Breakfast this morning:
3 eggs poached in beef broth
Hunk of TJs blue cheese
Grilled chicken
Toasted sour bread
Coffee to wash it all down! :)
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Thanks to my brand new backpack, the Tom Bihn Shadow Guide 33, I had room to bring home a whole loaf of challah from Dacha Diner in Seattle. I sliced into it Monday and had toast with ghee and honey. Today, I remembered I bought coconut manna for the first time a couple months ago. Wow, the manna texture is not what I was expecting - it’s like stick-to-the-roof-of-your-mouth peanut butter, like it could probably be used as a sealant. Nonetheless, a delicious spread with a hint of coconut.

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I’ve bought almond butter with toasted coconut and now I’m excited by the idea of coconut spread. Do you use butter or peanut butter with it, or does the coconut spread go directly on the toast??

Here is more information. https://www.nutiva.com/kitchen/your-...coconut-manna/

My house is cold, so I set the jar in a bowl of hot water for about 30 minutes to liquefy. That wasn't enough, so I put it in the microwave for 25 seconds on power level 3, then I was able to completely stir the oil into the manna. The white stuff on my toast in the photo is the coconut manna. In my opinion, it has a light coconut flavor and has a tiny hint of sweetness. The next time I make waffles, I am going to try a drizzle of manna and a drizzle of maple syrup.

I have a similar dilemma with a keto spread called Nutzzo - vegan paleo keto. I bought it at my local cornershop as a pity purchase because I should shop there more often and they had needed yeast in April when we all were short. Of course now Costco has it for half the cost but back in April I was able to share much yeast with friends in need.
so anyway I’ll try this hot water technique because I do refrigerate the product so the spread so badly solidifies. It’s a big issue. I’ll definitely not rebuy it but it’s like $13 a jar so I feel obliged to finish it. Off to have some peanut butter toast now :-)

Creamy peanut butter , Manchego & other cheeses with cranberry spiegel & walnut breads .
Green curry tart. quiche Lorraine , chocolate eclair and lemon tart .

I have been on a quest to find the best chocolate chip cookie, working my way through the various NYT recipes. I can stop now. I’ve found the perfect cookie. Granted, you have to like thin and crisp. The flat and chewy and the gooey are delicious too, but these “take the cake!” Think "Tate's," but home made and better. :)


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If only some of those would appear at my doorstep. :D

This is how our conversations would go after dinner. "Let's have one each for dessert."

"OK."

"OK, let's each have one more."

"OK."

"Ok, let's split another one."

Somebody took half of them to work so we wouldn't inhale them all.

The chip to cookie ratio looks really good. What kind of chips did you use and please tell me that they don't have nuts.

They do NOT have nuts. I wouldn't do that to a good chocolate chip cookie. The recipe calls for bittersweet, but I used a combination of bittersweet, semi-sweet and milk - chopped (slivers and all) and chips.

If you are looking to get rid of some of them so you don't eat all of them, I will happily volunteer to help with that. :D

very frog and toad :-)

Home assembled Bibimbap for breakfast this morning!
Pork
Rice
Eggs
Cannellini beans
Salsa & Jalapenos
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Laksa from the markets with a ripping hangover. I ended up at house party until some ungodly hour. I'm getting too old for that.

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