Read more » MaMaby deb 152 Comments Breakfast, Irish, Recipes, Scones/Biscuits If we have avocados, I like to slice them.* Then we nudge the kids to set the table, which always includes salted butter and apricot jam (my favorite), and, because I do not have any argument left in me by Saturday, Nutella and raspberry jam (everyone else’s). ![]() In the summer, it’s an abundance of berries or stone fruit or melon, sometimes with homemade ricotta if I have it. ![]() I’ve been known to slice up pears and blue cheese with walnuts when the craving hits in the winter, and or apples with sharp cheddar in the fall. If we have grapefruits, I loosen the sections of a few (I’m team grapefruit knife, not spoon, not that you asked) halves. If we’re feeling ambitious, we juice a couple oranges. We use these minutes to pull out all the fruit left in the fridge and cut it up fanning it out on a platter makes us feel fancy, and not like it’s the dregs that were left at the bottom of the produce drawer. And then I mix up a simple wholegrain soda bread but bake it as scones, so it can be done in 15 minutes. Hard-boil several eggs and plunge them in very ice water so they’re not warm-centered (shudder) by the time we sit down. Every Saturday morning, which is blissfully later each year that my children have grown old enough to fend for themselves for a couple hours, we stumble out of bed and do these exact things in this exact order: Make Americanos in the Moka pot.
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