Peach Toast

Peach Toast LeadI’ve spent the last two weeks praying at the altar of the High Holy Church of Texas Peaches. They are everywhere I turn. First, my friend Lori who owns land on the Brazos River tracked down a bushel of peaches from a neighbor’s orchard. She put up umpteen jars of peach jam with Jan and they even brought some to me. They ate peach this and peach that for an entire weekend.

Then my tribe and I wandered up to Clay County, a place of which I am increasingly enamored. Being there puts me a stone’s throw from my hometown of Wichita Falls. So on a Saturday morning I wandered over to the Wichita Falls Farmers Market and lo and behold, they were having a peach celebration. I was proud of this little market. It boasted about four produce vendors as there is apparently a strong clutch of farmers in the Thornberry/Charlie area, and the tables were laden with fresh Texas peaches. I bought a big basket of peaches, a watermelon and various other peppers and tomatoes, and went on my way. Sadly, I had missed the produce stand which pops up in Henrietta every Friday, I’m told. I’ll find all of them soon enough.

I love going home.

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Consider the Egg

Photo of EggsConsider the egg.  Eggs are fairly amazing. We use them in such an off handed way, really. But what they do is incredible. They are a building block of baking, a sky high dessert topping, integral to spreads such as mayonnaise, a perfect protein, great on top of almost anything as a little fried runny hat, a breakfast staple, and stunning in simplicity when hard-boiled and made into deviled eggs, egg salad, or chopped on a cobb. They come in a dazzling array of shades and sizes though we have come rather accustomed to the uniform white or brown ones at the grocery store. But they come in many sizes and grades too.

Every once in a while I look into all the information available about eggs…and promptly forget it all. I thought I might just write it all down here so I don’t forget again I also thought perhaps you might be curious too, but too busy to sit and ponder the minutiae of this reliable staple.

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Apple and Sausage Cinnamon Toast

Photo of Cinnamon Toast with Apples and SausageWe’ve been a bit icy in Dallas. Usually this is not an event, and one stays off the roads merely to avoid the bad drivers, but not really the ice. But this ice was formidable enough to keep me happily in the house with the kiddos. Pitts isn’t put off by ice driving even a little bit so I had him run to the store and grab some goodies for me.

There should be a love song about “I gave my love a shopping list and he brought me a basket of Honeycrisp Apples and sausage,” because when I unpacked my gifts, these were the offerings that got my brain ginning with ideas. He also brought me a carton of eggs (the chicken with no bone…as the folk song goes) but that is for a later recipe. Anyone who is still with me at this point either loves Animal House or folk music. I like both. And the song has been stuck in my head since my ice hero showed up with the groceries.

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Oat and Grain Waffles

oat and grain waffles leadLast week my son had achievement tests at school…you know the all-day standardized fun-fest. A note is always sent with the kids to caution parents to send their children to bed on time and to feed them a nutritious breakfast.

As though we don’t usually…

So, I figured I probably shouldn’t send the fella off with a snickers and a mountain dew as I do every other day of the school year. And, the cotton candy and beer didn’t seem to do the trick last year for achievement test week…so…what’s a mom to do?

My kids are not in an egg phase. Cereal doesn’t quite feel like the “healthy breakfast” they had in mind. Waffles sound great, but are sort of like cake and ice cream when you get right down to it. So I searched around for a whole grain waffle recipe with good protein numbers so that I could feel like I was giving them something delicious and something that might actually keep them going all day.

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Belgian Buttermilk Waffles

waffles lead

This is a basic recipe that you need in your repertoire. Repeat after me, “I do not need a mix.” You can use a mix. I don’t mind. Been there, done that. But, there was a time when I would actually say things like, “Can’t make pancakes…out of mix.”  I don’t do that anymore.  Plus, these are pantry staples. This is truly where I turn when I have neglected to go to the store all week and I’m down to the basics. That is when it is breakfast for breakfast, lunch and dinner day. After that day, I actually have to go to the store.

Might I also say here that one need not buy an expensive waffle iron. I have one of the “best” and it is not, in fact, the best. The real best waffle iron is one I got from my mom over 10 years ago. It is still going strong and I find myself making excuses to use it instead of the high-tone waffle maker. This recipe is for a Belgian style waffle. I say “style” because I believe that true Belgian waffles call for yeast. Here, the egg whites perform some of the yeast’s function, but a purist might quibble with the designation. I use a Belgian waffle iron, therefore I call them Belgian waffles. It would probably work for the flat waffles, but I haven’t tried that because I don’t own a flat waffle iron. Please report back if you try that.

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