This recipe from Smitten Kitchen is the last Fancy thing I cooked before I had a pinched nerve and lost the ability to walk far or stand for long. As far as last meals go, it was pretty good. I made it for FBF on Friday (a couple weeks ago.) Then I made it again on Saturday, this time with sliced avocado instead of guac:
And then one more time on Sunday as the weird pain got worse and worse. I’m glad I had such a hearty breakfast because shortly afterwards I was confined to the couch for 2 weeks. I used up all the salsa on Sunday, and it was pretty, but something was missing. I blame grocery store tomatoes.
This recipe is very versatile and it’s obviously a keeper. It turns out, I am a much happier person in the kitchen than on the couch, so I brought a chair into the kitchen so I can start cooking again as I heal. I’ll have one more week of less than fancy breakfast posts, and then fingers crossed that I can start to be fancy again!
True confessions: This was supposed to be dinner last night, but when I started to make it, I realized we were out of eggs. So I stopped for eggs on my way home from baseball at 8:00 PM and at least breakfast was solved! This is my standard frittata. I use 6-8 eggs, some sort of veggie and some sort of meat. I had a ton of asparagus, and ham leftover from Easter, and so this was the perfect way to use everything up. The way to get the cool layering with the ham on the bottom and the asparagus on the top is to forget to add the asparagus when you are whisking the eggs, ham and cheese. I realized that I had forgotten to add the asparagus as I was pouring everything into my skillet, and it is truly an Easter miracle that I kept pouring everything into the skillet instead of all over the stove because I was staring at the asparagus and not paying attention to what I was doing. I just plopped all the asparagus on top, added a layer of cheese and voila! Pretty healthy and filling breakfast for a Friday!
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!
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?