Usually I blog about my FBF a week later, but this recipe comes to you fresh from this morning. In honor of St. Patrick’s Day tomorrow, I made Soda Bread. I have made soda bread before, but never a recipe I thought I might make a second time. I picked this one thinking that the sugar might just do the trick. However, I didn’t read that the cooking time was 40 minutes, which meant for a slightly rushed morning. I’m glad I didn’t read the whole recipe ahead of time because this was really good.
My original plan was to make hot cross buns for breakfast today, but my interest in started a yeasted dough after book club waned dramatically after my second glass of wine. (We read Exit West which I recommend.)
Happy St. Patrick’s Day!
The truth is, I didn’t make any fancy breakfasts last Friday. But Fancy Breakfast Wednesday just sounds weird. Luke’s birthday was Wednesday and he requested an omelette for breakfast. I decided to go big, and do bacon and biscuits to go with the omelette. I used this biscuit recipe and it was pretty good. Luke’s omelette was an absolute disaster because I messed up the fold. He said it was good though, because he is a polite gentleman. Jack’s was perfect because between making Luke’s and Jack’s I remembered how to make an omelette. Dave requested a bacon, egg and cheese biscuit so that’s what he got.
I don’t know if this recipe makes taller biscuits or if I am just making them taller. I suppose I will continue on the quest to perfect the biscuit.
I also made this cake, but I used clementines and chocolate chips instead of lemon and blueberries because the clementines were languishing in the fruit bowl. It was kind of amazing. I cut the sugar from 1 cup to 3/4 a cup. Dave was surprised that I was able to make this cake when we were out of milk… but it called for yogurt. (Dave hates yogurt, but you can’t tell when it’s in a cake.) What no one in my family knows is that I was a little short on yogurt. And out of milk… so what did I do? I used a little mayonnaise. Everyone hates mayonnaise so it’s amazing that everyone loved this cake, right?
Lastly, it was Luke’s birthday and he requested the peanut butter ice box cake from the New Smitten Kitchen cookbook. I bought the cookies, pre-made and then I rallied and made the cookies from scratch. It was actually pretty easy.
So anyway, after a fancy Wednesday and two cakes, I took Friday morning off.
We’ve been snowboarding a bunch, and it seems that every base area has some belgian waffle smell wafting everywhere and it smells so good. We had to give in and get one at Winter Park. Every time I smell waffles I promise to make these. But so far, I haven’t had any follow through on that particular promise. But I did make a kinda healthy waffle last week – I followed a regular waffle recipe but I used white whole wheat flour and added some cinnamon. Delicious.
A couple weeks ago, I made biscuits, and although they were delicious, I did feel like something (salt) was missing. I decided to remake them, this time using salt FOR SURE, and wow. They were a lot better. Not just more flavorful, but twice as tall. It’s possible that practice does make perfect? Maybe the second time around, I had a lighter touch with the dough? Who knows. They were good. And as I sit here trying to reconstruct the memory of these biscuits from last week, I remember that Luke didn’t get any because he wasn’t home. That means I made these on Monday, not Friday. It was a four day weekend and, things happened. This has all been a lie. The biscuits are true though!
Well, I made granola biscotti last Friday for breakfast from the new Smitten Kitchen cookbook and it was delicious. I served it with some yogurt and an egg, and maybe some bacon, who can remember at this point? The point is, I didn’t take any pictures. I went to Loveland last Friday, to snowboard with some friends so I couldn’t wait around for the perfect light to photograph some biscotti that was delicious but not particularly photogenic.
When I got home I was tired, and because of my never-ending cold, I couldn’t hear out of either ear. But the hard part about working part time is that when you do fun stuff during the week when your family is at work or school, you can’t say, “OH, I’m too tired” on the weekend when your family wants to do fun stuff. I mean, you can say it, but the guilt will make you say it really quietly to yourself.
Long story short, I found the strength to go with Dave and Jack to a Led Zeppelin cover band on Friday night and I took this cute pic of Jack and his friend showing that they were under age. It was fun!
I definitely have a little bit of an imposter syndrome when it comes to biscuits because I am not from the south, and I don’t have a family tradition of biscuit making. You can really go down a rabbit hole reading about biscuits and people have strong feelings about the type of flour, the method, everything. I have asked, and been given, Dave’s family recipe on more than one occasion. But where is it? I can’t keep track of it. However, I think I am ready for it now. Because these biscuits were pretty good. I felt no stress making them, even though I normally do drop biscuits instead of a using a biscuit cutter. The recipe made just the right amount. Everyone had two biscuits with their bacon and eggs, and then I sent a biscuit as a snack at school.
There was only one concern that I had. Did I add the salt? Because there was a distinct lack of something. I remember thinking that I should read a conversion for kosher salt to table salt because I am out of table salt. The kosher salt was on the counter… but did I use it? I have to make these again to know for sure. Now that I am over my fear of biscuits, I should make biscuits more often. In college, my friend and roommate Janine would make biscuits every Friday, and sing a little, “It’s Friday Biscuit Day!” song, and she generously shared her biscuits and it was the best thing ever. I loved her tradition of a little something special on Friday mornings for breakfast. And here I am a few (24 years) later enjoying biscuits on a Friday.
The recipe is from the book Baking: From My Home to Yours which I do love.
I call my French toast Pan Purdue when it’s as delicious as the Pan Purdue at Lucille’s. Especially when I am also drinking the hickory coffee that my loving father sent me from Cafe du Monde. It was all very Creole. Dave doesn’t like chicory coffee, so this all obviously took place when Dave and Luke were in Crested Butte for Fat Bike Worlds. Jack and I treated ourselves (I treated Jack) to a couple yummy breakfasts.
I made this bread the night before from the new cookbook that my sister in law got me for my birthday: Flour Water Salt Yeast. (Thanks Suzanne!). Then I haphazardly threw together eggs, milk, vanilla, brown sugar, cinnamon, and nutmeg. As I was making the egg mixture I was imagining teaching my grandkids how to make French toast, (can’t get my kids interested so I am biding my time) and I imagined myself saying, “Just a hint of nutmeg, it’s the secret ingredient.” But I was paying more attention to my imaginary, loving and attentive grandchildren then to what I was doing and I put more than a hint of nutmeg in. I opened the wrong side of the spice jar, and let’s just go ahead and call it a teaspoon. Maybe two. Regardless, the French toast was delicious.
We had the Pan Purdue on Saturday, and not just because Friday’s breakfast was less than photo perfect. Friday, I made oatmeal blueberry pancakes.
I made a full recipe, and Jack ate everything except these two burnt pancakes. That’s all that was left for me. I need to perfect the recipe before I share, but it’s basically oats, whole wheat flour, and then the usual. I’m so glad I made it when it was just Jack and I because… it doesn’t make that many. They are very hearty, but Jack still said they tasted like an oatmeal cookie. They would probably be good leftover too, but I may never know.