An Old Favorite, A New Mug, And a First!

This breakfast was inspired by one of our favorite places in Phoenix, The Farm at South Mountain.

It is such a special place, with pecan groves and fabulous restaurants that use their own freshly grown ingredients. Just thinking about it makes me anxious for summer to end so we can go!



I could eat this every morning!

French toast with a crusty french bread... carmelized bananas with brandy... vanilla-cinnamon syrup with toasted pecans... and whipped cream!

And this is my new favorite mug. When I saw it in Starbucks it said, "I'm super cool." So I bought it, cuz that's what you do when you come across a talking mug!

And the First...

Trip to the lake for Will!

The first of many to come.

He kind of resembles Sponge Bob on his lifevest.    ; )

Happy Summer!

For the how-to on the french toast refer to the Go Nuts with French Toast! post from August 2009.

Enjoy!!!

Red, White, and Blueberry Pancakes!

This delicious pancake recipe is from Martha Stewart Living.
It uses part flour and part cornmeal and it is goooood.

July is one of my favorite issues of the year.

 The recipe wasn't in this month's, but I wanted to include it because it's so beautiful!



Here are the pancakes fresh off the griddle, with warm juicy blueberries.

First I spread orange honey butter on them, using orange juice that has been reduced until it is thickened.

And then top them off with whipped cream, berries, and cinnamon maple syrup with pecans.

Happy 4th of July!!!

 

 

Blueberry-Cornmeal Pancakes - Martha Stewart Living

Ingredients-

1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 1/2 cups low-fat buttermilk
1/4 cup whole milk
1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
1 large egg, lightly beaten
2 cups (1 pint) blueberries

Directions-
1.Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

2.Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven.

Orange-Honey Butter- Bobby Flay
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt

Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.