The leaves have started to fall and there are pumpkins everywhere. Just about the right time to pick up my pen. These last few months my days have been monochromatic splashed with colours of instability. I have realized that I am that house mouse who loves to stay in her hole, with soft scraps of cloth as my bed and the shavings of cheese to nibble on while the house outside buzzes with chaos. I would sneak that little piece of cheese and enjoy it for dinner. Ask me to be that town mouse wandering the streets,diving into bins in the constant search of food and sometimes uncanny rendezvous with my predators is a life I don’t want to pursue. Maybe I only feel that way because of what I came from. Brought up in a perfect household for almost 20 years, I had never understood what struggle really meant. It took me a long time to rediscover that sense of well-being which is spun by a family. A lot of people talk about how living complacent is a grand gesture. The definition of complacent is different for every person. For me the definition revolves around my faith and belief. A faith that fighting small battles, eating grand meals to petty snacks we have little control over our life. But if we are together its a belief that we will make it.
I apologize for my recent absence I don’t know if I can still be that regular. My life currently is filled with opportunities , yearning, love, stress, miniscule moments and a feeling that we will somehow make it.
So here is a breakfast. For the winds and the falling leaves. For you. For your family. For that belief.
Here is another recipe for you to enjoy. The classic British favourite Pasty Bites.
- 2 sausages/Veggie Quorn sausages
- 2-3 rashers of bacon/Veggie rashers
- 2 flat mushrooms
- 1-2 ripe tomatoes
- 1 thick slice of black pudding/Vegetarian black pudding
- 1 large egg
- 1 slice of bread
- Baked Beans, Tinned or Freshly made
- Some leaves of baby spinach
- You could use a hot girdle pan or a cast iron skillet for cooking up everything.
- Heat a little on medium heat. Prick the sausages with a fork and pop them in a pan. Turn them every few minutes so that the skin is evenly browned. Put them onto a baking sheet lined with aluminium foil and pop it in the oven.
- Add the mushrooms and season it with salt and pepper and stir to get them all coated in over stir the mushrooms as this would result in them releasing their juices.
- Add the black pudding slices to the frying pan and turn them after about 3 minutes. When you have a nice crust on each side, put them in the warming oven.
- Halve or quarter the tomatoes, depending on their size, and put them in the pan. You’ll need to turn them occasionally so the cut edges get browned a bit.
- Add the bacon to the pan and turn it every couple of minutes until you achieve the level of crispness you like.
- Pour the beans into a small pan and heat gently until they are simmering. Alternatively, you can whack them in the microwave for a couple of minutes.
- I also like some wilted baby spinach in my fry-up though it is not a part of traditional english breakfast. For health reasons I go easy on bacon and black pudding.
- I prefer freshly toasted brown or white bread with butter. Feel free to fry up your bread in some oil.
- Break the eggs directly into the pan, and fry the base to crisp and keep the yolk runny.
- To assemble I generally start with the egg, adding sausage, bacon and black pudding on one side, mushrooms, baked beans and tomato.
- Serve it with a cup of hot coffee or glass or orange juice.
Hey where were you these days.please connect back on group.
Awesome family breakfast
Welcome back and just in time for the fall and when the winters are knocking on our doors. Will like to see you more regular here with those amazing pics.