Q: I normally make my own granola, but when I went on vacation a couple weekends ago I bought a container of Whole Foods granola (Nut and Honey) to take along. It's now become a little too stale for regular yogurt-and-fruit breakfast.
Breakfast can get a little wacky in the fall. School schedules are in full swing, new work routines are on the horizon, traffic has picked up —and breakfast can seem like a chore. Anything besides cold cereal is clearly reserved for weekend fare. Or is it?
I have never met a challah I did not like. There is simply something magical about the puffed, egg-enriched loaves that sit at the center of many Jewish holiday meals and that make an extravagant base for French toast. And yet as a kid, I would count down the days to Rosh Hashanah when my mom would bring home challah baked specially for the holiday.
We don't even have kids nor do we have anyone in the house that is going "back to school," and yet the energy of this time of year is infectious. There is an upsurge in traffic at certain times of the day, office supply stores are swamped, and late afternoon grocery store trips become more of a hassle than usual. I think the back to school hustle and bustle affects us all, no? I notice the morning light beginning to change, and for some reason breakfast can start to seem like more and more of a challenge or chore. But then you remember overnight oats.
When Sister Schubert's Parker House rolls appeared in grocery stores everywhere, cooks around the country rejoiced. Even the most seasoned bakers had to admit that hers were as good, if not better, than most homemade. The sausage-stuffed rolls are my personal favorite, because in my house they signify the arrival of fall. And although I will always have a love for those delicious store bought rolls, this recipe may have just kicked them out of my freezer for good.
It's the first week of my second year of grad school and I have to admit I am not feeling ready. Mostly I'm bummed about four continuous months of only having enough time to do the bare minimum in the kitchen. Quick breakfasts, lunches that will survive several hours in a backpack and late-night dinners that don't involve a lot of fuss — my cooking now sounds like headlines from a women's magazine.
But maybe with kids or a long commute or a demanding job, you're right there with me. If so, you understand the appeal of frozen, single-serve oatmeal. These handy little pucks of cooked oatmeal have all the mix-ins frozen right into them, so they are easy to heat up quickly or grab on your way out the door and warm up at work or school.
I've been trying to squeeze in a few last summer hurrahs, and one quick trip I'm thinking of involves a small cabin and a tiny little kitchen and absolutely no internet. I reserved it specifically because of the tiny little kitchen and have started thinking about what may make for good meals while I'm there. Oatmeal is a clear choice for breakfast, but thinking through lunch and dinner with very simple ingredients that can travel well became a challenge. Until I remembered frittata.
I tend to be a member of the if it's not broken, don't fix it camp. And when it comes to waffles, a simple buttermilk waffle with sliced strawberries is pretty tops. But when I ran across this recipe last week I decided I could be swayed. Fragrant coconut oil, coconut whipped cream and shredded coconut on top of a single waffle? Yes, please!