Breakfast · Recipes

Grandmother’s masher and strawberry jam

I’ve got a lot of kitchen gadgets.  I get pretty excited when I find a recipe that REQUIRES a special tool that I don’t already have.  I don’t care if I only use it once a year.  I’ve gotta have it.  I like purses too, and shoes…but they come with some guilt, unlike the kitchen tools.  I’m sure it’s because I tell myself the kitchen gadgets are really for everyone I cook for, the end result always is anyway!  The shoes and purses are just for me.

My favorite gadget by far is something my Dad gave me.  It’s my Grandmother’s masher.  It makes me smile every time I use it.  It’s old, the paint is coming off, and it didn’t come from Williams-Sonoma.  It’s just extra special because it was my Grandmother’s.  She was an amazing cook.  I’m hoping some of her special cooking love rubs off on me.

I invited some friends over for brunch last weekend.  I pulled the blintzes out of the freezer, the ones I traded Veronica for scones.  Veronica told me Joey likes the blintzes best served with homemade strawberry jam.  I just happened have picked up some beautiful fresh strawberries at the new Grower’s Direct up the street, so I made some jam.  It turned out pretty good!

Strawberry Jam

  • 2 pounds fresh strawberries, hulled
  • 2 cups sugar
  • juice of a lemon

In a heavy bottom medium pot, combine strawberries, sugar and lemon juice.  Using a potato masher, crush and mix fruit with sugar.

Bring mixture to a boil, and cook, skimming foam and stirring frequently for 10 minutes.  Lower heat to maintain a gentle boil and continue to cook for another 20 minutes.    Remove pot from heat and let cool to room temperature.  If jam is too runny, return pot to heat and continue to cook.

It’s a gorgeous day.  Miss Molly is enjoying a little sunshine and the cool grass.

Breakfast · Recipes · Vegetarian

Who-hash and eggs

Chik brought over my new Cuisinart food processor!  I accidently told him to order one for me while drinking mimosas.  Oopsie.  It is quite fabulous!  It comes with 3 bowls and a nice tool kit.  My old one works fine…who wants it?  It needs a good home.

I made this who-hash on Christmas morning.  It’s also known as white and sweet potato hash with fennel on page 23 in the booklet that came with my glorious new food processor.  Of course I changed it up a bit according to what I had on hand.  This one is for Kristi….

Who-hash and eggs

  • 1/4 cup fresh Italian parsley
  • 1 small onion, quartered
  • 1 pound baby new potatoes
  • 2-3 small yams, or sweet potatoes
  • 1 fennel bulb, trimmed and halved
  • 3 tablespoons butter
  • salt and pepper to taste

Finely chop onion and parsley by hand or in your wonderful new food processor.  Set aside.  Shred potatoes and fennel.  Combine onion mixture and potato mixture.

Heat butter in a large sauté pan.  Add all ingredients and cook on medium low until done.  Cover for at least 5 minutes of the cooking process.

Prepare eggs according to your taste.

Who-hash and eggs!!

We had some fresh squeezed orange juice and champagne.  There we go with the mimosas again…

Oh look, here’s Kristi!  This picture must have been taken while shopping for her ice cream cake ingredients.  Happy Holidays my fellow food lover!!  Yours, Sloppy.

Breakfast · Recipes

let’s make a deal

Veronica has been cooking up a storm.  She’s got a freezer full of goodies.  I happened to catch a glimpse of a bag of her homemade blintzes.  And I thought…wouldn’t it be nice if that was mine?  So, I decided to make her a deal I was hoping she could not refuse.  How about a bag of scones for a bag of blintzes?

Silvia gave me this recipe years ago.  I’ve added a little Grand Marnier because it’s booze and I like it.  They take all of 10 minutes to prepare.  Just pop them in the oven the next morning and you have delicious scones!!!!!

White Chocolate Cherry Scones

  • 3 1/4 cup flour
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 2 1/2 cups old fashioned oats
  • 1 cup dried cherries, soaked in a big splash of Grand Marnier
  • 10 ounces butter, cut into small pieces
  • 3/4 cup buttermilk
  • 3.5 ounce Lindt white chocolate bar, chopped into small pieces

Combine dry ingredients.

Add butter and white chocolate and mix until mixture resembles course meal.

Add chocolate and buttermilk, mix until just combined.

Shape scones and place on a parchment lined baking sheet.  Freeze overnight.

Preheat oven to 350°.  Place scones in the oven straight from the freezer, and bake for 15-30 minutes, depending on size.

Sunshine and Turley pretending to sleep while I’m having fun in the kitchen.

Breakfast · Recipes · Travel

Breakfast in Cabo

We had a grand time in Cabo celebrating our 20th wedding anniversary!

Sorry for the delay in posts, we were too busy doing nothing.  Almost nothing.  We did go to breakfast every morning, and then lounge poolside, a little water aerobics, lunch poolside, a cadillac margarita or two (or three), and then to dinner, with a few spa treatments sprinkled in.

Sunshine ordered the banana french toast the first morning of our vacation at Siempre, the restaurant at Pueblo Bonito Pacifica Holistic Retreat and Spa.  It was actually two slices of banana bread with a layer of bananas in between.  This is how we will try to recreate it at home:

Banana French Toast

  • Banana bread, sliced 1/2″ thick
  • Cream cheese
  • Bananas, sliced into thin rounds
  • 4 eggs
  • 2 tablespoons milk
  • 1 tablespoon dark rum, I like Meyers
  • 1/2 teaspoon vanilla, it’s gotta be mexican for me
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons unsalted butter
  • Maple syrup

Spread 2 slices of banana bread with a thin layer of cream cheese.  Sandwich banana slices between the cream cheese side of two slices of banana bread.  Mix eggs, milk, rum, vanilla, cinnamon and nutmeg together.  Add banana bread sandwiches to the egg mixture, turning to coat.  Remove excess egg mixture.

Preheat a large skillet over low heat, and add 1 tablespoon of butter at a time.  Once butter has melted, add the banana french toast to the skillet and cook 2 minutes per side.

Remove from pan and garnish with additional banana slices, drizzle with maple syrup.

I ordered the chilaquiles almost every morning, when in Rome, right?

We shared this fruit platter, the papaya was my favorite, with a squeeze of lime.

Lounging poolside.

Water aerobics class!  Working up an appetite…

Cadillac margarita please!  Charge it to once treinta cinco por favor.

Pueblo Bonito Pacifica es muy bonito.

Muy bonito!

A view from our room.

The fantasy suite.