The quince apple was hard. Immediately letting me know this isn’t a fruit to eat while running out the door to work or as a midday snack. It needed to be cooked down with a roast chicken, in a cobbler, pie or an apple skillet pancake. It had a beautiful floral and fruity fragrance, a scent that took my memory to perfumes and candles using quince in their blends. One large quince apple was purchased with a bag of organic tart Granny Smith Apples. Read more →
Like its winter cousins, acorn squash and pumpkins, butternut squash are naturally sweet. They’re the dessert of the dinner table. Since discovering butternut squash a few years ago, I’ve enjoyed them, because they’re easier to prep with their subtle ridges and smaller cavities. (Make sure to use a sharp knife.) Read more →
Since I’ve returned to working from 9 to 5, Saturday is the only day of the week, in which I can sleep in without waking up to an alarm clock. Meanwhile, the boyfriend wakes up super early to train clients or box with friends. A couple weeks ago, he started asking about breakfast (or brunch) being ready by casually mentioning the time he was returning home from the gym. The hints were well taken, and I realize our Saturday breakfast ritual was missed.
I’ve been meaning to make Ricotta Cheese Pancakes for a while, but my body won’t allow me to wake up early enough to make them. When the boyfriend dropped the hint of what time he was returning from the gym on Saturday morning as early as Thursday night, I made sure to purchase ricotta cheese for the weekend. Lucky for me, the time he was returning home still allowed a few extra hours of happy sleep.
Before he left our cozy, lovely nest for the warm waters of the Pacific coast, we enjoyed our last breakfast together, Sweet Potato Pancakes with Pomegranate Seeds. The orange from the pancakes and the magenta in the pomegranate seeds are visually entertaining and refreshingly different. Thankfully, this final breakfast was a success, before we briefly parted ways.
During the last two years we’ve been together, every dish made was either a failure or a success. He is the chief taste master. He kindly and patiently tastes various dishes, and he reminds me it’s not the end of the world if a recipe didn’t fare well. What people don’t see are the bad dishes, and the unlucky boyfriend who eats an ill-tasting dish as if it’s their last, choice meal in life. With failure, lessons are learned and a better dish is made than the last one. Read more →
I once bragged about making an Almond Poppy Seed Cake. Someone responded it was a novel idea, because lemons and poppy seeds are an overuse combination of flavors. Does everyone automatically pair poppy seeds with lemons? The flavors might be boring to some people, but adding them to a familiar recipe, such as pancakes, is a scrumptious twist. I can’t help to notice how bright it taste especially when its paired with warm maple syrup and caramelize apples. The flavors are unimaginative, but it makes an old recipe taste new again. Read more →