Archive for October, 2010



You know those stupid appliques they put on baby onesies? Well, I wasn’t about to let my son wear a onesie that said, “I’m the boss!” so I put a band patch over it!!




blackberry french toast

This is a decadent combination. Take your favorite french toast recipe (I try to make mine as much like bread pudding as possible – vanilla, eggs, brown sugar, nutmeg, cinnamon, and cream to soak the texas toast before frying in butter), butter it, top it with fresh picked blackberries, drizzle with maple syrup, and top with freshly whipped cream and powdered sugar.
And then, because it is so truly yummy, have another piece.

This recipe is a good example of the need for the best, freshest ingredients you can get. You could probably use pancake syrup, but it wouldn’t be as good. Fake, bought-in-a-tub whipped topping would be fluffy, but not cool, creamy, and delicately sweet. Thawed blackberries wouldn’t burst in your mouth with warm summery goodness like the ones from a neighbor’s brambles. As a general rule, the fewer ingredients and the less cooking involved, the more important it is to have the best ingredients you can afford.


Bacon, Egg, and Toast Cups

We tried this recipe a few weeks ago and really liked the results. Be sure to not overcook the bacon in the initial cooking stage, otherwise it’ll be too dry in the finished product. I really like the idea of substituting sausage too… I think it would add some more flavor to this otherwise “run of the mill” flavored recipe. Pepper bacon would also work well, as would adding some chives or tarragon.

Bacon, Egg, and Toast Cups (from Everyday FOOD)

For 6 Toast Cups

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper


Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.


Christmas is Coming!!

And these babies are on my list for the kids!

Check them out by visiting