Christmas Morning has a rhythm in my family that never changes: breakfast first, then presents. And then chores, because there are always chores on a farm.
Our special Christmas breakfast this year sadly lacked in the usual bacon due to poor planning on our part, but at least we had left over bacon grease we’d saved for scrambled eggs! We also had a fresh fruit salad, and two kinds of homemade breakfast breads, along with the usual tea for me and Mum, and coffee for Dad.
Post-present-opening, I noticed a slight “British Invasion” theme had unintentionally happened… Unsurprisingly, I’m quite okay with that!
As always, there were new ornaments among the gifts — including this carved flying pig from Indonesia. It seems appropriate, in a double meaning kind of way, because Dad calls his part of the farm “Hog Heaven”.
Whenever I make a large batch of coconut flour muffins, I freeze most of them so we can have a convenient quick breakfast on the mornings when there’s just not time to make anything. Since every day — no matter how rushed or early — starts with a cup of tea for me and Mum, we’ve discovered an equally convenient quick way to thaw out the frozen muffins, too!
I had made more stuffing than I had room in the peppers for the previous Paleo dinner, so I saved it (of course) to use up the next day. Naturally — being on a bit of a kick after the success of my first attempt — this meant I turned it into a delicious frittata for breakfast!
I decided to make breakfast for my parents. I’d never made a frittata at home before (though I had a couple times as a line cook in a cafe), but it sounded like exactly what I wanted.
I sauteed up onion, carrots, and celery in bacon grease saved from our home-grown, home-made bacon. Then I added our home-grown eggs, seasoned with salt, pepper, garlic and onion powders, and celery seeds. After it was about halfway cooked, I added feta cheese to the top and popped it in the oven.
#238: The Rental.
The Vacation Rental my parents run, located next to the farm, all cleaned up and ready for the next guests. I’ve been doing helping with the change-over while Mum is gone.
#239: A Use For Pineapple Rinds.
A delicious fizzy drink made quite simply by covering pineapple rinds with water and leaving it open to the air (covered with a paper towel) on the counter for a few days for natural lacto-fermentation.
Farm-fresh eggs, ripe avocados from a neighbor, homemade sausage from our pigs, and homemade sourdough. The only things not local were the cheese and the mustard. Yum!
Brunch at the French Bakery in Crossroads.
It’s filled with soft goat cheese and cooked spinach, and drizzled with fresh honey. Alongside is a mixed green salad, with balsamic dressing. In the background is a croissant filled with plum paste.
This place makes amazing food; if you ever happen to be in the area, stop in and check it out!
Every once in a while, I like to show off what great fresh produce I eat here on the island. It makes the best meals and snacks.
I love that I can just munch on raw veggies full of delicious flavor and healthy goodness, and feel full and satisfied without being stuffed or having that slow heavy feeling of digesting more processed food.
The above photo: carrots, green beans, zucchini, and cucumber — all from the local Farmers’ Market in Hilo.
Also from the Hilo Farmers’ Market…
I made this tasty treat from papaya, banana, and (store-bought) Greek yogurt. Pretty and yummy enough to be desert, yet healthy and filling enough to be breakfast!
This is one of my absolute favorite things about island life: fresh fruit and veggies all year long.