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I just had leftover perogies, so…
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I just had coffee and two brownies!
(Or, as far as the emojis here will seemingly allow, coffee and two brown squares 
)
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It’s 3.25am here, I start work at 5am, and I think I’m gonna have sausage rolls and party pies for breakfast. Probably with a cup or two of tea and maybe a piece of fruit.
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Hotel room breakfast of champions this AM:
Keurig coffee and leftover Thai summer rolls from last night’s takeout
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Good work everyone! We’re all eating like Kings this morning!!!
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Today I had coffee and a fruit smoothie. This is my usual weekday breakfast.
Yesterday it was coffee and chips. Korean BBQ flavor chips
I saw them and got curious. Interesting flavor. I might see if the Kettle brand is available next time. I prefer the texture of those. Although interesting packaging. I probably ended up with the HEB ones in part because of the tigers
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If they ever have it again, the CM Thai Chili Waffle Chips are really, really good.
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Oh, that sounds delightful!
These Korean BBQ ones were slightly sweet, something of a tomato flavor in there with some soy, umami, and a heat that built as you went along. I liked them but I don’t know how much they tasted like Korean BBQ. I haven’t had much Korean BBQ because I cannot eat beef.
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Toast. As prescribed by scripture.
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Looks like I’m vicariously eating breakfast today.
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Amen…
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What’s that, The Mascara Snake? Crunchy, also flavoured?
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Somehow, I have apparently become an expert mushroom gravy maker. I have had more than one person tell me it’s the best they’ve ever had, and I don’t really get it. All I did was google “mushroom gravy recipe”, and I did that. Maybe people are just used to jarred gravy? Or the kind from the packets where you add water?
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drool. My brother made amazing mushroom gravy, but I didn’t get his recipe before he passed. I think it had marsala wine in it. Which recipe do you use?
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I start with sautéing a chopped onion. I let that cook until the onions just start to brown, and then I add some water, just so I don’t accidentally burn the onions. Then I add the sliced mushrooms. We like a lot of mushrooms, so we use a lot of mushrooms. I throw in some salt at this point. And I stir everything around, and let the mushrooms cook down. Before all the water I added plus the water the mushrooms release boils off, I add a stick of butter. Once that has melted, I add a half cup of flour, and start stirring constantly. I keep stirring until that gloopy, onion, mushroom filled roux start to darken a little (2, 3 minutes…ish), and then I start adding beef stock a little at a time. And I keep stirring. I add beef stock until it’s about the right consistency for gravy, and then I add a little more water. And then I turn the heat down a little and let the whole thing reduce, stirring occasionally until it’s the right consistency. I don’t know why I add that water at the end and reduce it. It’s probably not necessary, but it’s what I do. You can also add black pepper, if you want.
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That sounds so good. Thank you!
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Also, to make the beef stock, I use Better Than Bouillon mixed with hot water. I love that stuff.
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Same, I always have a jar of BtB chicken in the fridge. Sometimes if I’m feeling run down and need some placebo medicine, I just mix up a bowl of broth and drink it plain.
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