In the Kitchen: Retro Hors d’oeuvres

Dear Constant Reader,

Today is Memorial Day, when many people usually have a barbecue or potluck to celebrate the start of summer.* That’s not going to happen so much this year. I’m going to make a few canapés and hors d’oeuvres for two to enjoy in the backyard with some cocktails. This recipe takes me back to my childhood.

When I first had these tasty bites, they were made by Mary Browne, a friend of my parents. Mary was a great hostess and many of her dishes that guests praised highly were simpler than you might think**. This was one of them. It’s so simple, there isn’t even really a recipe.

You need Untitledcocktail rye, chopped onion, mayonnaise, and Swiss cheese.

Spread some mayo on a slice of the bread. Sprinkle it with chopped onion. Top it with a piece of cheese the same size as the bread and stick the whole thing under the broiler until the cheese bubbles. That’s it!
Serve them piping hot. Something magical happens when you heat everything up. Even if you think you don’t like mayonnaise or raw onion, you might like these.

You can, of course, use any kind of bread you have, but cut an average-sized slice into quarters. Similarly, use any kind of sliced or shredded cheese you like. No onion? Any allium will do (but go light if you’re using garlic). I’ve seen variants on this that add seasoning the mayo or add other ingredients (like crumbled bacon!) to the onion, but I’m kind of a purist.

I think I’m also going to make a few Bedroll Specials and some White Bean Dip to have with crudité. Are you making anything special today?

M2These writings and other creative projects are supported by my Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

* I have nothing against a holiday weekend celebrating the start of summer; I just wish it wasn’t the day we are supposed to honor our military dead.
**The exception was her amazing angel biscuits. She even gave me the recipe and I couldn’t get it right.

Published in: on 25 May 2020 at 12:08 pm  Leave a Comment  
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In the Kitchen: Potato Kugel

Dear Constant Reader,

I promise I will get back to writing about burlesque. Someday. Soon, I hope.

Last night was the first night of Passover and Scratch and I made a little feast for ourselves. He made the matzo ball soup and charoset, and hunted down the elusive gefilte fish. I cooked a brisket, potato kugel, and roasted asparagus.

A friend, seeing my pictures on social media, asked for the kugel recipe, so I’ll share. (*whisper* It’s easy…)

For those unfamiliar, what is kugel? It’s translated as “pudding”, but before you have visions of a custardy sweet, think casserole. The most common kugels are potato and noodle, with the ingredients held together with egg and then baked and served as a side dish.

I’ve loved potato kugel since I was small. My grandmother had all our festive meals catered by Kartzman’s Deli and their’s was the first I had. I still haven’t managed to replicate it. I wasn’t as big a fan of the noodle kugel, which was the sweet kind, with raisins. (I much prefer savory noodle kugel.)

You don’t even really need a recipe and I generally kind of wing it, but I’ll give you the amounts I used last night.

Potato Kugel
2 large baking potatoes (about a pound and a half)
1 large onion
2 eggs, beaten
1/4 cup fat, divided (I used goose fat, since it was a holiday, but use oil, butter, whatever you like).

Peel and grate the potatoes. I use a food processor. I’ve never heard anyone say kugel potatoes must be grated by hand, unlike latke potatoes.

Salt the potato shreds and let them sit for a bit.

Chop the onion, maybe a shallot too if you’ve got it. Sauté the onion in half the fat until softened and a little golden, about 5 minutes.

Squeeze as much liquid out of the potatoes as possible. An easy way to do this is to put the grated potatoes in a dish towel and squeeze it. Or if you don’t feel like doing laundry, like me, just grab handfuls of potato and squeeze them over the sink.

Throw the wrung-out potatoes into a bowl. Mix in the onion and some ground black pepper.

Mix in the beaten eggs.

Heat the rest of the fat in a skillet and add the potato mixture, smoothing the top, but not packing it down. I used an 8″ pan and it was perfect for this amount.

Bake at 400F for about 50 minutes. The top should be brown and the edges crispy and sizzling. If it’s not brown enough, you could brush the top with some melted fat and pop it under the broiler for a couple of minutes.

I sprinkled it with snipped chives before serving. My parsley has barely broken the surface of my garden and I wanted some fresh spring herbs in this meal.

This made enough for 4 people. There are only two of us, so leftovers!


M2These writings and other creative projects are supported by my Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

Published in: on 9 April 2020 at 1:30 pm  Leave a Comment  

In the Kitchen: Krupnikas

Dear Constant Reader,

Elsewhere on social media someone was lamenting that she had a bottle of vodka that was too weak* to use for disinfecting and too cheap to drink. I suggested making a cordial. You don’t want to use good vodka** for that.

Cordials are alcohol infused with fruit, herbs, and/or spices, sweetened, and sometimes diluted. Some cordials need to sit for a long time, like cherry bounce, to get a good flavor. However, krupnikas, Lithuanian*** spiced honey vodka, can be made in a matter of minutes and served right away.

I flavor mine with cinnamon, clove, nutmeg, and lemon peel. You could also use fresh ginger slices, cardamom seeds, caraway seeds, vanilla (slice the bean lengthwise, scrape the seeds, and add the whole thing), orange peel, peppercorns, &c. Feel free to experiment!

3/4 cup water
1 1/2 cup honey
4 cinnamon sticks
4 strips of lemon peel (just the peel, no white pith)
3 cloves
some fresh grated nutmeg
2 1/2 cups vodka

Put the water, spices, and peel in small saucepan and bring to a boil. Stir in the honey and return to a boil. Reduce the heat, cover, and simmer for 5 minutes. Remove from the heat and add the vodka. Serve hot immediately or let cool. Once it’s cool, remove the spices, and pour into a bottle through a coffee filter-lined funnel. Store in a dark place. It lasts about forever.

Į sveikatą! — To your health!

M2These writings and other creative projects are supported by my Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

*Alcohol needs to be 70% for disinfecting purposes — that’s 140 proof!

**If you have decent vodka, use it in cocktails. If you have excellent vodka, stick it in the freezer and drink it in tiny icy-cold shots with at least two other friends accompanied by ever more extravagant toasts and some snacks like pickled herring on black bread.

***I am, at least in part, of Lithuanian descent. Bet you didn’t know that!

Published in: on 28 March 2020 at 6:23 pm  Leave a Comment  
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In the Kitchen: Nana’s Meatloaf

Dear Constant Reader,

I figure we could all use a little comfort food right now. This meatloaf is one of my only true old family recipes, coming from my mother’s mother, known to her myriad beloved grandchildren as Nana.

My glamourous Nana modeling her beautifully coifed red hair.

This meatloaf has been loved by at least three generations. It’s easy and can be thrown together quickly from staples. Necessary for someone feeding a big family — besides herself and my grandfather, there were five children, her mother (the original Wilhelmina, from whom I take my name), and her brother. It’s remarkably unfussy in terms of ingredients and lends itself to variations. I’ve changed up the ingredients from time to time, but Nana’s original recipe is the one I come back when I need a little comfort.

You will need…

  • Ground meat. The original recipe calls for “chopmeat”, but you can use any kind of ground meat. I’ve made this with ground beef and ground turkey and meatloaf mix. I’ve never tried it with sausage meat, but that might work.
  • Minced onion. There’s no quantity in the recipe, but I usually use about half an onion. If you’re low on produce, use dried onion flakes.
  • Shortening. Use classic Crisco for authenticity. I usually use olive oil, but you could use butter or even bacon fat for extra deliciousness.
  • Catsup. I try to avoid sugar and artificial sweeteners in condiments, so I use a ketchup sweetened with honey (it’s really hard to find sugar-free ketchup). Although it smells obviously of honey, when heated, I didn’t notice any difference in taste in the finished product. If you like something zippier, use chili sauce. You could also use barbecue sauce.
  • Breadcrumbs. I’ve made this with standard supermarket breadcrumbs, homemade breadcrumbs, and panko. If you don’t have breadcrumbs, toast a couple slices of bread and crush them in a ziptop bag with a rolling pin (or a wine bottle). Sometimes, when I use turkey, I’ve used stuffing mix instead of breadcrumbs. I’ve also used crushed corn chips — pairs nicely with the chili sauce above.
  • An egg. No explanation required.
  • Milk. It works just as well with non-dairy milk as with the real thing. 3 ounces is slightly more than a third of a cup.
  • To get started, heat the shortening or other fat in a small frying pan. Sauté the onions until softened. Add ketchup and remove from the heat. If you’re using dried onion, skip this step.

    Put the meat in a large bowl and add the breadcrumbs. Add the ketchup mixture (or dried onions and ketchup), egg, and milk. Now’s the time to also add salt and pepper or any other seasonings you like. Now plunge your (very clean!) hands in and mix! There’s something very satisfying about squishing the mixture all together. The only time I remember my mother taking off her wedding ring was to make meatloaf.

    When well combined, mold into a loaf and put into a small baking dish. My mother always made this in one of those Corningware baking dishes with the blue flowers on the side. I wish I had a set of those…

    Bake for 1 hour at 350F until cooked through in the middle. Serve with mashed potatoes and a green veggie. When I was a kid, that was often peas, which we would mix into our mashed potatoes for Polka Dot Potatoes. It seemed like a special treat. These days, I prefer green beans with a hot vinegar-bacon dressing. To each their own.

    There’s also a recipe for gravy, but I’ll be honest, I’ve never made it, because my mother never did. Perhaps one of these days I will, just to try it.

    Here’s the original recipe, exactly as passed down to me!

    Nana’s Meatloaf
    1 hr – 350

    1 lb chopmeat
    3/4 C breadcrumbs
    minced onion
    2 T shortening
    2 T catsup
    1 egg
    3 oz. milk

    Sauté onion in shortening. Add catsup.

    Add breadcrumbs to meat. Add catsup mixture, egg & milk.

    Gravy — melt 3 T butter with 2 T flour. Add 1 t. gravy master, 1 C water & 1 T catsup


    M2These writings and other creative projects are supported by my Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

    Published in: on 24 March 2020 at 1:51 pm  Leave a Comment  
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    In the Kitchen: Fashionable Apple Dumplings

    Dear Constant Reader,

    You might remember from Queen Drop Biscuits that I’m very fond of The Victorian Way video series from English Heritage. When I saw the video for Fashionable Apple Dumplings, I needed to try it.

    Here the original recipe from Modern Cookery In All Its Branches by Eliza Acton (1860):

    Fashionable apple dumplings
    There are boiled in small knitted or closely-netted cloths (the former have, we think, the prettiest effect), which give quite an ornamental appearance to an otherwise homely dish). Take out the cores without dividing the apples, which should be large, and of a good boiling sort, and fill the cavity with orange or lemon marmalade, enclose them in a good crust rolled thin, draw the cloths round them, tie them closely and boil them for three quarters of an hour. Lemon dumplings may be boiled in the same way.
    3/4 to 1 hour, if the apples be
    not of the best boiling kind.

    The first thing I did was knit a couple of plain cotton dishcloths, which you can see on the photo along with some Cortland apples (my favorite), homemade blood orange marmalade, some flour and grated suet (I know, they look almost the same).

    Following the video, I made a dough from flour, grated suet, salt, and water. From my years of making Christmas pudding, I knew that suet pastry can hold up to hours of steaming and was a good choice for boiling. I also knew that it was probably going to taste boring.

    I peeled and cored the apples. The resulting hollow was filled with delicious marmalade and the whole apple encased in a thin layer of dough and sealed up very well.

    I brushed the dishcloth with melted butter, although Mrs. Acton doesn’t say to do so, Mrs. Crocombe does and it seemed like a good idea. Then I put a dough-wrapped apple on a cloth and bundled it up. Then tied the cloth up tightly with a bit of cotton string. In to the boiling water it went for about 45 minutes.

    And here’s the result!

    The dough took the imprint of the knitted cloth very well! The apple, however, had kind of collapsed within the dough and made for a rather squat dumpling. Maybe I boiled it too long or maybe I should have left the peel on. I feared the crust might be gummy, but it wasn’t, and it didn’t even taste half bad. The apple and orange marmalade combination was quite delightful and worth doing again. Boiling the dumplings in the knitted cloths was rather fussy and utterly Victorian, but one could probably get an easier and equally delicious result by simply wrapping the marmalade-filled apples in pie crust and baking. The dumplings won’t be fashionable, of course…

    M2These writings and other creative projects are supported by my Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

    Published in: on 5 February 2020 at 3:02 pm  Leave a Comment  
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    In the Kitchen: Tomato-Parmesan Scones

    Dear Constant Reader,

    On Saturday I threw a little tea party at The Manor. It had been a while since my last one, but I hadn’t been feeling up to an elaborate to-do. I hadn’t been in a good place recently and I was badly missing my friends. So, I sent an invitation to a “low-key tea party”, promising only tea, scones and jam, and maybe cake.

    And then something exciting happened (more on that later) which got me feeling motivated again. While I still didn’t make any tea sandwiches, I ended up baking two kinds of scones and two types of cake. And, it being October, I had a spooky theme going with the cakes and serving ware. I served…

    Coffin brownies filled with Nutella and raspberries, served on a spirit board tray. I used the recipe for Supernatural Brownies from the NY Times and they were, in fact, scary good!

    Spice cake tombstones, served on a skull cake stand.

    Scones with currants and dried sour cherries (from our tree) from my favorite scone recipe. The heap of scones obscures the charming Victorian skeleton decoration on the bowl.

    And these scones were accompanied by sour cherry jam and blood orange marmalade (both homemade) and butter. Please note the skull spoons and skeleton knife (the blade says “poison”).

    Also, I made these savory scones as an experiment and I was very happy with the results. The recipe comes from Tea Fit for a Queen: Recipes & Drinks for Afternoon Tea and I’ve converted it from metric. I think the recipe could easily be doubled (and you want to).

    Sun-Dried Tomato and Parmesan Scones
    8 oz. self-rising flour (or about 1 1/4 cup flour, heaping 1 3/4 teaspoon baking powder, 3/4 teaspoon salt)
    1 3/4 oz. unsalted butter (3 Tablespoons plus a little)
    1 1/2 oz. grated Parmesan
    3-4 sprigs fresh thyme
    1 1/2 oz. chopped sun-dried tomatoes
    1/2 cup milk

    Preheat oven to 425F. Line a baking sheet with parchment (I use a Silpat).

    Sift flour into a large bowl. Rub the butter into the flour until it looks like breadcrumbs. Stir in the Parmesan, thyme leaves, and sun-dried tomatoes.

    Pour in the milk. Gently stir until the dough just comes together. Knead lightly until the dough is smooth.

    Pat dough into a round about an inch thick. Cut out scones. I got about 16 2″ round scones, but you could make them bigger. Bake about 10-15 minutes until barely browned.

    M2These writings and other creative projects are supported by my Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

    Published in: on 21 October 2019 at 3:02 pm  Comments (2)  
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    In the Kitchen: Queen Drop Biscuits

    Dear Constant Reader,

    I am extremely enamoured of the Victorian cooking web series at English Heritage and recently I tried one of their recipes. The results were interesting!

    The recipe for Queen Drop Biscuits is from the personal receipt book of Mrs Avis Crocombe, the cook at Audley End House in the early 1880s. They’re a buttery cookie, packed with currents and a delightful almond flavor.

    1/2 lb of butter beet to a cream, 1/2 lb of sugar, 4 eggs 1/2 lb of currents 3/4 of a lb of flour a few drops of almond flavour drop them on paper

    It’s pretty straight forward as historic recipes go, with measurements for almost all of the ingredients. You need butter, sugar, flour, eggs, currants, and almond extract.

    The method is super simple. Cream the butter and sugar. Add the flour, then the eggs (Victorian eggs were smaller than ours, so probably only 2), then some almond extract and the currants. Drop by tablespoons onto parchment-lined baking sheets at bake at 350F for 10-15 minutes, until lightly browned on the bottom.

    The first time I baked them, I made a rookie mistake. I only used one stick of butter (1/2 cup) instead of two (1/2 pound). The biscuits were more like small cakes than cookies, but so delicious! I brought them backstage at one of our shows and everyone loved them. So, either way, you win. I think I actually like the less butter version better.

    Queen Drop Biscuits
    8 ounces (2 sticks) butter, softened
    8 ounces sugar
    2 eggs
    8 ounces currants
    12 ounces flour
    2 teaspoons almond extract

    Cream the butter and sugar. Mix in the flour. Beat in eggs one at a time. Add almond extract. Mix in currants.

    Drop by tablespoonful onto parchment-lined baking sheets at bake at 350F for 10-15 minutes, until lightly browned on the bottom.

    Makes about 2 baker’s dozens.

    Note: If you go the less butter way, use 3 eggs.

    M2These writings and other creative projects are supported by my Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

    Published in: on 29 August 2019 at 9:16 am  Leave a Comment  
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    In the Kitchen: Cherry Halo Pie

    Dear Constant Reader,

    It’s sour cherry season at The Manor! Well, it was sour cherry season — we finished picking the other day. As I write this, I’m listening to the birds chirping as they eat the last of the fruit still lingering on the tree. I’ve still got pounds and pounds of cherries to use, and I’ve been working away in the kitchen like mad for the past two weeks.

    I had the troupe and apprentices over to teach them how to make old-school G-strings (instructions are in Miss Mina Murray’s Little Book of Burlesque Costuming!) and served them this cherry pie, from the 1953 cookbook 250 Superb Pies and Pastries.

    It’s very simple to make and the presentation is lovely. Bonus: you don’t have to deal with a top crust.

    You will need:
    Sugar, cornstarch, tapioca, salt, cherries, butter, heavy cream, and vanilla.

    First, make a pie crust for a 9″ pan. The recipe I used is below, but you could use your favorite recipe or even buy a crust. I promise I won’t judge.

    Mix up the sugar, salt, cornstarch, tapioca, and pitted cherries and pour into the prepared crust. Dot with butter. Bake at a high temperature for a short time then reduce the heat to moderate and bake until done.

    Let the pie cool and the filling thicken.

    Whip heavy cream to soft peaks, add sugar and vanilla and beat until stiff. Spread around the pie, leaving the center open, so it looks like a halo.

    Judging from the amount left over (none!), this one was a winner.

    Cherry Halo Pie
    1 1/4 cups sugar
    1 Tablespoon cornstarch
    2 Tablespoons quick-cooking tapioca
    1/4 teaspoon salt
    1 quart cherries, pitted
    1 Tablespoon butter, cut into small pieces
    1 recipe Plain Pastry
    1 recipe Whipped Cream Topping

    Mix sugar, salt, cornstarch, tapioca, and cherries together. Line 9″ pie pan with pastry, add cherry mixture. Dot cherries with butter.

    Bake at 450F for 10 minutes; reduce temperature to 350F and bake 25 minutes longer.

    Let cool. Spread 1 recipe Whipped Cream Topping around pie, leaving the cherries in center uncovered.

    Plain Pastry
    2 cups sifted flour
    3/4 teaspoon salt
    2/3 cup shortening
    4 to 6 Tablespoons ice water

    Sift flour and salt together and cut in shortening. Add water a little at a time until mixture will hold together.

    Divide dough into 2 parts. Roll one out on a floured board. Line the piepan with it.

    This makes two crusts. Since the pie only needs one, you can freeze the other piece of dough until you need it.

    Whipped Cream Topping
    1 cup heavy cream
    1/4 cup sugar
    1 teaspoon vanilla

    Whip cream until it make soft peaks. Add sugar and vanilla and beat until cream holds stiff peaks. If you have the time, chill your beaters and bowl before whipping the cream and always make sure your cream is cold. It will whip much faster if everything is cold.


    M2These writings and other creative projects are supported by my Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

    Published in: on 16 July 2019 at 2:02 pm  Leave a Comment  
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    In the Kitchen: White Bean Dip

    Dear Constant Reader,

    As the weather gets warmer, I’m thinking about picnics and backyard parties and this dish is perfect! It’s easy, so delicious, and even vegan and gluten-free. I also love it because I almost always have all the ingredients in my pantry, so it’s easy to whip up on a moment’s notice.

    You need…

    A can of cannellini beans, lemon juice, white wine vinegar, garlic, fresh thyme, olive oil, and salt & pepper.

    Drain and rinse the beans. Smash the garlic with the side of a knife.

    Toss the garlic into the food processor with the lemon juice and vinegar and roughly chop.

    Add the beans, thyme, salt and pepper and begin to process into a thick paste.

    While the processor is going, drizzle in the olive oil. Add a little water, if necessary, to bring it to your preferred dip consistency.

    Let it rest at least 15 minutes before serving, or even better, overnight (in the fridge).

    Serve with chips (I like pita) or crudites.

    I made some the other day because I have SO MANY baby carrots in the fridge (I think there are like six pounds — most of which I was gifted with. Got any good carrot recipes?), and they go awfully well with this dip. Also, I was celebrating that I had thyme in my herb garden again (my previous plant died over the winter). You could use dried thyme, but it’s not as good.

    I’ve also made this recipe with garlic scapes and it’s so good. If you’re lucky enough to acquire some, chop the scapes coarsely and use in place of garlic cloves.

    Here’s the recipe!

    White Bean Dip
    1 15-oz can of cannellini beans, drained and rinsed
    2 cloves garlic, smashed (or 1/3 cup chopped garlic scapes)
    2 Tablespoons lemon juice
    1 Tablespoon white wine vinegar
    1/2 teaspoon salt
    A few grinds of black pepper
    1 Tablespoon fresh thyme (or 1 teaspoon dried)
    1/4 cup olive oil
    1-3 Tablespoons water, as needed

    Toss the garlic into the food processor with the lemon juice and vinegar and roughly chop.

    Add the beans, thyme, salt and pepper and begin to process into a thick paste.

    While the processor is going, drizzle in the olive oil. If the dip is too thick, add water to the right consistency.

    Let the dip rest at least 15 minutes before serving, or even better, overnight.

    Serve with chips or crudites.

    Published in: on 22 May 2019 at 11:40 am  Leave a Comment  

    Friday Tip

    Dear Constant Reader,

    Happy Friday! It sure is cold out there! I mean, Boston is nowhere near as bad as the Midwest, but it’s still No Fun At All. Here’s a tip to help you get through the day.

    Eat a good breakfast.

    Your mother was right! Don’t skip breakfast, especially when you’ve got a busy schedule. My favorite breakfast food is delicious, filling, good hot or good, has room for creativity, and is super easy to make — overnight oats.

    At its simplest, overnight oats are just equal parts old-fashioned rolled oats and liquid. Don’t use instant oats because you’ll end up with mush. Don’t use steel-cut oats because they won’t soften enough. For the liquid you can can use milk (of any sort), fruit juice, or just plain water.

    Put your oats and liquid in a container with whatever toppings and seasonings you like, cover, and stash in the fridge overnight. In the morning, eat. It’s that simple.

    In the evening, I pour a half cup of oats and a half cup of liquid in a Pyrex container (as seen to the right), then add my toppings. I pop the lid on, stick it in the fridge, and ignore it until morning. I prefer my oats warm, so I microwave them for a minute or so (hence the glass container). But you can grab them right out of fridge and dig in.

    Topping the oats is where thing get fun. You can add fresh or dried fruit, nuts, seeds, spices, fresh greens or herbs. I know oatmeal often has sweet toppings, but give savory oats a try.

    A few suggestions:
    Mina’s standard
    Oats and water, pinch of salt. Toss some frozen mixed berries on top. In the morning the berries are thawed and when I nuke the oats, they turn into fruit compote. Sometimes I add a dash of natural cocoa powder for a hint of chocolate. It’s not sweetened, so only use it along with fruit, unless you like a bitter-tasting breakfast (just ask me know I know…)

    Autumnal oats
    Use apple cider for the liquid and add chopped apples, toasted walnuts, and dried cranberries. Sprinkle with a little cinnamon.

    Savory sesame oats
    Make the oats with water and add a splash of soy sauce and a dash of sesame oil. Top with sesame seeds and chopped scallions.

    Almond Joy oats
    This one is basically dessert.
    Make the oats with milk. For true decadence, use chocolate almond milk (personally I think it’s a bit much). Top with toasted shredded coconut, toasted slivered almonds, and a few dark chocolate chips. If you warm this one, the chips get all melty and ooze through each bite.

    M2Like this tip? There are lots more in Miss Mina Murray’s Little Book of Better Burlesque.

    These writings and other creative projects are supported by my Patrons. Thank you so much! To become a Patron, go to my Patreon page.

    Published in: on 1 February 2019 at 2:53 pm  Leave a Comment  
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