Category: Breakfast/Brunch
-
Bland in name only!
If journaling works, I’m getting ready to find out! After 16 days of travel to London, Sicily, and Cape Cod, I was looking forward to the joy of sharing culinary discovers, and the adventure of trying to replicate my favorites. Perhaps it was visiting ancient Greek and Roman amphitheaters that my plans were cursed by…
-
Put summer in its plate!
To my way of thinking, one of the best ways to enjoy summer, while avoiding the heat, is to bring the colors and produce of summer into the kitchen, using them to make dishes that don’t generate a lot of heat in the preparation. Salads come to mind most readily, and I was delighted to…
-
Two of each!
I can’t recall when and where I was turned on to The Potlikker Papers by John T. Edge, but if you have any interest at all in the origins of classic American foods (shrimp creole anyone?), it’s a fascinating read. (And see below for a few other reading recommendations.) One of the lasting takeaways from…
-
Easy, peasy,…
…one, two, three-sy! When you’ve been around as long as I have, it’s hard to keep a straight face with some dish or recipe is pushed out on Instagram, or some other platform, as new or revolutionary or viral or whatever hype a content creator can think of. For example, Jimmy Carter was inaugurated in…
-
Astro – Gastronomy
At least as rare as the opportunity to experience the totality of a solar eclipse is the opportunity to take advantage of the re-emerging sun to have brunch in the afternoon! I can’t imagine better two-brunch opportunities than that presented with totality at 1:40 p.m. And what says brunch louder and better than eggs benedict?…
-
Pucker up!!!
When Peter, Paul, and Mary wrote “but the fruit of the poor lemon is impossible to eat”, it’s quite obvious that they were born way too soon to have tasted Matt Adlard’s Lemon Loaf Cake. With a neighbor in hospital who likes lemon, and with a brother and sister-in-law who grow them, I’m always on…
-
Stylish potatoes!
If you look up the definition of fondant, invariably you’ll find the confectionary version – creamy, soft, and sweet. But hang on, there’s something else to fondant, especially when used as an adjective. Fondant potatoes!!! I’d seen fondant potatoes more times than I can count on Instagram, and as a potato lover, I finally got…
-
Sharlotka!
Several weeks ago, some friends in the upper Midwest posted photos of an apple picking adventure in Michigan (which of course included a photo of their prize-winning apple pie). A little over a week ago I had the pleasure of a stroll through a local farmers’ market in Chicago, and the abundance of fresh-picked apples…
-
Eggs of Steel, pt. 2!
Feeling somewhat like I did with my first chemistry set (remember those?), and with an urge to use the rest of the herbed cream cheese I made for “The Bear” omelette, I thought I’d give a try to making crepes in a stainless steel. Most all crepe recipes call for a non-stick pan, or at…
-
Better 1? Better 2?
Any of you who wear glasses and/or have had your eyes checked are surely familiar with this opthalmological multiple choice test. When the choice is between two apple dessert bars (apple of your eye; get it?), as long as choices 1 and 2 taste the same, there is no better. However, it is a question…
never 2 old 2 start cooking 