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.
Can you believe it’s been a month of Fridays since I posted anything? (Possibly more, but who’s counting?) Where to start, where to start? Well, I made babka for Grandma and Grandpa when they were here for Christmas, and we took a loaf to a friend’s condo for New Years.
My mom gave me this gorgeous china plate for Christmas, and I made my traditional blueberry scones to match it. Hmm, I wanted to link to the last time I made these, but I can’t find a Blueberry Scone FBF, is that possible?
I also got this pancake dispenser from my mom (she gets me) for Christmas and let’s just say it’s very fun but also a great opportunity for #nailedit photos.
My attempt at a fun face… #nailedit.
Ok, this has nothing to do with breakfast, but I did make this Smitten Kitchen appetizer for Christmas.
Finally, last Friday, after a Christmas break that went into the middle of January and then a trip to Reno we got back into what seemed like a routine and I made these delicious muffins. These are the blueberry muffins from the new Smitten Kitchen cookbook, but I used raspberries instead.
Ok, now I’m all caught up… but the breakfast I made today was less than stellar so I may need to double up this week. Back on track! Making Fridays Fancy in 2018.
Happy Holidays! Last week I made granola from the Smitten Kitchen cookbook and it was pretty good and easy! I’ve made a bunch of the recipes so I can recommend the book. (Lentil Soup, Granola, Blueberry Muffins, Potato Skins, Tofu and Broccoli, Brussel Sprouts Pasta Bake)
Today I am making Babka again for our Christmas guests and some people are sad that it isn’t ready yet. Fortunately Dave is making eggs to order. We are so lucky!
As I mentioned last week, I recently purchased the new Smitten Kitchen cookbook, and I knew I’d be making some new breakfast recipes right away. I planned to make the potato skins with an egg baked in them, but then thought, why not also make blueberry muffins? I did measure some of the ingredients the night before, but get this: My alarm went off at 6:00 am, I hit snooze, but got up. I staggered into the kitchen, making the muffins as I slowly woke up. When my snooze alarm went off at 6:15, the muffins were already in the oven. That’s pretty amazing. They were delicious.
The potato skins were also delicious. But the crazy thing is – the kids were eating breakfast when I was making lunches so I wasn’t totally paying attention. Turns out – they don’t know how to eat potato skins?! They just ate the egg and cheese and bacon and scallions out of the potato skin, and then left the little potato boat on their plate. I guess the 90’s really were a long time ago. Remember when we used to order potato skins in restaurants as an appetizer? My kids have never done that, or seen that being done. It’s a new era of appetizers. On the bright side, this whole trip down potato skin memory lane reminded me of the time my friend Rosanne and I went to see a movie in high school. (Not the time we saw Pet Cemetery, that’s a totally different story.) I’m talking about the time we saw Silence of the Lambs. After the movie we went to Michael’s Family Restaurant for a snack. We thought about just getting coffee, but we were a little hungry. What to get? Grilled Cheese, mozzarella sticks? No, we settled on sharing a plate of potato skins. Why not, they are delicious, right? While we waited for our order we discussed the movie and (spoiler alert) how creepy it was that the villain was making a suit out of human skin. Then the waitress came by with our plate and said, “HERE ARE YOUR SKINS!!!” It was horrifying. But we ate them anyway, and they were delicious. But I’m not sure I ever ordered potato skins after that, and then they went out of fashion.
So thanks for bringing them back into my life, Smitten Kitchen Cookbook!
It’s catch up day here Meta Megan on this beautiful Fancy Breakfast Friday Morning. Is it beautiful out? I have no idea, I’m just looking at this photo and thinking of where I was last week. Dave and I went to an all inclusive resort in Cabo San Lucas Mexico to celebrate our 20th anniversary. This is the view from the breakfast buffet. The food was delicious. I left some cereal for the kids and Aunt Suzy!
I skipped a couple FBF posts in November, and I had two good excuses. I made waffles both Fridays and they were fine, but I didn’t take any pictures. I made pumpkin waffles the day after Thanksgiving, but I realized after I started that I didn’t really have time for waffles, and I made half the batter into pancakes. They were just OK. Nothing to write a story about. But speaking of stories, in November I did NaNoWriMo, where you write a 50,000 word novel during the month of November. (I guess it’s really a novella.) I did it, and I was very proud. The main thing I learned was that if I have a plan, I can easily write 2,000 words in a relatively short period of time. The other thing I learned was that if I keep typing, words will come out and then I’ll have a first draft to work with. Lastly, I learned that I have no desire to ever let anyone read anything. But my goal is to write a book, not to have people read my book, so mission accomplished! Just kidding, I plan to get back to writing and see what I can come up with in a second or third or 10th draft.
The last bit of exciting news is that I went to see the Smitten Kitchen author this week and I bought her cookbook! As I type this, the kids are eating not one but two recipes from the cookbook for what will be an exciting FBF post next week!
This isn’t a recipe for a crowd, or I suppose it could serve more people if it was just one of many items being service for breakfast. I made it on a day that Dave was going into the office, so he missed out. Jack and I both ate a a fourth, and Luke ate half. It was delicious. I’m sure I served bacon and fruit with it, but I can barely remember.
I followed this recipe from the New York Times, and it was amazing. If you were stressed about the butter, you could maybe cut it in half. I was surprised at how much melted butter was just resting on top of the dutch baby when it came out of the oven.
I covered the butter in cinnamon and sugar, and that was delicious.
This was the start of a marathon baking week. I made cookies for Jack’s class, then I baked a Game of Thrones cake for his birthday. Then I made FBF today, and we are having a recital at our house tonight, so that will be dinner for 13. That just leaves one more cake to bake for Jack’s birthday party. And then I can just relax until… wait is Thanksgiving next week?