Special Sunday brunch
Now that another year has begun at QUUF, in order for Sam to be in a class instead of the nursery, we have to go to the later service. I turned this negative into a positive by promising to cook a "fancy" breakfast on Sundays. I remember Sunday brunches very fondly from my childhood, whether they were eaten out or at home. One word: bacon.
So this morning I cooked up a pound of bacon, a bunch of scrambled eggs mixed with a little milk, green onion, and co-jack cheese, and some crescent cinnamon rolls. I was going to make cinnamon toast like my Grandma Baker does, but caught sight of a tube of crescent rolls and decided to try something new. I sprinkled some cinnamon-sugar on the dough before rolling them up -- yum. Not too sweet, but just right.
And no, we did not eat a whole pound of bacon. There are two tiny slices in the fridge, which I will use to garnish some vegetable this week.
So this morning I cooked up a pound of bacon, a bunch of scrambled eggs mixed with a little milk, green onion, and co-jack cheese, and some crescent cinnamon rolls. I was going to make cinnamon toast like my Grandma Baker does, but caught sight of a tube of crescent rolls and decided to try something new. I sprinkled some cinnamon-sugar on the dough before rolling them up -- yum. Not too sweet, but just right.
And no, we did not eat a whole pound of bacon. There are two tiny slices in the fridge, which I will use to garnish some vegetable this week.
posted by Beth at 2:28 PM
1 Comments:
catching up on your food blog with an all-in-one comment, hope you don't mind:
1. grilling is very tricky. i can't do it. it is difficult enough that when men obtain grilling competence (as they often do) they will stand around the grill boastfully protecting their "fire" with all the other XY-chromosomed beer drinkers enviously watching. meanwhile the female in question is inside the kitchen madly working, having thought up the meal plan, bought the groceries, unloaded the groceries, prepared the marinade ("His" marinade), chopped veggies, boiled pasta, cleaned and set the table, poured the wine, set out sippy-cups for the kids, put a vase of flowers on the sideboard, and will of course do all the cleanup and pack the refrigerator with leftovers (since the male in question would just shove the serving platter in the fridge with or without saran wrap on top). and when dinner is served everyone will rave at the male's grilling competence.
and no, that does not describe my husband who is worse than even i at grilling, so i am not speaking out of bitterness but rather years of observation.
[/snarky]
anyway, grilling is difficult until you get the hang of it. please be sure to post your tips as you continue learning so those of us severely grill-disabled may benefit!
2. on a serious note - if you are willing to take baked potato advice one of my only two cookbooks - Potato by Mansfield and Barker - insists that wrapping in foil looks good but actually keeps the potatoes from losing enough moisture and the skins from getting as crisp as they should. The book insists on potatoes that are well-scrubbed, lightly towel-dried, liberally olive-oiled, and sprinkled with coarse salt. This is how I do baked potatoes and for such plain fare I get raves on the skins and fluffy texture;
3. i hope when Athena receives her Bacon Certification you can obtain the dubious honor of polishing off an entire pound of bacon for breakfast;
and finally,
4. i believe "metric butt load" is an actual scientific unit (re: caesar salad)
thats all.
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