Post #639 This Was A Good Week

April 28, 2019 at 7:13 PM | Posted in Uncategorized | Comments Off on Post #639 This Was A Good Week

So here we are at the end of the weekend.  It’s late on Sunday afternoon, I’ve got dinner started (which you’ll learn about later in the week), and it’s time to tell you the ups and downs of the past week because the goods far outweighed the bads.  So, I poured a glass of wine, a local red, very dry and very good.

First, one of the goods.  I’ve been looking around for a job since we got here.  It seems the opportunities are bountiful, but the realities are less so.  I had put in applications at several places, but had no nibbles.  Then Partner/Spouse sent a text a couple of weeks ago.  There was a manager’s position opening at the hospital in IT.  Some people reading the blog know that my main career had been in IT at all levels and I was well qualified for the position.  I filled out the application and waited.  While I was waiting, I started having misgivings.  Despite the fact that the IT support staff was scheduled 7-4:30, at a manager level, I was going to be on call pretty much whenever anyone needed me.  I already knew the challenges of managing a support staff, and I wasn’t at all sure that I wanted to take that on again.  And I’m old and tired.

So a few days later, he sent a couple of other job opportunities at the hospital that I applied for.  One of them came through, almost immediately.  It was for an admin assistant in Ambulatory Surgery.  I read through the job description and it sounded challenging.  I went to the interview on Monday.  It was scheduled for an hour, but went twice as long.  I met with three people, and by the end of it, we were laughing and joking, and one of them called me by Partner/Spouse’s name!  While I was waiting for word to come back, I had several people fill out online reference checks for me, you know who you are!  Thursday, they called and offered me the job.  I think they were a little surprised that I accepted at the salary they offered, but it’s only pennies less than I was making with Metlife, and waaaaay more than I was making with Barnes and Noble.  The hours are set and coincide with Partner/Spouse’s schedule so we can carpool, so that’s a big yay.  I start the middle of next month.  On Wednesday, I go in for the health check and get the onboarding paperwork started.

So!  I’m gainfully employed in a professional position and making fairly decent money.  The job will be both routine and challenging at the same time, and I’m looking forward to it.

Also, during the week, I was able to get a few details attended to, the kinds of things that have to be done to keep body and soul together.

So, the weekend arrives and it’s time for fun things, right?  Well, sort of.  Once I start working full time again, the weekends are going to be given to chores.  Fun things like cleaning and errands, etc.  But you know, it’s Vermont and there’s a whole new state to explore.  I got a feeling we’re going to be tired by the end of the weekend.

On Saturday, we wanted to go the an indoor farmer’s market to see what was available.  One thing about the farmer’s markets around here is they’re almost always locally grown or locally made products.  So, going each week tells you what’s currently available.  Right now, it’s hot house because winter just won’t seem to go away.  We had a snow flurry in the morning earlier in the week.  But, being us, we arrived long before the venue opened.  We were lucky to find parking that was not only steps away from where we were going, but also was free!  Free is always good.  We had twenty minutes to waste, and we were only a block away from one bookstore, and parked right in front of another.  The one we were parked in front of was familiar, so we decided to walk down the block.  We got there, only to find it wasn’t open for another half hour.  Now, one thing I forgot to mention is that we’ve had several rainy days in a row.  It started last weekend and ended late yesterday afternoon.  So we did all our walking yesterday in a chilly rain.  But heck, it was Vermont, so we never complained.

Turned out, the only business actually opened apart from restaurants was the bookstore we’d parked in front of.  So in we went.  And found every book we ever wanted on local hikes, local fun spots, local markets.  We didn’t buy any, but we know where we’re going soon.  And the farmer’s market was less than a block away.  So cool.  But since they had only just opened, some vendors were still setting up.

We found no tomatoes which was a disappointment, but not unexpected.  We did get some veggies we’d been wanted to try.  We got ramps which are a kind of wild onion and tastes like.  We got some garlic chives which are just exactly what they sound like.  We also got some early radishes.  But that was all that was interesting.  However, there were beautiful parsnips and carrots and potatoes.  I believe we will be enjoying the markets around here A LOT!

We used most of the produce for dinner on Saturday night which was sautéed pork with spicy veggies over pasta.

Today, though, that was the bomb!

But first, I have to tell you about a bad.  Remember, not long ago, I mentioned the single layer cake, yellow with chocolate frosting?  I froze the other layer.  We find that a full two or three layer cake is far too much for just us and we end up throwing so much away.  Although, our neighbors may be enjoying half cakes soon.  Anyway, I unfroze the other layer and decided to glaze it rather than frost it.  I made a glaze out of chocolate syrup and powdered sugar.

Don’t do that.

Here’s the result:

Look at the edge to the right.

Bear in mind that this is a sealed container that it’s leaking out of.

And that’s the result.  It’s tastes wonderful, but it’s a mess.  I’m glad this container has a lip because it contained the chocolate flood.  So I know not to do that in the future.  I imagine a large part of this one will end up in the trash, too.  Sigh.

Today, though, was an OMG kind of day.  It started off simply enough.  Our only plan was to visit a locally owned hardware store to see what they had (a cat guards the place and will allow you to browse if you pet her), and to check out a view of the neighborhood from the top of a our mountain.  It was beautiful, by the way, but I didn’t have my phone camera ready.  Then we took a right turn where we would normally take a left to get back home just to explore for a few minutes.  Which turned into a couple of hours.

We followed the road until it ended at a road we were familiar with.  A left would take us home; a right would take us to adventure!  So we turned right.

It was fun.  We ended up in a village called Marshfield, and stopped at this:

We actually stopped in the parking lot to turn around, but the bridge was so intriguing that we decided to take a walk across it.  I looked at the map of the park, which was small, and we decided to explore for a bit.  Boy, were we ever glad we did.

This is the river we crossed, the Winooski.  It travels all through our area.  The river near our house is Steven’s Branch of the Winooski.

This is what the main attraction is, apart from the covered bridge.  It’s a circle of stones.  Not sure what’s going with those, but when I know, I’ll update everyone.

Here’s a closer view once we got to the top of the hill.

This is another view of area from the stone circle.  That’s the river and just to the left is the bridge.  The barn marks someone’s farm.

This was the real treasure of the trip, though.  We walked into the woods a short way and could hear the sound of falling water.  We found a rapidly running stream tumbling down the hill over some rocks.  Moss covered rocks and trees were all around.  Partner/Spouse found a birch branch he’s going to turn into a walking stick.

One of the conversations we had as we walked around was trying to identify some of the dead plants.  I recognized one called milkweed.  I remembered it from my childhood in upstate New York.  In the spring, milkweed pods are collected and eaten.  We used to spend time at a friend’s farm and helped collect the pods for “Granny” who loved them.  I never tried them because the white sap which gives the plant its name put me off.  I have no idea how to cook them, but a quick search on the ‘net yielded a ton of advice.  Take it with a grain of salt.

So then we went on home and relaxed and I made pizza, and you’ll hear about that mid-week or so.

As always,

Post #638 Food Insecurity

April 26, 2019 at 2:47 PM | Posted in Uncategorized | 2 Comments

I just learned this term yesterday, and it tied right in with regular post leading into summer.  As you know from my earlier posts, summer time for many kids is hunger time.  Many families rely on the school systems for one or two meals a day for their children.  Since kids don’t go to school in summer, and if they do, many schools don’t have meal programs during the holidays.  It’s a rough situation.

We now live in Vermont.  It’s a very progressive and liberal state.  They are focused on providing a government whose focus is on providing for the citizens.  It was the first state in the union to ban slavery – in 1777.  Vermont subsidizes a youth conservation corps that works to help eliminate some of that childhood hunger.

I learned that our new home is also home to about 626,000 people.  There are about 64,000 people, about ten per cent, who are what is known as “food insecure.”  It means they lack regular access to nutritious food.  It’s a term I find to be eloquent in that it perfectly describes all facets of the hunger crisis.  Vermont is helping the people who are facing this to help themselves.

A lot of people don’t know this, but New England was primarily farmland when it was being settled and there are still many farms in operation.  When I was very young, we lived in this area for a few years, about four hours to the west in upstate New York.  One of our close friends had a farm where we spent a lot of time in the summer.  It was my first exposure to where food came from.

So what the state and the youth conservation corps are doing is using some of the state property to run working farms.  They hire a few adults to manage the farms, then hire kids to work the farms.  The kids get paid and learn to work a farm.  They also get learn nutrition, how to eat, what to eat, how to cook, what to cook.  It’s a true farm to table experience, but it also helps feed the kids and their families.

But it doesn’t stop there.

A well-run farm can produce literally tons of food, far more than can be eaten by the farmers.  So local businesses and farmers, and most importantly, hospitals and doctors help out.  The extra produce is harvested and given to the 10% who are food insecure.  It’s all fresh; it’s all nutritious; it’s all free.  Usually about 15 pounds of food per week is given to each family.

But it doesn’t stop there.

To be part of the program to receive the food, the people also learn the same kinds of things the kids working the farms do.  They learn where the food comes from, how to cook it, and how not to waste it.  They learn recipes for making the food tasty and to last.  The food is distributed not through a warehouse, but through volunteers at doctors offices, hospitals, and the like so the food can be distributed as needed.  For instance, if someone in a family has a food allergy, that food is not given to the recipients.  So they’re bringing together the health experts with the people who need the expertise.

But it doesn’t stop there.

Whenever machines are used to harvest a field, there are inevitably left over viable foodstuffs left behind.  The volunteers and farm workers will go out and glean the fields so very little is left on the ground.  The stuff that’s gleaned will either go to seed stock, or be given to the those who gleaned it, or be put back into the program to be distributed.

And it still doesn’t stop.

The community donates through volunteer efforts.  Fund raisers are held during the winter, and selected times during the spring and summer.  Donations are given from other groups, and from individuals, and from civic groups, and private groups, and individual donors.

And it still doesn’t stop, at least for us.  Partner/Spouse works for one of the hospitals involved in this effort, which is why we know so much about it.  And starting middle of next month, I will be working at the hospital too.  And through the hospital, we will be able to volunteer for this effort.  I want to pull together a bunch of their recipes into book form, if they haven’t already thought about it, though I’m sure they have.  But whatever they need, we’ll be up for.

I feel good about living in a place where the community really watches out for their neighbors, and a little humbled to be taken in to the neighborhood.

So, has anyone ever heard of a sales site called Wish?  It offers lots of products for really low prices.  The few things we’ve bought from it were worth every penny we spent – not a lot.  We were quickly disillusioned and stopped buying from them almost immediately.  They like plastic.  However, we recently found another site called Brandless.  So far, their selection is limited, but decent.  I suggest you check it out.  We bought a couple of knives and a cutting board.  So far, the knife cuts through everything like butter.  The cutting board is a work of art, it’s so beautiful.  Let me know what you think if you buy anything.

As always,

Post #637 Vintage Cooking

April 21, 2019 at 1:37 PM | Posted in Uncategorized | Comments Off on Post #637 Vintage Cooking

Back in the day, ladies magazines were the go to places for new cooking ideas and new recipes.  Most of these recipes were “sponsored” meaning that a company created product and needed to create interest in it, or revive interest in it if it was an older product.  Obviously, for food products, new recipes were the way to go.  Teams of product testers and recipe developers spent hours trying to come up with new ways to use products that would inspire cooks and increase sales.  Some of these were truly unfortunate, like spam in any form.  Others were good, like flavored instant gelatin.

I love looking through old magazines and looking at the recipes.  My mom had notebooks and file folders full of recipes cut out of magazines.  I once bought an antique book at a flea market and when I browsed through it, someone had used recipes at bookmarks and they were interspersed throughout the book.  They were so old (book and cuttings) that they had stained the pages of the book.

The coming of the personal computer and the ‘net has made searching for these treasures immeasurably easier.  I’ve featured some of them in the blog before.  I stumbled across this one on a site where I was doing research and couldn’t resist saving it.

First, the kid is wearing an indian head dress.  It’s a hand drawn piece of art, so it’s someone’s idea of what a kid would be wearing “back in the day” although it strikes me as being American 40s-50s time frame.  But when I looked closer, I realized they were products I’d never heard of before, and the main product that was the base of the recipe didn’t even exist in America.

Copha is an Australian product.  While I’m no expert on all things Australian, I have spent some time there.  Never heard of this stuff.  So what exactly is it?

First, it’s a registered trademark for a company called Peerless.  So, not to step on anyone’s toes, I’m just going to report what I’ve read in Wikipedia and not commit myself to any firsthand knowledge of the stuff.  It’s a Crisco-like product, a vegetable shortening, used in baking primarily, and is made from hydrogenated coconut oil.  It can be found in areas of Europe, in Australia and New Zealand, but not readily available in the U.S.  You can buy the product on Amazon but I have no idea if the listed price is high or not.  Interestingly, you can also buy Tshirts in many formats proclaiming your love and loyalty to the product.

Second, even though the trademarked product is not available in the U.S., the product itself is.  It’s basically solid coconut oil.  In the past few years, there’s been an upsurge in the popularity of using coconut based products in cooking as a healthy and natural substitute for oils, sugars, flour, etc.  So, with a little ingenuity, it shouldn’t be too hard to get this stuff.

So, a break down of the recipe really reads:

  • 8 oz coconut oil (1 cup)
  • 8 oz powdered sugar (1 cup)
  • 3 heaping tablespoons of cocoa (about a half cup)
  • 1 cup flaked coconut (sweetened or not, your taste)
  • 4 cups puffed rice cereal

Over low heat, gently melt the coconut oil and set aside.  In a large bowl mix all the dry ingredients thoroughly.  Add the coconut oil, stirring with a rubber spatula until completely mixed through.  Spoon onto parchment paper by tablespoons, or into small cupcake papers.  Allow to set, and store in a cool place.

The interesting thing about this recipe is the coconut oil.  Once it reaches room temp, it’s going to revert back to solid form.  Kind of cool, when you think about it.  Whatever gets mixed in, goes solid.  Not likely great for anyone battling cholesterol issues, though.

The recipe also gives fun ways to mix it up.  I think this would be a fun and slightly different treat to take on a picnic or barbecue pot luck, or just to give to a neighbor.  As I was reading about Copha, I found that like peanut butter in the U.S., and vegemite in Australia, there is a strongly loyal group of fans.  This recipe in particular is a favorite and any substitutions aren’t accepted.  The coconut flavor of the oil adds to the treat’s overall appeal, and fans will brook no changes to it.

So, have you guys ever run into a magazine recipe that piqued your interest?  What was it, and did you ever make it?  Let us all know.

Hope you enjoyed today’s post, and feel free to share at will.

As always,

Post #636 Who’s the Ferrous of Them All?

April 18, 2019 at 2:41 PM | Posted in Uncategorized | Comments Off on Post #636 Who’s the Ferrous of Them All?

Okay, stupid title.  But it’s a play on the magic mirror, and the holy grail of a mirror finish on cast iron cookware.  Add the fact that iron is called ferrous, meaning a metal made of iron, and the title starts to make sense.  And, after all that, a joke isn’t funny if you have to explain it; any comedian will tell you that.

So, cast iron cookware.  You can find it in Walmart, or Bass Pro shops, or REI, or ACE Hardware, or Target, and in any number of antique stores.  We used to live next to a crazy back yard neighbor with no sense of boundaries who collected old cast iron skillets and re-seasoned them as a way to pass time.  Cast iron lasts so long it can be handed down from one generation to the next.  I once kept a cast iron skillet and lid my mom gave me that she got from my dad’s mom.

The benefits of cast iron cooking is that food doesn’t stick; the cookware is “easy” to clean; even heat distribution makes cooking simpler; iron hold heat longer which is a benefit when holding food till ready.

The downside, while few, are significant.  If you’re not used to using cast iron, scorching food is a real probability.  Cleaning can be tricky if you don’t know how.  And that’s the thrust of this post, because I lucked onto the best trick to clean cast iron recently.  It came from Alton Brown of the Food Network.  It works, and it’s easy.  And it gives that super shiny mirror finish that is the holy grail of cast iron cookery.

Every time I see that pan after cleaning, I just grin.

But let’s talk about cleaning cast iron first.  Water is the enemy of all metals.  It causes them to oxidize, or rust.  In iron, since it’s a very porous metal, it rusts very quickly and very deeply.  It’s best to find a way to clean it without water.  So what you want to do is “season” the metal.  That means to apply a very light coating of oil and cook it into the porous part of the metal to keep water out.  Luckily this is easy.

First, make sure that the pan is spotlessly clean and dry.  If you look at the picture, in the middle right third, you can see a sort of fingerprint like spot.  That is from some burned sugar.  Never put anything with sugar in a blazing hot iron pan.  It will never ever come off.  Actually, it will if you work hard enough and destroy the seasoning on the pan.  But that’s a different story.  Avoid sugar.

Once the pan is clean and dry, use a paper towel to apply a very thin coating of oil over all surfaces of the pan.  Be certain to do the bottom and the handle as well.  Spread aluminum foil over the racks of your oven and place the pan face down on the foil.  Set the oven to 450 and bake the pan.  Let the oven stay at that temp for ten minutes, then turn it off and allow the pan to cool.  Once the pan is cool, wipe off any excess oil.  Repeat two more times, then use the pan normally.

Now, there are several schools of thought about cleaning a cast iron pan.  Some people say a simple wipe with a dry cloth or paper towel to remove any leftover oils and bits is enough.  I agree to a point.  It will leave a light coating of oil behind to protect the pan and build up the seasoning to help create and maintain the stick free surface.  Eventually, you will have a non-stick pan to rival any of the new technology.  But, if there are any stuck-on or burned-on food particles, this method will be ineffective.

So then, there’s the steel wool group.  I hate steel wool.  It rusts quickly and completely.  Some people like the chain mail method.  It’s basically metal rings hooked together to form a small pad that you can run over the iron pan to dislodge any bits and stuck-ons.  But for any burned on or stuck on bits, I prefer this:

It’s a bristle scrubber on a short handle.  The angle of the handle allows you give a ton of power to the scrubbing action.  This is best for griddle pans with raised ridges.

Whatever you do, never ever use soap and water on a seasoned pan.  The soap will take the seasoning off in a heartbeat.  Then you have to go through the seasoning process again.  My mom used to get her pans seasoned to perfection, then I’d wash them and take the seasoning right off.  I’d scrub those things like a champion.  I overheard her complaining to dad about it once.  Never did it again.  Had a long talk with her about how to care for the pans.  Another thing never ever to do is dry the pan over heat.  That will remove the seasoning and also open the pores of the metal and start the rust process faster.

So what’s my go to method now?  Kosher salt.  That’s it.  I was watching Alton Brown several weeks ago and it was a throwback episode where he was reviewing old shows and either updating them or reiterating what was said in them.  One of those things was care of cast iron pans.  He was saying that the oil needed to season a pan was simple canola oil, but another oil, flaxseed oil, was rising in popularity and should be tried.  He also said that while he had tried several methods of cleaning cast iron, the tried and true method was still the one he used during the first episode on cast iron – kosher salt.  Do not use regular table salt.

When the cooking is done and while the pan is still warm spread enough kosher salt in the pan to cover the bottom to a quarter inch.  Then fold a paper towel several times and using tongs to hold the paper towel, rub the salt into the pan until it’s clean.  The salt is coarse enough to scrub away the stuck on bits, and will absorb any oils and fluids left in the pan.  Let the salt cool while eating dinner.  When you’re ready, toss the salt in the trash, rinse the pan, dry it with paper towels, and spread a very thin layer of oil in the pan.

That’s what it looks like.  This is the first time I’ve ever had that finish on my cast iron.  If you forget to put the salt in while the pan is warm, just heat it for a few minutes and put the salt in.

So, that’s today’s tip.  What do you think?  Holler if you have any questions or suggestions, and feel free to share the post if you want to.

As always,


Post #635 Brekkie on the Go

April 15, 2019 at 12:51 PM | Posted in Uncategorized | Comments Off on Post #635 Brekkie on the Go

About 800 years ago, during my first trip to Australia, I ran into a situation where my team were all going on a weekend diving trip to the Great Barrier Reef.  Since I was only days away from my head injury and still needed recuperation time, I decided not to go and planned out what I was going to do with a whole Friday evening, a whole Saturday, and a whole Sunday to myself.  I wasn’t worried about being bored; I was worried about having too much to do.  But before the guys left, one of the hotel staff they we had all become friendly with asked me if I’d like to take a drive around the area on Sunday morning.  She wanted to show me some of her favorite areas and catch a late “brekkie”.

I was already familiar with the Aussie habit of shortening words, but this one was new to me.

“Brekkie?” I asked.

She nodded.  “Breakfast.  I know a great place, and we can get Sticky Toffee Pudding later on.”

I grinned and told her I’d be happy to go with her.  We had a wonderful time, even though I razzed her a bit about “shortening” a two syllable word -breakfast- to a two syllable word -brekkie- noting that they hadn’t really saved any time.  And Sticky Toffee Pudding was a revelation, but not what this post is about.

Breakfast is really the most important meal of the day since your body has just spent approximately 8 hours in calorie deficit.  It’s particularly important for diabetics to have brekkie, and to have the right foods for brekkie.  Okay, enough of that.  It’s breakfast.

When you need your sleep and wake with only minutes before you have to get out the door and there are a ton of morning chores to get done before you go out that door, breakfast can suffer.  So we try to make sure we get something in our stomachs, or, if you’re like me, you tend to put nothing in your stomach until you reach a point of near collapse.

So what’s a person supposed to do?  Get up earlier to make time for the meal?  Eat in the car?  Eat at work?  Wait until your first break and eat then?  And then, what do you eat?  Something fast?  Something cold?  Something hot?  Something carb laden to get your blood sugar up?  Something fat driven to satisfy the hunger pains?  Something protein powered because that’s what your diet calls for?  Lots of questions and a wearying plethora of answers.  Sounds like I swallowed a thesaurus.

I’ve never like the standard breakfast foods.  I don’t like milk, so the last bowl of cereal I ate was in the sixth grade.  I don’t like waffles or pancakes.  Eggs are okay, but if I eat too many I tend to get a little nauseated.  I like the breakfast proteins, so bacon, ham, sausage are all great things.  I’m Homer Simpson when it comes to donuts, so that’s always a good bet for me.  I love toast, nuff said.  And a plain bagel or a blueberry bagel with cream cheese is almost perfection.

But I’m diabetic, type II, and I have to control my sugar levels.  So the carbs should not be on my menu, or only sparingly and in the right formats/amounts.  So, no donuts.  Or, donuts only once in a while, and only when in conjunction with the total diet for that day.  Hardly worth the trouble.  And, I want breakfast to be the right thing to set me up for the day, not just something to fill my stomach.

So, a year or so ago, when I first started dealing with this diabetic issue, Partner/Spouse picked up a general cookbook from Diabetic Living magazine.  One of the sections is make and take breakfasts.  What it is is guidance on what to take with you for a breakfast on the go.  But it also works for breakfasts at home.

You start with a whole grain for fiber, add dairy and protein for nutrients and long lasting “full feeling”, and finally add some fruit for nutrition and fiber and healthy carbs.  The following two pictures are their basic recommendations.  I, of course, have other ideas.

Instead of breakfast foods for breakfast, what’s to stop me from eating the foods I like for breakfast?  How about a taco?  I love tacos.  A corn tortilla heated in a dry pan so it’s pliable, and filled with tomatoes, lettuce, salsa, low fat cheese, and whatever protein I might have on hand?  Could be chicken, or pork roast, or lean steak cooked rare.  All are healthy choices and the total of the calories and carbs and protein are great.  Or what about a whole wheat and honey bagel with blueberries and low fat cream cheese, but not more than a tablespoon of the cream cheese?  I’m drooling while thinking about it.

One of my favorite breakfasts to take care of my sweet tooth and still provide me with the protein, carbs, and fiber I need is the plain or PBJ on whatever bread I have handy.  As long as the bread is healthy, the rest takes care of itself as long as I use jam in moderation.  Why jam instead of jelly?  Overall, jam has more fruit and less sugar in comparison to jelly, but I think it tastes better.  One of those with a glass of water is terrific, and when I’m hiking I toss in a banana too and can go for hours.

Another one that’s not usually on the radar is pizza.  Why wait?  Thin crust cuts down on the carbs.  The tomato sauce is as healthy as they come.  The cheese can be cut in half or omitted completely (but why bother?) and some places will even use reduced fat if asked for.  And if you use only veggie toppings, it gets even healthier.  Or go crazy and make one at home so you can control the variables.  Cold pizza for breakfast has long been on my list of things to eat.  A few people have understood it, but most look at me like I’m crazy.  Not for the pizza part, but for the cold part.

Salad.  Have I ever mentioned how much I love salad?  Probably a couple of times.  We almost always have salad left over when we make one for dinner.  Typically, one of us will take it for lunch the next day.  But if it’s there and ready, why not have it for breakfast?  Not a thing wrong with that.  Add some bacon crumbles for protein, or some other meat if you like, and have a whole wheat tortilla and turn it into a wrap.

One thing I have noticed is if I eat an egg for breakfast, and I do like eggs, I don’t get hungry for a long time.  Doesn’t mean I don’t eat.  Gotta fuel the machine.  I usually will fry the egg in a skillet with a light spray of vegetable oil and cook it until the whites are set but the yolk isn’t.  Then I’ll lie it on top of a slice of dry toast, and chow down.  Good stuff.

Well, those are my thoughts on “brekkie.”  What’s yours?  Share with us, tell us all about your favorite go to breakfasts.

As always, please feel free to share the post, and

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