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Category Archive for 'breakfasts'

If you’ve been following my tweets (and you should, if you want more updates than this blog is currently providing), you know I’ve been on a several-month quest for the perfect granola and granola bar recipe. It’s been a frustrating quest. For granola, I like it not too sweet, clumpy, and with lots of nuts [...]

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Your flavored creams and ices And your dainty angel-food Are mighty fine devices To regale the dainty dude; Your terrapin and oysters, With wine to wash ‘em down, Are just the thing for roisters When painting of the town; No flippant, sugared notion Shall my appetite appease, Or bate my soul’s devotion To apple-pie and [...]

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Biscuits!

If you’re ever wondered what a 500-degree oven is for, it’s for cooking these little beauts: I haven’t made ‘em since…  oh gosh, probably since my previous life as a Victorian housewife.  But I made ‘em this morning.  The recipe I use (this time around anyway) derives from “Harriet’s Southern Biscuits” out of Jeff Smith’s [...]

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Maple Pecan Pie

It’s no secret: I like pie. So when my friend Tom suggested creating a new holiday, International Pie for Breakfast Day, I enthusiastically told him I’d be willing to participate. I asked Lipby what his favorite pie is, and he said pecan. I found a lovely recipe on Epicurious for a Maple Pecan Pie. The [...]

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“A holiday for the people,” say my friends, who have taken the world by storm in creating this day. International Pie for Breakfast Day (or IP4B) will be celebrated on the second Saturday in February, which happens to be tomorrow. If you choose to celebrate (and I hope you will), please write a comment with [...]

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(photo by Angie) Angie is a top-notch scientist, craftologist, and baker. Her zest for life is evident in everything she does. She’s another person with whom I’d love to have dinner with someday. Here, she shares with us her version of “Mexicanized” scones, redolent with my favorite spice, cinnamon. ********** Experimenting with spices. One of [...]

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