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In preparation for the potentially catastrophic impending Hurricane Irene, I made zucchini bread. Read the rest of this entry »
The below is a guest post from my friend Andrew Peters, who got excited about some French Toast recently and made a delicious sandwich. Looks great, no? As long as you put aside the thought of impending heart failure, my bet is that making this will lead to a delicious morning.
The story: I was inspired by a recent trip to Portland, OR, where food carts serving all kinds of food (Cajun, Thai, Mexican, Korean, Vegan, you name it) are everywhere and universally delicious. My friends are thinking about opening up a breakfast-oriented cart in the distant future, and on the morning I left, they took me to Flavour Spot, a cart that creates magnificent (and hand-held!) waffle sandwiches.
About a year ago now, I went through a period of unemployment. For me, this meant an endless amount of time to prepare the most time consuming recipes I could possibly come up with, most of which involved yeast. I combed through my cookbook collection, desperately trying to find ways to use my seemingly endless hours to develop my culinary prowess. The cinnamon bread I’ve posted about in the past is another example of my unemployment experiments.
And so I made bagels!
When I was little, I sometimes had cinnamon swirl bread for breakfast. It was pepperidge farm and had raisins.
