I made an amazing discovery – did you know that you can freeze and reheat breakfast sandwiches!? So of course I had to try it! I made eight of them and froze six. I just ate the first one and aside from the fact that I over-toasted the top of the muffin it worked out quite will!
This will help to ensure that I have food for the upcoming week. How did I make them?
- Caramelized some onions with sage, thyme, and pepper. I didn’t add salt because the bacon and cheese will do that for me later. I poured a dozen eggs (beaten)* on top and baked that whole concoction for about 20 minutes. Who knew that it took such a hot oven (450F) to bake eggs?
*although next time I will use 10 eggs.
2. It takes a slightly lower oven to cook bacon (375 F) but takes about as long. Bake it and put it on a paper towel to drain. That’s what’ll crisp it up. Also, do this on the top rack of your oven for greater success. I had to do some re-arranging mid-way through. You may prefer vegan bacon, (coconut bacon, tempeh bacon), peameal (Canadian), or none at all. All are fine. They’re your sandwiches, after all.
3. Toast your English muffins just a little bit. You can use the lower rack in your oven while you cook the bacon up top.
4. Assembly. Each muffin contains: 1/8th of the onion-egg (is this a frittata?), a slice of bacon broken in half (some got a bit extra) and a couple slices of cheese. Layer in standard sandwich format.
Sorry for the weird perspective here! (I had to wedge in beside the fridge to take this picture).
Wrap each sandwich individually in tinfoil, put them together in a (clear) bag, and freeze. To reheat them take the tinfoil off and put your muffin on a paper towel. I microwaved it for 90 seconds but I think I’ll try reducing that to 75 or even 60 seconds the next time. I toasted the top half of the muffin in the toasted oven. I thought that I’d like the crunch but the texture was too different. I need to reduce the time there, too.
Pretty delicious, though! And now my breakfast woes are solved!
I think that I’ve finally figured out why everyone was making such a fuss about salads in jars. They’re pretty rad and are definitely a force for good in my life. These ones are my first attempt. I needed to use up the dressing that I’d made for dinner with my in-laws. So on the bottom there is orange-pomegranite dressing. The bottom veggies of this salad are cucumber, red onion, and shredded carrot. On top of that is some penne that I made (left over from a pasta-tuna salad) and native rice. In the lettuce are dried cherries (don’t like them/trying to use them up) and dried cranberries (must get more) and toasted pumpkin seeds.
I’ve eaten two of them already. I need to eat the last one so that I can have my jars back. I want to make more salads! I love having easy meals readily available at all times.
I bought new steel toed boots recently (I wear them at work, and I prefer them in the winter anyway as I believe that they’re slightly more durable). At work I was talking with a friend about how this brand is the absolute worst to break in of all the boots that we’ve tried (and we’re talking over 20 years of boot breakings-in between the two of us). Apparently they took her a month! Mine took me three days, which is the longest and most difficult that I’ve ever experienced. It seems that I’ve got my methodology down to a fine art, having been working on it since high school’s exclusive Doc Marten days. So, if you’re trying to break in your boots, here’s my (almost!) painless method of doing it.
First we need to know what it is that makes breaking in boots so incredibly painful. For me it’s the fact that my heel rubs and gets blisters, despite my callouses. And what forces my heels to rub? The fact that I can’t bend my foot at the ball. So this is what I do to remedy this situation as fast as possible:
- Put on comfy socks. I like thick ones.
- Optional step! Take a pain reliever of your choice. Wait about 20 minutes for it to kick in.
- Put on your new boots. If they have laces be sure to tie them as tightly as humanly possible, and then some. It’s a bit like putting on your ice skates for the first time that year.
- Get up and walk around! The way that you go about this is specific.
- Go for a walk. Try to bend your knees and lean forward as you walk. It’s like walking in downhill skiing boots. Or, that’s the goal anyway.
- Try to encourage the ball of your foot to bend as much as possible. I find it helps to have my knees slightly bent and my weight forward.
- Once you’ve done that for a while (and hopefully softened up where that crease will be) go and find a flight of stairs.
- Try going up and down the stairs on your toes. Do this until the pain makes it too difficult.
- Go for a walk. Again, try to walk as naturally as possible despite the pain, and with emphasizing the bend at the ball of your foot.
Eventually, as you repeat the stairs and the walks, your foot will start to be able to bend naturally again. As that happens your boots will become more comfortable! You may want to not wear them for a few days so that your feet can heal before going for new boots: day two! That said, you will quickly reap the benefits of the dedicated time. Rather than being crippled by your boots for a month, it’s a matter of hours to days. That’s pretty sweet, eh!?
So, that’s what happens when you don’t turn things off and on again: they break down. Now I know. At least my computer is back up to its usual limping along state, rather than still out of commission entirely!
However, the unexpected time off has allowed me to start new projects and investigate old ones more completely. Here’s what’s on the go right now:
- finishing my pink arm warmers
- started a blue sweater
- I figured out how to make fridge preserves!
- Now I have a lot of soup broth to use up!
- Time to preserve the corn/potato chowder that I made the other day
- Must fix my blue winter bicycle!
So those are all the posts to look forward to in the near future as I catch up. There may also be a post about my turtle, Pythagoras. I recently had to fix his filter and I’m still leery about it.
So, I was going to post about the roasted yellow peppers that I’m currently making (it’ll be my first attempt at stepping up my canning skills a notch. These should last for a year, rather than a couple of weeks, in the fridge. If all goes according to plan). It’s also the first time that I’m trying roasting them on the stove, rather than in the oven (because the jars are sterilizing in the oven, of course).They’re inspired by
this recipe here.
Did I mention that I’m 5′ tall? And that we have 9′ ceilings where I live? Apparently the stove-top roasting method is much more smoky than I’d anticipated (and I even used canola oil, which is much more heat tolerant than the recommended olive!). But the blaring thing is that, when my smoke detector goes off, I can’t reach to turn it off. All I can do is open the door to the outside and wait. Which, given that it’s not much above freezing here, rather defeats the purpose of turning my oven on for warmth!.
Ah well. I’ll have pictures of my peppers in jars at some point in the near future, at least. Hopefully they’re worth it!