Category Archives: EAT SOMETIMES

Breaking Bad Brunch

Open Face Breaking Bad Biscuits

cooking with chemistry– a new Roundlady Video

I don’t know if it’s because I married a chemist or if it’s because I once had cancer, but I do know that I am obsessed with the show “Breaking bad.”

My husband often tells me that cooking is just chemistry, so it made sense to break bad in the kitchen. Legally of course. With that in mind, I set out to make something I would never eat without an iota of guilt.

Hence, the Breaking Bad Brunch was born. Watch the video (see below), and see how you can break bad in the kitchen. And as promised, here’s the recipe for the Breaking Bad Biscuits and Sandwiches.

Breaking Bad Sandwich

Breaking Bad Brunch Sandwich

These are the ingredients I used to build my sandwich. You can follow my lead or build your own as breaking bad implies. Break as bad as you desire, knowing it’s what you eat most of the time, not some of the time that matters most.


  • Any pretty rolls
  • Munster cheese
  • Smoked cheddar
  • Cream cheese
  • Sliced ham
  • Sliced avocados
  • Sliced tomato
  • Sliced cucumber
  • Radicchio
  • Baby spinach
  • Sliced red oinion
  • Slivered green onion
  • Sliced radishes
  • Fresh mint leaves left whole or torn
  • Mayonnaise
  • Dijon mustard
  • Wooden skewers

Directions: Layer the wet ingredients, then the cheese and add the rest in any order. place the top on the bottom, pierce the sandwich with two skewers from top to bottom, and slice in half. Remove skewers, and serve with the beverage of your choice.

Open Face Breaking Bad Biscuits

Open-face Breaking Bad Biscuits


  • Biscuits cut into halves
  • Bacon (pork or ham)
  • 1 fried egg per biscuit
  • Extra pretty mint sprigs
  • Same as above

Directions: Layer mustard, cream cheese, Munster and cheddar and broil for 30 to 45 seconds. Remove from broiler and place on plates or platter. Add the other ingredients, top one side with a fried egg, and garnish with springs of mint leaves and green onions. Serve warm with the beverage of your choice.

Watch Breaking Bad Brunch


Spaghetti Tacos – New Kid’s Sensation

spaghetti tacosKids Crazy for Carbs

If you want to please your Nickelodeon-iCarly watching, carbohydrate-loving kids, try this latest carbo-craze and opt for spaghetti next time you need to fill a taco shell.

Make These Carbo-Pleasers

plumHeads up: This is an eat-some-of-the-time food. Not much is Round in this dish of noodles and taco shells, but you can always add shredded zucchini to the sauce to health it up! Nobody will know!


  • 12 oz. spaghetti, cooked and drained
  • 26 oz. favorite spaghetti sauce
  • 1 (.7 oz) packet Italian dressing dry mix
  • 1 pound ground beef
  • Crunchy taco shells
  • Parmesan cheese for sprinkling


Brown ground beef in a pot and drain. While draining, boil spaghetti in the same pot 9-11 minutes or until done. Drain. Add the beef back into the pot and add Italian seasoning mix and stir into meat well. Add sauce and mix into meat followed by the spaghetti and simmer until warm.  Bake taco shells at 325 degrees for 5-6 minutes or until warm. Spoon spaghetti mixture into warmed taco shells and top with parmesan cheese if desired.

Then dare to eat one with your kids.

Sandra Bullock’s Master Baker Sister

Happiness is a Warm Bakery

Gesine Bullock-Prado, the woman behind the sweet Confections of a Closet Master Baker blog happens to also be Sandra Bullock’s sister. Her pre-bakery days were filled with unhappiness as a Hollywood lawyer, until she discovered that she was hiding from her true passion — living life as a master baker.

Gesine now populates her blog with foodie travels, recipes for an array of what I call ‘some-of-the-time’ foods, along with tasty confections from her own bakery in Vermont.

Eat Round Food Most of the Time!

Upon browsing her blog, I found many colorful meringues, reminding me of the desserts I used to make as a kid.  This sweet and crunchy treat is pure eggs and sugar, and one of my favorite desserts to whip up — literally.

You can impress yourself and those you serve by topping meringues with chocolate, coffee or vanilla ice-cream, a swirl of hot fudge, a dollop of home-made whipped cream and a sprinkling of blueberries.

Visit Gesine’s blog: Confections of a Closet Master Baker