You have people coming over for breakfast. You want to serve those people bacon. You want the bacon to be hot. You don’t want to fry it because that would require several pans, it would make a mess and it would be hard to manage while entertaining guests. You may think to yourself, “Maybe bacon’s not worth it.” But you would be wrong: bacon’s always worth it! And there’s an easy solution that you should know about; lean in close, and I’ll tell you.
If I do a post on Friday, it’s usually because I have a weekend breakfast that I want you to make. There was that time I told you how to make eggs, biscuits and bacon; and let’s not forget these banana walnut waffles. This weekend, all you’ll need are a few stray Yukon gold potatoes, olive oil, salt, pepper, some slivers of garlic, finely chopped rosemary (use the fresh stuff) and a hard Italian cheese (Pecorino or Parmesan) and you can have this breakfast ready in no time.
Greetings from Seattle! I’m at a coffee shop staring at Molly Orangette’s back (this is true: after seeing her yesterday, I randomly ran into her again today). I’m here, though, for a very important reason. I’m here to tell you about these banana nut waffles that will be perfect for a holiday breakfast this weekend. Some of you may be celebrating Christmas; and if, after unpacking your stockings, you load up on these before tearing into the presents? You’re bound to be happy even if your significant other gifts you with a poodle sweater.
I make a mean weekend breakfast. The variables often change; sometimes it’s a frittata, sometimes it’s waffles. The only constants are freshly ground coffee and paper towel napkins because who uses cloth napkins at breakfast? Lately, though, my mean weekend breakfast looks a lot like the breakfast you see above: homemade biscuits, crispy bacon and two sunny side-up eggs. I’m going to walk you through it so you can make that same plate for your loved ones this weekend.
You may have noticed that I’ve been posting more and more original recipes here. I like that. It makes me feel like, in the past 7+ years of running this blog, I’ve learned a thing or two.
Still; not everything I do is a major success. Sometimes my original conception for a dish doesn’t work out at all. In most cases, it still tastes good; I just may not be as eager to share it with the world. This is one such dish.
It’s easy to innovate when you’re working with a set formula. Oatmeal has a set formula. Bring 1 and 3/4 cups water (or milk) to a boil, add a pinch of salt, add your rolled oats, lower to a simmer, stir and cook until your oatmeal’s absorbed most of the liquid. Then sweeten with a little brown sugar, syrup or honey and you’ve got oatmeal.
The idea of a natural sweetener isn’t a concept that resonates particularly well with my family. “Can you pass the Equal?” “Is there a Splenda?” These are words you will hear often if you ever eat with my mother or grandmother. And when I put that brown “raw” sugar packet in my coffee? I may get scolded with: “Why do you have to use sugar? It’s fattening!”
A good argument to be made about the farmer’s market is: if you really believe in it, and go there to support farmers and local, sustainable agriculture, you should patronize it all year, including those rough months of winter.
That is a good argument but, unfortunately, a rather impractical one. I mean when it’s bitter cold out, I can barely get myself out the front door, let alone 14 blocks north and 3 avenues east to the farmer’s market. In my own defense, though, when the weather turns nice? I’m there in a heartbeat.