Category Archives: Breakfast

Blueberry Cream Scones

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Oh hey there blogosphere.

Apparently, I decided to take an extended vacation from blogging. The sad thing is that I don’t really have an excuse. Posting kept being pushed back with another, “I’ll do that next week,” or, “I’m too tired to write tonight,” or, perhaps even worse, “That’s not blog-worthy.” Fail, Rosemary, fail.

The other sad thing is that it’s not like I haven’t been cooking. I have so many pictures of food it’s unhealthy. I’m totally that hipster who only takes pictures of food–but I don’t post them to Instagram or a tumblr. I’m like the not-cool, cool kid. Whoops.

So today marks my return to blogging. And I bring you some blueberry scones as a peace offering. These were absolutely delicious. I LOVE scones. Love them. They take about ten minutes to put together, fifteen minutes to bake, and the reward is amazing. These scones are a good mix of flaky and fluffy (is that weird?), and they taste great the next day. I personally like them slightly warm so the berry juice gets flowing, but they taste just as good at room temperature.

Happy Eating!

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Strawberry Chia Smoothie

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I’m currently basking in post-exam bliss. 2L is almost over (still wrapping up clinic things), and I am ridiculously excited to enjoy the warmer weather before starting work for the summer (for which I’m also excited. Yes, I am a dork). Now if only it would stop raining.

Berries made their market debut a bit earlier this year, and they are actually quite sweet! I bought some strawberries at Trader Joe’s the other day for some strawberry shortcakes (recipe coming shortly. Oh. Ha. Pun.) and decided to use the leftovers for a smoothie–my new go-to study snack when working at home. I  recently picked up a bag of chia seeds at TJ’s and threw some of them in as well. I became fascinated by chia seeds after learning they are rich in Omega-3s and fiber. Plus they are supposed to help with weight loss (always a good thing in my book) and, unlike flax seeds, you don’t have to worry about grinding them up or having them go rancid. They’ve got a pretty long shelf life and can be eaten straight out of the package. I wonder what other 90’s fads will turn out to have crazy good health benefits…

Happy eating!

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Post-Travel Breakfast: Baked Eggs

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Why, hello there! Sorry for going MIA again. It’s beginning to turn into a talent, if I do say so myself.

So what have I been up to for the past few weeks? Well, let’s see:

  1. I finished my scholarly note. For those of you with a law student in your lives, you are probably well-aware that this behemoth of a legal paper is the bane of our existence. That being said, it felt incredibly rewarding when I turned in that thing. After massive amounts of editing, restructuring, then restructuring my restructuring, I was actually somewhat proud of the finished product–in that it contained at least one intelligible sentence. I consider that a success, don’t you?
  2. I caught the plague! There was no Easter celebration at our house this year. Yours truly came down with the stomach bug from hell within 24-hours of reaching my mom’s house. I couldn’t keep anything down for two-and-a-half days. I’ll spare you the details, but  know that I ruined everyone’s holiday. May it never be said that I lack impeccable timing. I didn’t know it was possible to subsist on a diet of soup and Gatorade for as long as I did, but I managed. On the plus side, I am now back to eating normal food.
  3. I took the MPRE. That is all I will ever say on that matter.
  4. I’ve been out of town. After weeks of prep, I spent the larger part of the past week traveling with my clinic to Jamaica. While we didn’t have much downtime, I did take pictures of food and will post them as soon as they are developed (i.e. once I use up the rest of the pics on the disposable camera). Jamaican cuisine is delicious, and this trip reignited my love of scotch bonnet peppers.

So that’s what I’ve been up to over the past few weeks. I’m a bit tired, but feeling accomplished–especially given how well the trip went.

Whenever I get back from a trip, I like to make myself a decent breakfast the next day. Sunday was no different. Eggs have been on my mind lately.  They’ve always been one of my favorite foods, but I tend to forget how wonderful they are. After a full day of traveling, nothing quite screams satisfaction like some runny eggs. This breakfast actually comes together quickly and is easily modified to serve a crowd or to incorporate whatever is lying around the fridge. Happy eating!

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Breakfast Quesadilla

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The tortilla is a staple of my breakfast diet. I’m not much of a toast person. This tends to shock most people considering that I could easily devour half of a crusty French baguette if you let me. I think it comes down to my abhorrence of sliced bread. One loaf will actually languish for months in the freezer–at which point it’s developed a severe case of freezer burn, and I’ve decided that it’s disgusting to keep bread in one’s freezer for that long and chuck it.

But back to the tortilla. The tortilla has become my go-to breakfast vessel on days when I actually manage to eat breakfast. I am a big fan of eggs, and tortillas just make eating them on the go so much nicer. They just taste more delicious when all rolled up in burrito form. Ever slathered a tortilla in cream cheese and just eaten that? No. Well, get to it, people! Totally unhealthy and totally delicious. These are the things that dorm life taught me.

Plus, the handmade tortillas from Trader Joe’s are just so freaking soft and delicious…

Anyway, I was hangry yesterday morning. Yes, that is an “a” not an “u.” I was ravenous, tired, and cranky, and  desperately wanted either a quesadilla or some eggs (both of which are very legitimate things to want at 8.30am).  This is the result of my cravings. I hope you enjoy it as much as I did. Happy eating!

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Buttermilk Chicken Biscuits

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It was FREEZING yesterday.

For those of you living outside of the U.S./not obsessed with American politics, yesterday was kind of a big day. First of all, it was Martin Luther King Jr. Day, which is always a wonderful reminder of how far our country has come and the incredible efforts of people like Dr. King to get us where we are today. On top of that, it was the Inauguration–a.k.a. the one day every four years that D.C. shuts down and really celebrates. There are serious benefits to living in this city.

First of all, the Obamas are awesome. Second of all, Michelle's bangs looked fantastic.

First of all, the Obamas are awesome. Second of all, Michelle’s bangs looked fantastic.

Also, I love Joe. And Jill's boots blew my mind. Total props to her for wearing and walking in those.

Also, I love Joe. And Jill’s boots blew my mind. Total props to her for wearing and walking in those.

I was lucky enough to get tickets to the Inaugural Parade from a good friend of mine, so my friends Travis, Christina, Andrew, and I made the quick walk to the White House from the law school around 7.30am in the hopes of getting good seats. Which we did. We also proceeded to freeze for the next 8 hours until the parade finally got underway. What we discovered was that (a) the presence of direct sunlight can instantly improve one’s body temperature, (b) we all need to invest in thicker socks, and (c) the chicken and waffles truck may be the greatest invention known to man. That truck was actually a lifesaver, and it just goes to show how fried chicken can really hit the spot sometimes.

We were super cold. This, however, was before I lost sensation in my toes.

A rare moment of sunshine! This, however, was before Travis and I lost sensation in our toes and wandered off to find the waffle truck.

This past weekend, I made a mini appetizer involving fried chicken for a dinner that I attended. It was a “mini foods” themed potluck, with everyone contributing their favorite bite size foods. There were taquitos, taco-filled pastries, pigs in a blanket, bacon-wrapped poppers, toasty sandwiches, lil smokies, and my little biscuits. While these may seem highly involved, they were actually very easy to make. The marinade is simple and keeps the chicken incredibly tender. Using buttermilk as your base, add your preferred herb (I like thyme) and some spices (in my case, cayenne and garlic). I bet this would taste delicious with a cajun-inspired blend or even with some Mexican seasoning thrown in!

Happy eating!

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Brunching: Lavagna

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Brunch Buddies

You’d be hard-pressed to find people who love brunch as much as my friends and I do. My love of brunch fits perfectly with my love of almost all breakfast foods and bubbly drinks. So when my friend Jocelyn and I were trying to come up with a time to meet up, brunch seemed like a natural solution. We invited my friends Amanda and Christina along for the ride and wound up at Lavagna over by Eastern Market.

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Chocolate Cranberry Pecan Granola

Dear Future Exam-Taking Self:

While I appreciate that you had grand plans to start outlining this weekend, you really made a wise decision by visiting Union and Eastern Markets with friend and foodie Amanda, doing laundry, getting ahead on reading, and, you know, choosing to make granola instead of opening those pesky class notes. While you may not actually understand the rules of evidence as well as you should, keep in mind how delicious procrastination was. One day, you may make those granola-crusted nuts that inspired you on Smitten Kitchen. But, until then, just remember to breathe and to take a bite of your latest creation. While it may not give you the answer as to what constitutes a Fourth Amendment violation, it will provide endless comfort in the form of mildly sweetened oats, chocolate, pecans, and cranberries. You. Are. Welcome.

All the best,

Present Outline-Avoiding Self

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Cinnamon Apple Banana Bread

They say necessity is the mother of invention, and this recipe is proof of that statement’s veracity. I always have fruit, and I most definitely always have bananas. It’s one of those habits that I picked up from my mother. Actually, that last bit is more the result of my father’s insistence on making sure we all got our “daily dose of potassium,” but the point is that I always have fruit. One person can only eat so much fruit, however, and I constantly wind up with a couple of pieces that I cannot consume before they get too ripe to eat.

Having too much fruit, however, isn’t necessarily a bad thing. It gives me ample excuse to make fruit-filled pancakes, smoothies, and desserts. My favorite way to use up ripe fruit, however, is by making banana bread. I use my mother’s recipe and have wonderful memories of making loaves of banana bread with her when my dad bought way too many bananas.

When I realized that I had two very ripe bananas earlier this week, my instinct was to make some banana bread. Here’s the problem: my mom’s recipe calls for three bananas. Solution? Add an apple. I didn’t want to lose the banana flavor, however, so I decided to roast my bananas to intensify it. I also cooked the apple pieces for a few minutes so that they wouldn’t release too much water while baking and create a soggy loaf. Working off of my mother’s recipe, I noticed that the substitution of the apple for a banana made the batter a bit too thick. Solution? Add Greek yogurt. The result was an incredibly moist (Horrid word. I know. Apologies) treat that made for a pretty awesome breakfast solution this week.

Maybe it’s not such a bad thing to lack ingredients after all. Happy eating!

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Sweet Potato Biscuits

I know this is a terribly timed post as it is still 90 degrees out, but I woke up wishing it was fall.

Maybe I was too warm this morning. Maybe it’s the fact that school starts in a few days. Who knows? What I do know, however, is that, when I was scouring my mother’s kitchen for something “fall-like” for breakfast, I happened across some sweet potatoes.

And then this happened.

Enjoy!

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No-Cook Summer Recipes

Prosciutto and Melon Salad, Heirloom Tomato and Peach Salad, Negronis

Summertime is a time for being outside and hanging out with friends and family.  It is not a time for slaving over a hot stove.  Who needs it to be any hotter than it already is?  Luckily, summer is also a time when gardens and farmers’ markets are exploding with great produce that requires little else than a bit of chopping and a dash of salt for eating.

Brandon and I love August, because it means heirloom tomatoes and sweet stone fruits, and last summer, I shared one of our very favorite recipes using just those two ingredients.  This summer, we’ve happened upon another foolproof dish using one of this season’s best ingredients, and to be honest, not one I’ve ever been fond of:  melon.  I’ve always found melon to be cloyingly sweet and unpleasant to eat, but when it’s drizzled in mint-infused balsamic vinegar and wrapped in prosciutto, its deliciousness cannot be denied.

Another score for no-cook summer salads:  they’re easy to pack for picnics and brown bag lunches.  Like Rosemary mentioned in her recipe for wild rice salad, packed lunches can get monotonous, so why not spice them up with an unexpected salad?

Lastly, these recipes are great for brunching and entertaining.  Guests will be surprised that you can pair peaches with tomatoes and ham with melon.  And to really kick it up a notch, serve your salads with an easy, but refreshing summer cocktail, like a Negroni—our unofficial cocktail of summer 2012.  It’s bright red color and citrusy flavor is a great way to get a party started. Continue reading


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