And One More Time About Breakfast At Work…
It is great, because:
- you do not need to think about making breakfast in the morning and whether you will have time for it
- it is ready when you come to the office
- the window view from the cafeteria
- you have these ten minutes to sit, enjoy the view, food and coffee and get ready for the great start of the day
- you feel that your employer cares
What Can You Do With So Many Apples?!
A lot of things, and I finally tried this new recipe I wanted to bake for a while – it has apples, and it can be served for breakfast 🙂
Boris arrived on Friday, so there is a lot of life going on, and so far, we have done most of the things we planned to do in these first two days. And we have another week ahead of us!
I really liked it when on Sunday I managed to make breakfast with all ingredients coming from my local CSA deliveries. That’s because Urban Canopy cooperates with other local vendors to deliver the boxes which include eggs, mushrooms, and bread in addition to their vegetables. I could also use their chai instead of coffee, and then it will be everything… OK, next time 🙂
Blueberry Breakfast Casserole
This recipe is just amazing! My take-away are two things which I am going to use in the future:
- soaking overnight, not just for ten munites before cooking or baking
- adding almond (or vanilla or other) extract
Both make the “dough” taste heavenly,
I made a half-portion in a rectangular baking pan. Copying it here, so that I do not need to jump to the original recipe each time:
Sliced stale bread, enough to cover the bottom of the pan
1 cup blueberries (or other berries)
3 large eggs
2 tablespoons sugar
1 1/4 cups milk
1/2 teaspoon almond extract
1/4 cup packed light brown sugar
1/4 cup flour
2 tablespoons butter, cold and cubed
1/2 cup walnuts, chopped
I used an 8X8 inch pan. Gease with nonstick spray. Line prepared baking pan with bread, filling all the cracks. Set aside.
Whisk the eggs, milk, sugar, and extracts together until well combined. Pour over the bread. Cover the pan tightly with plastic wrap and place it in the refrigerator overnight.
To save time in the morning, I prepared the topping the night before as well:
Combine the brown sugar and flour together in a medium bowl. Crash the cubed butter with your fingers while mixing it in.
In the morning:
Preheat oven to 375 degrees. Remove pan from the refrigerator. Sprinkle blueberries evenly over the top. Sprinkle the topping evenly over the soaked bread. Top with walnuts.
Bake for 45-55 minutes or until slightly firm and golden brown on top. I baked it for 50 minutes.
Breakfasts Outside Are Back!
Not like I didn’t have them at my new place, but until I had the flowers planted on my balcony, it felt like something is missing, and I didn’t feel that immense pleasure of having a breakfast outside as I normally would. But now, that part of my life is back 🙂
A Quite Breakfast After Everybody Left :)
Summer Breakfasts Gallery
This summer and early fall, I had lots of breakfasts outside; and that’s one of my favorite things to do in summer. No other meal is as good outside as breakfast. And since some of my friends love these outside breakfasts as much as I, and always ask for the pictures, I decided to put together a breakfast retro; now that the outside breakfast season is over.
A Perfect Memorial Day Weekend (I)
Every year we hope that the weather will be nice on Memorial Day weekend and that what is considered the official start of summer will bring the summer weather.
Unfortunately, more often than not, that’s not the case. Either it is raining, or it is below 70 F or both, but most often, the weather is not good for swimming on the day when pools are official open.
This time, it was the opposite. The pools are not open, but the weather exceeds expectations! I decided to take upon the advice of the health authorities and spend most of this weekend outdoors. And also, doing some good things for myself.