Well, wacky to me anyway. This morning, I made up some oatmeal scones with pecans and dried cherries. (What can I say, I love pecans and dried cherries!)
For breakfast, I fried some sliced potatoes in duck fat. Add some salt and pepper.
Then, on a whim, I threw in some slices of Spanish chorizo sausage. After letting the mixture fry up for a while, I took it out, then threw in a couple scrambled eggs in the remaining fat.
Damn, that made a great breakfast! With some cold orange juice to wash it down. The eggs and potatoes took on a lovely orange hue from the chorizo, and was nicely seasoned. The scones added a really nice sweet note.
"Dennis Spexet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Well, wacky to me anyway. This morning, I made up some oatmeal scones with pecans and dried cherries. (What can I say, I love pecans and dried cherries!)
For breakfast, I fried some sliced potatoes in duck fat. Add some salt and pepper.
Then, on a whim, I threw in some slices of Spanish chorizo sausage. After letting the mixture fry up for a while, I took it out, then threw in a couple scrambled eggs in the remaining fat.
Damn, that made a great breakfast! With some cold orange juice to wash it down. The eggs and potatoes took on a lovely orange hue from the chorizo, and was nicely seasoned. The scones added a really nice sweet note.
My dad invented the grape jelly omelet. It was famous in our house for about 2 weeks. :-)
Well, wacky to me anyway. This morning, I made up some oatmeal scones with pecans and dried cherries. (What can I say, I love pecans and dried cherries!)
For breakfast, I fried some sliced potatoes in duck fat. Add some salt and pepper.
Then, on a whim, I threw in some slices of Spanish chorizo sausage. After letting the mixture fry up for a while, I took it out, then threw in a couple scrambled eggs in the remaining fat.
Damn, that made a great breakfast! With some cold orange juice to wash it down. The eggs and potatoes took on a lovely orange hue from the chorizo, and was nicely seasoned. The scones added a really nice sweet note.
the scones sounded really good! i would have added a side dish of fresh berries like blueberries or strawberries topped with yogurt, and (of course) coffee, and that would be a BIG breakfast for me.
having the egg, meat, and potato breakfast is such a heavy meal, we do it for dinner rather than breakfast. myraide
On Thu 30 Mar 2006 11:38:26a, Thus Spake Zarathustra, or was it Dennis Spexet?
Quoted message said:
Well, wacky to me anyway. This morning, I made up some oatmeal scones with pecans and dried cherries. (What can I say, I love pecans and dried cherries!)
For breakfast, I fried some sliced potatoes in duck fat. Add some salt and pepper.
Then, on a whim, I threw in some slices of Spanish chorizo sausage. After letting the mixture fry up for a while, I took it out, then threw in a couple scrambled eggs in the remaining fat.
Damn, that made a great breakfast! With some cold orange juice to wash it down. The eggs and potatoes took on a lovely orange hue from the chorizo, and was nicely seasoned. The scones added a really nice sweet note.
Thanks, but I would have stopped with the scones. They sound delicious!
Well, wacky to me anyway. This morning, I made up some oatmeal scones with pecans and dried cherries. (What can I say, I love pecans and dried cherries!)
For breakfast, I fried some sliced potatoes in duck fat. Add some salt and pepper.
Then, on a whim, I threw in some slices of Spanish chorizo sausage. After letting the mixture fry up for a while, I took it out, then threw in a couple scrambled eggs in the remaining fat.
Damn, that made a great breakfast! With some cold orange juice to wash it down. The eggs and potatoes took on a lovely orange hue from the chorizo, and was nicely seasoned. The scones added a really nice sweet note.
Creative... ;-d -- Peace, Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
[snip] Then, on a whim, I threw in some slices of Spanish chorizo sausage. [snip]
Here we have to look very carefully to find real Spanish chorizo rather than the commonly available Mexican chorizo, which is an entirely different thing. Do you have a good brand for the Spanish chorizo?
Someone posted recently that they'd given up chorizo (Mexican) after reading the ingredients list. What they should have done is sworn off reading sausage ingredients. -aem
I tend to keep strange hours, so my meals are often reversed. I'll eat a big breakfast, and very light dinners. Sounds kinda strange, but to each his own...it works for me.
"Myraide" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Dennis Spexet said:
Well, wacky to me anyway. This morning, I made up some oatmeal scones with pecans and dried cherries. (What can I say, I love pecans and dried cherries!)
For breakfast, I fried some sliced potatoes in duck fat. Add some salt and pepper.
Then, on a whim, I threw in some slices of Spanish chorizo sausage. After letting the mixture fry up for a while, I took it out, then threw in a couple scrambled eggs in the remaining fat.
Damn, that made a great breakfast! With some cold orange juice to wash it down. The eggs and potatoes took on a lovely orange hue from the chorizo, and was nicely seasoned. The scones added a really nice sweet note.
the scones sounded really good! i would have added a side dish of fresh berries like blueberries or strawberries topped with yogurt, and (of course) coffee, and that would be a BIG breakfast for me.
having the egg, meat, and potato breakfast is such a heavy meal, we do it for dinner rather than breakfast. myraide
The brand I use is "Palacios", from Spain. It's definitely a different product than Mexican style chorizo. The flavor is different, as is the texture.
I like to use Mexican chorizo too, I love the stuff. But today it was Spanish chorizo.
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Dennis Spexet said:
[snip] Then, on a whim, I threw in some slices of Spanish chorizo sausage. [snip]
Here we have to look very carefully to find real Spanish chorizo rather than the commonly available Mexican chorizo, which is an entirely different thing. Do you have a good brand for the Spanish chorizo?
Someone posted recently that they'd given up chorizo (Mexican) after reading the ingredients list. What they should have done is sworn off reading sausage ingredients. -aem
On Thu, 30 Mar 2006 18:42:04 GMT, in rec.food.cooking, "Doug Kanter" <[email hidden]> hit the crackpipe and declared:
Quoted message said:
"Dennis Spexet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Well, wacky to me anyway. This morning, I made up some oatmeal scones with pecans and dried cherries. (What can I say, I love pecans and dried cherries!)
For breakfast, I fried some sliced potatoes in duck fat. Add some salt and pepper.
Then, on a whim, I threw in some slices of Spanish chorizo sausage. After letting the mixture fry up for a while, I took it out, then threw in a couple scrambled eggs in the remaining fat.
Damn, that made a great breakfast! With some cold orange juice to wash it down. The eggs and potatoes took on a lovely orange hue from the chorizo, and was nicely seasoned. The scones added a really nice sweet note.
My dad invented the grape jelly omelet. It was famous in our house for about 2 weeks. :-)
This is one of the ferals (aka my kids) favourite breakfasts:
Lightly toast some pannini or a heavy dense bread on both sides. Pulverise a banana per person & spread onto the toasted pannini. Add a layer of grated extra matured cheddar cheese. Top with either proscuito or parma ham (or diced bacon would do). Grill until hot and browned (bacon) and bubbly (cheese).
Oddly enough it is very, very nice!
(Another of their lunchtime favourites used to be peanut butter and honey sandwiches. Never quite understood why or how, but they are strangely delicious)
On Thu, 30 Mar 2006 12:38:26 -0600, "Dennis Spexet" <[email hidden]>
Quoted message said:
Well, wacky to me anyway. This morning, I made up some oatmeal scones with pecans and dried cherries. (What can I say, I love pecans and dried cherries!)
For breakfast, I fried some sliced potatoes in duck fat. Add some salt and pepper.
Then, on a whim, I threw in some slices of Spanish chorizo sausage. After letting the mixture fry up for a while, I took it out, then threw in a couple scrambled eggs in the remaining fat.
Damn, that made a great breakfast! With some cold orange juice to wash it down. The eggs and potatoes took on a lovely orange hue from the chorizo, and was nicely seasoned. The scones added a really nice sweet note.
And what exactly is wacky about this? Yummmmmmmmmmmm!
"Serene" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On Thu, 30 Mar 2006 12:38:26 -0600, "Dennis Spexet" <[email hidden]>
Quoted message said:
Well, wacky to me anyway. This morning, I made up some oatmeal scones with pecans and dried cherries. (What can I say, I love pecans and dried cherries!)
For breakfast, I fried some sliced potatoes in duck fat. Add some salt and pepper.
Then, on a whim, I threw in some slices of Spanish chorizo sausage. After letting the mixture fry up for a while, I took it out, then threw in a couple scrambled eggs in the remaining fat.
Damn, that made a great breakfast! With some cold orange juice to wash it down. The eggs and potatoes took on a lovely orange hue from the chorizo, and was nicely seasoned. The scones added a really nice sweet note.
And what exactly is wacky about this? Yummmmmmmmmmmm!
serene
I was wondering the same thing. It looks like the standard "meat, bread, eggs, potatoes" to me. Just way better than the average!!
"projectile vomit chick" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On Thu, 30 Mar 2006 18:42:04 GMT, in rec.food.cooking, "Doug Kanter" <[email hidden]> hit the crackpipe and declared:
Quoted message said:
"Dennis Spexet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Well, wacky to me anyway. This morning, I made up some oatmeal scones with pecans and dried cherries. (What can I say, I love pecans and dried cherries!)
For breakfast, I fried some sliced potatoes in duck fat. Add some salt and pepper.
Then, on a whim, I threw in some slices of Spanish chorizo sausage. After letting the mixture fry up for a while, I took it out, then threw in a couple scrambled eggs in the remaining fat.
Damn, that made a great breakfast! With some cold orange juice to wash it down. The eggs and potatoes took on a lovely orange hue from the chorizo, and was nicely seasoned. The scones added a really nice sweet note.
My dad invented the grape jelly omelet. It was famous in our house for about 2 weeks. :-)
Well, wacky to me anyway. This morning, I made up some oatmeal scones with pecans and dried cherries. (What can I say, I love pecans and dried cherries!)
For breakfast, I fried some sliced potatoes in duck fat. Add some salt and pepper.
Then, on a whim, I threw in some slices of Spanish chorizo sausage. After letting the mixture fry up for a while, I took it out, then threw in a couple scrambled eggs in the remaining fat.
Damn, that made a great breakfast! With some cold orange juice to wash it down. The eggs and potatoes took on a lovely orange hue from the chorizo, and was nicely seasoned. The scones added a really nice sweet note.
I tend to keep strange hours, so my meals are often reversed. I'll eat a big breakfast, and very light dinners. Sounds kinda strange, but to each his own...it works for me.
true. i just cant get moving in the morning loaded down with a big breakfast. but like you say....you keep strange hours. so one persons *break fast* is another persons dinner.
would you care to share your scone recipe? i dont think i have ever had an oatmeal scone and i have actually never even tried making scones. is it easy? myraide
Quoted message said:
"Myraide" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Dennis Spexet said:
Well, wacky to me anyway. This morning, I made up some oatmeal scones with pecans and dried cherries. (What can I say, I love pecans and dried cherries!)
For breakfast, I fried some sliced potatoes in duck fat. Add some salt and pepper.
Then, on a whim, I threw in some slices of Spanish chorizo sausage. After letting the mixture fry up for a while, I took it out, then threw in a couple scrambled eggs in the remaining fat.
Damn, that made a great breakfast! With some cold orange juice to wash it down. The eggs and potatoes took on a lovely orange hue from the chorizo, and was nicely seasoned. The scones added a really nice sweet note.
the scones sounded really good! i would have added a side dish of fresh berries like blueberries or strawberries topped with yogurt, and (of course) coffee, and that would be a BIG breakfast for me.
having the egg, meat, and potato breakfast is such a heavy meal, we do it for dinner rather than breakfast. myraide
Wednesday I caught an early am flight from Fargo to Atlanta. I boarded the plane with my favorite breakfast - cold leftover pizza. It was much better than the only thing offered by Northwest Airlines - A teeny bag of Trail Mix for a buck.
Food in Atlanta was mediocre, at best. I was traveling with unadventuresome eaters - the conference was about diabetes and one of them was my dietician. I was too chicken to try sushi (had it once - hated it)
Wednesday I caught an early am flight from Fargo to Atlanta. I boarded the plane with my favorite breakfast - cold leftover pizza. It was much better than the only thing offered by Northwest Airlines - A teeny bag of Trail Mix for a buck.
Food in Atlanta was mediocre, at best. I was traveling with unadventuresome eaters - the conference was about diabetes and one of them was my dietician. I was too chicken to try sushi (had it once - hated it)
Lynn from Fargo
Oo.. I've just had leftover pizza for brunch! T'was OK
would you care to share your scone recipe? i dont think i have ever had an oatmeal scone and i have actually never even tried making scones. is it easy? myraide
would you care to share your scone recipe? i dont think i have ever had an oatmeal scone and i have actually never even tried making scones. is it easy? myraide
