Is anyone planning for Father's Day? I'm thinking about a late brunch,
with breakfast burritos and yogurt parfaits.

Tara

Sounds like a great plan. Got spoiled on real breakfast burritos many moons ago. Tell us what it going on the inside. Thanks.

"bigwheel" > wrote in message
...
>
> Tara;1840549 Wrote:
>> Is anyone planning for Father's Day? I'm thinking about a late brunch,
>>
>> with breakfast burritos and yogurt parfaits.
>>
>> Tara
>
> Sounds like a great plan. Got spoiled on real breakfast burritos many
> moons ago. Tell us what it going on the inside. Thanks.

I picked up some nice steaks today and big baking potatoes. Forgot the
chives but did get sour cream. I do have dried chives. Might just use some
cheese and bacon instead. Ooh! I do have scallions. Will use those.
*Thinking out loud*

On Friday, June 14, 2013 12:43:01 PM UTC-5, Tara wrote:
> Is anyone planning for Father's Day? I'm thinking about a late brunch,
>
> with breakfast burritos and yogurt parfaits.
>
Just sandwiches. Nitrite-free sliced roast beef and turkey, several cheeses. Chips and dip. I'm making cream cheese dip for the potato chips.

Dip: (Cream cheese, heavy cream, onion pressed with the garlic press, salt.)

Frying tortilla chips up fresh, with refritos, red salsa from the taqueria
and sour cream cut with half&half to be squirtable. I should make some asada
to top as well.
>
> Tara

--Bryan

On Sat, 15 Jun 2013 06:41:28 +0100, bigwheel wrote:

> Got spoiled on real breakfast burritos many
> moons ago. Tell us what it going on the inside. Thanks.

Eggs, potatoes, sausage, and cheese

Tara

Tara wrote:
>
> On Sat, 15 Jun 2013 06:41:28 +0100, bigwheel wrote:
>
> > Got spoiled on real breakfast burritos many
> > moons ago. Tell us what it going on the inside. Thanks.
>
> Eggs, potatoes, sausage, and cheese
>
> Tara


sounds about perfect to me. :-)

On 6/15/2013 10:28 AM, Gary wrote:
> Tara wrote:
>>
>> On Sat, 15 Jun 2013 06:41:28 +0100, bigwheel wrote:
>>
>>> Got spoiled on real breakfast burritos many
>>> moons ago. Tell us what it going on the inside. Thanks.
>>
>> Eggs, potatoes, sausage, and cheese
>>
>> Tara
>
>
> sounds about perfect to me. :-)
>
I'd have to make that a type of sausage with a bit of a bite to it,
because (after all) it's a burrito.

Jill

jmcquown wrote:
>
> On 6/15/2013 10:28 AM, Gary wrote:
> > Tara wrote:
> >>
> >> On Sat, 15 Jun 2013 06:41:28 +0100, bigwheel wrote:
> >>
> >>> Got spoiled on real breakfast burritos many
> >>> moons ago. Tell us what it going on the inside. Thanks.
> >>
> >> Eggs, potatoes, sausage, and cheese
> >>
> >> Tara
> >
> >
> > sounds about perfect to me. :-)
> >
> I'd have to make that a type of sausage with a bit of a bite to it,
> because (after all) it's a burrito.
>
> Jill

Whenever I buy ground sausage, I always opt for the "hot" version.

There are 2 (at least) versions of Hamburger Helper (everyone's favorite
here heheh) where I substituted a pound of ground hot sausage for the ground
beef. They turned out really good, much better than the beef recipe.

G.

On Saturday, June 15, 2013 8:58:51 AM UTC-5, Tara wrote:
> On Sat, 15 Jun 2013 06:41:28 +0100, bigwheel wrote:
>
>
>
> > Got spoiled on real breakfast burritos many
>
> > moons ago. Tell us what it going on the inside. Thanks.
>
>
>
> Eggs, potatoes, sausage, and cheese
>
They do call that breakfast burrito, but it would be better called a wrap, since it's nothing but American breakfast items wrapped in a flour tortilla.
>
> Tara

--Bryan

On 6/15/2013 10:42 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 6/15/2013 10:28 AM, Gary wrote:
>>> Tara wrote:
>>>>
>>>> On Sat, 15 Jun 2013 06:41:28 +0100, bigwheel wrote:
>>>>
>>>>> Got spoiled on real breakfast burritos many
>>>>> moons ago. Tell us what it going on the inside. Thanks.
>>>>
>>>> Eggs, potatoes, sausage, and cheese
>>>>
>>>> Tara
>>>
>>>
>>> sounds about perfect to me. :-)
>>>
>> I'd have to make that a type of sausage with a bit of a bite to it,
>> because (after all) it's a burrito.
>>
>> Jill
>
> Whenever I buy ground sausage, I always opt for the "hot" version.
>
> There are 2 (at least) versions of Hamburger Helper (everyone's favorite
> here heheh) where I substituted a pound of ground hot sausage for the ground
> beef. They turned out really good, much better than the beef recipe.
>
> G.
>
Hey! I used ground hot sausage years ago when I made my own version of
hamburger helper. There was a convenience store down the road. They
didn't sell ground beef but they had rolls/chubs of sausage in the
refrigerator case. I added my own spices and used the hot sausage. I
used the same type of hot sausage for home made tacos. Much better than
ground beef.

I don't eat enough sausage to warrant grinding my own. I do
occasionally grind beef chuck for hamburgers. Then again, I don't eat a
lot of hamburgers, either.

Jill

jmcquown wrote:
>
> I don't eat enough sausage to warrant grinding my own. I do
> occasionally grind beef chuck for hamburgers. Then again, I don't eat a
> lot of hamburgers, either.

I *do* own a tiny Ninja $20 food processor now and I might grind some good
beef to make some different hamburgers. I know it's not the same as a meat
grinder but maybe it will work good enough to give me an idea of grinding
better beef....like a ribeye or a chuck steak ground for hamburger use.

G.

Sounds yummy. The good ones we used to get down at Corpus had scrambled eggs..sausage/bacon or mexican chorizo (of which I aint a big fan) and a few skillet fried tates con papas and cheese if you wanted. Mighty tasty when wrapped up in a hot flour tort with a copious amount of picante sauce.

Dang...just what I would have said...lol.

In article >,
Tara > wrote:

> Is anyone planning for Father's Day? I'm thinking about a late brunch,
> with breakfast burritos and yogurt parfaits.
>
> Tara

Sounds yummy!

I'm baking cinnamon rolls here - 144 are headed off to church tomorrow
for all the men.

Dinner here is a pork shoulder. I think it will end up served with
homemade flour tortillas but we'll see. Strawberry pie for dessert - we
got some great strawberries in our CSA box.

marcella

On Sat, 15 Jun 2013 15:33:54 -0700, Marcella Peek wrote:

> I'm baking cinnamon rolls here - 144 are headed off to church tomorrow
> for all the men.

I bet your kitchen smells heavenly!

Tara

>In article >,
> Tara > wrote:
>
>> Is anyone planning for Father's Day? I'm thinking about a late brunch,
>> with breakfast burritos and yogurt parfaits.

I think I'm going to make ribs for dinner, with rice and a salad of
some kind.

Don't know about dessert.

Doris

In article >,
Tara > wrote:

> Is anyone planning for Father's Day? I'm thinking about a late brunch,
> with breakfast burritos and yogurt parfaits.
>
> Tara

We have some leftover wings, which I will augment with mechouia from the
latest issue of Cook's Illustrated and the One True Cobbler®. Costco had
some fantastic peaches on Thursday night, which were unlike the usual
mid-June croquet balls.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Sun, 16 Jun 2013 14:23:13 -0700, Cindy Fuller wrote:


> We have some leftover wings, which I will augment with mechouia from the
> latest issue of Cook's Illustrated and the One True Cobbler®.

I had to look up mechouia. It sounds right up my alley. Do you eat it
as a dip, a salad, a spread, all of the above?

Tara

On 14/06/2013 1:43 PM, Tara wrote:
> Is anyone planning for Father's Day? I'm thinking about a late brunch,
> with breakfast burritos and yogurt parfaits.
>
>
No cooking for me. I am being feted.... albeit in a small way. My wife
is making huge concessions to me. She made a rhubarb coffee cake for
brunch. There are nly a few things she does not like to eat. One is
rhubarb. The other is beets. I have don't mind beets at all. I am not
crazy enough about them to really miss them, but that it the one
standard food item that she absolutely hates. A couple years ago we
discovered how parsnips, IMO nasty tasting when boiled, are absolutely
delicious when roasted. I have been trying to get her to try roasted
beets. So.... tonight she is roasting beets. I will probably like them.
I am wondering if having them roasted will make them palatable to her.

On Sun, 16 Jun 2013 18:08:26 -0400, Dave Smith
> wrote:

> tonight she is roasting beets. I will probably like them.
> I am wondering if having them roasted will make them palatable to her.

I'm on the edge of my seat! What was your conclusion about roasted
beets? I love them.

AFAIC, all vegetables benefit from roasting. I've done a Fall/Winter
"medley" of roasted vegetables several times that includes squash,
turnip, rutabaga, parsnip, carrot and onion... it's delicious. I
don't think I put beet in there, but if it was available at that time
of the year, then I did because I was using every root vegetable I
could find, plus winter squash.

--
Food is an important part of a balanced diet.

In article >,
Tara > wrote:

> On Sun, 16 Jun 2013 14:23:13 -0700, Cindy Fuller wrote:
>
>
> > We have some leftover wings, which I will augment with mechouia from the
> > latest issue of Cook's Illustrated and the One True Cobbler®.
>
> I had to look up mechouia. It sounds right up my alley. Do you eat it
> as a dip, a salad, a spread, all of the above?
>
> Tara

All of the above. One of our old favorite restaurants in Ithaca used to
serve mechouia with eggs for breakfast.

Cindy

--
C.J. Fuller

Delete the obvious to email me