Bacon Egg And Cheese Quotes

He stops his conversation with Grom and leans over to kiss my forehead. “How do you feel?” “Hungry.” Rachel sets a plate full of eggs, jalapenos, bacon, cheese, and a bunch of other ingredients that a less-famished person might care about. I don’t even blow on it before I spoon it into my mouth. As soon as I do, of course, Grom says, “Good morning, Emma.” I nod politely. “Goo monig,” I tell him around my good. Galen winks at me, then takes a bite of his own breakfast, which looks like a crab cake the size of his face. Also, it smells like dirty socks and sauerkraut.

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

She slapped a few slices of bacon on the heated griddle. Sizzling started immediately and the scent of rising coconut cake mingled with the smoky salt of bacon. "Heaven." She buttered day-old baguettes to toast, then cracked a few eggs for breakfast sandwiches. "Now some cheese. Brie? Emmental? Mmm, smoky onion cheddar.

stocked with staples: juice, milk, eggs, bacon, a few bags of deli meats and cheeses, a plastic carton of potato salad. There’s a rack of Poland Spring water, a rack of Coke,

July" The figs we ate wrapped in bacon. The gelato we consumed greedily: coconut milk, clove, fresh pear. How we’d dump hot espresso on it just to watch it melt, licking our spoons clean. The potatoes fried in duck fat, the salt we’d suck off our fingers, the eggs we’d watch get beaten ’til they were a dizzying bright yellow, how their edges crisped in the pan. The pink salt blossom of prosciutto we pulled apart with our hands, melted on our eager tongues. The green herbs with goat cheese, the aged brie paired with a small pot of strawberry jam, the final sour cherry we kept politely pushing onto each other’s plate, saying, No, you. But it’s so good. No, it’s yours. How I finally put an end to it, plucked it from the plate, and stuck it in my mouth. How good it tasted: so sweet and so tart. How good it felt: to want something and pretend you don’t, and to get it anyway.

I came in looking for coffee, but the smell of bacon wafts through the air and my body follows on its own. Coffee turns into two eggs, bacon and cheese on a roll, an orange juice and a chocolate pudding. Actually, two chocolate puddings. Because people who pass by fresh chocolate pudding without grabbing one just can’t be trusted.

Since the 1970s, we have successfully increased our fruits and vegetables by 17 percent, our grains by 29 percent, and reduced the amount of fat we eat from 43 percent to 33 percent of calories or less. The share of those fats that are saturated has also declined, according to the government’s own data. (In these years, Americans also began exercising more.) Cutting back on fat has clearly meant eating more carbohydrates such as grains, rice, pasta, and fruit. A breakfast without eggs and bacon, for instance, is usually one of cereal or oatmeal; low-fat yogurt, a common breakfast choice, is higher in carbohydrates than the whole-fat version, because removing fat from foods nearly always requires adding carbohydrate-based “fat replacers” to make up for lost texture.

EGGS BENEDICT It is made up of a poached egg, cheese, bacon and other ingredients on top of a muffin and seasoned with tangy hollandaise. It is one of the more traditional breakfast dishes served in North America. However, Eggs Benedict alone can hardly be called an original dish. Where's the surprise? Still, faced with such beauty... ... I can't help but want to take a bite. AAAH! A perfectly poached egg so soft it melts on the tongue. The refined tang of high-quality hollandaise sauce. Crispy, salty bacon and a sweet, soft muffin! All of these together wrap the tongue in an exquisite harmony of deliciousness! Wait, no. That isn't all. There is a greater depth to the flavor than that. But from what? Hm? What is that golden powder I see? AH! Karasumi! You've sprinkled karasumi on the muffin! *Karasumi: Dried mullet roe. It is considered a delicacy in Japan* I see! Karasumi is made of roe, which are fish eggs! It was the salty delicacy of the karasumi mixed with the richness of the egg yolk... ... that created such a deep and robust flavor!

There is no single food that affects people as deeply as bacon. Bacon appeals to our basest desires of meat and fat and salt. It elevates everything it touches, transforming a burger into a celebration, taking simple lettuce and tomato and making them more delicious than any salad vegetable has a right to be. Bacon is the ultimate polyamorous food, loving everyone equally, eggs and pancakes, sandwiches and salads, meats and vegetables, mains and sides, savory and sweet. Bacon on grilled cheese? Delicious. Bacon dipped in the maple syrup from your French toast? Sublime. Watch a breakfast buffet, and see where people consistently overindulge. I bet it will be the vat of bacon, which sends its smoky siren song out to everyone.

Tonight she'd share her idea with Chris over a rare family meal. In preparation, she was making scrambled eggs, bacon, and toast, one of the few meals she could cook without setting off the fire alarms. She hated having to come up with meals day after day after day. Chris was the one who could cook- her talent was eating. But it didn't make sense for him to work full time and then cook dinner every night, so she did her best, mastering a few simple dishes like tacos and barbecue pork sandwiches. If it involved more than one pot, forget it. Too many ingredients? No way. Scrambled eggs with cheese and herbs was her specialty. The family called them "Katie eggs" because when Kate was four, it was all she could eat for six months, ergo MJ's mastery of them.

NORMAN’S EGG SALAD 4 cups peeled and chopped hard-boiled eggs.*** (That’s about a dozen extra large eggs—measure after chopping) 1/2 cup crumbled cooked bacon (make your own or use real crumbled bacon from a can—I used Hormel Premium Real Crumbled Bacon) 1 Tablespoon chopped parsley (it’s better if it’s fresh, but you can use dried parsley flakes if you don’t have fresh on hand) 1/4 cup grated carrots (for color and a bit of sweetness) 4 ounces cream cheese 1/4 cup sour cream 1/2 cup mayonnaise (I used Best Foods, which is Hellmann’s in some states) 1/2 teaspoon garlic powder (or 1/2 teaspoon freshly minced garlic) 1/2 teaspoon onion powder (or 1 teaspoon freshly minced onion) salt to taste freshly ground black pepper to taste   Peel and chop the hard-boiled eggs. Add the crumbled bacon, the parsley, and the grated carrots. Mix well.   Put the cream cheese in a small bowl and microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add the sour cream and mayonnaise, and mix well. If the cream cheese is still too solid, give it another 10 seconds or so before you add the other ingredients.   Stir in the garlic powder and onion powder.   Add the cream cheese mixture to the bowl with the eggs and stir it all up. Add salt and freshly ground pepper to taste, and chill until ready to serve.   Serve by itself on a lettuce leaf, as filling in a sandwich, or stuffed in Hannah’s Very Best Cream Puffs for a fancy luncheon.   Yield: Makes approximately a dozen superb egg salad sandwiches.

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

may sound strange to American readers that by “eating their own lambs” the Heddles were breaking the law. The fact is that during the war, and for several years after, the people of Britain were strictly rationed. Each person was provided with a book containing coupons for food and clothing. Rationed food included meat, eggs, bacon, cheese, sugar, tea, butter, and fats, etc., etc. The coupons were given up every week for the food. In this way everyone was able to obtain a fair share of the very limited supply of necessary food. Greedy people who had no conscience and plenty of money were able to obtain extra food “under the counter” but the law was strictly enforced. Even farmers were not allowed to kill and eat their own animals, so by killing and eating their lambs the Heddles were liable to severe penalties. The rations allowed by law were very frugal and everybody lost weight but it did us no harm and we were doing it as part of the war effort so nobody grumbled. Many factories in Britain were requisitioned to make precision instruments and other articles which were needed for the war so it soon became impossible to buy clocks and kettles and pots and pans and hairpins. D.

Kendra rubbed her eyes. She had slept in her clothes. “Come in, then.” The door opened and Cody entered with a tray. “Scrambled eggs, sausage, bacon, toast, yogurt, and juice,” he announced, setting the tray on the desk. “You barge down the stairs, infuriate Torina, and end up with a first-rate breakfast. Maybe I should start acting a little less compliant!” “Don’t get too jealous. This may be my last meal.” Cody shrugged. “They’re expecting visitors. They told me to deliver this. I’m supposed to suggest that you be on your best behavior. So I’ve suggested it.” “You want some bacon or something?” He hesitated. “I couldn’t take your food.” “Have a strip. And some sausage, too. How am I supposed to eat all that?” “Personally, I’d use the toast to make a breakfast sandwich. If you’re willing to part with a strip and a link, I’ll call it my tip.” Cody placed some bacon and sausage on a napkin and exited the room. She heard the lock reengage. Kendra sat at the desk. Molten cheese glued chunks of ham to the fluffy eggs. The sausages glistened with grease but tasted good, and the bacon had a pleasant crunch. As she was sipping some juice, the door unlocked and Torina entered, wearing a flirtatious sundress and sandals. “He’s here,” she announced, girlishly flustered. “Did

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

FAT-BURNING BREAKFAST MENUS Fat-Burning Breakfast 1 HEARTY OMELET 2 whole eggs, or 1 egg with 2 egg whites 1 ounce shredded cheese 1/4 cup chopped tomatoes and onions Cook in 1 tablespoon olive oil Carb options: 1 slice whole-wheat toast or English muffin General options: Replace chopped tomatoes and onions with 1 grilled tomato Replace chopped tomatoes and onions with 1/2 avocado Replace cheese with 1 slice ham or 1 sausage Replace cheese with 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 2 *SALMON BREAKFAST SOUFFLÉ Carb options: 1/2 cup berries or apple slices, or 1/2 cup oatmeal, or 1/2 cup high-fiber cereal Fat-Burning Breakfast 3 OMEGA-3 FISH BREAKFAST 4–6 ounces fish (cod, salmon, tuna, trout, or tilapia), grilled, baked, or sautéed 1 tablespoon olive oil 1 cup fresh vegetables (such as mushrooms, broccoli, bell peppers, or onions) 1 cup whole-fat or 2% cottage cheese Carb options: 1 apple or 1 cup cantaloupe slices, or 1/2 cup rice Fat-Burning Breakfast 4 GREEK YOGURT DELIGHT 1 cup whole-fat or 2% Greek yogurt, topped with cinnamon and 1/4 cup raw, unsalted nuts (almonds, walnuts, cashews, macadamias, or pecans) Carb options: 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) or 1/2 cup cooked steel-cut or 5-minute oatmeal Fat-Burning Breakfast 5 VEGGIE-EGG SCRAMBLE 2 eggs with 1 tablespoon butter or olive oil, scrambled with tomato, zucchini, onion, and green pepper Carb options: 1 slice whole-wheat toast or 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) General options: Choose other vegetables, such as mushrooms, spinach, or kale Add 1 tablespoon butter for toast Fat-Burning Breakfast 6 TRADITIONAL EGGS 2 eggs scrambled or pan-fried in 1 tablespoon olive oil 1 slice lean deli ham or Canadian bacon 1/2 sliced avocado Carb options: 1 slice whole-wheat toast, 1/2 English muffin, 1/2 cup cooked quinoa, or 1/2 cup long-grain brown rice General options: Replace avocado with sliced tomatoes Replace avocado with roasted sweet potato Add 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 7 *STEVE’S EASY EGG WHITE SOUFFLÉ 5 roasted asparagus spears 1/2 sliced tomato Carb options: 1 slice toast or 1/2 English muffin

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

I leave him there and head for the kitchen, sighing when I see a chair shoved over to the counter, Maddie standing on it, digging through the cabinets. “What do you think you’re doing, little girl?” “Looking for the Lucky Charms,” she says as I pull her down and set her on her feet. “I’m afraid we’re all out.” I grab a box of Cheerios. “How about these?” She makes a face of disgust. “Raisin Bran?” Another face. “How about some cottage cheese?” She pretends to gag. “Uh, well, how about—?” “How about I take you out for breakfast?” Jonathan suggests, stepping into the kitchen. “Pancakes, sausage, eggs…” “Bacon!” Maddie declares. “I don’t know,” I say. “I’m not sure that’s a good idea, you know, with the whole you being you thing.” “Me being me,” he says. “Yeah, chances are you’ll get recognized and then have to explain this whole thing and well, you know, I’m not sure it’s worth it for some breakfast.” “But it might be bacon,” Maddie whines. Jonathan hesitates, thinking it over, glancing between us before he says, “I know somewhere we can go.” Mrs. McKleski’s place. Landing Inn. That’s where he takes us. Maddie and I stand in the woman’s foyer in our pajamas, while Jonathan wears just the leather pants from the Knightmare costume. Mrs. McKleski looks at us like we’ve gone crazy, and I instantly want to be anywhere else in the world, but it’s too late, because Maddie’s been promised some bacon. “You want breakfast,” Mrs. McKleski says. “That’s what you’re telling me?” He nods. “Yes, ma'am.” She stares at him. Hard. I expect a denial, because this whole idea is absurd, but after a moment, she lets out a resigned sigh. “Fine, but go put on some clothes,” she says. “This is an inn, Mr. Cunningham, not Chippendales. I won’t have you at my breakfast table looking like a gigolo.” He cocks an eyebrow at the woman. “Wasn’t aware you knew what a gigolo was.” “Go,” she says pointedly, “before I change my mind.” “Yes, ma’am,” he says, flashing her a smile before turning to me and nodding toward the stairs. “Join me?” I stare at him, not moving. He steps closer. “Please?” “Fine,” I mumble, glancing at Maddie, not wanting to cause a scene. “Hey, sweetheart, why don’t you have a seat in the living room?” “Nonsense,” Mrs. McKleski says. “She can come help me cook. Teach her some responsibility. Not sure her father ever learned any.” Jonathan scowls before again motioning for me to follow him. “And no hanky-panky,” Mrs. McKleski calls to us as we start upstairs. “What’s the hanky-panky?” Maddie asks, following the woman to the kitchen. “She means the hokey-pokey,” I yell down before Mrs. McKleski can answer, because there’s no telling how that woman would explain it. “Oh, I like the hokey-pokey!” Maddie looks at the woman with confusion. “Why don’t you wanna play it?” “Too messy,” Mrs. McKleski grumbles. “All that turning yourself around.” Shaking my head, I go upstairs, stalling right inside the room as Jonathan sorts through his belongings to find some clothes.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

Potato Bake or Party Potatoes Preheat oven to 350 degrees F., rack in the middle position   This is another recipe from Vera Olsen (“Hot Stuff”) who’s engaged to marry Andrew Westcott (“Silver Fox.”)   1/3 cup flour ½ teaspoon baking powder 2 teaspoons salt 1 teaspoon pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika 4 eggs 1 large grated onion ½ cup melted butter (1 stick, ¼ pound) 5 cups frozen hash browns or frozen Potatoes O’Brien 2 cups grated cheese (any kind will do)   Spray a 9-inch by 13-inch cake pan with Pam or other non-stick spray. Mix flour, baking powder, salt, pepper, and seasonings in a large bowl with a fork. Add the eggs and whisk it all up. Stir in the onion, melted butter, grated cheese and potatoes. Dump the mixture into the cake pan, cover it with foil, and bake at 350 degrees F. for one hour. Remove foil, turn the oven up to 400 degrees F., and bake for an additional 15 to 30 minutes, or until the top is crusty and golden brown. If you want to make this into what Vera Olsen calls “Party Potatoes,” take the potatoes out of the oven, let them cool for about ten minutes so that the eggs and cheese hold them together, cut them into serving-size squares, (you can get about 12 from a pan,) transfer the squares to a platter, and top each one with a generous dollop of sour cream and a sprinkling of caviar (or crumbled bacon for those who don’t like caviar.)

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

Ordinarily, a trip from Westwood to downtown Los Angeles took an hour. But Kate drove with the pedal to the floor, weaving wildly through traffic. She got there in twenty minutes and even managed to eat one of her Bacon, Egg & Cheese Biscuits on the way.

I find a package of spaghetti, and I remember seeing bacon and eggs and a block of Parmesan cheese in the refrigerator. I’ll make spaghetti carbonara, the perfect

ROBERT H. COBB. In the 1930s, the hot restaurant for anyone in the movie industry was the Hollywood Brown Derby, located at North Vine Street. Owner Robert Cobb claimed to have invented the restaurant’s signature dish in 1935, and named it after himself: the Cobb Salad. (A more likely scenario: the chefs at the Brown Derby invented it.) The original Cobb consisted of a mixture of greens (iceberg lettuce, watercress, chicory, and romaine), topped with diced chicken breast, tomatoes, avocado, chopped bacon, hard-boiled eggs, chives, and Roquefort cheese, served with a red wine vinaigrette. The Brown Derby closed in 1985 (Cobb died in 1970), by which time they’d sold more than four million Cobb Salads.

This recipe might not sound healthy, but it’s loaded with protein and fiber and incorporates just enough of “the good stuff” to make it taste great. To beef up the healthy side of your meal, consider serving this dish with Simple Salad (here). You can find cooked bacon near other cured meats at the grocery store, or set aside a cooked strip of bacon from your morning breakfast. 1 teaspoon butter, at room temperature ½ cup fat-free evaporated milk ½ cup 2% milk 1 egg ½ cup sharp Cheddar cheese, grated 4 ounces whole-wheat elbow macaroni, cooked 1 strip bacon, cooked and crumbled ¼ cup canned jalapeño peppers 1. Grease the inside of the slow cooker with the butter. 2. In a large bowl, whisk together the evaporated milk, 2% milk, egg, and cheese. 3. Add the macaroni, bacon, and peppers to the bowl, and stir until thoroughly combined. 4. Pour the mixture into the slow cooker. 5. Cover and cook on low for 6 hours.

Everyone always assumed it was her mom who was the grilled cheese aficionado, but it was her dad who had mastered the art first. "Remember when Dad would make us breakfast grilled cheeses?" May asked. She and her mom had finally found a rhythm where they could work and talk at the same time. "I miss those," May said. Her mom swallowed, then cleared her throat. "I don't know what he did that made them so good. The Nutella and mascarpone was my favorite. I think he browned the butter first- he always did something to make it a little special." She even managed a tiny smile. May smiled back at her. "I liked the bacon and egg with marble cheese." "He grilled that one in bacon grease." "The house would smell so good." "Except that one time he got distracted by a crossword and burned the sandwiches. It took all day to to get the smell of burned toast smoke out of the house. And you have to admit, not every one of his creations was good." May scrunched her face, remembering some of the worst. Her mom wiped at her eyes and flipped the sandwiches in front of her. "Like the pickle and Brie combo. What was he thinking?" "That wasn't as bad as the pineapple and blue cheese.

Well, come along then.” St. Just held out a hand. “We will feed you and then see what’s to be done with you.” The child stared at his hand, frowned, and looked up at his face, then back down at his hand. The earl merely kept his hand outstretched, his expression calm. “Meat pies,” he mused aloud. “Cheese toast, cold cider, apple tarts, strawberry cobbler, sausage and eggs, treacle pudding, clean sheets smelling of sunshine and lavender, beeswax candles…” He felt a tentative touch of little fingers against his palm, so he closed his hand around those fingers and let his voice lead the child along. “Berry tarts, scones in the morning, ham, bacon, nice hot tea with plenty of cream and sugar, kippers, beefsteak, buttered rolls and muffins…” “Muffins?” the child piped up wistfully. St. Just almost smiled at the angelic expression on the urchin’s face. Great blue eyes peered out of a smudged, beguiling little puss, a mop of wheat blond curls completing a childish image of innocence. “Muffins.” The earl reiterated as they gained the side terrace of the manor and passed indoors. “With butter and jam, if you prefer. Or chocolate, or juice squeezed from oranges.” “Oranges?” “Had them all the time in Spain.” “You were in Spain?” the child asked, eyes round. “Did you fight old Boney?” “I was in Spain,” the earl said, his tone grave, “and Portugal, and France, and I fought old Boney. Nasty business, not at all as pleasant as the thought of tea cakes or clean linen or even some decent bread and butter.” “Bread

Lots: Young, fatty, oily fish—herring, wild salmon, sardines, and trout from the coldest waters. Eggs. Mammal meat, especially fatty meats from grass-fed or wild animals. Cheese, cream, butter, macadamia nuts, olive and coconut oils.

Helen lifted the lid, her eyes widening as she discovered a treasure trove of caramels, jelly creams, candied fruit, toffees and marshmallow drops, all wrapped in twists of waxed paper. Her wondering gaze traveled to the nearby mountain of accumulating delicacies... smoked Wiltshire ham and collar bacon, a box of dry-cured salmon, pots of imported Danish butter, tinned sweetbreads, and a sack of fat glossed dates. There was a basket of hothouse fruits, wheels of Brie in papery white rinds, cunning little cheeses wrapped in netting jars of rich fig paste, pickled quail eggs, bottles of jewel-colored fruit liqueur meant to be sipped from tiny glasses, and a gold-colored tin of cocoa essence.

She always had a big pot of oatmeal going on the stove and was happy to whip up a short stack of pancakes at the drop of a hat, but she pretty much made the rest of the plates to order. After the first week she had a good handle not only on what each man liked for his morning meal, but what he needed. Mr. Cupertino still loved the occasional inspired omelet and once she had made him Eggs Meurette, poached eggs in a red wine sauce, served with a chunk of crusty French bread, which was a big hit. She balanced him out other mornings with hot cereal, and fresh fruit with yogurt or cottage cheese. Johnny mostly went for bowls of cereal washed down with an ocean of cold milk, so Angelina kept a nice variety on hand, though nothing too sugary. The Don would happily eat a soft-boiled egg with buttered toast every day for the rest of his life, but she inevitably got him to eat a little bowl of oatmeal just before or after with his coffee. Big Phil was on the receiving end of her supersize, stick-to-your-ribs special- sometimes scrambled eggs, toast, potatoes, and bacon, other times maybe a pile of French toast and a slice of ham. Angelina decided to start loading up his plate on her own when she realized he was bashful about asking for seconds. On Sundays, she put on a big spread at ten o'clock, after they had all been to church, which variously included such items as smoked salmon and bagels, sausages, broiled tomatoes with a Parmesan crust, scrapple (the only day she'd serve it), bacon, fresh, hot biscuits and fruit muffins, or a homemade fruit strudel. She made omelets to order for Jerry and Mr. Cupertino. Then they'd all reconvene at five for the Sunday roast with all the trimmings.

Liam's hash brown casserole can only be described as so over-the-top ridiculous I fear Paula Deen is sitting somewhere cackling about it. I can tell that there is cheese, butter, and sour cream in there, and do not want to know what else. It is delicious, as are the perfectly dried eggs, crispy bacon, buttery toast, and juicy sausages. The muffins are banana chocolate chip, otherwise known as breakfast cake.

almonds, hazelnuts, pecans, walnuts) make great hot cereals for breakfast, heated with milk, coconut milk or water, unsweetened almond milk, or soymilk, and topped with walnuts, raw sunflower seeds, and blueberries or other berries. Eggs make a return to breakfast in all their glory: fried, over-easy, hard-boiled, soft-boiled, scrambled. Add basil pesto, olive tapenade, chopped vegetables, mushrooms, goat cheese, olive oil, chopped meats (but not cured bacon, sausage, or salami) to your scrambled eggs for an endless variety of dishes.

Kenny. You've got the Moroccan carrot salad done, but where are we with the brussels sprouts?" "Everything is prepped. We just need the sprouts." "Good. Go ahead and start caramelizing the onions for the goat-cheese toasts, and then get the bacon going---just be sure to undercook the bacon. It'll cook the rest of the way in the oven." "Yes, chef." "Clementine, can you take over the grilled crudités? We need to get them chilled by five." She nodded. "Yes, chef." "Excellent. I'll start prepping the butternut-squash fritters," I said, rolling up my sleeves. "And then the mozzarella poppers. Let's get to work." I was elbows deep in fried mozzarella and crispy-edged butternut-squash fritters when my brother and boyfriend finally arrived, wet and bedraggled, at the kitchen door. "I have dates," Nico said, holding the crate aloft. "Dates and brussels sprouts." "It's about time," I shot back. "You've been single far too long." "I'm going to get cleaned up," he said, "and then I can relieve you." "Take your time," I replied honestly. "I've got everything under control." And I did. The fritters were done and in the warming oven with a cake pan full of water in the rack below to keep them from drying out. I'd made up the mozzarella poppers by breading the rounds of buffalo-milk mozzarella with batter and panko crumbs before deep-frying them in batches. It had felt good to work with my hands again, good to do something other than managerial work. I cast a longing eye at Clementine's pavlovas, the baked egg whites topped with quartered figs. There was something soothing about working with egg whites, the frothy pure-white shade they became when whisked.

Along with the regular brunch selections of eggs Benedict and Belgian waffles, they planned to serve individual portions of Poof in custard dishes. They also had a whole section for different kinds of toast: peanut butter and bacon, cinnamon sugar, cream cheese and tomato.

I look at the selection behind the glass. There are a few pasties and pastries, things like Scotch eggs and potato salad, as well as sliced meat and wrapped cuts. "Can I have a Scotch egg and..." The man's hand reaches for the Scotch egg at the top of the pile and wraps it in thin plastic, then places it on the counter. "...a cheese and... bacon pastry thing..." I point, and he gets a small paper bag from behind him and uses tongs to pick the pastry up. "And one of those sausages, maybe a couple of those smaller sausages too, some potato salad---and yeah... um... do you have, like, some pig blood?

In my little house I have my worktable, I have my Smith-Corona, my mattress, my box springs, my bed frame. I have a couch I found on the street in Pacific Grove. I have kitchen utensils—a pot, a teakettle, a frying pan. I have one spoon and one fork. I have a knife. I have no TV, no radio, no stereo. This is before computers, so no email, no Instagram, no social media. I have no correspondents. I write to nobody—not friends, not family. Nobody. And nobody writes to me. My day goes like this. I wake before dawn, eat a breakfast for a lumberjack. Four eggs, raw milk, potatoes, tomatoes. Bacon or sausage are too weak for me. Liver. A big slab for power. I walk for an hour. The sun is coming up now.

mile high breakfast sandwiches. They add bacon, sausage, ham, a fried egg and a slice of American cheese. They are also very good with soups, chili or stews.

425F. Roll out a pre-made pizza crust and top with marinara sauce, shredded cheese, crumbled bacon, and 2 fried eggs. Bake for 10-12 minutes or until the crust is golden brown. 19 Breakfast sandwich with ham and cheese:

he came to a conclusion that he did, unequivocally, believe, namely that eating saturated fat is healthier than eating carbohydrates. In other words: cheese is probably healthier than bread. And eggs and bacon better than oatmeal.

Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie

Okay, first there are the angels on horseback and devils on horseback." Blake shakes his head. "Remind me what those are?" "An English thing. Angels on horseback are baked oysters wrapped in bacon. Devils are the same thing with dates instead of oysters." Blake nods. "Got it. What else?" "I'm going to slow-cook the barbecued ribs and serve them as 'skeleton ribs,' and I'll serve up the calamari tentacles as 'deep-fried spiders.' Then I'll roast the shrimp and arrange them in glasses of ice to look like claws or fingers, which people can dip into a 'Bloody Mary' cocktail sauce. And I'll scatter platters of deviled eggs around the living and dining rooms." "Think that'll be enough food?" "Definitely, I'll throw some cheese and crudités into the mix, too. Oh, and dessert- spiced devil's food cupcakes and blood orange sorbet.

three eggs, scrambled in a lot of butter and Parmesan cheese, four slices of bacon, and an English muffin, also buttered.

KELLY’S QUICHE  Ingredients: 8 oz. can refrigerator crescent rolls 2 eggs, slightly beaten 1 cup half and half 1 tbsp. grated Parmesan cheese 1 tbsp. minced onion Salt and pepper to taste 8 oz. shredded Monterey Jack cheese 1 to 1 1/2 cups cubed cooked meat (I like bacon or ham – if using bacon, crumble it) Directions:

Mac’s Mac N’ Cheese One box of elbow macaroni (cooked and drained) 1/2 cup of sour cream 1 cup of milk 1 can of Campbell's condensed cheese soup 1 ½ cups of (orange) cheddar cheese, 1 1/2 cups of white sharp cheddar cheese, grated 2 eggs 1 teaspoon of ground mustard 1 teaspoon of adobo or seasoned salt ½ tsp pepper ¼ cup parmesan cheese 3 tablespoons of butter Boil pasta for six minutes, then drain.  The crock pot should be set to high.  Add pasta to crock pot along with grated cheeses, cheddar soup, sour cream, butter, milk and eggs.  Mix all together then add all the seasonings.  If desired, add additional cheese or sour cream.  You can periodically check back to make sure it is not browning too much at the sides.  You can stir every now and again. 2 hours to 2.5 hours on high is pretty near perfection although slow cooker times vary.  You can always check on it and look at the sides.  If they are browning too much you can always turn the temp down to low.  The cheese is very flexible also.  You can use different types of cheese or add more or less depending on your taste.  I once caught Delilah adding more cheddar cheese to the crock pot. I honestly think this is the macaroni and cheese recipe I will stick to like glue.  It is amazing.  And it can be tweaked.  Bacon bits can be added to the mac n cheese.  Add some lobster for a nice seafood lobster mac n’ cheese.  Bread crumbs can be sprinkled over the top at the end.  Or if you want to add some veggies, broccoli can be placed on top as well.  Brandon and Rose added sliced hot dogs for AJ since hotdogs are his favorite.

The following foods often contain gluten: baked beans (canned) beer blue cheeses bouillons/broths (commercially prepared) breaded foods cereals chocolate milk (commercially prepared) cold cuts communion wafers egg substitute energy bars flavored coffees and teas French fries (often dusted with flour before freezing) fried vegetables/tempura fruit fillings and puddings gravy hot dogs ice cream imitation crabmeat, bacon, etc. instant hot drinks ketchup malt/malt flavoring malt vinegar marinades mayonnaise meatballs/meatloaf non-dairy creamer oat bran (unless certified gluten-free) oats (unless certified gluten-free) processed cheese (e.g., Velveeta) roasted nuts root beer salad dressings sausage seitan soups soy sauce and teriyaki sauces syrups tabbouleh trail mix veggie burgers vodka wheatgrass wine coolers

You know how you’ve been avoiding steak and cheese to try and stay thin? Not any more. Ever pass by someone’s house in the morning, smell bacon cooking and get pissed off because you’ve had Cheerios for a million days in a row? Guess what’s back on your diet? Bacon. What about those egg whites you were cooking in the Teflon pan? Are you crazy? Not only have you been giving up the yolk, the most nutritional part of the egg, you’ve been giving up the best tasting part. What a tragedy! Fish, pork, steak, Italian sausage—all sausage for that matter—eat to your heart’s content. And, from the plant world, what about all the delicious stuff you stayed away from because they were high-fat foods with lots of calories? Olives, avocados, coconuts. Enjoy! You like heavy cream in your coffee? Dump it in! And guess how much you can have of this stuff? As much as you want. When you start eating properly, when you rid yourself of those insulin swings, you’ll lose the feeling of being a bottomless pit that can never be sated. You’ll regulate the amount you eat naturally and you’ll find yourself feeling full much quicker. Don

Sirine smiles back and asks what he would like to have for breakfast. He yawns and sits up, and asks almost timidly, "I don't suppose you could make some more of that frekeh?" The dish of smoked wheat kernels with olive oil and garlic. She sits still, the sunlight from the balcony skimming through the bedroom. There are bags and bags of frekeh at her uncle's house, pounds of it at the café, even the Indian market a few blocks away from Han's apartment sells it in bulk. But she takes a breath and frowns and says, "I'm not sure if I can find any more right now." She tells Han to sleep a little longer and she walks down to the Indian market by herself. But when she comes back with her groceries she doesn't have frekeh. She makes scrambled eggs and bacon for breakfast. She stirs dollops of heavy cream and cheese into the eggs, letting the bacon grease soak into the egg, slicing squares of buttered toast in half, filling the glasses with orange juice. She serves this to Han while he's still in bed and he smiles and eats it and doesn't say anything more about frekeh.

Baked or fried salmon, with sautéed chard, and cheese and macadamia nuts for dessert. 2 Bacon burgers with cheese and a salad. 3 Lamb stew meat sautéed in butter or ghee, topped with blue cheese, and a side of plain Greek yogurt with macadamia nuts. 4 Almond-flour coated chicken fried in butter or ghee, with sautéed-in-butter chard, and shredded Parmesan cheese. 5 Super Cobb salad with blue cheese or olive oil and vinegar dressing fortified with broccoli and extra bacon or other meat. 6 Scallops wrapped in bacon and fried in bacon grease, with sautéed broccolini, and soft-boiled eggs on the side. 7 Liver, onions, and bacon sautéed in bacon grease, with plain, full-fat Greek yogurt mixed with crumbled blue cheese on the side, macadamia nuts for dessert. 8 Village-style Greek salad of cucumbers, bell peppers, onions, feta cheese, olives, tomatoes, with sautéed chicken with the skin. 9 Omelet stuffed with Parmesan, red onions, sautéed mushrooms, with a few sheets of dried nori (seaweed). 10 Fatty wieners or bratwurst split lengthwise and fried in butter till they’re curly and their skins are crisp and blackish in the places that touch the pan most, with steamed sauerkraut and strong, grainy brown mustard. Yum.

Scenario No. 1 Breakfast: Two to five tablespoons of butter or cream in your tea or coffee. You can make coffee at home for less than a buck, but let’s round up: $1.00. Midmorning snack: Two ounces of cheese ($1.50 for cheese that costs $12 per pound, which gives you lots of options), two ounces of salami ($3 for artisanal salami at $24 per pound): $4.50. Late lunch: Most of a can of wild salmon: $3.00. Dinner: A four-ounce hamburger patty ($2—you can find grass-fed chuck for $8 per pound), one bunch of chard ($2, organic), and a small bowl of plain Greek yogurt with a few macadamia nuts ($1.50) = $5.50. Day’s total: $14.00. Scenario No. 2 Breakfast: Home-cooked omelet made with four eggs, two ounces of shredded cheese, and five strips of bacon (no nitrates): $6.00. Tea or coffee: $1.00. After this, you won’t be hungry until 2:30 p.m. Lunch: 1 cup full-fat, plain Greek yogurt and an ounce of cheese. Go, Dairy! If you’re lactose intolerant, sub a can of sardines for the yogurt: $3.00. Dinner: Greek salad, village style (no lettuce—just cukes, tomatoes, onions, green or red peppers, olives, feta), one hard-boiled egg, and either 2 ounces of canned sardines or the meat of your choice; olive oil and vinegar dressing: $7.00. Day’s total: $17.00.