Beet

20250715 #breakfastdiary 1452, 20°C/drizzle, 20 min/workout(M) In that sense, the whole concept behind the how.about.breakfast account — 'barring anything unusual, make a different breakfast from yesterday's every day' — must be a little off. Most office workers already struggle just to 'eat breakfast before work,' and here's an account that makes a. dif-fer-ent. one. every. single. day. It's like starting a song written for a male key in a female key instead. Of course, part of me also thinks that this triple-combo effort — every day, different from yesterday's, made from scratch — is what it takes to feel like the account is run with real sincerity (read: 'what it takes to survive'). (continued) My breakfast diary — chain-link breakfast The second installment of my daily-breakfast series is out. There's a link in my profile. Please give it a read, pretty please~ Cold beet soup

1 large beet (about 280g), 3 cups plain yogurt, 1 cup finely chopped cucumber, 1/4 cup chopped dill, 2 stalks chives, salt, 2 eggs

1. Boil the beet in water for 50 minutes. (Boiled it last night.) 2. Grate the beet. 3. In a mixing bowl, combine the grated beet from step 2 with the yogurt, cucumber, dill, and chives, and mix. Season with salt. 4. Ladle the soup into a bowl, cut a boiled egg in half, and place it on top. Finish with dill and chives.

Inspired by @daywithmei