There’s nothing in the world like waking up to a beautiful, elaborate breakfast. I assume. Occasionally my sweetie brings me a Frontier breakfast burrito and orange juice in bed on special occasions, and I’ve had room service breakfast a few times. But for the most part, if I want an elaborate breakfast, there’s no button…
Archives for 2015
Easy Oven-Roasted Brown Sugar Bacon
I love bacon. It’s hard not to. Sweet, smoky, salty, chewy, crisp, rich… Good bacon hits on all cylinders. But I’ve always considered it a pain to cook. Standing over a skillet, laboriously flipping each floppy strip, grease spattering everywhere – even if you’re using a splatter screen, because you can’t flip without removing it….
The riddle of Ethiopian injera: Is sourdough starter the answer?
Ah, injera. Ethiopian food is unthinkable without injera, the flexible, sour teff-flour flatbread that doubles as both edible utensil and plate. (And, at the end of the meal, is the best part, soaked as it is with the juices of all the stews.) I remember the first time I saw injera, folded and tucked in…