about a quart of super delicious tapioca pudding to enjoy a little bit at a time.

I’ve seen those pudding cups in the grocery store, but this is such an easy way to make a much more delicious treat – no comparison!

I just took a look on the net to see if I could see what  preservatives are used in the commercial pudding cups . . .

Pretty scary:

“INGREDIENTS: Water, Nonfat Milk, Sugar, Modified Corn Starch, Vegetable Oil (Contains One or More of the Following: Palm Oil, Partially Hydrogenated Palm Oil, Sunflower Oil, Partially Hydrogenated Soybean Oil), Less than 2% of: Salt, Calcium Carbonate, Natural and Artificial Flavor, Sodium Stearoyl Lactylate, Color Added (Including Yellow 5 and Yellow 6). Gluten free.”

I think I like my homemade version better!  I would suggest putting it into a container that has a very hard-to-remove top, or the temptation totally outweighs the effort required to spoon out and consume a bowlful.  ;->

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Sonoita Winery Door

Someone posted on Facebook that they had visited overnight at a local winery, which reminded me of the many hours we have spent photographing out there.  This door is especially enticing as a subject.

There are usually one or two dogs wagging around, too, to sweeten the deal, but they are harder to capture than a stationary door!

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