Every scone I’ve made was the best until the next.
Every scone I’ve ever made I thought was the best until the next recipe. Every scone I have eaten out I tell myself I can do better. I don’t really care for just a plain cream scone; I like the fixins in them. Whether it is tiny currants, black walnut (one of my favorite), pistachio and blueberry, they are delicious hot out of the oven with some type of jam/cream/honey butter.
Blackberry is absolutely my favorite berry and fruit and I’m hoping when our house is underway enough that we can start our garden we can get some berries planted. I have an idea for putting some old split rail fencing someplace in the garden in a zig-zag pattern and have it loaded with blackberry and raspberry plants. I’m a big talker when it comes to gardening, I have the ideas and hub executes them. And when it gets really hot here in Texas I don’t want to be out in the heat. Now, there will be another thing to watch out for — snakes!!!
My sister, my friend, my wingman (girl) 'till the end
A few lyrics from an old Diana Ross song "when we grow up"
🎼When I grow up, I’m gonna be happy and do what I like to do,
Like making noise and making faces and making friends like you.
And when we grow up, do you think we’ll see
That I’m still like you and you’re still like me?
I might be pretty; you might grow tall.
But we don’t have to change at all.
So, my twin sister, Terry, just left from her visit to Round Top. It’s always great having her visit because we can catch up on what’s going on, play my new favorite game (Five Crowns) she taught me, shop or do nothing at all and we are still much on the same page of what’s going on in our lives. She loved visiting Round Top Brewing (Paul & Brooke) and trying their Duck Confit Taco (and his delicious gumbo) and we played many a game of FC on the porch at the brewery.
I cooked a few new things while she was here (new for her) like my Halal Cart Style Chicken (she liked) and we tried our hand at Crispy Fried Rice & Green Beans after sampling it at a local venue. I feel like we have the recipe spot on now and have to say ours was pretty darn good.
A waffle-less waffle!
I love a good waffle and my waffle with bacon is to die for (I really don’t like that expression but they are the best) but this waffle doesn’t get syrup or butter but could get a good cheese sauce or hollandaise sauce poured over the top after it comes out brown and crispy from your waffle iron.
When I first started this blog back in 2009 breakfast was my least favorite meal to post about. I don’t care for scrambled eggs and that’s about all my husband wants. He actually use to scramble his eggs (before work, before he retired) in the microwave. Ugh!. So I started experimenting with egg dishes and I have to say I have some pretty fantastic “brunch”, “breakfast” recipes here. Take a look around in the “Morning Foods” section when you get a chance.
For this recipeI used my Belgium waffle maker (All-Clad). Most of my 52 (almost) years of marriage I had a normal thin waffle maker that was the flip type that the plates could be reversed for a grill top. But after getting this All-Clad back in my “working for Williams Sonoma days” I learned to like the thickness and crispness that the Belgium waffle maker gave to the finished product. So, if you don’t have the thicker waffle maker give your other one a try. If you don’t have one just try pour the mixture into a pan and baking.
Who doesn’t like pancakes?
I want to wish everyone a very Merry Christmas and a Happy New Year. Hopefully we will not be wearing these mask too much longer because I would like to meet all the people I’ve been seeing I Lollitop Sweet Shop without mask. Who can remember a pair of eyes and put with a name anyway.
A couple of summers ago when we had a whole summer of celebrating our 50th anniversary which started with all our kids in Turks and Caicos and then in August, we went to Niagra on the Lake (just the two of us) then Montreal and the Quebec City and made our way back through part of Vermont and upper New York.
While in Montreal for a few nights we had dinner one night at LeBremner which we passed up a couple of times trying to locate it before realizing that it is below street level and also had an alley entrance. It was dark and cave like inside and I knew we were going to have a fantastic dinner because I had research where to eat (I always do that) in all the cities where we would be staying. Anyway, long story short, everyone that had eaten there and written a review said you HAVE to have their pancakes for dessert and, of course, I have the chef’s recipe for those pancakes. I may keep that to myself just incase Round Top Brewing might sometime decide to serve pancakes for dessert.
Virus inspired weekend breakfast.
(Note: My post may be spaced a little further apart for a few weeks as we are packing and moving to Round Top. Looking forward to many new adventures there.)
Why virus inspired? Well since all this madness started a several months ago I’ve been trying not to waste anything. Normally we don’t like to eat leftovers but even my husband said “lets don’t waste our food”.
Digging through the freezer I found about a cup of chopped ham, some broccoli, had the mushrooms and always have eggs and milk so I whipped this up one weekend morning. Doesn’t every day feel like the weekend?
What are you doing these days for breakfast? Cereal, pancakes, waffles, something fancier. Well now’s the time to try one of my recipes from “morning foods” section. You have nothing but time so give one of them a try and if you do, leave a note (please) in the comment section.
Fry bread or naan, you decide.
(Note: by the time this recipe post we will have moved to Round Top, Texas. Luckily I planned a few post ahead not knowing where we were going to be living while building a house. Hope to continue my food journey in Round Top with old and new friends to have to dinner.)
There’s nothing better than some hot homemade bread and it seems like a lot of people started experimenting with bread baking during the pandemic. Whether it is a biscuit, a fruited quick bread, homemade French/Italian loaves, a pan of cornbread or hot naan right off the griddle, if it’s fresh out of the oven/griddle then you are in for a treat.
Indian fry bread is very similar to naan except it doesn’t have the yogurt in the ingredients. I decided to try and fry some of these just to see what I liked the best and the “fried” ones won. But, on the other hand, the griddle ones were brushed with melted butter on both sides and then shook in a bag of cinnamon sugar and were delicious too. Continue Reading…
Ei, veze, arrautza, oeuf, Muna, Uovo, Ubh! Or just EGG!
An egg by any other name would still be just an EGG. Just as Juliet once said “What’s in a name?”, That which we call an “egg” (sorry William) “by any other name would taste the same”. So whether you are saying Ei (Dutch), Veze (Albanian), Arrautza (Basque), Oeuf (French), Muna (Finnish( , Uovo (Italian), or Ubh (Irish) it’s still just an egg and for this recipe it’s a chicken egg.
I first saw oeuf mayonnaise on a food blog and to me looked like eggs sitting on top of grits. Not until I comment on David Lebovitz’s site did I know how wrong I was (and stupid) because I thought the stuff on the plate was “grits” (of course they had to be cheese grits) but the halved boiled eggs were sitting on top of homemade mayonnaise.
EASY RECIPES FOR YOU TO TRY WHILE YOU ARE HOME SAFE!
What’s a person to do these days? COOK? – YES
We can’t go to the movies, can’t go to the beach, can’t get together with friends, can’t play bunco, or go out to eat etc., etc., etc. I don’t like being told what I can’t do BUT it is helping us all to stay healthy and safe and will hopefully we’ll get through this sooner than later.
When I have spare time, and that’s all I have these days, I cook. I’d rather be in the kitchen cooking that just about anything else I do.
Most of my recipes aren’t easy; not hard either. Or, at least I don’t think they’re hard. I’ve never met a recipe that I didn’t want to try. Well, maybe, I’ve never made a real petit four with the marzipan and the cute toppings. Maybe I will put that on my list of things to make while held up in my house. But, then whose going to eat those cute little things; I sure don’t want to be the one tempted. Those may have to wait until we are all back doing our normal things.
With or without a crust this is delicious!
Recently we had some old friends drop by on their way back to Nebraska (Chuck, Polly and their son) and we asked another couple from our past (Chevron friends Tony and Jane) who lives in The Woodlands to come over for brunch.
It was great catching up with each other and what better way to do it than sharing a meal. This recipe comes from another friend, Sally who now lives in Minnesota and one she shared with me back in the 70’s when we lived in Ft. Madison, Iowa. Sally, if I have changed this recipe from the original, let me know. Sometimes I start straying off in another direction and lose my original recipe.
Hot out of the oven Parmesan Parsley Biscuits!
Pass the butter please. You can’t possibly not have some butter with a hot biscuit right out of the oven.
I made these biscuits one craft circle morning for my table ladies. There are about 12-14 of us at the “projects” table. Normally, I take something to share with the whole group of 60-80 ladies but this day I made my Pumpkin Tomato Soup for my group’s lunch and these biscuits all came our way. I wished they could have been hot out of the oven (the best way to eat any biscuit) but I had to bake them right before I left that morning; still good though.
Moo moo here, moo moo there, moo moo everywhere.
We were in Warrenton (Texas) in October visiting our son and his family who just moved there from Austin to open a Nano Brewery in Roundtop sometime in the spring 2020.
They moved an old farmhouse on their property and have been renovating it for months now. We (mostly my hub) has been going over to help some. This week’s project was to put a gate up at the front of their property. My job was to make some drapes for the dining area along with cooking some homemade goodies to have in their freezer.
One day I decided to walk up and check the progress on the gate. The house is half a mile back from the road so I’m walking, walking, looking around, walking, eyeing the cows and bulls to see if they were going to “charge” me. I imagine me laid out on the road crushed by a big cow when the guys come back from working on the gate. I think I need to get use to those cows and country life.
Who doesn’t love a good French toast?
This isn’t just any French toast… take an up close look and your mouth will be watering.
I love chocolate malted milkshakes, I like malt in ice cream, I like it in malted milk balls and malt is delicious in this Malted Custard French Toast.
Recently I finally got some things fixed on my blog and going through some of my drafts I had started about different things I had tried or seen on menus in our travels. Well, this Malted French Toast had my mouth watering and when I clicked on the file, there was nothing there. I check all my notes on other devices and could not see where I had seen this recipe. I just knew it had been in my head for a few years and this particular Sunday morning I had to make it for my husband even though he had just had a bowl of cereal.
Very seldom does he turn down a chance to try something knew. I told him he only had to eat a couple of bites but he ended up finishing everything on the plate plus some extra bacon and sausage.