Happy Spring Caramel Custard with Raggedy Nutmeg

Also known as Flan and Creme Caramel, but with raggedy nutmeg. It’s a classic comfort food, usually with plain old ground nutmeg. I’m not flipping it over onto a serving dish, either. That custard gets to enjoy the company of the caramelized sugar right to the end. We both get comfort. He has new babysitters … More Happy Spring Caramel Custard with Raggedy Nutmeg

Egyptian-spiced, twice-cooked eggs with roasted vegetables

Hmm. You know that start-with-one-thing-then-change-it moment? I started with four hard-boiled eggs, intending to give two away and make egg salad sandwiches for a couple days with the other two. Then I roasted some vegetables because I wanted them roasted, and as I was pulling the spices out of the cubby for the veggies, I … More Egyptian-spiced, twice-cooked eggs with roasted vegetables

Overnight French Toast Strata, New Way with Eggy Sourdough

As mentioned in the last post, the loaf of bread made from the eggy sourdough dough was intended for an Overnighter. Usually I make it the same way with a layer of fat challah slices and the custard soak with a bit of cinnamon sugar. Tonight I put it together in old-fashioned, white bread way, … More Overnight French Toast Strata, New Way with Eggy Sourdough

Preparing for Pumpkin Carving Party with Crusty Onion Popovers

I was looking for a recipe in the bread sections of some cookbooks when the words “Crusty Onion Popovers” caught my eye. My daughter likes onion and when I find a recipe featuring them, I might have a go, and so I did. The recipe included onion salt, which I omitted, and I substituted a … More Preparing for Pumpkin Carving Party with Crusty Onion Popovers