Fruit, Brie "N" Bread

This morning when I awoke I thought I want something really special that I had not had in a while. As I was drinking my coffee I thought why don't I look and see what is in the fridge. I wanted special, but also quick and simple. I saw that lovely piece of Brie, I also found a couple of beautiful pears and in the freezer I found some French Bread. I thought, OK I have the makings for a fantastic breakfast here. This is one of my favorite breakfasts actually and I wanted to share it with all of you. I love having this on a weekend morning.  Maybe you can make it a special breakfast for yourself.

Simple & Satisfying Breakfast

Ingredients

1/2 pear sliced paper thin

* Fruit Fresh to keep pears from turning brown (sprinkle on the sliced pears).

 Brie Cheese

1/4 teaspoon butter

1 1/2 teaspoons Honey

 French bread or roll sliced (about 1/4 to 1/2 inch thick)

* Note: Fruit Fresh can be found in the grocery store, usually with the canning supplies. It is used in jams, jellies or in any recipe you use fruit. It prevents the fruit from turning brown. You can also use lemon, but I feel in some cases lemon overpowers the taste of the fruit. Fruit Fresh has no taste.  

Directions

Brie should be soft for spreading. Let it sit on the counter for about 1/2 hour until it is room temperature.

Add the 1/4 teaspoon of butter to a heated skillet (medium low) add sliced pears and toss until heated through, add honey and toss once more, then remove from heat. Plate and enjoy.

Long Time No Post....

Sorry about my long absence everyone. I was not feeling very well, one leg gave out because of Psoriatic Arthritis and it has been hard to sit at the computer for any length of time. Now I am feeling somewhat better and can get back to putting my recipes and stories on my blog.

 Halloween has come and is almost gone or at least it will be in a few hours, until next year that is. Next year I will have recipes for Halloween goodies on Joey's Cooking Loft. Some of my recipes are still only in my head so I am trying to get them all down on paper and then finally here on the Loft. It is a journey, but my family has been asking me to do this for such a long time and I am actually doing it.  Wow I don't believe it myself. There are some really good recipes that I will be adding soon and it is my hope that you will share some of  your special recipes with us as well. 
 This month is special for another reason, it marks a whole year that I have been smoke free. I really feel great about that accomplishment and I also feel better health wise. Happy Halloween everyone!!!!!

                             The Gang!!!!!!

This is my gang, Mitchell, McKenzie and Caiden chasing down pumpkins. As you can see they are all into the pumpkin patch. The Amazing Caiden  picked his very own and very first pumpkin. Rich, Caiden and McKenzie all  wanted to see if they would make good Scarecrows and you know what, I think they did he...he...he. Here are the pictures of the gang. The three musketeer's in the tube are pretty terrific so I hope they got the pumpkins they wanted. I know they at least had fun. I think I will add some pictures my son Ray took last Autumn as well because they special. Enjoy!!!

Rich makes a good scarecrow!!! Waiting for the birds to land. lol

So pretty!! Hey McKenzie do we call you a scarecrowess??? Lol

WOW This is a pumpkin!!!!!

I picked my pumpkin out all by myself. YES!!!!

I think Caiden is to cute to scare the birds !!!!!!


These are the pictures my son Ray took last year











I think Ray captured Autumn beautifully. He is a great photographer.

Pasta, Pizza, Some People Just Like It Anytime Whatayagonnado...

I would like to introduce you to my youngest son Raymond. He, like my son Rich is a wonderful son and a fine man (even though he is a softy when it comes to his nieces, nephew and great nephew).

 Then of course there is also the king, the one and the only (at least in his own little dog mind) Sherman the Wonder Dog.

 There is also Dennis his partner in crime that is what I call it because they conspire to either do something nice for me and surprise or scare the you know what out of me). I sometimes call them fric and frac but really Dennis is like a third son and is part of the family. 

My son Raymond could eat pasta/macaroni every day for any meal but I did not always feel that way about pasta myself, I still do not want it every day. Because I didn't make it as much as he would have liked, I wanted to make something I knew he would enjoy.

 Sometimes I get a craving for pasta in the morning and I remember people around me when I was younger eating pasta with the tomato gravy in the morning, but that is to much acid for an empty stomach.

 Then I thought to myself, Ray might like a breakfast pasta. I will try that and to make it most like breakfast by adding zucchini, which I add to a fritatta anyway and bacon and eggs which are breakfast foods too.  Well anyway that is the story of Raymond and pasta.

Raymond's Breakfast Pasta

 Ingredients

4 slices of cooked crispy bacon chopped (save about 1 1/2 tablespoons of the bacon renderings)

2 1/2 cups of zucchini cut in quarters

1/2 cup of chicken broth

2 cups of cooked spaghetti or fettuccine noodles saving 1/2 cup of the pasta water (do not rinse pasta)

1/3 cup plus 2 tablespoons of grated Parmesan a little more if you like

Salt & Pepper

2 beaten eggs well seasoned with a pinch of salt and pepper 

 Directions 

In a medium sized skillet heat the 1 1/2 tablespoons of bacon renderings and saute the zucchini adding 1/4 of the chicken broth to finish sauteing until fork tender and slightly browned.

Toss the pasta in with the zucchini, pasta water and the rest of the chicken broth, add all but 1 tablespoon of the bacon, add the Parmesan cheese and last add the eggs and toss until the egg is cooked on medium heat (make sure not to soupy or to dry).

 Use the rest of the bacon to sprinkle on each serving with a little cheese if you like. This recipe will serve about 4 people. Eat hearty or as it is said in Italian, Mangiare Cordiale!!!!!