Meet my new best friend, the roasted almond. This has replaced my old best friend, Mr. Chocolate Croissant, as well as his often-present bestie, Mr. Eggs Benedict, at the breakfast table, and while I cannot say I don’t miss the dynamic duo, I am at least getting by with the replacement.
Having recently sent the bathroom scale into hyperdrive, I am, as you may recall, walking a straighter path dietically speaking. It’s either that or replace an entire, carefully-curated summer wardrobe with items from the tactfully-named “Women’s” department at Bloomingdales, a prospect so horrifying that giving cinnamon toast a pass pales in comparison.
To my way of thinking there’s not much that compares to the smell and taste of homemade biscuits hot from the oven. A simpler bread there never was, nor a more adaptable one. You can fill them or roll them up with sugar and cinnamon. You can serve them at any meal of the day, accompanied by butter, jam, honey or just bear naked; they never fail to please.
If you’ve got a big Kitchen Aid mixer or the like, it does the work for you, and if you’ve followed my advice and bought yourself a pastry mat, clean up is a breeze. So this is why it surprises me that those nasty baking mixes continue to line the supermarket shelves and can readily be found in homes across America. No one would make ’em if they didn’t sell.
And don’t even get me started on this abomination. He has creeped me out ever since I learned to spin the dial on the big Motorola floor model in Grammie Sue’s living room. That giggle, the fetal dough face, the neck scarf with no pants. Gives me a shudder just thinking about it. Always has. And if you’ve never taken a squint at the nutritional content (and I’m slinging the term nutritional around here with what can only be called reckless abandon) of Bisquick or the dough boy’s demon offspring, you really should. Nasty fats and sodium levels at least double what you find in scratch made biscuits.
A sure winner from Sensible Lessons! Looks like just the thing to knock off the morning cobwebs.
Popeye called me the other morning.
Asked me where spinach was in my diet.
I decided to reply with this!
This is good. So good, that I didn’t even need a mid morning snack. It kept me going all morning…until 12:01!
No cheese? I know, no cheese. It really didn’t need it.
Gingered Chinese Five Spiced Eggs with Spinach
makes 1 serving
- 1/2 tablespoon butter
- 2 slices white onion
- 1 handful of spinach, cleaned and dried
- 3 eggs
- 2 tablespoons milk
- small pinch of Chinese Five Spice
- 1/2 teaspoon grated fresh ginger (2 grates on the microplane)
- 1 pinch Red Pepper Flakes
- 1 pinch of freshly chopped parsley
- Salt and Pepper
1. Melt butter in a small saucepan over medium heat. Add onion and saute for 2 minutes. Add spinach on top of the onions – cook for 30 seconds, until just beginning to wilt.
2. Scramble eggs…
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