What Your Style of Eggs Say About You by Bite.ca. Not much to say but we’ll let it speak for itself. Either you’re laughing or quietly brooding about something this may have revealed. Enjoy your day. And your eggs.
- via Laughing Squid -
Artist Andrew Lewicki wants to
raise the hackles of incredibly sue happy Louis Vuitton make you an incredibly overpriced breakfast. He’s created the Louis Vuitton Waffle Maker. Featuring, as you might imagine, the classic Vuitton pattern, the waffle maker is teflon coated and is perhaps just what you need for a designer breakfast. Magnifique!
Breakfast served all day. The most exciting words you’ll ever see printed on a menu. Our house is the philosophical equivalent. When isn’t it a good time to have breakfast? I can’t think of one. A dish like this makes you wonder why you ever go out to eat.
I suppose you have to like scrambled eggs. I was in the camp of hating scrambled eggs for years. Let’s tally that in a column of “things people and restaurants have screwed up so badly they’ve ruined it for me.” Thankfully I’ve put my own little world right. Scrambled eggs made with love and attention, not cooked to within an inch of existence, and given a few minutes of thought are ohmygodthatsunbelievable!!! Dry scrambled eggs are best used to prop a door open. I know that’s personal taste, but really, who wants dry eggs? Continue reading
“Seeing pictures of ‘The 3D Type Book’ on internet (and still being pissed at myself for being too busy at that time, to submit my own 3D type when they asked me). I instantly came up with the idea for this pancake font.
In Holland, most of us put raisins on top of the pancakes and eat them with sugar or stroop.” Continue reading
Admittedly leftovers can be a scary proposition. Some things are better the next day. I think bubble and squeak is even better the next day. Which makes it leftover leftovers.
So breakfast burritos aren’t anything new. You needn’t go further than the nearest gas station convenience store to see that. Nicely executed ones that can use up leftovers? That’s another story. Continue reading
OK so it’s a bit of stretch to say this actually a recipe. It’s more of a little kitchen trick. What better way to get yourself some functional and edible egg rings and add some taste and interest to your breakfast? I made a batch of bubble and squeak this evening. I wanted a little something to go along with it. I steamed a little broccoli and decided to crack an egg. I pulled a slice of bell pepper and a slice of onion out of the fridge and used them as edible egg rings. A nice plate; the bell pepper mold makes a nifty presentation.
Looking for some other egg tricks? Try egg in half an avocado.
And on that note. You’ll notice I got a friendly comment from Vanessa below. She’s accusing me of theft and plagiarism. While that’s not true, as I tried to point out in an email conversation, she’s a person that’s not to be reasoned with. Our email conversation didn’t get much beyond some misplaced passive aggressive stuff before I realized I was wasting keyboard time.
I’m not sure what her affiliation is with Apron Strings Blog – I have to assume there’s some given the vitriol and anger that’s present in here. No one gets that angry without having a horse in the race. I’ll just say that we credit where credit is due. On that note here is the link to the blog she thinks I’m stealing from…
Apron Strings. That was posted a bit before mine, not very long to be sure. But let’s parse that out a bit further. Here are the same recipe, on different sites, posted much before Apron Strings got around to it. There’s not a mention of any of these on that blog, but I haven’t cried foul nor do I think there’s anything fishy going on. My mother used to do this for me while I was growing up. I don’t think she invented it. We’re a pretty lighthearted bunch around here but for the sake of argument here’s a few links to the same recipe posted earlier than either of us. This took 30 seconds on Google by the way.
Vanessa went on to let me know that I also ripped off the avocado egg slice recipe from Apron Strings Blog as well. Except that I credited the Reddit user that I got the idea from right in the post. A Reddit user who posted his “idea” only a day or two before I got around to making it. Did he rip her off? Maybe. I read Reddit, I don’t read Apron Strings. I think it’s a worthwhile blog so I may pop over from time to time. Reading doesn’t take very long. Clearly, sending nasty messages takes even less.