We’ve been on a huge breakfast-for-dinner kick this winter and while I’d like to tell you it has been triggered by earnest, respectable inclinations such as the fact that scrambled eggs, toast, and whatever vegetables or citrus salad we can scrounge up from the fridge for dinner is budget-minded, high in protein, fairly balanced and wholesome, the truth is that it’s been mostly about laziness. Once we figured out that our kid would now not only eat scrambled eggs but be excited to see them on the table [although, let’s be honest, doubly so if he can also talk us into freshly squeezing orange juice or a few slices of bacon], a whole world of unplanned dinners were opened up to us. We now can go all the way to 15 minutes before dinner to come up with a plan for it, which for me is meal-planning equivalent of the heavens opening up and glorifying all of my late-afternoon lethargy. I knew this day would eventually come!
I know, I know, we just talked about gingerbread two weeks ago, in a biscotti, hot chocolate-dipping format. It’s too soon! I completely agree with you. But this was a request; a commenter asked if there was a way to transplant the intensity of everyone’s favorite gingerbread cake into a waffle format. Asking me this is like asking a Muppet if they like to count. I live for this; I thought you’d never ask.
I have been promising you a recipe for homemade jelly doughnuts for as many Hanukahs as this site has been in existence, which is to say 9, including the one that begins next week. This might lead you to conclude that I like neither fried food, doughnuts or even jelly, or all over the above showered in unholy amounts of powdered sugar, but this couldn’t be further from the truth, which is that I like them so much that if they want a chance to live out their short shelf-life destiny, they should stay far from my home.
I have spent most of my egg-eating life doing everything in my culinary power to avoid getting texture of any kind on my eggs. Even the smallest amount of a wire-like edge to a firm-cooked white made me want to run, so when I’d cook eggs, I’d opt for any method that didn’t involve a frying pan. Hard-boiled? Good. Scrambled? Better. Soft-boiled, peeled and smashed? Oh yes. Poached? Yeah we can.
If you’re anything like me — someone who begins each workday with grand ambitious to be startlingly productive, but finds themselves at 4 p.m. most days aimlessly clicking random links shared on social media, trying not to nod off onto their keyboard and wondering if there’s maybe any chocolate anywhere? — you may have found yourself a few weeks ago on that day’s viral food content du jour, an enticing recipe for tater tot waffles.
I have a lot of feelings about lunch boxes, none of them especially genial. But as this teeny tiny person that I only just recently brought home from the hospital, barely able to utter a “beh” and now able to fill a 2-hour car ride back from a beach house with all the words every uttered (hm, wonder where he gets it) begins kindergarten this week, and will do so with a lunchbox in hand, I’ve realized that the only way to move forward with my grouchy feelings about lunch boxes is to air them here, in this town’s square, and then move on.
If I were forced, because it was my job or something terrible like that, to come up with some sort of World Cup of Pancakes ranking system, it would go something like this: rumpled bed sheet-like pancakes > flat, round disc pancakes. Pancakes with fresh fruit, baked and leaky within > pancakes without fresh fruit inside. Pancakes recipes that instruct only “mix everything” > pancake recipes that make you separate wet, dry and other ingredients. Pancakes that I can decide to make on a whim and have on my plate in just over 20 minutes > pancakes that will find me still ladling, flipping, turning over a hot frying pan with 2/3 of the seemingly interminable bowl of batter still to go 20 minutes later.