Nice to Wake up to Scones

Nice to wake up to scones.Β πŸ™‚Β The kids, sadly, don’t love these because of the ginger — it’s a bit too intense a flavor for them. So I’m going to be packing most of them up later today to drop off to a few neighbors. But it was nice to wander down, a little groggy, and have these waiting for my breakfast. Reheat in toaster oven a few minutes, split, spread with butter and mango-passionfruit curd. YUM.

Start How You Mean to Go On

Yesterday we cleaned the first floor, at least, which isn’t quite a whole home clean for New Year’s, but it’s a win, and I’ll take it. And this morning, I fed my people something delicious — bombatoast and bacon, with plenty of fresh fruit. If you look carefully, you will spot the top of Anand’s head, as he waits (im)patiently for me to be done taking photos and call him to eat. πŸ™‚

Day 5 of Turkey Leftovers

I needed a little inspiration for day 5 of turkey leftovers (I think this is the last day), so I made up a batch of seeni sambol (spicy, tangy, sweet caramelized onions) and spread that on a delicious sesame bagel from The Daly Bagel with a bit of butter. Yumyum.

(I’m trying to convince Amanda to offer a 3-month bagel delivery subscription. Fingers crossed she decides it’s a good and workable idea…)

I’ll Make an Exception

I might’ve had some melted dark high-end chocolate left over after dipping cookies, and I might’ve drizzled it over my waffle and bacon, and if this is wrong, I don’t want to be right. I don’t normally like sweet breakfasts, but for this, I’ll make an exception. πŸ™‚

It Doesn’t Have to Be Pretty

Breakfast doesn’t need to be pretty, but it’s nice when it is. πŸ™‚ I’m not sure it counts as cooking if all you’re doing is assembling components? If you get great fresh bagels from your local shop, they don’t even need toasting. But I suppose we usually count salads as cooking, so this can count too. πŸ™‚

One of my favorite breakfasts, and pretty healthy too (although if you do it open-face like this, it can be a little messy to eat.) Summer tomatoes from the garden take it up a notch!

A Vast Sea of Hopper

Hey, so it turns out that if you are completely bewildered as to where your hopper pans might have gone (did I loan them out to someone?), but your friend gave you some hopper batter that you really want to use, you can totally make (giant) hoppers in a wok.

I mean, a single egg looks a little goofy in a vast sea of hopper, and the ratios are a little off, in terms of spongy versus crispy texture, but when you’ve got a desperate hopper craving, it will totally do.

(Enjoyed with eggplant pickle and coconut sambol.)