Bennies

[Clay Neubauer]

I had to work the majority of the holiday weekend, but got a request to have breakfast for dinner. I rummaged around through the freezers, and found some Canadian Bacon I made from a hog we butchered a while back. so Eggs Benedict is the plan.

Got stocked up on charcoal for the season. Not name brand, but my local small town grocer sold me a pallet of 40 bags of this for $220 and it burns just fine.

Some eggs on the griddle, fresh-picked asparagus in the skillet with some butter and balsamic.

It's a bit of a cheat, but the Julia Childs blender method of making Hollandaise sauce gets pretty good results with a minimum of work.

Plated.

Egg yolks for Hollandaise means egg whites leftover, good excuse to shake up a round or Clover Clubs.

 

[Wil A]

Damn. I wish I was there for that breakfast! Some of my greatest memories are from when my mom would be working late and dad cooked us breakfast for dinner.

BTW, there is a new documentary coming out called Don’t Breath This. It is “the story behind one of the first successful campaigns on YouTube, Will It Blend.” I’ll be seeing it next Wednesday along with another documentary called Butchering South Mountain Family Style.

Awesome job Clay!!

 

[Timothy F. Lewis]

Yee haw! Looks like a fine breakfast to me!

 

[Tim Campbell]

Yeah, Clay, this is awesome.