StephanieL Posted January 24 Share Posted January 24 7 hours ago, joethefoodie said: This was one of my dad's (RIP) favorite breakfast things. And one of mine when I was a kid, especially when Mom would get the salami nice and crispy. Quote Link to post Share on other sites
Wilfrid Posted January 25 Share Posted January 25 Two bowls of Catalina Crunch maple & waffle flavor because I dumped the first bowl on the floor miraculously without breaking the dish. Quote Link to post Share on other sites
joethefoodie Posted February 5 Share Posted February 5 Get that oven cranked and make some... Scones. Not beautiful, just delicious. 2 Quote Link to post Share on other sites
voyager Posted February 5 Share Posted February 5 Lovely, @joethefoodie. What recipe do you use? I am deeply committed to Cream scones because of their stupid easy process and spectacular results. Quote Link to post Share on other sites
joethefoodie Posted February 5 Share Posted February 5 1 hour ago, voyager said: Lovely, @joethefoodie. What recipe do you use? I am deeply committed to Cream scones because of their stupid easy process and spectacular results. Yesterday, I made these...https://www.allrecipes.com/recipe/79470/simple-scones/ Just to try them. I've also used this recipe...https://theunlikelybaker.com/classic-buttermilk-scones/ They're both good, both easy. Hardest part is grating the frozen butter. Quote Link to post Share on other sites
voyager Posted February 5 Share Posted February 5 32 minutes ago, joethefoodie said: They're both good, both easy. Hardest part is grating the frozen butter. That’s the advantage of the “cream” recipe. No butter to prep or incorporate. Quote Link to post Share on other sites
Diancecht Posted February 5 Share Posted February 5 radicchio salad with heirloom beans and pancetta i wish i had gone to franny’s - something tells me i would have looooooved it Quote Link to post Share on other sites
joethefoodie Posted February 5 Share Posted February 5 4 hours ago, voyager said: That’s the advantage of the “cream” recipe. No butter to prep or incorporate. Yes, I see that. And also - no butter in the product!! I like butter. Quote Link to post Share on other sites
voyager Posted February 6 Share Posted February 6 Got it. Just saying that these are the most incredible scones I've ever tasted. Ethereal. Quote Link to post Share on other sites
Sneakeater Posted February 6 Share Posted February 6 8 hours ago, Diancecht said: i wish i had gone to franny’s - something tells me i would have looooooved it You would have loooooooooved it. 1 Quote Link to post Share on other sites
Diancecht Posted February 6 Share Posted February 6 their cookbook is fab i haven’t tried the pizzas yet though… Quote Link to post Share on other sites
AaronS Posted February 7 Share Posted February 7 I really like that book. does anyone know if they have a new project? Quote Link to post Share on other sites
Diancecht Posted February 7 Share Posted February 7 they were in vermont for a few years in connection with a restaurant/farm. not sure what’s going on now. francine has an ig that has nothing to do with food though. for breakfast today: leftover zuppa di ceci astigiana (chickpea and vegetable soup) Quote Link to post Share on other sites
Diancecht Posted February 22 Share Posted February 22 tuesday: smoked trout bowl with pickled red onions, cucumber, salmon roe, dill crème fraîche, roasted potatoes swedish cinnamon knot chamomile tea kantine (1906 market (hermann)) Quote Link to post Share on other sites
small h Posted February 25 Share Posted February 25 Tostada. My corn tortilla game is still pretty weak, but I'm working on it. Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.