Bacon & Egg Dutch Baby

Time: 30 minutes Music Selection: Bellamy Brothers & Gola – Feels Good To Be Alive I think my theme for today is about gratitude and happiness. My two recipe posts and music seem to be themed around being happy in the moment and being optimistic about the future. I hope you can feel great today…

Korean Soft Marinated Eggs with Rice

Time: 30 minutes (plus marinating time – at least 6 hours or overnight) In our adventurous journey to try new and unique breakfast meals, this is our latest! It really was more like brunch as we had it closer to noon, as everyone slept-in this weekend! This is a great dish as you can make…

Breakfast Wrap or Breakfast Quesadilla? Ohhh, the choices!

Luba sings a tune called “Let it Go” that fits with the purpose of this blog – to change our conventional ways of looking at breakfast. “Uniformity, Conventionality, Is the fate of our existence. Keep it safely at a distance.” Today – I offer you two simple breakfasts with essentially the same ingredients, with lots…

Creamy Cheesy Grits

Time: 20 minutes “Hold on tight and let the flight begin” – words from the theme song of one of my favorite James Bond movies – Roger Moore is my favorite Bond… These creamy cheesy grits are amazing for breakfast, brunch or a side dish. For a breakfast cheat, you can make them the night…

Shrimp Omelette

Time: 15 minutes “Oh, I could hide ‘neath the wings of the bluebird as she singsThe six o’clock alarm would never ringBut it rings and I rise wipe the sleep out of my eyesThe shavin’ razor’s cold, and it stings Cheer up, sleepy Jean, oh what can it meanTo a daydream believer and a homecoming…

Tapenade

Tapenade Time: 15 minutes My wonderful friend, Maura, made homemade tapenade and brought it for us to eat while on vacation last summer! It was so delicious, that I asked for the recipe and have made it several times now. It is easy to make, very healthy and delicious! While I have not been to…

Breakfast Pear Souffles

Time: 45 minutes For whatever reason, souffles are not on menus as often as they should be. For a great history of souffles, read the “Rise and Fall of the Souffle in Modern Cuisine“. I think there is an overall aversion to making them as there is a belief that they are tricky to make….