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> On Sun, 29 Aug 2004 20:20:14 GMT, Tara > wrote:
> > > >No sugar on grits! > > No cheese on grits! Disgusting. > > Butter, Sugar, Milk if you must, bits of bacon or sausage is ok, but cheese is > awful. > > I can still remember the first time I ran into this with out warning, not > pleasant. > As long a we're talking grits, what's everyone's favorite way to prepare them? I've only had them once (back in '85), and I thought they were bland and disgusting (perhaps because it was at a Denny's that I tried them...), but I'm certainly willing to give it another go. :-) MikeC |
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> On Sun, 29 Aug 2004 20:20:14 GMT, Tara > wrote:
> > > >No sugar on grits! > > No cheese on grits! Disgusting. > > Butter, Sugar, Milk if you must, bits of bacon or sausage is ok, but cheese is > awful. > > I can still remember the first time I ran into this with out warning, not > pleasant. > As long a we're talking grits, what's everyone's favorite way to prepare them? I've only had them once (back in '85), and I thought they were bland and disgusting (perhaps because it was at a Denny's that I tried them...), but I'm certainly willing to give it another go. :-) MikeC |
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Mike wrote:
> As long a we're talking grits, what's everyone's favorite way to prepare > them? > > I've only had them once (back in '85), and I thought they were bland and > disgusting (perhaps because it was at a Denny's that I tried them...), but > I'm certainly willing to give it another go. :-) With grated Cheddar and sliced jalapenos stirred in (so the Cheddar melts), and a fried egg on top. Yee-haw! They're also good in this recipe from foodtv.com: Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White Grits Recipe courtesy Donald Barickman Show: My Country, My Kitchen Episode: American South with Tyler Florence Recipe Summary Difficulty: Medium Prep Time: 20 minutes Cook Time: 40 minutes Yield: 8 servings Creamy White Grits: 12 cups chicken broth 4 1/2 cups coarse stone ground white grits 1 cup heavy cream Salt and white pepper Shrimp and Sausage: 1/2 pound spicy Italian sausage 1 tablespoon olive oil 2 pounds medium or large peeled and deveined shrimp, see Cook's Note 1 1/2 cups chicken broth Tasso gravy, recipe follows 2 tablespoons finely chopped parsley Cook's Note: If using large shrimp, allow 6 per person; for medium sized shrimp, 8 to 10 shrimp. To make the grits, bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits so not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass. Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should have absorbed all of the stock and become soft. Stir in the heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy, like oatmeal. Season, to taste, with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become to thick, add warm chicken broth or water to thin them down. To make the Shrimp and Sausage: Preheat the oven to 400 degrees F. Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the oven and bake for 10 to 15 minutes or until the sausage is firm and the juices run clear. Cool and cut into small bite size pieces. Heat the olive oil in a heavy bottomed frying pan over medium heat. Add the sausage and saute for 2 minutes to brown slightly. Add the shrimp and saute until they begin to turn pink, no longer than 1 minute. Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and 1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The last 1/2 cup of the chicken stock is to be used to thin the gravy, if needed. Divide the hot grits between 8 warm bowls. Spoon the shrimp, sausage mixture over the grits. Sprinkle with the remaining tablespoon of parsley and serve immediately. Tasso Gravy: 4 tablespoons butter 1/2 cup sliced tasso, cut into 1-inch strips 1/2 cup flour 4 cups chicken broth 2 tablespoons finely chopped parsley Salt and white pepper To make the Tasso Gravy, melt the butter in a heavy bottomed saucepan over low heat. Add the tasso. Saute for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined. Continue to cook over low heat for 5 minutes. Stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth begins to thicken and is smooth. Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add the parsley. Simmer for another 5 minutes. Season, to taste, with salt and white pepper. Bob |
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Mike wrote:
> As long a we're talking grits, what's everyone's favorite way to prepare > them? > > I've only had them once (back in '85), and I thought they were bland and > disgusting (perhaps because it was at a Denny's that I tried them...), but > I'm certainly willing to give it another go. :-) With grated Cheddar and sliced jalapenos stirred in (so the Cheddar melts), and a fried egg on top. Yee-haw! They're also good in this recipe from foodtv.com: Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White Grits Recipe courtesy Donald Barickman Show: My Country, My Kitchen Episode: American South with Tyler Florence Recipe Summary Difficulty: Medium Prep Time: 20 minutes Cook Time: 40 minutes Yield: 8 servings Creamy White Grits: 12 cups chicken broth 4 1/2 cups coarse stone ground white grits 1 cup heavy cream Salt and white pepper Shrimp and Sausage: 1/2 pound spicy Italian sausage 1 tablespoon olive oil 2 pounds medium or large peeled and deveined shrimp, see Cook's Note 1 1/2 cups chicken broth Tasso gravy, recipe follows 2 tablespoons finely chopped parsley Cook's Note: If using large shrimp, allow 6 per person; for medium sized shrimp, 8 to 10 shrimp. To make the grits, bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits so not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass. Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should have absorbed all of the stock and become soft. Stir in the heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy, like oatmeal. Season, to taste, with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become to thick, add warm chicken broth or water to thin them down. To make the Shrimp and Sausage: Preheat the oven to 400 degrees F. Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the oven and bake for 10 to 15 minutes or until the sausage is firm and the juices run clear. Cool and cut into small bite size pieces. Heat the olive oil in a heavy bottomed frying pan over medium heat. Add the sausage and saute for 2 minutes to brown slightly. Add the shrimp and saute until they begin to turn pink, no longer than 1 minute. Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and 1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The last 1/2 cup of the chicken stock is to be used to thin the gravy, if needed. Divide the hot grits between 8 warm bowls. Spoon the shrimp, sausage mixture over the grits. Sprinkle with the remaining tablespoon of parsley and serve immediately. Tasso Gravy: 4 tablespoons butter 1/2 cup sliced tasso, cut into 1-inch strips 1/2 cup flour 4 cups chicken broth 2 tablespoons finely chopped parsley Salt and white pepper To make the Tasso Gravy, melt the butter in a heavy bottomed saucepan over low heat. Add the tasso. Saute for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined. Continue to cook over low heat for 5 minutes. Stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth begins to thicken and is smooth. Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add the parsley. Simmer for another 5 minutes. Season, to taste, with salt and white pepper. Bob |
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On Tue, 31 Aug 2004 15:49:01 -0400, "Mike Carvin"
> wrote: >As long a we're talking grits, what's everyone's favorite way to prepare >them? I buy old-fashioned grits -- not quick cooking or instant -- and just follow the directions on the package. Salt the water when you cook them. I eat them with butter, salt, pepper, and Tabasco. If a little gravy or egg gets smushed in with your grits on the plate, all the better. Tara |
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On Tue, 31 Aug 2004 15:49:01 -0400, "Mike Carvin"
> wrote: >As long a we're talking grits, what's everyone's favorite way to prepare >them? I buy old-fashioned grits -- not quick cooking or instant -- and just follow the directions on the package. Salt the water when you cook them. I eat them with butter, salt, pepper, and Tabasco. If a little gravy or egg gets smushed in with your grits on the plate, all the better. Tara |
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"Mike Carvin" > wrote in message
... > As long a we're talking grits, what's everyone's favorite way to prepare > them? > > I've only had them once (back in '85), and I thought they were bland and > disgusting (perhaps because it was at a Denny's that I tried them...), but > I'm certainly willing to give it another go. :-) I knew a professional food service cook who made a cheese casserole with them that had a light, almost bread-like texture and flavor. This looks like it might turn out similar. Exported from MasterCook * Baked Cheese Grits (Lagasse) Recipe By : Louisiana Real & Rustic Serving Size : 8 Preparation Time :0:00 Categories : Sides Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups yellow grits; not quick or instant 8 tablespoons butter 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped garlic 8 ounces cheddar -- grated 3 eggs 1 cup milk Preheat oven to 350 degrees. Prepare grits according to package directions. Add butter, salt, black pepper, garlic and cheese. Mix until butter and cheese melt. Beat together eggs and milk in a small bowl. Add to grits and mix well. Pour into a square 8-by-2-inch baking dish and bake for about 1 hour, or until mixture sets. Serve immediately. [per serving: Calories, 351; protein, 16 grams; carbohydrates, 36 grams; fat, 16 gram; cholesterol, 116 milligrams; sodium, 802 milligrams.] *Recipe from Louisiana Real & Rustic (Morrow) by Emeril Lagasse |
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"Mike Carvin" > wrote in message
... > As long a we're talking grits, what's everyone's favorite way to prepare > them? > > I've only had them once (back in '85), and I thought they were bland and > disgusting (perhaps because it was at a Denny's that I tried them...), but > I'm certainly willing to give it another go. :-) I knew a professional food service cook who made a cheese casserole with them that had a light, almost bread-like texture and flavor. This looks like it might turn out similar. Exported from MasterCook * Baked Cheese Grits (Lagasse) Recipe By : Louisiana Real & Rustic Serving Size : 8 Preparation Time :0:00 Categories : Sides Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups yellow grits; not quick or instant 8 tablespoons butter 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped garlic 8 ounces cheddar -- grated 3 eggs 1 cup milk Preheat oven to 350 degrees. Prepare grits according to package directions. Add butter, salt, black pepper, garlic and cheese. Mix until butter and cheese melt. Beat together eggs and milk in a small bowl. Add to grits and mix well. Pour into a square 8-by-2-inch baking dish and bake for about 1 hour, or until mixture sets. Serve immediately. [per serving: Calories, 351; protein, 16 grams; carbohydrates, 36 grams; fat, 16 gram; cholesterol, 116 milligrams; sodium, 802 milligrams.] *Recipe from Louisiana Real & Rustic (Morrow) by Emeril Lagasse |
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"Chloe" > wrote in message ... > "Mike Carvin" > wrote in message > ... >> As long a we're talking grits, what's everyone's favorite way to prepare >> them? >> >> I've only had them once (back in '85), and I thought they were bland and >> disgusting (perhaps because it was at a Denny's that I tried them...), >> but >> I'm certainly willing to give it another go. :-) > > I knew a professional food service cook who made a cheese casserole with > them that had a light, almost bread-like texture and flavor. > > This looks like it might turn out similar. > > Exported from MasterCook * > > Baked Cheese Grits (Lagasse) > > Recipe By : Louisiana Real & Rustic > Serving Size : 8 Preparation Time :0:00 > Categories : Sides > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 cups yellow grits; not quick or instant > 8 tablespoons butter > 1 1/2 teaspoons salt > 1/2 teaspoon freshly ground black pepper > 2 tablespoons chopped garlic > 8 ounces cheddar -- grated > 3 eggs > 1 cup milk > > <snip> Emeril's White Cheddar Cheese Grits ROCK!!! Google it or search the Food TV site for it. It really is amazing. Cyndi |
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"Chloe" > wrote in message ... > "Mike Carvin" > wrote in message > ... >> As long a we're talking grits, what's everyone's favorite way to prepare >> them? >> >> I've only had them once (back in '85), and I thought they were bland and >> disgusting (perhaps because it was at a Denny's that I tried them...), >> but >> I'm certainly willing to give it another go. :-) > > I knew a professional food service cook who made a cheese casserole with > them that had a light, almost bread-like texture and flavor. > > This looks like it might turn out similar. > > Exported from MasterCook * > > Baked Cheese Grits (Lagasse) > > Recipe By : Louisiana Real & Rustic > Serving Size : 8 Preparation Time :0:00 > Categories : Sides > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 cups yellow grits; not quick or instant > 8 tablespoons butter > 1 1/2 teaspoons salt > 1/2 teaspoon freshly ground black pepper > 2 tablespoons chopped garlic > 8 ounces cheddar -- grated > 3 eggs > 1 cup milk > > <snip> Emeril's White Cheddar Cheese Grits ROCK!!! Google it or search the Food TV site for it. It really is amazing. Cyndi |
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previously in rfc, Dog3 <dognospam@adjfkdla;not> wrote:
> I'm starving this morning. It's gonna be eggs over easy and a toasted > bagel and maybe a small bowl of Raisin Bran. What's everyone else > doing? > > Michael > So far I've made scrambled eggs for my 14 year old (he left for school without eating them) and a toasted bagel with butter and jelly and a cup of hot tea for my older son. Happy to report he's finishing his breakfast now. I've fed the dogs, the cats, turned on the lights in my box turtle tank and am about to make some coffee for myself and pick at the cold scrambled eggs that are still sitting in the pan.  -Claudia |
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previously in rfc, Dog3 <dognospam@adjfkdla;not> wrote:
> I'm starving this morning. It's gonna be eggs over easy and a toasted > bagel and maybe a small bowl of Raisin Bran. What's everyone else > doing? > > Michael > So far I've made scrambled eggs for my 14 year old (he left for school without eating them) and a toasted bagel with butter and jelly and a cup of hot tea for my older son. Happy to report he's finishing his breakfast now. I've fed the dogs, the cats, turned on the lights in my box turtle tank and am about to make some coffee for myself and pick at the cold scrambled eggs that are still sitting in the pan. -Claudia |
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Dog3 wrote: > I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > > Michael > I had an early breakfast before five this morning, in celebration of the Boston Red Sox win last night. I was so excited, fearing the hated Yankees would win, I never ate dinner. I only had 1/3 rd of a cucumber and a small amount of left over egg salad with a slice of bread. Marcel had steak, but I knew I could not eat one too, with Game 7 coming up. I do not like steak. So, this morning I made a pot of nice, strong coffee, sliced off some bread from an Italian loaf, toasted it lightly, buttered it and spread some yummy Apricot Butter on it. It was a wonderful way to celebrate the victory. No wonder the Apricot Butter won the Blue Ribbon at the State Fair. M |
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Dog3 wrote: > I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > > Michael > I had an early breakfast before five this morning, in celebration of the Boston Red Sox win last night. I was so excited, fearing the hated Yankees would win, I never ate dinner. I only had 1/3 rd of a cucumber and a small amount of left over egg salad with a slice of bread. Marcel had steak, but I knew I could not eat one too, with Game 7 coming up. I do not like steak. So, this morning I made a pot of nice, strong coffee, sliced off some bread from an Italian loaf, toasted it lightly, buttered it and spread some yummy Apricot Butter on it. It was a wonderful way to celebrate the victory. No wonder the Apricot Butter won the Blue Ribbon at the State Fair. M |
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Dog3 wrote: > I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > > Michael > I had an early breakfast before five this morning, in celebration of the Boston Red Sox win last night. I was so excited, fearing the hated Yankees would win, I never ate dinner. I only had 1/3 rd of a cucumber and a small amount of left over egg salad with a slice of bread. Marcel had steak, but I knew I could not eat one too, with Game 7 coming up. I do not like steak. So, this morning I made a pot of nice, strong coffee, sliced off some bread from an Italian loaf, toasted it lightly, buttered it and spread some yummy Apricot Butter on it. It was a wonderful way to celebrate the victory. No wonder the Apricot Butter won the Blue Ribbon at the State Fair. M |
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Dog3 wrote: > I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > > Michael > I had an early breakfast before five this morning, in celebration of the Boston Red Sox win last night. I was so excited, fearing the hated Yankees would win, I never ate dinner. I only had 1/3 rd of a cucumber and a small amount of left over egg salad with a slice of bread. Marcel had steak, but I knew I could not eat one too, with Game 7 coming up. I do not like steak. So, this morning I made a pot of nice, strong coffee, sliced off some bread from an Italian loaf, toasted it lightly, buttered it and spread some yummy Apricot Butter on it. It was a wonderful way to celebrate the victory. No wonder the Apricot Butter won the Blue Ribbon at the State Fair. M |
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Dog3 wrote: > I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > > Michael > I had an early breakfast before five this morning, in celebration of the Boston Red Sox win last night. I was so excited, fearing the hated Yankees would win, I never ate dinner. I only had 1/3 rd of a cucumber and a small amount of left over egg salad with a slice of bread. Marcel had steak, but I knew I could not eat one too, with Game 7 coming up. I do not like steak. So, this morning I made a pot of nice, strong coffee, sliced off some bread from an Italian loaf, toasted it lightly, buttered it and spread some yummy Apricot Butter on it. It was a wonderful way to celebrate the victory. No wonder the Apricot Butter won the Blue Ribbon at the State Fair. M |
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Dog3 wrote: > I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > > Michael > I had an early breakfast before five this morning, in celebration of the Boston Red Sox win last night. I was so excited, fearing the hated Yankees would win, I never ate dinner. I only had 1/3 rd of a cucumber and a small amount of left over egg salad with a slice of bread. Marcel had steak, but I knew I could not eat one too, with Game 7 coming up. I do not like steak. So, this morning I made a pot of nice, strong coffee, sliced off some bread from an Italian loaf, toasted it lightly, buttered it and spread some yummy Apricot Butter on it. It was a wonderful way to celebrate the victory. No wonder the Apricot Butter won the Blue Ribbon at the State Fair. M |
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"Dog3" <dognospam@adjfkdla;not> wrote in message 4... > I'm starving this morning. It's gonna be eggs over easy and a toasted > bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > I made tortellini egg drop soup out of my tortellini en brodo. Jack Albumen |
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"Dog3" <dognospam@adjfkdla;not> wrote in message 4... > I'm starving this morning. It's gonna be eggs over easy and a toasted > bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > I made tortellini egg drop soup out of my tortellini en brodo. Jack Albumen |
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>
>I'm starving this morning. It's gonna be eggs over easy and a toasted bagel >and maybe a small bowl of Raisin Bran. What's everyone else doing? > I will have a toasted english muffin , with a bit of Pnut butter ( crunchy of course ) and a pot of hot coffee. Rosie |
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"Dog3" <dognospam@adjfkdla;not> wrote in message 4... > I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > > Michael > > -- My usual, Coors Light. <giggle> kili |
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"Dog3" <dognospam@adjfkdla;not> wrote in message 4... > I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > > Michael > > -- My usual, Coors Light. <giggle> kili |
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"Dog3" <dognospam@adjfkdla;not> wrote in message 4... > I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > > Michael > > -- My usual, Coors Light. <giggle> kili |
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"Dog3" <dognospam@adjfkdla;not> wrote in message 4... > I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > > Michael > > -- My usual, Coors Light. <giggle> kili |
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"Dog3" <dognospam@adjfkdla;not> wrote in message 4... > I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > > Michael > > -- My usual, Coors Light. <giggle> kili |
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"Dog3" <dognospam@adjfkdla;not> wrote in message 4... > I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? > > Michael > > -- My usual, Coors Light. <giggle> kili |
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>Dog3 wrote:
>> I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > >> and maybe a small bowl of Raisin Bran. What's everyone else doing? Woke up very thirsty, parched actually... had a beer... probably from getting up to pee several times last night, gonna name my hose Niagra Falls... that'll teach me to scoff down a hero with half a pound of Hormel DiLusso with provolone for a late night snack... peed out all that salt and nitrites. Now I need some strong coffee. Much too early to think about solids. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Dog3 wrote:
>> I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > >> and maybe a small bowl of Raisin Bran. What's everyone else doing? Woke up very thirsty, parched actually... had a beer... probably from getting up to pee several times last night, gonna name my hose Niagra Falls... that'll teach me to scoff down a hero with half a pound of Hormel DiLusso with provolone for a late night snack... peed out all that salt and nitrites. Now I need some strong coffee. Much too early to think about solids. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Dog3 wrote:
> I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? Shredded wheat, as usual, but today with raisins because I ran out of berries, a cappuccino and toast with raspberry jam. |
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Dog3 wrote:
> I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? Shredded wheat, as usual, but today with raisins because I ran out of berries, a cappuccino and toast with raspberry jam. |
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Dog3 wrote:
> I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? Shredded wheat, as usual, but today with raisins because I ran out of berries, a cappuccino and toast with raspberry jam. |
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Dog3 wrote:
> I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? Shredded wheat, as usual, but today with raisins because I ran out of berries, a cappuccino and toast with raspberry jam. |
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Dog3 wrote:
> I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? Shredded wheat, as usual, but today with raisins because I ran out of berries, a cappuccino and toast with raspberry jam. |
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Dog3 wrote:
> I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? Shredded wheat, as usual, but today with raisins because I ran out of berries, a cappuccino and toast with raspberry jam. |
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One time on Usenet, Dog3 <dognospam@adjfkdla;not> said:
> I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? As I'm on a diet and prefer to save my calories until dinner time, I'm sticking with honey-oat granola and raspberry yogurt this morning... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF |
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One time on Usenet, Dog3 <dognospam@adjfkdla;not> said:
> I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? As I'm on a diet and prefer to save my calories until dinner time, I'm sticking with honey-oat granola and raspberry yogurt this morning... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF |
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One time on Usenet, Dog3 <dognospam@adjfkdla;not> said:
> I'm starving this morning. It's gonna be eggs over easy and a toasted bagel > and maybe a small bowl of Raisin Bran. What's everyone else doing? As I'm on a diet and prefer to save my calories until dinner time, I'm sticking with honey-oat granola and raspberry yogurt this morning... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF |
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| IHOP "Dinner For Breakfast, Breakfast for Dinner" TV Commercial. | General Cooking | |||
| Sundy Breakfast and Homemade Bacon (was: Sunda Breakfast) | General Cooking | |||
| Breakfast | General Cooking | |||
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