Doug Kerr
Well-known member
Today (this being Saturday) we enjoyed breakfast B, or to be more precise, breakfast Bw (in which the pancake stack in breakfast B is replaced by a waffle).
Curse one is a fruit plate, which I generally describe as "five kinds of fruit". We see it here, accompanied by the usual accompaniment to breakfast, a stack of editorials and op-ed articles, usually mostly from the New York Times. We see here on top an article describing how dangerous is Jared Kushner, president-elect Trump's son-in-law, But I digress.
Douglas A. Kerr: Breakfast Bw, course 1
Often, this course includes slices of orange as well, but not today. The melon cubes include some canteloupe, but today they are few in number and hidden among the watermelon cubes. (I didn't do any styling of this scene, but shot it "as found".)
In the place setting, the "steak knife" is a mis-step; it is normally provided only for breakfast A, which (for me) includes a sausage patty (not that it is at all so tough as to require such a weapon rather than a dinner knife, but using such is my preference - I always prefer the most potent tool that is "appropriate").
The waffles in course two are prepared à la table. Here is the waffle station:
Douglas A. Kerr: The waffle station
The waffle baker is small and basic but, in Carla's skilled hands, very effective. The size waffle it prepares is ideal in size for each of us to have an entire one for breakfast. Today, Carla will have a chocolate chip waffle.
Course two comprises scrambled eggs, somewhat thick bacon (prepared "greaselessly" in the microwave oven in a special fixture), and the lovely waffle.
Douglas A. Kerr: Breakfast Bw, course 2
Please excuse the scrambled egg mess on the edge of the plate, a careless artifact of my doing just enough "styling" to be dangerous.
For me, with my type 2 diabetes, the preparatory ingredient for this meal is 25 IU of fast-acting insulin. Based on typical ratios for me, that suggests that the carbohydrate content of this repast is perhaps 160 g, well beyond the classical (and naïve) recommendation for persons such as me of no more than 75 g of carbohydrates at a meal.
By the way, the odd orientation of the coffee mug is to obscure the side which, on an area of "blackboard" paint, carries in chalk a sweet and quite personal message from Carla. (I forgot to warn her that this would be picture.)
Well, it's time to kiss the cook (again).
Best regards,
Doug
Curse one is a fruit plate, which I generally describe as "five kinds of fruit". We see it here, accompanied by the usual accompaniment to breakfast, a stack of editorials and op-ed articles, usually mostly from the New York Times. We see here on top an article describing how dangerous is Jared Kushner, president-elect Trump's son-in-law, But I digress.
Douglas A. Kerr: Breakfast Bw, course 1
Often, this course includes slices of orange as well, but not today. The melon cubes include some canteloupe, but today they are few in number and hidden among the watermelon cubes. (I didn't do any styling of this scene, but shot it "as found".)
In the place setting, the "steak knife" is a mis-step; it is normally provided only for breakfast A, which (for me) includes a sausage patty (not that it is at all so tough as to require such a weapon rather than a dinner knife, but using such is my preference - I always prefer the most potent tool that is "appropriate").
The waffles in course two are prepared à la table. Here is the waffle station:
Douglas A. Kerr: The waffle station
The waffle baker is small and basic but, in Carla's skilled hands, very effective. The size waffle it prepares is ideal in size for each of us to have an entire one for breakfast. Today, Carla will have a chocolate chip waffle.
Course two comprises scrambled eggs, somewhat thick bacon (prepared "greaselessly" in the microwave oven in a special fixture), and the lovely waffle.
Douglas A. Kerr: Breakfast Bw, course 2
Please excuse the scrambled egg mess on the edge of the plate, a careless artifact of my doing just enough "styling" to be dangerous.
For me, with my type 2 diabetes, the preparatory ingredient for this meal is 25 IU of fast-acting insulin. Based on typical ratios for me, that suggests that the carbohydrate content of this repast is perhaps 160 g, well beyond the classical (and naïve) recommendation for persons such as me of no more than 75 g of carbohydrates at a meal.
By the way, the odd orientation of the coffee mug is to obscure the side which, on an area of "blackboard" paint, carries in chalk a sweet and quite personal message from Carla. (I forgot to warn her that this would be picture.)
Well, it's time to kiss the cook (again).
Best regards,
Doug