B-B-B-Bacon, Eggs and Root Vegetables Day!
Hormel fully cooked bacon – why am I so late learning about you?? OK having a vegetarian boyfriend is a large part of that, but really. Really? Wow. How easy is it to turn ho-hum eggs into something special! Today’s culinary feats are to include this wonderful product.
- Breakfast: Scrambled eggs with spinach, mushrooms and, of course, just a bit of bacon – If I can refrain from eating it as I mix up the eggs. Well, maybe I will have to wrap it in a crescent roll with a little fruit spread. Oops that is another piece in my mouth between sentences. I am thinking to leave the cheese in the icebox this morning. Though, when eating bacon, it is hard to see the need for a trade off – I am already in over the suggested daily amounts of salt …
- Dinner: pressure cooked root vegetables – the goal is to ultimately make soup or a stew-like meal with them. Still deciding. Have parsnips, beets, carrots and maybe a turnip. Thinking that an onion will round them out. Adding chile after the cooking is over.
Breakfast — Played around with this blog so much – the eggs never materialized (thinking about a quiche or frittata still … but I do have other things to do today). So what I did make was my version of Pigs in a Blanket:
- The Stuff: 1/2 a can of crescent rolls (4), 2 slices of the above mentioned bacon, blueberry conserve.
- The Process:
- Pre-heat oven to 350 and plop the Exopat into the cookie sheet
- Unfold the dough and leave the two triangles linked so that there are 2 rectangles
- Spread the conserve lightly on one of the triangles on each, then place the bacon strip on top
- Role the dough over the bacon/conserve starting with the bacon side
- Place on mat and pop in oven for 12 mins.
- Drink a cup of coffee while I wait (and work on the blog some more)
- Once golden brown – remove from the oven and spread a bit more conserve on the top of each
- The result: yum! Nice with the 2nd cup of coffee and the Sunday cross-word puzzle
Next Up? Root Vegetables in the Pressure Cooker.