I woke up Sunday morning gazing out at the backyard. The grass was high enough to create waves in the wind. I took a large gulp of my remaining lukewarm tea and headed straight for the kitchen. I would need to amply fuel up in order to mow the lawn.
My usual breakfast consists of scrambled egg whites loaded with veggies (a version of them can be found here) and a slice of toast. Eating eggs day in and day out can become hard on a foodie’s psyche. Read the rest of this entry
I made these along with the Tomato Basil Frittata for Mother’s Day. Logistics-wise, the scones popped out of the oven first. They were promptly eaten before I could set the Frittata on the table. (I need to plan these things better.)
Anyhoo, if you’re not in the mood for strawberries, by all means sub it out with your fruit of choice. The strawberries don’t macerate for very long, about 20 minutes. Therefore, the scones are not overwhelmed by syrupy fruit. It becomes more of a burst of sweetness within the bread. Read the rest of this entry
Here’s another post featuring our new cast iron skillet. I’ve been holding back the frittata making just for this skillet. So I made this for brunch and then was asked “What’s the difference between a frittata and an omelet?” To which I replied: A frittata’s Italian for omelet. Read the rest of this entry
Kitchen Experiments 