Pancakes are the answer when the question is, “What’s for dinner? I haven’t been to the store and there’s nothing thawed. It’s late and we’re hungry.” My happy guess is you have flour, eggs, milk, and syrup or honey. Maybe, if God is good, you have some bacon in the freezer. Enter the fall breakfast for dinner and why not? It’s not something you do often, but when you do, you think, “THIS is a great idea!” Ok, this might not have fit in the “diet,” but I didn’t overdo. Continue reading
While peaches are Colorado’s favorite famous fruit crop –and a few are still left — we sometimes come across a gorgeous slew of apples, too. Apple orchards are just south and west of Colorado Spring and Labor Day has often found us taking a day trip to pick a bushel or at least a few baskets.
Dave and I often make a big frittata (open-faced omelet) in our 14-inch skillet if we have someone in for brunch. Dave’s the better frittata maker, so if I can, I leave him to it. Once in a while he’ll make one just for the two of us on a Saturday morning and we’ll then eat the leftovers for dinner with or on salad. Other times we’ll have it sliced up into slivers with wine, cheese, and fresh fruit.
Last Saturday, he made a luscious breakfast using leftover roasted potatoes and sweet potatoes, lots of sautéed onion, bacon, and two different cheeses. It was his first try at cooking on the new Blue Star range and it was wondrous! Tucker, shown here in the almost-finished kitchen, always prays for something — anything — to drop. There are a couple of frittata posts on the blog (some new photos needed, I know) and you’re welcome to use one for a recipe or to substitute Dave’s Saturday ingredient list to create your own: Continue reading