What I had for breakfast

When I was a child, I went to summer camp.  Four years at a day camp before I began years at an overnight camp.  At that camp, we were required to write home a minimum of three times a week.

I was 9 years old when I began going to overnight camp, and not the writer I am now,

My mother wanted to know what happened in our days, and she would tell us to tell her what we had for breakfast.

My mother is no longer amongst us, so I thought I would tell you what I had for breakfast this morning.

I made a one egg omelet this morning, mixing the egg with dried chives, and making an omelet with Boursin cheese in the middle.  I had a piece of gluten free bread toasted, lightly “buttered” (Earth Balance).  An orange joined the plate.  I had a glass of sparkling water with my plate of food.

I had to taste my food, before sharing this with you, to make sure it was worthy of being shared; it was tasty.

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What did you have for breakfast?

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Moving, again!

One year ago today, we left CA.  Taking a night flight, we landed in CT early in the morning of March 16, 2017.  After living in an extended stay hotel near the airport for 10 days, we moved into our current abode, an apartment in Vernon, CT.

For those who know, I sold my FL condo last October.  Those funds rolled into the purchase of a condo, 30 minutes north and west of our current home.  It will be closer to SpecialK’s Office, and closer to the airport for his business travels.

Next Friday, our belongings will be loaded into a truck, and unloaded that night into our next home, where we plan to stay a while.

I have organized the painter, who we ❤️, the awesome guy who installed our hardwood floors, and the tile guy who did a wacky job of installing our backsplash.  That backsplash has been taken down, and subway tiles are going in.

Next Wednesday, we are having the condo deep cleaned.  Every drawer shelf and cabinet is to be opened and cleaned.

Thursday, the moving company is sending over their packers, and Friday we adjust our home base.

That’s what we are up to, what are you up to these days?

 

Cheese Bombs

I mixed some dough the other night, intending to make bagels.  Spur of the moment decision took this adventure sideways.  I shredded down some white cheddar, and ground up some black pepper.  The dough was a bit sticky, and I just wanted to proceed.  I mixed this dough, added the cheese and pepper, and plopped spoonfuls onto my parchment lined pizza tray, that had been preheating in my oven.

I checked on the baking process after 10 minutes, and pulled them out after 20 minutes.

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I used the parchment paper to lift the biscuits off the pizza pan, and directly on to the waiting rack.  I started nibbling, and kept going.  They were so tasty, and a bit greasy.  Surviving biscuits were place down on a paper towel in a glass dish in the fridge overnight.  They were not as good once chilled, but reheated at 375 for 5 minutes in our convection toaster oven, they again were amazing.

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Leftovers were frozen.  Heated in our convection toaster oven for 5-8 minutes, they were as good as the day before.

I will make again, maybe using my mini muffin pan.

Here’s how I did this:

1 C Better Batter flour

1 C Greek yogurt

2 tsp baking powder

a pinch of salt

1 C grated cheese

freshly ground pepper

Mix all together and roll into balls.  Place on a parchment lined baking sheet.  Bake 20 minutes at 350.

Feel free to use whichever cheese makes you happy.  Add whichever spices and herbs appeal to you.  These are the ultimate blank canvas.

I made 24 little cheese bombs.  According to my calculations, 4 of these equal the 15 g carb rule I follow.  Considering there is yogurt and cheese in these, there is protein also.

What will you add to your cheese bombs?