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Saijen SilverWolf1 Profile
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Re: Breakfast


I love a good crepe! And those look divine!
This afternoon, I actually had cheese blintzes with strawberries and a dab of whipped cream, with some bacon, for lunch. Oh my, they were good!!!! Of course, they were from a restaurtant (IHOP), but [sign in to see URL] soo good!!!

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TexasMadness Profile
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Re: Breakfast


Another weird breakfast! I got fresh fava beans from the farm this week and wasn't really sure what to do with them. I found an Egyptian breakfast called Ful Mudammas - simmered fava beans with garlic, cumin and parsley. You are supposed to serve it with pita bread and these slow cooked eggs that are kind of like tea eggs but instead of tea, it's coffee grounds and onion skins! I didn't have time (six hours!) to cook the eggs that way, so I just did regular hard boiled. But we have some of the fava bean stuff leftover so I may try the slow cooked eggs tonight and do this for breakfast again tomorrow.

I don't have a good pita bread recipe, so I just did homemade tortillas. I also added some salted yogurt. It was delicious!

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Last edited by TexasMadness, 4/30/2012, 5:16 pm
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Saijen SilverWolf1 Profile
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Re: Breakfast


YUM! that looks really good!!!

I found a thing on Facebook about baking eggs instead of hard boiling them. You put your eggs into muffin tin cups, bake at 325 for 25-30 minutes. Remove from oven and allow to cool, then peel. It said they peel easier and taste better. I've not tried it yet, but may the next time I decide to make deviled eggs.



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Re: Breakfast


Wow, raw eggs in the shell in the oven? For some reason I just get the feeling they would explode - talk about a mess to clean up! emoticon

I don't have much of a problem with peeling eggs. I know a lot of people with farm fresh eggs do have issues but for some reason I just don't. I don't do anything special (vinegar, start with room temp, pinhole in the egg, etc). I just plop cold eggs in water and boil!

But now I think I have to try this just to see!
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Saijen SilverWolf1 Profile
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Re: Breakfast


I've still not tried [sign in to see URL] had the ocassion to.
I had also thought of them exploding, but somehow, I keep thinking that the worst that may happen is one cracking from the heat, and egg going into the cup. May get fooled, [sign in to see URL].

If you try it before I do, let us know how it [sign in to see URL] if I try it before you do, I'll do the same.

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Re: Breakfast


Still haven't tried the oven eggs...

The other night Willa and I stayed at the farm so we had breakfast there Wed. morning. For Willa's birthday, her grandmother had given her a special pancake pan (that child is OBSESSED with pancakes) but it was made of aluminum and therefore couldn't be used on our new induction stove! (it has to be magnetic - cast iron, steel, etc). So we took it to the farm in the hopes we would use it [sign in to see URL] it 'belongs' at the farm (you'll see). We FINALLY got our first chance to use it!

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Willa loved it. She kept saying things like "I'm eatin' a DUCK!" and "I'm eatin' a GOAT!" It was cute.
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Firlefanz Profile
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Re: Breakfast


Those look cute! Glad you found a use for the pan at the farm.

 emoticon emoticon emoticon

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Saijen SilverWolf1 Profile
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Re: Breakfast


How cute! Where in the world did she find a pan that has critters on it like that?
[sign in to see URL] like a pan for the farm, in more ways than [sign in to see URL].



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TexasMadness Profile
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Re: Breakfast


I have two crazy breakfast pictures to post! I've been exploring new recipes for our CSA folks, so I have to get creative sometimes.

First, was turnip hashbrowns, roasted radiccio and fried squash blossoms (stuffed with mozzarella made from the goat milk) with a farm egg. Delicious! I love squash blossoms!

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And this morning was BEET poppy seed muffins. Garish color, wonderful flavor. I'm actually sad I used the last of the beets for it!

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Firlefanz Profile
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Re: Breakfast


TM, those beet muffins are incredible! I wonder if I can use them on my blog for "fantasy food", because of the stunning color.

  emoticon

And I honestly can't really believe you're roasting radiccio. I must try that once. Do you use a whole small head?

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