something old, something borrowed, and something new
Banana bread is so much loved in our house. It is sheer comfort in a pan. This banana bread recipe always yields a soft and moist loaf. It is incredibly easy to make and can easily become a favorite at your table, be it breakfast, brunch or just any time of the day.
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Avocado toast with poached eggs, the perfect food to start off the day, will perhaps go down in history as the millennial food. But for me it will go down as power food that fueled my kids on game days and Saturday mornings. Look at the line-up of ingredients: whole grain bread, avocado, poached eggs, alfalfa, radish sprouts, and flax seeds; all of them are nutrient powerhouses.
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I call them my happy stack. These light and fluffy pancakes have adorned so many birthday mornings of my boys. Especially when they were toddlers, when stacking up Legos was their primary occupation in life. A tall fluffy stack of pancakes on birthday mornings would elicit shrieks of delight from my little toddlers. I miss toddlerhood in my life, I really do.
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German pancakes have a dramatic presence. When they are baked, their edges puff up to form a tall crispy rim while the base remains flat and tender, almost custardy. I like to think of them as giant popovers with pomp and a whole lot of histrionics. Because every time they see the insides of an oven they balloon up. They form what looks like some kind of geographical structure, presenting itself with a unique character every time you bake.
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Make your mornings sublime with these Swedish pancakes, filled or topped with some blueberry compote. These pancakes are seriously dopamine-inducing and clearly sets the mood for the day. No matter how my day ensues, if I get to break-my-fast with them, life is good.
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Weekend Waffler—I can call myself one despite the fact that I didn’t even grow up eating waffles. I didn’t know about their existence until much later in life and time, when I stumbled upon Eggos, the frozen boxed kind. This was during a time when I moved to the United States and wanted to try out every new food that met my eye. And why not; I had landed in a place where they had isles and isles of just cereal boxes, and I had come from a place where cereal meant only one kind, ”corn flakes” and only one brand. This melting pot of a place had a plethora of food that I had never imagined before, and I wanted to experience it all. I call it my food awakening: the pursuit of all things food,the threshold of my love for all things flavory. The American landscape did indeed expand my food horizon.
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