All posts filed under: Breakfast

Start your day off right!

Wheat Biscuit Breakfast

Jane and I have been talking a lot lately about childhood memories. Those odd little moments that have no real bearing on things – but stick with you… like that fondness for a particularly tattered flannel shirt. Jane has this thing for wheat biscuits…. toasted with butter, sprinkled with sugar and doused in steaming milk. It’s something my grandmother served them as children because she couldn’t stand the thought of sending them to school with only cold cereal to sustain them… I guess. Personally, they’re little bales of tasteless hay – and anything you can do to them is an improvement. I remember buying 6 boxes of them when I lived in Savannah – because I was broke… and they were / are filling, and they were a buck a box. I don’t DO cereal, so I split them open – covered them with cheese and popped them in the toaster oven til they looked like orange, cheesy caterpillars. I ate cheesy hay for 3 months… … but this is about cereal… I decided to …

Altered States

Before you go and get all self righteous on me about overly processed, preservative laden canned goods… Yes, I used readi-mades – occasionally. Why? Because they can be particularly handy, and because not everyone has the time, talent and ability to do everything from scratch – but everyone has the right and duty to serve their family something more than just microwaving a pizza. I like to show that canned goods are just as good of a jumping off point as fresh ingredients…. in some things. I’m a sucker (with a capital G) for those tubed sweet rolls. The gooey cinnamon rolls are good, but I especially loved the orange ones as a kid. Maybe it’s because my taste hadn’t changed, maybe it was because they were always waiting on me at the breakfast table when my dad didn’t really feel like cooking breakfast, maybe it was because it was my job to squeeze the little pouch of overly orange flavored icing over the still-warm-from-the-oven pan. Whatever the reason, I still crave them today. Unfortunately, they don’t taste like they …

Not another pancake…

If you’re a newcomer then you probably don’t know my particular aversion to pancakes. I know it’s irrational, and the fact that my siblings have no recollection of that never-ending year is inconsequential.Think of it like being afraid of clowns, (harmless but freakishly unnerving) I can’t do anything about it – but it’s there. I will make the occasional waffle, though. We do like a nice crisp Belgian Style Waffle. As I’ve taken over the culinary duties in the house…. and being in charge of dietary allotments, I switched Jane over to gluten-free waffles. With bread, batter, pasta and the like being forefront on most American diets, I just feel that meals and our continued well-being would be better served if we can eliminate gluten completely from at least one meal period… But, that left me with a big o’ box of Krusteaz (c) pancake (slash) waffle mix in the house…. and I’m not making pancakes for anyone. So this is where the problem is – I don’t throw perfectly good pantry products away. It’s wasteful and inconsiderate. I considered having people up …

Breakfast of Champions

No, it isn’t a delicately crafted breakfast casserole. No, it isn’t some high protein, uber high fiber, tasteless cardboard bar… It’s a waffle. As a matter of fact, it’s a Gluten Free Waffle. Don’t you dare turn up your nose… Don’t get the wrong idea with me pushing a GF waffle. Unless you are gluten intolerant or have been diagnosed with Celiac or Hashimoto’s Disease, I do not sanction living gluten free… just Gluten Reduced. It’s become one of those things (like HFCS and Crystalline Fructose) that has become an inexpensive additive for a number of manufactured products. It’s difficult to get away from it even if you have no specific tolerance issues. It’s in your salad dressings, condiments, cereals, breads, as well as a good many over the counter meds, lipsticks and balms, lotions and shampoos. It’s everywhere. And while ten years ago, the numbers originally hovered around 1 in 3000 for Celiac, recent studies have dropped the counts to 1 in 100 for allergic issues and even as low as 1 in 10 for gluten specific intolerance. …

The Gift

It arrived today. I don’t really know what I was expecting. But, it wasn’t this… I recently reconnected (after a 25 year lapse) with an old friend. And for the past month or so, we’ve been trying to get together to catch up. But with varying schedules, 750 miles, and a lifetime dividing us, getting together just hasn’t been all that easy. I don’t want to hear it. I’ve already told you that I live my life in episode. If you aren’t in front of me, I get side-tracked… time slips away… and you become a ghost in the machine. There’s nothing sinister about it, I just lose sight of you. This past Sunday, after another failed attempt, Andy asked for my address, “I want to send you a gift. It’s something you can’t get in Atlanta.” Well, it wasn’t an illegal alien… we already have plenty of those here… and it wasn’t an iguana… or an armadillo (yeah, my mind goes off in odd directions..I don’t know why I thought it might be either …

An Overnight Sensation

Some of you may know I have a sister… … this is her. (tiny, isn’t she) Since we were kids, Melinda has always been my closest confidant… my biggest critic.. and my sounding board. She is my favorite person in the world. So, when I got the box of ingredients for the recent food challenge, my first instinct was to call Melinda and pick her brain for ideas. (You see… even though she isn’t in the food field, she is just as talented as me… if not more. And Nobody loves food more than her.) One of the things she suggested was overnight oatmeal. My color palled. I don’t do oatmeal… it’s a textural thing. She went on to explain that it was  slow cooked oats with dried fruit.. (I still wasn’t warming to the idea.) I suggested that she send me the recipe and I would take a look at it. She did, I made it..and you know….. it’s pretty damned tasty! So in honor of my sister, I am including her email to …

Sleepless in Sweet Rolls

It was a sleepless night. I’m obviously still battling the remnants of whatever lung crud I got into 3 weeks ago. Along with the recent rash of rejection emails, it has destroyed my regular sleep cycle, making me irritable, cranky and down right mean. I’ve taken to lobbing insults at wrong numbers, stopping in at the gas station down the street to daily complain about his prices (seriously, he’s 10 cents higher than anyone else), and chasing down the wood rabbits with the car on the way home (I’ll get one….eventually). So when my night’s sleep ended 45 minutes after it began, I was fit to be tied. I keep a list in the kitchen of new recipes to try, gluten-free work-a rounds for some friends, and prepackaged foods to make from scratch. Since sweet slumber wasn’t happening, I figured I could at least be productive… besides, the frequency of wrong numbers after 1 am is nearly non-existent. So I thought I could scratch one off the list. When we were kids, Pillsbury made an …

Good Intentions

The Road to Hell is paved with Oranges…. I always mean well. Doing my shopping, I make the usual rounds through the produce section… Cabbage… check! Romaine.. Check! Fruit …. “Yeah –  I really need to start eating more fruit… I can eat a bag of oranges in a week…” Oranges… Check, check, checky,…. Check! In itself, I probably could eat a bag of sweet, juicy, peel-able oranges.. but they never look quite as good sitting in the fruit bowl as they did under the produce enhancing lights in the market….. so I don’t eat them… well, not right away… well…  not at all. Then the next week rolls around, and I’m back at the produce counter grabbing another bag of oranges. Because (you know) I let the other ones dry up and turn to wrinkle town. So now there’s TWO bags of oranges not getting eaten in the fruit bowl, and if I don’t do something quick, shortly they’re going to have some less wrinkly relatives joining them come the next Monday. I ended …

Egg Custards (Part Deux) – Savory

Other than the typical southern applications, I had my first taste of savory custards traveling in Thailand. Climbing down into those long boats – a mere $4 an hour, including the driver – and making our way up and down the crowded waterway. There would be the usual green mango and syrup… an occasional shrimp curry puff… an odd, no-name fish grilled up on a skewer… and then there would be the custard boats – Open fire pits built into the center of the craft with metal grates bridging the sides of the boat. The tops were jam-packed with bamboo steamers loaded with Asian style steamed custards in little banana leaf cups…. and for a measly 25Baht, you could get one handed to you on a 15 foot pole. It’s not your grandmother’s egg custard, for sure. Its an acquired taste…. a light, eggy custard enveloping some rather unorthodox ingredients – dried squid and shrimp, pork fat, Asian pickles, hot chilies, green curry… fish sauce. The end result is an intense flavor burst. My best …

Perfectly Poached

  Poaching Eggs Okay, here it is… the 5 (count ’em, Five ) easy steps to perfect (I mean, the right out of the gate, every time kind of perfect) poached eggs. Forget everything you learned about the huge elbow deep pot of water… the clockwise swirling of the water…the dropping the egg exactly in the center of the vortex – it’s useless. 99.9999% of the time, your yolk will become disembodied from the white… the whites develop into long snotty, cobwebs that would be better suited as a Halloween prank than as a breakfast item. So, to be the poached egg envy of your friends, you will need a couple of things on the ready: 1 Medium Sauce Pan / with lid 1 Teaspoon Salt 1 Tablespoon Vinegar Water Slotted Spoon 1 Saucer for Each Egg 1. Fill the saucepan with about 2 1/2 to 3″ water, place on the cooktop on high 2. Add the Salt and vinegar and Bring to a boil 3. Crack the eggs into the saucers 4. When the …