Tuesday, March 13, 2007

A Marathon Breakfast, Part I

These days, Shana is training for her second marathon .
As is Becky.
Oh yeah, John, Jorg, Susan and Jenn are also all training.
Chapin and I, well, not so much.
I do make breakfast for all of the runners.
That should count.

This weekend was a special one. Andy was visiting from NYC (where he will soon start the mother blog of all blogs). He came in and we spent much of the evening, into early morning, talking in an igloo, sipping Oban, chewing Shana's Granola and listening to music. Only a few hours later (really) we got up to make breakfast for the runners as they left for their 12 mile run.

The menu:
  • FolkFoods Veggie Patty (coming soon to a farmer's market near you)
  • Andy's 'Chunks o' Veggie and lots of Cheese' Scrambled Eggs
  • Singin' Hinnies (recipe below)
  • Becky's Biscuits (I'll have to ask for the recipe - they are awesome!)
  • French Toast Bread Pudding (Recipe in the next post)
  • Home Made Real Raw Milk Butter
  • Vermont Maple Syrup (of course)
  • Lots of coffee and tea!
The FolkFoods Veggie Patty (enjoyed by carnivores, omnivores and all varieties of herbivores):
(we will send you some Lee - we know you like patties!)

And now the Singin' Hinnies! I got this recipe from some cookbook years ago and have altered it so much that they really aren't even close to the original. I'll try to find that cookbook at some point, but here is what they look like and my recipe:

Sift together into a bowl:

1 1/4 cup unbleached flour (part whole wheat, white, soy, or oat. experiment, people. it'll be ok.)
1 tsp baking powder
1/2 teaspoon salt
cut in coarsely:
2 tablespoons good real butter (no margarine crap in this fine breakfast tidbit!)
stir in:
1/3 cup currants (I like to soak them in warm rum for awhile first!)
about 1 cup of fresh real raw milk Kefir, home made yogurt, buttermilk or just milk
(add the dairy in slowly mixing until the batter is a consistency of a pie crust)

roll out until it is about 1/8" thick (i am guessing here. again, it'll be ok.) cut out the dough into circles, a nice scotch tumbler works well. or i guess you can use anything round. i guess.

heat a heavy bottomed skillet (i will declare the virtues of cast iron in another post, just you wait...) and add some oil. i've experimented with varied amounts of oil. you should too. so i won't tell you exactly how much. it'll be okay, remember. when the skillet is hot, put the cut hinnies onto the skillet and listen to them sing! fry until slightly browned on each side and eat immediately. or eat them later. or eat them in the middle of the night when you come downstairs to go to the bathroom. (just don't come upstairs chewing, you'll get busted.)

anyway, they are great plain. they are great slothered in maple syrup. (decide what slothered means to you and do it. it'll be ok.) they are great used like mini-biscuitish things for holding eggs. they are also great with a schmear of peanut butter as you run out of the house late for work on monday. enjoy them. that is all. really.

Christine Lavin's French Toast Bread Pudding!

1 comment:

Anonymous said...

Took me time to read the whole article, the article is great but the comments bring more brainstorm ideas, thanks.

- Johnson