I’ll be real–breakfast time is rough around these parts. To be more real–I feel like I’ve been thrown into a flippin’ rodeo ring before I’ve even had a chance to put on a bra. I mean, COME ON.
If you read my last post detailing my growing dependence on coffee, you have at least one part of the puzzle, which is to say it takes me a heck of a long time in the morning to get my brain around the fact that we’re starting a new day. But if you’ve ever been woken up by a small child, you know that it’s the exact opposite in their little brains. I will never understand the sheer volume and quantity of words that come out of Little C’s mouth at 6:00 a.m., half of which are inevitably tied to “Where’s my glitter scarf?” and “What’s for breakfast?”. I-yi-yi, kid, I dunno–the couch, cereal, or something, I guess? Where am I? What day is it?
But occasionally, I don’t need to worry about figuring out breakfast and it is a glorious thing, indeed. Because sometimes, the night before, after the sort of very productive day where I’m so on point post-dinner that I’m actually thinking ahead to the next morning, I pull this recipe out of the arsenal.
A great many of us know the glory of using the slow cooker to assemble dinner at that golden hour of 9 to 10 a.m., when the morning rush has slowed but the rest of the insanity has yet to pick up, and it’s the perfect time to throw some stuff into said slow cooker so that when you’re ready to jump off the roof at 4:30, dinner is already well on its way to being done with no extra effort from you. Lawsie mercy, how I love the slow cooker. And when I figured out that you can use it to make breakfast to defray the morning fogginess as well, it was a pret-ty special discovery.
Know this: I often fear, with increasing regularity, that I am becoming a Cathy cartoon. Which is to say that sometimes I feel I am composed entirely of foibles. The most certain of these is my dependence on coffee. I suppose I’m well within the limits of what’s considered “healthy” in terms of my coffee consumption, but nevertheless, I am starting to get concerned about what can be described as sheer primal need for my first cup of the morning. I swear I can even hear Cathy-esque thoughts happening in my head as I stumble to grind the beans and fill the pot. “GIVE ME COFFEEEEE OR GIVE ME DEATH!! ACK!!”
It doesn’t exactly make you feel youthful, these Cathy thoughts. I’ll tell you that right now. But on the plus side, always having coffee on the in morning leaves a little leftover to play with, which is super fun when you’re a mad scientist baker like myself.
(Sidebar: Isn’t it also totally an Old Lady Thing to refer to coffee as being “on”? Gah. )
Continue reading »
So yesterday was a big day, folks. The sort of day that I’ve been giddy about for weeks on end. Yesterday I got up, mainlined about half a pot of coffee, and actually managed to shower and dress myself before dropping Little C off at school. Post-drop off, I drove to the KQED studios here in San Francisco, got settled in front of a microphone and tried to act like it was a totally normal day. Except it so totally wasn’t. Because I was there to talk with Lynne Rossetto Kasper and record an interview about marshmallows for The Splendid Table. Ohmahgah.
I gotta tell ya, I’m all on edge over here. With the third annual San Francisco Food Bloggers’ Bake Sale coming up this Saturday, it’s a little like Christmas all over again. I’m so serious! All the planning, anticipation, loads of baked goods smelling up the place all delicious-like. The past two years have been full of light and love and butter and sugar, all in the name of a good cause, and we’re expecting this year to be no different. I’m all geeked up, as you may have noticed. Here’s the details:
What: San Francisco Food Bloggers’ Bake Sale
When: Saturday, April 26th from 11:00 a.m. to 4:00 p.m.
Where: Omnivore Books
3885a Cesar Chavez Street (at Church Street)
San Francisco, CA 94131
If you’re in the Bay Area, we really would love for you to stop by, say hey, meet some of the best food bloggers around, and try some of their wares for yourself. Bring lots of cash and a big old shopping bag–you’ll be glad you did. (And come Monday, I’ll be sharing a recipe for one of my contributions. It involves cake, coffee, and caramel. So there’s that.)
Hope to see you there!
Like most people, I celebrate instant gratification. See also:
Drive-thru restaurants (preferably those that serve diet Coke, not Pepsi).
DVR’d episodes of Barefoot Contessa.
Unfortunately, the older I get, the more I realize that life is often just series of hurdles that keep us from instant gratification. See also:
Small, hungry children.
I suppose there is a lesson to be learned in there…somewhere? Like, the hurdles are really designed to teach us something, keep us growing. But as noble as that idea sounds, let’s be real: it can be freaking annoying, all this slowing of my roll. If you’re picking up what I’m laying down, then I’ve got just the thing for you: the world’s simplest homemade ice cream recipe.
Do not adjust your computer screen. Friends, it’s time. For me to come clean, keep things on the up and up, give it to you on the realz, yo. The truth is, I don’t just eat cake. I also eat salad. Lots of salad, actually. And in celebration of this revelatory proclamation, I thought I’d do something completely off the wall and offer you something that you can actually make for dinner tonight. Asparagus Caesar Salad. It’s a very real thing in my life.
Now, I know what you’re thinking. “Savory quickbread?! Whaaa? Quickbreads should be sweet and coffee-break-ish, with things like apple, pumpkin, and bananas. Go back to your Cave of Crazy!”, and really, I don’t blame you altogether. But let me put it to you this way: sweet quickbreads are indeed great with coffee, but SAVORY quickbreads are perfect with booze.
I rest my case.
sites i love
This work is licensed under a
Creative Commons License.