Great little breakfast treat.
In my search for a cake to bake in my German pan (Gugelhupf – bundt) I came across a girl from Germany that posted a delicious looking cake. After translating some of her things so I could read the recipe I came across her blogroll and some of the blogs she follows which is where I happened upon Moey’s Kitchen blog.
I’m not sure if my translator worked word for work but I THINK she lives in Cologne, Germany with her husband and a cat in a city on the Rhine. Now doesn’t that sound wonderful and when I read about her trips to weekly markets, vegetable stalls and Turkish green groceries, French cheese vendors, regional butchers it makes me want to hop on a plane and knock on her day and say “What’s for lunch Moey?”
I’ve found my newest obsession now is to translate a few German blogs I’ve fallen for and then what’s next? I can move on to French, Swedish or just about anyplace my little nibble fingers will take me.
Now on to this French toast recipe. Moey gave me the idea of doing French toast in a muffin pan. Now why didn’t I think of that since my French toast making days goes back “decades”. These were absolutely beautiful and cutting the bread into cubes gives all those little crunchy edges to nibble on after it comes out of the oven. I added blueberries to her recipe and also some maple syrup with the milk/egg mixture. I also drizzled on some melted butter before baking.
It’s blackberry pickin’ time again.
Last year was my first time to pick blackberries and I couldn’t wait to go again this year. So, armed with some bug spray, sun screen, and some bottles of water, we set out for the farm to pick-pick-pick until we had enough to last for months in my freezer.
Was it ever hot the day we picked the berries. I picked about 12 lbs. before I finally said “uncle” and gave up. It was hot as blue blazes, but did I get some beauties! A couple were the size of a golf ball and I had those laid out on a plate alongside a golf ball to take a picture for you and before I could, someone in my house and I won’t say who (but there are only two of us here) ate the golfball size blackberries.
I don’t know about you, but when I go picking, whether it is strawberries, blackberries, blueberries or any other kind of fruit I seem to get really picky. I look for the plumpest berries I can find, stopping occasionally to pop one or two into my mouth. I don’t think I have ever seen a sign that says “no tasting”. If there were such a sign I would just hold my breath on the way out and hope they don’t ask to see my tongue. If they did, they would find a tongue stained purple from the berries I have been sampling. You have heard of “taste test” haven’t you?
Why is it when we pick things ourselves the foods we prepare with our bounty seems so much better. I made my own peach preserves last year and can’t wait to do it again this year. Even though I don’t eat preserves that often, someone will benefit from my making it though I’m sure. I don’t ever use acronyms when texting or typing but for this recipe, all I can say is OMG this is a delicious recipe.
So on father’s day my husband had something more special than his bowl of Cheerios.