Breakfast

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have 1/4 lb. of Andouille link sausage so I cut some slits in it and
placed it in a skillet to brown; it's raw sausage so it will take a little
while and require careful watching and turning. When the sausage is done
I'm going to scramble 3 eggs in a little of the drippings. I'll probably
just season the eggs with a little salt & pepper since the sausage has a
nice spice of its own. I'm thinking of serving a slice or two of toast
topped with gouda cheese to make a cheese toast. Hmmm, I still have a
little of that rosemary/olive oil "specialty" bread to use up. Breakfast
will definitely hold me until time to make soup late this afternoon.

Jill

Jill, I make this breakfast myself, but when I have it, I open a can of some
kind of beans (maybe pinto, maybe red beans). I put a little oil in a pan
to fry a clove of garlic, then add a teaspoon of chipotle to the beans and
garlic. Pretty darned good.
Have a good breakfast.
Since I overate last night, I'll just be having a little fruit and yogurt
this a.m.
Dee Dee

jmcquown said:

I have 1/4 lb. of Andouille link sausage so I cut some slits in it and
placed it in a skillet to brown; it's raw sausage so it will take a little
while and require careful watching and turning. When the sausage is done
I'm going to scramble 3 eggs in a little of the drippings. I'll probably
just season the eggs with a little salt & pepper since the sausage has a
nice spice of its own. I'm thinking of serving a slice or two of toast
topped with gouda cheese to make a cheese toast. Hmmm, I still have a
little of that rosemary/olive oil "specialty" bread to use up. Breakfast
will definitely hold me until time to make soup late this afternoon.

Nice. Just needs a couple big mugs of cawfy and today's crossword
puzzle.

http://www.newsday.com/features/puzzles/ny-puzzle-crossword-htmlstory,0,4692820.htmlstory

http://tinyurl.com/7n2vr

Sheldon

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have 1/4 lb. of Andouille link sausage so I cut some slits in it and
placed it in a skillet to brown; it's raw sausage so it will take a little
while and require careful watching and turning. When the sausage is done
I'm going to scramble 3 eggs in a little of the drippings. I'll probably
just season the eggs with a little salt & pepper since the sausage has a
nice spice of its own. I'm thinking of serving a slice or two of toast
topped with gouda cheese to make a cheese toast. Hmmm, I still have a
little of that rosemary/olive oil "specialty" bread to use up. Breakfast
will definitely hold me until time to make soup late this afternoon.

Sounds like a great breakfast. I am definitely in the "hearty breakfast"
camp. I recall a saying, I do not know where it came from, that goes
something like this:

Breakfast like a king, lunch like a prince, and dinner like a pauper.

Peter Aitken

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

<Jill's breakfast snipped>

Quoted message said:

Sounds like a great breakfast. I am definitely in the "hearty breakfast"
camp. I recall a saying, I do not know where it came from, that goes
something like this:

Breakfast like a king, lunch like a prince, and dinner like a pauper.

I wish I could make the time to breakfast like royalty, I never seem to do
it though. I usually manage to have some vegetable juice before I leave for
work (unless I'm biking in which case I have a protein "shake" made with
protein powder, milk and fruit.) We're fortunate to have a mini "kitchen"
at work with toaster oven, microwave and refrigerator. I keep bread for
toast (also 0 TF margarine), yogurt & fruit in my portion of the fridge,
some combination of which is breakfast. Lunch is usually my biggest meal of
the day during the work week.

Now weekends, hooooo doggies, that's a different story!
:-)

TammyM

"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

I have 1/4 lb. of Andouille link sausage so I cut some slits in it and
placed it in a skillet to brown; it's raw sausage so it will take a
little
while and require careful watching and turning. When the sausage is
done
I'm going to scramble 3 eggs in a little of the drippings. I'll
probably
just season the eggs with a little salt & pepper since the sausage
has a
nice spice of its own. I'm thinking of serving a slice or two of
toast
topped with gouda cheese to make a cheese toast. Hmmm, I still have
a
little of that rosemary/olive oil "specialty" bread to use up.
Breakfast
will definitely hold me until time to make soup late this afternoon.

Sounds like a great breakfast. I am definitely in the "hearty
breakfast" camp. I recall a saying, I do not know where it came from,
that goes something like this:

Breakfast like a king, lunch like a prince, and dinner like a pauper.

I wish I could do it that way round🙁