(not my breakfast, but how i imagine it to look if i had ordered the daily specials)
how fun to discover
that one of my favorite breakfast places
has changed up their menu a bit
(maybe now that the students are back on campus?)
adding 11 ‘breakfast beers’
and a daily special of
cake and ice cream
“celebrate everyday like your birthday!”
what’s not to celebrate?
“i discovered a meal between breakfast and brunch.”
avalon bakery and cafe, ann arbor, mi, usa
late summer 2020
on this day in 1964
a perennial favorite of children
“mary poppins,” premiered.
julie andrews as mary, sang and danced her way through this happy film
her famous ‘just a spoonful of sugar’ song danced through my head
as i continued my foray into bread making with my latest project
cinnamon swirl donut bread
i think mary would have been quite impressed/horrified by all the sugar involved in this one
is was not only a sweet donut loaf
but was swirled with cinnamon, sugar, and molasses
and in the final stages
the entire loaf
still warm from the oven
was dipped in melted butter
then rolled in a mix of brown sugar, white sugar, and cinnamon
that melted together
creating an outer crust
this was not a loaf for the feint of heart
nor amateur sugar-eater
a little went a long way, but pretty tasty, all in all.
next up – beer bread
i wonder what movie from my past that experience will trigger.
“if god hadn’t meant for us to eat sugar, he wouldn’t have invented dentists.”
image credit: walt disney pictures
when walking downtown
this just sitting on a corner
no palm trees to be found
if you are missing your coconut
did you leave it behind
did you lose it
and not notice?
“in the garden of gentle sanity, may you be bombarded by coconuts of wakefulness.”
“i was 32 when i started cooking; up until then i just ate.” -jc
happy memorial birthday to julia child,
american chef extraordiniare , rebel, eccentric, pioneer, lover of all things butter
and the one who brought the art of french cooking to america.
“with enough butter anything is good.”
“miss child is never bashful with butter”
jc -i plan to whittle a stick of butter into a smaller stick of butter today in your honor.
image credits: (b/w) google. com, (color) butter sculptures, pennsylvania state fair
after spending the night at daughter #3s’ house
i woke up early at my usual farmer time
everyone else still fast asleep
hunted and gathered food items from their kitchen
soon realizing i had put together a ‘c’ themed breakfast
that was quite satisfying –
coffee with cream, chocolate cookies, cheetos cheese things, computer
i believe all food groups were well represented.
i know this guy might think that ‘c’ is only for cookie, but —
“health food may be good for the conscience, but oreos taste a hell of a lot better.”
Fried Beer- a crispy creation that lets you bite into your brew.
You receive a plate of fried, ravioli-shaped dough with a dark filling. You take a bite expecting meat and are met with the flavor of warm, rich stout. Welcome to the world of fried beer.
Fried beer is the brainchild of Mark Zable, who debuted his creation at the Texas State Fair in 2010 and won that year’s Most Creative award (an honor also bestowed tofried Coke in 2006). Even for those who might be skeptical of the culinary appeal, one has to admire the logistics of deep-frying a liquid. It would be easy to simply fry a beer-based batter, but fried beer keeps the brew—Guinness, to be specific—intact while frying the pretzel dough around it. This is no easy task. It took Zable three years to figure it out. Although he won’t reveal the exact recipe, speed is key. Each nugget of beer-filled dough should be deep-fried for no more than 20 seconds.
And just how does it taste? Zable says, “It tastes like you took a bite of hot pretzel dough and then took a drink of beer.”
Have your ID handy. You must be 21 or older to enjoy fried beer.
“food is vital, but also associated with enjoyment. ”
credits: David Berkowitz, Gastro Obscura
happy national junk food day!
how will you celebrate this special occasion?
if i had to choose, i’d go with
flamin’ hot cheetos, chips n’ dip, and cadbury carmello bar
care to share your favorites?
“foodstuffs absolved of the obligation to provide vitamins and minerals cavorted with reckless abandon.”
how did these veggies end up in the yard?
why did these veggies end up in the yard?
a child disliked them, hiding them?
someone was unhappy about healthy food?
bunnies in the area?
they’re just sitting in the yard, waiting.
“to make a good salad is to be a brilliant diplomatist — the problem is entirely the same in both cases.
to know exactly how much oil one must put with one’s vinegar.”
I’m not gonna’ lie, i’m pretty good with toast.
“What is the right way to cut a piece of toast?”Diagonally, insists the narrator in NIcholson Baker’s novel “The Mezzanine.” It creates a “triangularly cut slice” which in turn yields “an ideal first bit.” With rectangular toast, you must “angle the shape into your mouth, as you angle a big dresser through a hall doorway.” (Dwight Garner, NYT book critic’s new essay on the literature of breakfast food.)
“i have trouble with toast. toast is very difficult.
you have to watch it all the time or it burns up.”
-julia child, master chef (1912-2004)
credits: New York Times, Dwight Garner, Nicholson Baker,”The Mezzanine”, google images
how many grandies (and one hoverboard) does it take
to help me carry all of my leftovers home?
this is very kind and also might be a sign
that I am bringing home too much food.
“leftovers in their less visible form are called memories.
stored in the refrigerator of the mind and the cupboard of the heart.”