Thanks to this nation’s fabulous 44 Presidents, I had a day off. And I took full advantage of it. I grabbed my friend Natalie
and we ate…
And if eating was an Olympic sport, I think I would have taken home the gold.
But luckily, it’s not.
And not sure if you’ve noticed, but I officially drag my camera everywhere.
I think people are starting to get annoyed.
But I don’t care. Because faces like this need to be photographed.
While coffee like this needs to be sipped.
And food like this needs to be taken down.
So thank you West Egg for a great afternoon of food, friends, photo ops and darn good conversation.
I would like to introduce Sister, aka Jennifer, as a new contributing cook / writer.
She was kind enough to share her pumpkin bread recipe and was clever enough to take photos with her snazzy iPhone. Seriously. I want one.
Makeshift mortar and pestle. Couldn’t find ground allspice so I had to make do.
Makeshift sieve. Apparently my kitchen is less equipped than I think.
To make Pumpkin Bread:
1 1/2 cups flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin purée
1/2 cup olive oil
2 eggs (beaten)
1/4 cup water
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice
1/2 cup chopped walnuts
Preheat oven to 350 degrees
Sift flour, salt, sugar and baking soda
Mix the pumpkin, oil, eggs, 1/4 cup water and spices together, then combine with dry ingredients. Don’t mix too thoroughly. Stir in walnuts.
Pour into a well buttered pan (dust with flour, at least that’s what I did) 9x5x3 inch loaf pan. Bake 50-60 mins until a thin skewer poked into the center comes out clean. Turn out of the pan and let cool on rack.
Or for a different take, pour into muffin tins, bake 25-30 minutes. Move to wire rack and let cool.
To step it up a notch, add cream cheese frosting.
I’m pretty sure I could eat french toast everyday of the week. After all, who doesn’t love dessert for breakfast?
What’s great about it is that I always have the ingredients on hand. That’s reason enough right there.
2/3 cup milk
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
salt to taste
6-8 slices of bread
Combine first 6 ingredients well. Coat your skillet with Pam or butter if you’d prefer. Heat skillet over medium heat.
Dunk bread in egg mixture coating both sides. Place in skillet, cooking both sides until golden.
Serve hot with syrup and confectioner’s sugar for ultimate sugar overload.
Call me sad, but I’m posting my second post of the day. Not sure if you’ve noticed, but it’s Friday. 1041p. I digress.
So Ash and I happened to catch an episode of Diners, Drive-ins, and Dives on Food Network tonight. They did a bit about a quaint little store-front in Cabbagetown with a really great restaurant. Anyway, that reminded us that DDD had been to Atlanta before to feature one of our favorite breakfasts spots….The Silver Skillet. I know a few of you have been there before. Some love it while others (sister) can’t handle the grease in-take. I lean towards the love it side. I mean give me some french toast topped with a hint of cinnamon, a side of bacon and hashbrowns w/ cheese, and I’m a happy (yet fat) girl.
If you haven’t been fortunate enough to check this local eatery out, you might want to after you see this. Oh, and that waitress that everyone says is so friendly, isn’t. But we love her anyway! PS. that’s not a turtleneck under that t-shirt. It’s a dickie.
In a previous post I mentioned the ever elusive D. The man may be a crazy, funny, quirky man, but he’s one heckuva granddad. And as you’re well aware, he’s got quite the sense of humor. Well, on top of this quirky humor, he’s also pretty crafty in the kitchen. He has what goes down as my mother’s favorite pancake recipe ever. Just ask her…oh and when you do, please mention tennis in the same sentence. Trust me on this. Oh boy, she used to whip up this recipe and keep the extras in the freezer for a rainy day, or rather, a tennis tournament day….sorry, I got distracted…
Yes, pancakes. These are goooooood. Plain, simple, buttermilk pancakes.
Eat them. Love them. Thank D.
1 Cup flour, 1 Cup buttermilk, 2 eggs, 1 tbsp sugar, 1 tsp. baking soda, 1 tsp melted butter, salt (but don’t go crazy unless you like an overload of sodium in the morning…) pam.
mix all ingredients well. Spray the pam on the frying pan and heat on medium. spoon in mixture forming pancakes. (this always proves difficult for me, but i have faith in you guys…) turn over when bubbles appear through the top. now cook on other side for just a minute or two.
And as my mom would say…”Great breakfast for tennis matches..”
Yes, Mom…always. :)