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Biscuits and gravy were always a favorite breakfast at Mitchell Hall during my Air Force Academy days (maybe during Dad’s as well?).  I made this version of the southern breakfast classic as part of a Mother’s day breakfast, and it was much better than the Mitchell Hall version.  Okay, that’s not saying too much, but this really was good.  Maybe not the most healthful meal we’ve had, but it was good for the soul if not the arteries (sorry I didn’t take any pictures). Read the rest of this entry »


We had some celery in the fridge that is nearing the end of its useful life, so for breakfast this morning I decided to try something I had seen awhile ago in a blog entry from Mark Bittman.  It’s a savory oatmeal cooked with celery, and flavored with soy sauce and sesame oil.  You might (not unreasonably) think that sounds gross, but don’t knock it until you try it!  I liked it quite a bit.  Celery actually has more flavor than people realize, especially when cooked in something that allows its flavor to seep out into the dish.  It’s in fact part of the “holy trinity” of French cuisine (celery, carrots, and onions; or celery, bell peppers and onions in Cajun cooking)–used to provide a flavor base for myriad foods.  I thought the combination of the crunchy celery and creamy oatmeal was really nice (and it felt good to be eating vegetables for breakfast :)).

I’ll post the recipe below as I made it this morning (with some twists on the description from Mark Bittman), but I’ll probably change a few things next time.  First, I’d use more vegetables–I think green onions, and a handful of frozen sweet peas would be nice.  Some little pieces of ham might be nice, too.  Second, I’d like to try using different grains as well.  I think bulgur wheat would be good, or wheat berries (pre-cooked, unless you want to get up 2 hours early to start breakfast), or of course brown rice.  Third, I’ll make a little smaller portion, and top it with an over-easy egg.  Awesome. Read the rest of this entry »

Sorry for the lack of pictures.  We’re having camera problems that we’ll hopefully resolve soon.

Aubrey, who always turned up her nose at biscuits in the past, has been requesting them after trying some at a friend’s house recently.  Since my sourdough starter was feeling neglected, I thought I’d look for a sourdough biscuit recipe and try making some.  I found a recipe that was simple and had good-looking pictures (here), and made my own modifications, increasing the amount of starter (mostly because I decided to halve the recipe after I prepared the starter), and substituting milk for the water and melted butter for the oil.  The original recipe made 12-15, but I cut in half to get an amount we would eat in one sitting, since biscuits are best warm out of the oven.

These turned out really good!  They were soft and light, almost as much like a dinner roll as a trasitional biscuit, with a really nice (but not too strong) flavor from the sourdough.  These were easy to make, delicious, and actually healthy (or at least not too unhealthy).  They are mostly just flour and water/milk, no sugar, and only a tablespoon of butter, less than your typical biscuit.  So yeah, we’ll be making these again. Read the rest of this entry »

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