Food/Drink

By The Power Of Britain I Have Strawberry Banana Yogurt!

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I ate through the last of my weekend breakfast and had to resort to midweek yogurt breakfast for tomorrow’s on the go breakfast prep. I forgot to get some strawberry yogurt, but in a pinch the British Strawberry Nesquik did the trick, and I even decided to add Banana Nesquik to make it Strawberry Banana, and they both have actual vitamins so not only will it taste good but I made it slightly healthier somehow! I also added fresh strawberries, pecans and semisweet mini chocolate morsels. I also have some cocoa granola for an additional crunch. I’m thinking this will pack enough protein to take on tomorrow. I’ve mostly been eating keto bars instead of a normal breakfast since I pretty much came back from vacation, and I’m in need of something slightly more flavorful, and possibly able to hold my appetite for longer than 4 hours..

 

Carbonada For The Soul

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We had a nice afternoon, the sun proved not to be a myth! But once the sun no longer graced us with its presence the cold moved in quickly. I made a Chilean based soup I found while scrounging the food part of the internet yesterday. I became curious about Chilean cuisine and stumbled upon a soup called Carbonada. It’s a beef vegetable soup. I followed this recipe minus the pumpkin. I also had to improv a little on the onion situation with a mixture of green onion and a shallot in place of the yellow onion. There was also some leftover rice from another dish the other night, but not enough for it to be noticed in the big soup. I might make some quinoa to go with it, it’s good for you and I have an odd craving for it for some reason…

No, this isn’t chili

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But it is really good! It’s a special oatmeal I made with British Strwaberry Nesquik (it has vitamins and natural strawberry believe it or not, unlike the Murican version which has artificial flavoring and little to no nutritional value), chopped strawberries from the garden, pecans and dark chocolate chips. It’s more of a valentines day flavor I guess, but it was a cold morning, and I wanted something sweet. I was not disappointed!

This concludes Weekend Breakfast at the Overlord’s. Tune in next week when I decide to do another thing! (Descriptive I know…)

Now For Something Completely Different

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Every once in awhile I’ll make a savory yogurt type of cold soup that consists of cucumbers, spring onion, walnuts mint and dill. I sometimes make it during the summer, but wanted to have it on top of some quinoa. I made this particular one with plain greek yogurt, half of a grated cucumber and the other half chopped, grape tomatoes, chopped baby spinach with a mix of other salad leaves, chopped green onion, a serrano pepper, chopped pecans (ran out of walnuts), mint, dill, a pinch of salt and some milk to thin out the greek yogurt. It was a refreshing way to start the day, and I have a couple day’s worth for the work week! I don’t know many people that eat yogurt with savory ingredients, and I’m sure if they saw me eating this at work I’d probably get the stink eye.

Café Der Overlord

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After a few years of contemplating I’ve finally decided to bite the bullet and invested in a milk frother. Over the last few days I’ve managed to make sweet fluffy milk with coconut sugar and vanilla extract, hot cocoa with a helping of British Nesquik I purchased by accident from the Amazing Zon (which is fine because the Murican one suuuuuuuuuuucks by comparison), American strawberry Nesquik (looking to get in some of the British one too!) which made a warm strawberry fluff, and tonight I made warm fluffy eggnog with equal part milk and a bit of Cream Sherry for an added kick. I’m not sure about anyone else, but for me mixing eggnog with Cream Sherry or Marsala gives it a zabaglione taste (that’s an Italian wine custard). Nice to have a nice fluffy drinkable version for when I don’t feel like hovering over a stove making it from scratch, during the holidays anyway…

 

I have so many ideas on what kind of flavored foam I can conjure to go with each brew of tea, or what kind of hot cocoas and chocolates I can make! Methinks my weekend will have a few drinkable clouds, maybe even a London Fog finally! I could also probably use it to make a nice Japanese Matcha Cream to go over a Matcha Latte, and many other drinkable brain children.

Sweet, Savor, and Spice

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This will probably be the last breakfast snapshot I take with this camera, the new one should arrive sometime around the weekend. Today I powered myself with more bacon n eggs, this time with fried eggs topped with some habanero salsa. I also made some blueberry/raspberry pancakes on a whim, with plenty more throughout the week. Also making sure to get some milk, OJ and a mix of blueberry and jasmine tea, fruit and jasmine always seem to pair together really well.

I was also going to make some muffins, but I ran out of eggs. On the brightside I did finish my Christmas shopping, now all I have to do is wait for it all to show up. 8) This weekend went by too fast…

Blueberries n Creme In A Cuppa

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I wanted to make a London Fog, but by the time I got around to making my cuppa it was late enough that caffeine would do me no solid favors. But there was still that craving for something warm and sweet after a long agonizing day and finding out another co-worker is out due to COVID. I always wondered if it was possible to make a latte with herbal teas, and sure enough I wasn’t disappointed! All you need to do is brew some blueberry tea (I used this one) brewed in a teapot, and steamed/frothed milk mixed with a little bit of vanilla and honey to make it creamy. It was a nice blueberry kiss on an otherwise blue day.

Now I’ll have to challenge myself and attempt to make lattes out of more of my tea collection just to see what I can come up with.

Playing Yakuza Kiwami Makes Me Hungry/Thirsty

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I ended up taking it easy tonight, played a little Yakuza Kiwami and napped a little to try and cure my corporate fueled vampirism. Out of all the games I’ve played I don’t think any of them make me crave food quite like Yakuza does. Going to restaurants to recover your health is really immersive, especially when they put so much detail into the drinks and foods you can buy. Seeing the pictures in game makes me want to try or even make some of thus stuff in the real world. I’m not gonna lie when I say I’m kinda interested in what a “Condensed Milk Latte” would consist of, and do I even want to know what Peter’s Blend is?

The French Vietnamese Connection… Or Concoction?

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One of the things I like to do is research breakfasts (and meals in general) from other countries, just to see what other cultures enjoy. Apparently the Vietnamese like a breakfast sandwich called Banh Mi, with many a recipe to choose from. I collected some ingredients for my weekend of solitude and created my own spread.

I don’t typically like raw carrots unless certain circumstances apply. Most of the sandwich recipes I saw had carrots cut up as match strips, which I could most likely get away with, but I went the extra mile and grated the carrot instead. I like shredded carrot because it releases the juices, and the texture is much less dry. I also decided to grate a bit of ginger to mix in with the carrot, cilantro, jalapeno, lime juice, sweet chile sauce, a tiny garlic clove and mayonnaise. Optionally you can also add some lime zest for the extra flavor factor.

I saw a combination of hot and cold Banh Mi recipes, and went for an easy cold version. I spread my mixture over both sliced halves of french bread and topped it with chicken and pastrami, then for the vegetables I used homemade fridge pickles (Banh Mi seems to call for fresh cucumber slices, but these are still pretty fresh from the garden), and slices of onion, red bell pepper and tomato. I had some yesterday and today, and if you let it sit in the fridge the taste gets even better in a similar way to pan bagna. It’s like a beautiful combination of French and Vietnamese inspiration, and the perfect balance of spice and flavor just spins around in my mouth. I have one more helping in the fridge, and I haven’t decided if I want to save it for work or eat it tonight with a little soup. Not that it matters… I have some extra spread leftover along with other sandwich stuffs. I could have a wrap after work tomorrow.

I would say a sandwich of this caliber would be pretty good at anytime, especially on hot summer nights.

Oatmeal: Elvis Edition

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I’ll have to backtrack what I said yesterday about oatmeal, it was cold today and I happened to have all the ingredients on hand to make some peanut butter  banana oatmeal with praline pecans and a little honey. I didn’t have to think about food for hours, it was a nutty sweet bit of landfill. I sliced half a banana and mashed the other half, similiar to how I prepared my breakfast quinoa yesterday. I wanted some natural creaminess from the banana mixed with the milk and the peanut butter.