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.
What to do with those black bananas?
In less than 24 hours we will be at Beaches Resort in Turks and Caicos celebrating our 50th anniversary with kids and 6 grandsons. There’ll be 14 of us and I’ve been accumulating so much stuff that I probably won’t need. One suitcase is full of 4 floating chairs, gummy bears, sand molds, sand buckets and shovels, large bags of M&M’s (at least 6), mosquito bracelets, bottles and bottles of sun screen.
So, what could happen? Six little boys under 10 are bound to be up to something this summer and sure enough I get a text a couple of weeks ago and grandson Charlie (7) fell off the monkey bars and broke his wrist. Poor little guy was pretty unhappy that night but by the next day sporting a neon green cast he looked like he was ready to jump in a pool. Well, maybe by the time they get there. Hoping to see a waterproof cast by then, if not, then he’ll have something to put over the cast so he can join his cousins doing everything (maybe almost everything) at the beach and at one of the 8 pools.
Peanut butter and chocolate!
Don’t you just love a good scone to go with a cup of tea. I’ve been experimenting with different flavors of scones over the years. Some of my favorites are still my Black Walnut Scone and I absolutely love the Orange and Golden Raisin scones I just posted about a couple of weeks ago.
What is it about a scone anyway that seems to take you away to foreign places? Maybe it’s the hot pot of tea you made to go along with it or maybe its the Devonshire cream and the strawberry jam (fresh made even better) that you are going to slather on the scone that takes you to that place. When I’m having a pot of tea I usually think of tea at the Fairmont in Victoria, afternoon tea once in Jamaica at our resort, tea at the St. Regis in Houston or even my own house with some nice scones coming right out of the oven.
What would a tea party be without some good scones!
I love parties, especially tea parties. I love tea, I love tea sandwiches, and most of all I love a good scone, slathered with devonshire cream (or clotted) and some strawberry jam.
These were recently served at a tea party that was auctioned off by our craft circle. Twenty ladies for the afternoon enjoying tea, sandwiches, savories, desserts and these delicious scones.
Over the years I have experimented with so many different recipes for scones; Black Walnut, Almond Coconut, Chocolate Cherry, Pumpkin Chocolate and one of my favorite has been my Walnut Lavender Scones. I’m sure I’ve made orange scones before maybe with raisins but for this one I decided to use golden raisins and then brush the tops with cream and add some of my hail sugar.