If you are like me, you like to plan ahead. And so here is a great St. Patrick’s day breakfast, a full 51 weeks ahead of time! You’re welcome.
When these came out of the oven, I worried because I had ten minutes to spare before the kids got up for breakfast. Would they be stale before anyone woke up? But this recipe is from Smitten Kitchen and she American-ized it with an egg and I’m not sure what else, but they lasted long enough to be eaten for breakfast and snack. So they were delicious enough to be gobbled up, and they didn’t become immediately stale. High praise for soda bread. I followed this recipe and I left out the caraway seeds because I’m not a monster.
I served these with a fried (Luke) or a scrambled (Jack) egg. These may be my new St. Patrick’s Day breakfast. I will remind you a week in advance next year. Sláinte!
Last Friday I officially made a Fancy Breakfast Friday without a plan. I just got up in the morning and made something fancy. The menu was Bacon, Scones with Jam, and a Watermelon Smoothie.
The scones were easy because they called for melted butter instead of using a pastry tool to cut in cold bits of butter. When I was reading the recipe I was thinking it was heavier on the fat and lighter on the sugar that then my usual scone recipe from cooking light. And I was thinking about how extra sugar can be a way to improve flavor in “low fat” recipes, blah blah etc. I was proud of myself for embracing butter. But in the end… it wasn’t sweet enough for me. The boys loved these scones though. And they were very easy to make… So I will probably keep them in the repertoire. These are from Mad Hungry, as is the recipe for cooking bacon in the oven, which I love to do. Of course the recipe is also available online, but if you are a cookbook person, I think this is a good one. The Mad Hungry Coffee Cake recipe has also made a debut here on FBF.
The Watermelon Smoothie was just a burst of genius I had about how to make the breakfast more filling, colorful, full of lycopene, and also… to make room in the fridge by using up the watermelon. I have mixed feelings about smoothies. On the one hand, they seem to be a way to incorporate more fruits and veggies into breakfast. On the other hand, why not just chew your food? Regardless, these were very delicious and refreshing. I made them to order as the boys woke up. Dave declined a smoothie.
1 cup of chopped watermelon
2 frozen strawberries
2 mint leaves.
Add everything to the blender and mix until smooth.
Do you see the big fat novel in the background? There should be a book club post coming Monday.
*Links to books are affiliate links.
I don’t know if all grocery stores do this, but at our grocery store the cranberries are “buy one get one free” during the holidays. And I don’t think it’s one of those situations where you can say, can I have one for half off? King Soopers would say, “No, we sell these once a year and we are getting rid of them all, now take them and go.” Side note – I could start a weekly column about what terrible or annoying thing happened to me at the grocery store last week. I could have guest columnist talk about how they had 4 employees searching for the wasabi powder and when it was finally found she got it for free due to the hassle. Or how the deli guy didn’t seal my bag of pepperoni, so when I grabbed it, pepperoni was flung to all regions of the deli and cheese section, and even a little into produce. Actually, something happened last week that was so funny/horrifying that I was thinking of starting a regular Monday blog post about the embarrassing thing that I did last week. I can think of three things off the top of my head. And they didn’t all happen at the grocery store. One was at Target.
But I digress. For the second year in a row, I thought, “I’ll just make some pastry with the other bag of cranberries.” And for the second year in a row I found that the recipe calls for craisins. This year I was like, “NBD, I don’t have a job. I can make my own craisins!?” I found a recipe that seemed pretty simple, but when I got to the part where you leave the cranberries in the oven for 8 hours at 135 I thought, “Nah. This sounds like one of those stupid things I would do and then blog about later.”
So why did I buy cranberries anyway? We have been making Cranberry Orange Relish on Thanksgiving ever since Grandmom introduced us to in in 2007 or so. (Click here for the recipe) It’s very good, and bright, and delicious. A tablespoon on your plate with the rest of Thanksgiving is completes the meal. But even with 18 people eating a tablespoon each, you have some leftover, not to mention that entire second bag. (Guess who’s having cranberry relish for Christmas dinner!) Long story short, I decided to invent a recipe to use up the leftovers. I combined a bunch of scone recipes and I need to revisit and refine, but basically I made the dough, split it in two and put a layer of crabberry relish in the middle. I was a little stingy because I wasn’t sure how it would turn out, but next time I would use more. The scones were very pretty and delish.