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Post by mich64 on Jul 19, 2017 16:11:35 GMT
Rikita, a common weekday breakfast in the region I live in Canada is toast with either jams or peanut butter, cereals or fruit. On weekends, we might have eggs (fried, boiled or scrambled) with bacon or breakfast sausage or fried bologna, fried potatoes with onions or pancakes/waffles, but we usually only do that now if we have guests staying, otherwise we still usually eat a weekday breakfast.
Whereas in Switzerland, Austria and Germany the hotels we stayed at included a breakfast that always included breads, rolls, buns, with meats such as salami, mortadella etc. and many choices of cheese along with cereals, fruit, and some had boiled eggs. I always enjoyed those choices for breakfast as then I would usually not need anything until our evening meal.
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Post by rikita on Jul 20, 2017 0:04:37 GMT
i think a lot of people here would have a breakfast similar to your weekday breakfast ... hotels are a bit of a different matter though - i think there's a big variety here what people have for breakfast, so hotels offer different choices so everyone can eat what they like ... in my family as a kid, the common breakfast during the week was dark bread with cheese or salami or similar, and on weekends there were bread rolls with cheese/meat/ham/jam and a boiled egg on sunday ... there were also times when the weekday breakfast was cereal though, we went through different phases ...
one thing i find difficult with some hotel breakfasts, depending on the country, though is when they only offer sweet things ... depending on my mood, i sometimes prefer cheese or something similar ...
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Post by Don Cuevas on Jul 20, 2017 9:14:53 GMT
Yesterday, a very late breakfast, at noon! We tried four our first time a restaurant in a suburb of Morelia. It's called Tejaban II, featuring comida de la Tierra Caliente. Som of the heartiest and well seasoned food in Michoacán originates in the lower elevation lands in the direction of the Pacific coast. The attractive dining rooms are on two levels.
My wife had a small bowl of Sopa Tarasca, then a trio of uchepos, which are a variety of sweet, unfilled tamales, made from fresh corn.
I had a cecina plate. Cecina is a sheet of lightly salted, thinly sliced beef, then air-air dried. Mine was topped with a grilled nopal pad. It's a bit chewy, as it normally is, and delicious.
The meal was amazingly cheap. We'll be returning soon in order to explore its extensive menu
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Post by tod2 on Jul 21, 2017 12:07:54 GMT
I must admit I love toast for breakfast - very well toasted almost to scorched and burnt! Toppings are usually - anchovy paste, Bovril, marmalade or honey. Mr. T likes his Wheatbix - the new one incorporating Muesli. Only on holidays or weekend do we have eggs etc etc. We both love hotel continental breakfasts with the lovely cold meats and cheeses. It's about the only time I eat yoghurt and fruit at breakfast.
When we were in Canada our hosts ate the same breakfast every day. Cereal, a banana, some other fruit like plums or apples, coffee. I had toast.
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Post by mickthecactus on Jul 21, 2017 16:33:39 GMT
I must admit I love toast for breakfast - very well toasted almost to scorched and burnt! Toppings are usually - anchovy paste, Bovril, marmalade or honey. Mr. T likes his Wheatbix - the new one incorporating Muesli. Only on holidays or weekend do we have eggs etc etc. We both love hotel continental breakfasts with the lovely cold meats and cheeses. It's about the only time I eat yoghurt and fruit at breakfast. When we were in Canada our hosts ate the same breakfast every day. Cereal, a banana, some other fruit like plums or apples, coffee. I had toast. Not Marmite?
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Post by Don Cuevas on Jul 22, 2017 10:05:37 GMT
Fried Basmati rice with onion, green pepper, a little chopped chile perón, eggs and aged soy sauce.
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Post by rikita on Jul 23, 2017 10:41:02 GMT
bread with leberwurst, some bell pepper, apple, and half a chocolate croissant
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Post by Don Cuevas on Jul 23, 2017 13:44:01 GMT
Scrambled sliced potatoes, nopales, chile perón, onion plus two kinds of melted cheese.
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Post by Don Cuevas on Jul 28, 2017 12:39:50 GMT
Kasha Varnishkes with wild and domestic dried (but rehydrated) mushrooms. Dessert: a nice piece babka.
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Post by Don Cuevas on Jul 29, 2017 8:32:20 GMT
Fried rice, American style: diced onion, sweet pepper, chile perón, grape tomatoes, rice, of course; mellow cheese melted over all. A small torrent of oyster sauce.
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Post by Don Cuevas on Jul 30, 2017 9:48:05 GMT
Scrambled eggs with ham strips and cheddar cheese. Two Angel Biscuits.
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Post by tod2 on Jul 31, 2017 14:52:04 GMT
Mick - Marmite and Vegimite are made from yeast extract and I don't like the taste. Now Bovril on the otherhand is beefy goodness and easier to spread too. I even drizzle it over potatoes roasting as they go in with the meat.
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Post by mickthecactus on Jul 31, 2017 15:10:00 GMT
Marmite and Vegemite are a mile apart in taste though.
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Post by bixaorellana on Jul 31, 2017 16:20:42 GMT
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Post by mickthecactus on Jul 31, 2017 16:31:06 GMT
I'm not surprised. If I was restricted to eating only 1 item of food this would be it, My daughter and eldest grandson are similarly addicted.
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Post by Don Cuevas on Jul 31, 2017 17:02:20 GMT
Short grain rice, topped with two eggs, sunny side up. Dessert: warm mango cobbler.
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Post by Don Cuevas on Aug 1, 2017 14:23:36 GMT
Leftover kasha varnishkes, cottage cheese.
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Post by Don Cuevas on Aug 4, 2017 18:17:33 GMT
Kung Pao Chicken, dried mushrooms and water chestnuts the surplus from what I'd just made, intended for lunch. Basmati rice.
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Post by Don Cuevas on Aug 7, 2017 11:18:33 GMT
Two eggs en cocotte*; salsa Mexicana de chile perón; arepas, two of which have thinly sliced hame and melted provolone cheese.
*semi-poached,not baked.
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Post by Don Cuevas on Aug 9, 2017 10:37:43 GMT
A bowl of ham and beans, topped with a freshly cut salsa a la Mexicana. Three small arepas also.
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Post by rikita on Aug 13, 2017 13:30:33 GMT
had no bread, so ate some of mr. r's bread (he likes the american type sandwich bread) - one slice with grilled cheese and tomato, the other slice with nutella and peanut butter
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Post by Don Cuevas on Aug 13, 2017 21:22:54 GMT
Buttermilk biscuits, milk gravy with chicken and ham.
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Post by kerouac2 on Aug 21, 2017 19:50:10 GMT
Cereal for the first time in about 3 months.
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Post by Don Cuevas on Aug 22, 2017 9:26:33 GMT
Yesterday morning: two buttermilk biscuits, 2 eggs, sunny side up, 4 strips of lean, low-sodium bacon. Almuerzo, at about 11:30 a.m: a medium bowl of excellent menudo at Menudería Licha's, in Pátzcuaro. General menudo picture. It's not that red in real life.
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Post by Don Cuevas on Aug 25, 2017 19:25:29 GMT
Papas con chorizo, melted cheese, a flour tortilla.
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Post by Don Cuevas on Aug 27, 2017 9:18:37 GMT
Up very early (12:30 a.m.) to make extra rich cinnamon rolls and sticky pecan buns. Concurrently, a Key Lime Pie. Happy with the results. Even cleaned up most of the messy utensils and the work table.
For breakfast, I found a container of a celery-smoked sausage soup in the freezer and nuked it.
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Post by rikita on Aug 27, 2017 17:15:24 GMT
lately lots of bread with cheese, mushroom spread, honey, nutella ... strangely, it all tastes a lot better when not at home ... then you buy the same bread for home, and there it doesn't taste as good ...
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Post by Don Cuevas on Aug 29, 2017 18:15:16 GMT
Gravlax on salad, schwartzbrot.
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Post by Don Cuevas on Aug 30, 2017 14:16:45 GMT
Fried leftover yellow corn grits, one egg, sunny side up, carrot-orange juice blend.
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Post by Don Cuevas on Aug 31, 2017 13:29:45 GMT
A bowl of just-made pasta e fagioli, (AKA "Pasta Fazool") seasoned with a bit of home made spicy fennel sausage. I'm having some more.
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