The annual Unprocessed October challenge is two weeks in and I’m doing OK. How about you? I’ve slipped up a few times, usually not realizing it until I’m halfway through eating or drinking something but overall this one is certainly do-able. The Vegan-Before-6 challenge I decided to tack on isn’t going nearly as well. Processed foods are easier to avoid, for me at least, but this vegan challenge takes some planning and thought. Neither of which are a particularly strong character trait of mine early in the morning. The very first day, October 1, I ate a mini Snickers bar at work, which technically voided both challenges. Great. Day 2 I purposely drove out of my way to a particular café for lunch where I thought I’d find a vegan friendly option. Not so much so I decided on the fly that simply vegetarian was an ok substitute and had gouda on my rather plain, disappointing sandwich. Day 3 I absentmindedly buttered my morning toast, out of habit. Day 4 I did it again. Day 5 I made a beautiful stir fry packed with vegetables and tofu, then tossed in a healthy shot of fish sauce before I realized what I was doing. Day 6 I threw all rules to the wind and thoroughly enjoyed 3 fat spoonfuls of pastry cream I’d made for a Boston Cream Pie. It was delicious. And that’s when I decided I would have to amend my challenge. I really have no problem avoiding meat but dairy is my downfall, and I accept that. To do this right, I need to concentrate and now is not time so I’m going to continue with Unprocessed October and make conscious choices in other matters, vegan-ish if I can swing it. No need to beat myself up about this.
Archive for the ‘breakfast items’ Category
Posted in adventures/field trips, breakfast items, candy & sweets, pastry, tagged breakfast recipes, butter cake, butter desserts, french butter cake, french desserts, gateau breton on September 16, 2014 | 2 Comments »
It may be cliché, but Paris calls to me. Softly, quietly it’s a sirens song that pulls at my heartstrings. And my stomach. Everytime I visit, she welcomes me back like an old friend, no matter how much time has passed. I love nothing more than to wander about with no real plan, looking in shop windows and discovering little pastry shops on every street corner. The bakery culture in France, Paris especially, astounds and delights me. It’s not uncommon for me to start early in the morning with a list of patisserie shops and purchase something from each of them, six or seven easily depending on the neighborhood, before noon. I love to experience a city through it’s food and this is my favorite way to go about it in my favorite city. Paris’s lure may be quiet and subtle, but my friend Jane is more persistent. She’s been on my case to come for a visit for months and truthfully, it has been a few years since I’ve walked those beautiful streets. I was due. So this summer in the middle of my countryside visit, I hopped a train north and found myself in the middle of the Montparnasse train station in a mere 5 hours.
Not long ago, I had a discussion on Twitter regarding baked donuts. I ascertained that a baked donut is not a donut at all. More of a muffin really, than a donut. A round muffin with a hole in the middle. In my opinion, a donut – or doughnut – needs to be fried and I was quite adamant about it. Absolutely, no question, in my mind that skipping the deep fat is skipping a crucial step in the delicious donut process. The doughy masses greatly benefit in both flavor and texture from a little swim in some hot oil. But it got me to thinking. While I still believe a baked donut is more of a muffin, could they be as delicious as a donut? I aimed to find out.
Posted in breakfast items, seasonal, tagged breakfast recipes, fall breakfast recipes, granola recipes, homemade granola, pumpkin spice granola, recipes for leftover pumpkin on December 2, 2013 | Leave a Comment »
If you made anything besides the standard pumpkin pie last week, which neatly uses exactly one can of pumpkin puree, chances are good you opened your refrigerator this weekend to find a half full can of pumpkin. You probably unearthed it as you removed containers, dishes, bags and bowls of Thanksgiving leftovers and wondered “what the hell am I supposed to do with that?” If you’re like me, you probably shoved it right back in with an instantly forgotten mental note to deal with it later. Well, if you haven’t already tossed it, now is the time.
Every Thanksgiving growing up started the same way: warm Pillsbury whack-a-tube caramel rolls and Swiss Miss hot chocolate with extra marshmallows in front of the TV watching the Macy’s Thanksgiving Day Parade in our PJs. We’d sing along with whatever popstar was floating down 5th Avenue, ooh and aah at the balloons, wait eagerly for the Broadway numbers, wonder why the Rockettes weren’t freezing and freely judge the Santa was based on very important factors like beard length (Was it real? Incredibly important) and costume authenticity. Then we usually snacked on the turkey livers, squirted some Reddi-Whip in our mouths when our mom wasn’t looking and waited out the long, endless afternoon until Thanksgiving dinner and a few football games.
Posted in adventures/field trips, breakfast items, fruit desserts, seasonal, tagged apple cider compote, apple compote, apple farms, apple pancake topping, apple picking, michigan apples, Seedling Orchard on November 5, 2013 | 4 Comments »
2012 was a crap year for Michigan fruit, particularly tree fruits, particularly apples. An unseasonably warm spring coupled with a late frost dealt a crippling blow, knocking out by some estimates up to 80% of Michigan’s apple harvest for the year. It was devastating and maybe you didn’t notice, satisfied with Washington apples or imported fruit, but those of us who frequent Midwest farmers markets noticed.
I have a deep love for breakfast pastries. Crazy love. As a kid, special morning moments were always marked with a treat – Pillsbury pecan rolls to watch the Macy’s Thanksgiving Day Parade, cookies for Christmas breakfast, pink donuts for Valentine’s Day. Don’t even get me started on Paczki Day. I could take or leave a muffin but a well-made croissant makes my toes tap. In culinary school I learned to make Danishes the proper way, with layers and layers of careful butter lamination, and promptly gained 5 happy pounds. A beautiful flaky scone or a perfect old-fashioned donut is cause for celebration. I’ve been known to do some serious damage on a kringle of any kind, but given the choice, a good bakery-style buttery, crumbly coffeecake wins every time.