Frittatas are popular here because they provide dinner, leftovers and, usually, breakfast the next day. This one had three baking-size russets, caramelized and raw onion, a whole can of the fire-roasted roasted green chilis stirred into the five eggs, cubed pepper jack cheese pushed into the seasoned hot potato and onion mix here and there … More Green Chili n Pepper Jack Frittata
One of my brothers served this mildly spiced, dense and delicious bread to guests for an occasional dessert at a hunting and sporting lodge he built and sold in northwestern Montana. Today I gathered up the season-ending stalks of rhubarb from three neighborhood gardens, chop chop, used white whole wheat and just-roasted pecans along with … More Rhubarb and Pecan Tea Bread
Two sourdough starters in the fridge need regular tending, so with a bit of this and that in the fridge I decided to bake three items. The sourdough flatbread was first spread with warm, just-caramelized yellow onions, a bit of ham pieces and crumbled cheddar-jack left from one of the protein snacks. Notice the attention … More Sourdough Saturday: Flatbread & Walnut Sticks
Early in the week I sustained some type of trauma to my achilles tendon making it very difficult to navigate, especially up and down stairs. It has ultimately led to more creativity in the kitchen since trips to the grocery store require use of the stairs, I’m wary of further injury and avoiding stairs until … More Shredded Wheat Muffins with Oats, Fruits and Nuts
In the city of Seattle, food waste is not allowed in the rubbish nor are recyclable items. Food waste joins lawn and garden waste in a big plastic bin collected every week on the same day as the rubbish, in a separate truck and for a different destination. Seattle composts, mostly citywide, but there are … More Composting: A Rant
Using ripe bananas in baked goods = nothing new, and in my family, the “normal” recipe for banana-nut bread does not include whole wheat flour. My late Aunt Dorothy made a version with whole wheat flour and I prefer it. I use white whole wheat plus unbleached wheat flour, replace castor sugar with brown sugar, … More Aunt Dorothy’s Whole Wheat Banana Nut Bread
One of my lovely neighbors gifted me with some of her homemade Rhubarb and Pineapple Jam this evening. I had some leftover sourdough bread from a couple days ago just waiting for an excuse to be triple-dipped in egg and slowly browned to crunchiness. (I know there’s a standard name for this, but I don’t … More Rhubarb-Pineapple Jam on Egg Toast
It’s no secret that bran muffins with some type of fruit — dried or made into a filling — are popular at my house. With the discovery that there was only one cup of bran flakes in the pantry, out came the old-fashioned oatmeal to make up for the missing cup of bran flakes. Two … More Bran Banana Oat Muffins with Date Filling
We made rolls similar to these at home following the publication of a recipe somewhere for what I called Swedish Pedal Rolls. Petal. Probably one of the annual recipe contests for which the booklets are found in the supermarket checkout lines. The dough was one of those sweet, eggy types. After rising, hunks are rolled … More Walnut and Caramel Rolls
When the only thing being prepared in the kitchen is an egg sandwich, is it truly necessary to write a post about it in order to avoid WordPress’s nagging “It’s been six days since you posted ?” Is the artful photo of this egg so eye-catching that a reader will recommend it to friends? Link … More Egg Sandwich and Art
Ms Chef in Seattle 