Cowboy Breakfast & Minestrone Romance

At 6:30 Am, I walked downtown with ROMEO and saw the orange sunrise on the Marquette, now called Cornerstone building. It was 19 degree F weather but I dressed for it. The wind was sharp! I said hello to Dawn the head cook & chef at Saint Germain through the window of the dining room. I continued through downtown. People sat in their cars with engines running parked at the library lot using free WiFi waiting for the 9AM open time.

When ROMEO and I arrived back home I heated up leftover homemade minestrone soup with cooked Irish oats dropped in as dumplings. It was delicious. Then I reheated my homemade leftover spinach and egg pepperoni & Provolone cheese bake from last night's dinner.  It looked like a savory brownie! I prefer savory foods for breakfast and savory foods over sweets most of the time.

Now I am pressure cooking the New Year's Eve bottom round roast with a whole bulb of unpeeled garlic, whole coffee beans,  a dozen prunes (tsimmes) Chianti,  Adobo, onion powder, garlic granules, Bell's seasoning, black pepper, tomato paste, and bullion made into broth. I will eventually cool the broth and strain out the coffee beans, paper garlic, and skim off the congealed fat and make another Beef vegetable soup.

I come from a long line of fat-sensitive eaters (parents and grandparents) There are no gall bladders left in my lineage. At age 12 I became a vegetarian and by age 15 I was running away from home. Noooooo you may not take my gallbladder or shorten my intestine! Yes, this is a true story! Munchausen's by Proxy now known as Fictitious Disorder also runs in my family though my mother and grandfather. Hypochondriacs without medical knowledge treating diagnosing themselves and everyone around them. This was a nightmare for my mother growing up and a quadruple double nightmare for me and my siblings. More on that another day.

The moral of the story is, follow your gut in food and life! Thank goodness I did!

So, anyway, I have to skim fat and be mindful of rich foods even the super good for you ones like olives, nuts and seeds. 

Balance is the key! 

Love & listen to your body, love to cook and feed.

Love you all,

 Emily