A delicious if not healthful breakfast treat.

Moosewood Restaurant New Classics provides a Moosewood Muffins recipe into which you are encouraged to insert your chopped fruit of choice. I tried it with chopped apples. They were a hit!

This is my go to oven roasted asparagus recipe. It’s especially delicious with good Parmesan.

Sometimes, it’s as simple as frying up some eggs.

I made the yogurt variant of this Martha Stewart pancake recipe. Too puffy; batter was hard to work with. Probably would not make again.

From Moosewood Restaurant New Classics (2001). Delicious. Convenient that it bakes in the oven and so is more of a prep-and-bake-unattended hot breakfast option. Didn’t require a lot of mixing, unlike some other Dutch Baby recipes.

I made chickpea Waldorf salad. Pretty good.

I’m missing something about making spaghetti carbonara. I think it’s getting the timing right so that the pasta is hot when adding the egg. As I actually made it, the egg was raw, so then I overcooked it extra at the end. End result was dry pulverized scrambled eggs in pasta. Edible. It’s a meal.

Made sweet potato and lentil stew, which was delicious and satisfying. The recipe suggests serving with crusty bread. I relied on the bread machine to make sour cream bread, which paired well with this.

I made bagels, while reading a pretty good book about the bagel. The maple syrup had gone moldy, so I used agave syrup instead. Seemed to work fine. They seem a bit overdone after baking for 15 minutes; I’d try a shorter bake next time.

Mark Bittman’s Kitchen Express. Fall 1. The recipe is for blueberry pancakes but I leave out the berries. These are my go to scratch pancakes. Double batch, because if you’re going to the trouble of cooking it should generate leftovers so you can reheat later. Recipe calls for cooking in butter but I just spray the pan with Costco cano...

Made bruschetta grilled chicken as the big batch cooking today to generate leftovers for the week. Turned out well even though I had no basil.

Working through a superfluity of eggs from the backyard chickens. Made sheet pan eggs. Easy. I was worried about under cooking so I over cooked. A lot. They were gummy. Still, easy, less attention required than using a skillet, and cleaning the sheet pan is no harder than cleaning the skillet.

We had lots of eggs from the backyard chickens, so I made a double batch of scratch vanilla pudding. Yum.

Made a “French Honey Bread” loaf in the bread machine overnight. Loaf ended up small. I’m not sure if I should be using the large recipe variant or if the yeast has gotten stale or what happened. Still crispy crust with good flavor.