Breakfast Archive

Monday, March 18, 2013

coconut bread

coconut bread

Three weeks ago, we together rolled our eyes because it seemed like everyone was either celebrating spring (pea tendrils! meyer lemons!) or on vacation without us, cluttering our social media feeds with shiny, happy scenes on distant beaches. We had a brief but unequivocally necessary pity party because while we were stuck here, shivering, with a fresh layer of sleet accumulating outside. We consoled ourselves with blood orange margaritas.

And then — EH TU, DEB? — I turned on you too.

worst week, ever

Really, I have some nerve. There we were, finally getting caught back up after a fall and winter of extended absences while I hopped from Atlanta to Austin, Boston to Bridgewater, Minneapolis to Montreal, Salt Lake to St. Louis and I unpacked my thick sweaters and wool socks only long enough to replace them with sunscreen and flip-flops.

What a terrible week.

morning view

Continued after the jump »

Friday, March 8, 2013

my favorite buttermilk biscuits

my favorite buttermilk biscuits

I won’t lie: I generally feel — being a Jewish kid from suburban New Jersey — about the least qualified person on earth to talk about biscuits. My grandmother didn’t make biscuits. I am almost certainly the first person in my family to keep my fridge regularly stocked with buttermilk. And growing up, our breakfast breads were a rotation of Thomas’ English muffins, bagels and maybe corn/blueberry or bran muffins, so it’s not like I have a deep well of biscuit nostalgia to tap into when I decide, on a whim, that what our morning, slicked with heavy snow, really needs is freshly baked biscuits.

flour, sugar, salt, baking powder, soda, butter, buttermilk
butter into bits

Odds are, however you make your biscuits, you’re making them wrong. Either the flour isn’t right (all-purpose when it should be White Lily, cake flour or something equally delicate), the leavener is unacceptable (commercial baking powder instead of a homemade blend of baking soda and cream of tartar), you chose the wrong fat (shortening instead of lard, lard instead of shortening, butter instead of shortening or lard), you pulsed your fat into the flour instead of rubbed, you beat instead of rolled, you dropped instead of cut, you used a cookie cutter (gasp!) instead of a juice glass. I’m totally cool with this: I make my biscuits wrong, too.

buttermilk into dry ingredients

Continued after the jump »

Friday, November 9, 2012

granola-crusted nuts

granola nuts

Seeing as I’ve already admitted that I’m kind of a terrible host, I might as well let the confessional continue and tell you that I’m a terrible traveler. Oh, I don’t mean that I kvetch and whine the whole time (though you might want to ask Alex if he agrees, now that we’ve taken six flights and visited five cities in eight days together!), I just mean that I never do any of those really great things those really smart people writing really quite logical articles suggest, like keeping the amount of stuff you bring down so that it will fit in one of those bitty suitcases you can stuff into overhead. I don’t roll my clothing to prevent wrinkles or have my most important items in my carry-on so I won’t be at a loss if my luggage is. I never have one of those scarfy/pashmina things to use as a blanket/pillow/tent of warmth on the plane or train, nor do I remember Vitamin C, hand sanitizer, eye masks, earplugs or to eschew caffeine for purer forms of hydration, like water, and I never, ever remember to pack a wholesome homemade snack.

However, if you are one of the people that fits the description above, I would immensely love to travel with you. May I interest you in a book tour?

oats, cinnamon, coconut, brown shuga
oats, coconut, pepitas, sugar, salt

If I were, however, I’d bring these. I wasn’t actually trying to make these when I did. I was trying to make a fall crepe. But, I decided that pumpkin crepes were kind of boring, and when trying to figure out something to gussy them up with (maple yogurt? something crunchy?) I realized that a nut would be wonderful. But then I started kicking around ideas like maple-butter walnuts and spicy-sweet-pecans I decided it was rather lame that most spiced nuts are full of butter, sugar and bacon and this was breakfast, surely they could be a tiny bit indulgent but also wholesome. And then I made these and I entirely forgot about the pumpkin crepes. (Really. We had the delight of evacuating them from our fridge after a few days of a power outage and trust me, you wouldn’t be hungry for pumpkin crepes after that either!)

walnuts and pecans

Continued after the jump »

Friday, October 26, 2012

roasted pear and chocolate chunk scones

roasted pear and chocolate chunk scones

One of the saddest things you should probably know about me is that I’m a terrible host. I don’t mean to be; in my head, I’m the kind of person who would find out you were coming over, quickly gather some wildflowers from the side of the road, put them in an old Mason jar, pour-over some coffee from a local roaster, steam cream from an upstate dairy in a spouted glass and pull out something warm and enticing from the oven right as you arrived. In my head, I understand that none of these things are terribly difficult to pull off. In reality, were you to come over right now, you’d find a plate of pears (one with a toddler mouth-sized bite removed) and mostly-empty jar of something delicious, but alas, too delicious to have lasted until you arrived, on the table, a colossal explosion of wooden train tracks and fire station parts all over the carpet and a fireman in a time out (“What did he do?” I asked. “He did NOTHING!” I was informed. Well, then…). Also notable is the absent aroma of freshly-brewed coffee. Upon closer inspection, you might see that I don’t actually own any coffee-making apparatus. And not a single warm thing has left the oven this morning; we had stove-top oatmeal for breakfast again.

tippy pears
peeling the pears

Seriously, you’d revoke my book contact if you saw this place. I might have kept this to myself forever, but I have been found out. I have been found out because in the last month, more strangers have entered my apartment than have in the three-plus years we’ve lived here. They come under the auspices of writing articles about tiny kitchens or wanting to watch me make a recipe from the cookbook, but I know the truth: they want to see how we really live and when they find out, well, I hope they are relieved because are all of the fruits in your bowl intact? Are no firemen in unjust time outs? Good, you’re a step ahead.

pretty pears get a longer photo shoot

Continued after the jump »

Friday, October 5, 2012

pumpkin cinnamon rolls

pumpkin cinnamon rolls

Something kind of terrifying is going on around here, and it started in the back of the closet. I found shoes there, old shoes, shoes that did not fit. They had to go. Thus far, this is the snoring-est horror story yet, but wait, the discontent simmers: Half the closet followed, all of the plastic hangers that drove me batty were replaced with nonslip ones, sweaters were color-sorted, dresses were arranged by season and my husband’s closet is on notice too.

pumpkin rolls, let's do this
it's the most wonderful time of the year

It gets worse: What began as a vague declaration that “this coffee table needs to be replaced” turned into an entire living room overhaul, from a fresh paint job to a new sofa, chairs, and yes, tables too. The throw pillows are looking nervous, as well they should. The kitchen cabinets got purged and everything that remained went into airtight glass jars. With labels. It’s like Aunt Pinterest came to town in there. Lest you think my three year-old has escaped my high straightenance bender, I bought every single pair of his pants in two sizes this fall, in case he goes on another wild growth spurt right around the time the universe runs out of pants; I picked up his Halloween costume on Labor Day weekend, and then, the shelves in his room just didn’t feel right to me and it turned out they were missing colorful baskets to hold his toys.

mixing and mixing in new glass bowl

Continued after the jump »


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