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.
Put an egg on it!
Did you grow up eating hash (not that kind)? I remember having it once or twice as a kid but it wasn’t something on our weekly menu. I remember working with a girl decades ago (that’s a long time) and remember her telling me she cooked the same thing each week. Meatloaf for Monday night supper, chicken for Tuesday, maybe burgers for example for Wednesday and she would repeat the meals the next week.
I don’t repeat meals often and I have this blog to thank for that because I’m always trying to come up with something new to post. We do have burgers, pulled pork, chili, anything bar-b-queed showing up again and again but not on my weekly menus.
Usually when I do a beef roast, it is cooked with potatoes, carrots and onions. What else could you put in a pot roast? Never though of putting mushrooms in with the mix; I think that addition would be great and will try that the next time.
What better reason to have a brunch than a rooster table-cloth!
I didn’t need a reason to have a brunch but my rooster table-cloth has had me wanting to do brunch and have a bunch of friends over. The friends never got asked over for this recipe; someday they will.
While working at Williams Sonoma for 6 years I collected so many of their tablecloths and paid next-to-nothing for them once they went on sale. The rooster table-cloth is navy blue and have these cool roosters (and I’m not even a rooster fan.) along the border of the cloths which is just screaming or “crowing” make brunch and serve it on me.
So what should I do? Of course, make brunch but as it turned out the bunch with friends was just my husband and myself. I couldn’t wait to try to make this so rather than fuss with a bunch of other dishes and arrange time for friends to actually make it over for brunch I made it just for the two of us.
I was tracking down this chef (John Fleer) who now works at Rhubarb restaurant in Asheville and read where he had worked at the Blackberry Farm Restaurant located at the foothills of The Smoky Mountains in Walland, Tennessee, so I had to mosey on over to the Blackberry Farm website to see what was going on. Of course, the first place I look is the restaurant and the menu where I happened upon a menu item Asparagus with Poached Egg, Toast and Bacon Vinaigrette and thought I could do this without a recipe. We have eaten at Rhubarb in Asheville but this wasn’t on his menu at that time.