Monday, September 10, 2012
.jpg?e0c879 "Sugar and Spice Popovers via A Thought For Food - www.athoughtforfood.net")
.jpg?e0c879 "Mixing up some Sugar and Spice Popovers via A Thought For Food - www.athoughtforfood.net")
For as long as I can remember, I’ve been a morning person. When I wake up, no matter how early it is, I am flooded with joy at the day’s prospects. As a child, it was television that inspired me to rise. I’d walk out of my bedroom into a completely still house and quietly make my way downstairs, where I’d watch cartoons before the rest of my family awoke. The stations flipped with a click of the remote, switching back and forth between episodes of The Muppet Show and Ghostbusters (yes, I’m a child of the ’80s). These were my hours to get lost in mindless programs and I cherished these moments.
Since my youth, the way I spend my mornings has changed. When I’m not pressured to get out of the house, I curl up on the couch and read newspaper articles on the computer, with Maki sleeping by my side and a plate of fresh pastries on the table before me.
I like mornings because it’s my time. Time to relax and reflect, time to do what I want to do before work gets in the way. And for that short period, my mind is clear. I can think and write and read. I can sip and nibble and in no way do I feel rushed. Most importantly, I can breath. Slowly and steadily.
.jpg?e0c879 "Sugar and Spice Popovers via A Thought For Food - www.athoughtforfood.net")
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Wednesday, September 5, 2012
Sixty quail eggs arrived at my apartment the other day. That’s six with a zero at the end. Not six or sixteen. 60. Want to know what that looks like? To be honest, it’s not very much. They’re tiny little guys.
After admiring their beauty for a few days, relishing in the fact that I had something that, for me, seemed so elegant and exotic, sitting in my refrigerator, I then began to wonder just how I was going to use these eggs. Others, like my mom and dad, started inquiring as well.
“How do you cook quail eggs?”
“Have you thought about what you’re going to do with all of them?”
“When are you going to post the eggs on the blog?”
GAH! THE PRESSURE!
And when I’m feeling stressed, there’s really only one thing to do… and that’s make a pizza. I’m right… right? A tall beer and a slice of pizza make for one very happy man.
These quail eggs were almost too pretty to eat, with their brown speckled shells. They are a dream to photograph and I had fun scouring the yard in search of various backgrounds to use to accentuate their exquisite beauty.
It may be hard to see the distinction between these and hen eggs, but one thing I noticed was the consistency of the yolks. Before turning the quail eggs into a pizza topping, we hard boiled a few. While it’s a subtle difference, I found their yolks to be creamier and less chalky than other eggs.
Cracking quail eggs was not as difficult as I had anticipated. After a few failed attempts, I figured out the trick. The best way to open these eggs is to work on one of the ends, gently cracking into the tip until you reach the membrane. At this point, you can peel away a hunk of the shell and then break through the membrane, which will allow you to pour the egg out into a bowl. Of course, there may be easier ways (I’m sure folks have come up with lots of techniques), but this proved to be successful.
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Thursday, August 30, 2012
Us boys have a special bond, particularly because there are just so few male bloggers out there. This connection, as well as our mutual love for all things booze, is where the idea for The Boys’ Club stemmed from. For those of you who missed the memo (obviously you’ve been living under a rock), The Boys’ Club is a new blog that will feature cocktail recipes and stories pertaining to our personal connection to alcoholic beverages.
While we’ve all played a huge role in the creation of this new blog, I must give credit to Russell of Chasing Delicious, who is the one who approached the crew a number of months ago about organizing this (he also designed this awesome logo). And what a ride it’s been. The four contributors – Russell, Ken (Hungry Rabbit), Mike (Verses From My Kitchen) and I – have been Skyping, Facebook Messaging, G-Chatting (basically anything but the telephone) constantly, planning the launch of our site, which we think is going to be a lot fun.
Here’s the deal: The Boys’ Club launches on Tuesday, September 4th (that’s this coming Tuesday). We’ll be starting off with a week of fantastic recipes and tales from our contributors. Prepare yourself… each drink looks so delightful, I’m pretty certain you’re going to want to rush out and make a batch of every one of them.
Our goal is to get the word out about The Boys’ Club, so please tell all of your friends about it. Also, feel free to join (and share) our Facebook pages and follow us on Twitter.
We’re on the Cape again and I couldn’t be happier. This summer, my first not working a 9-5 job, has been a busy one. But the one thing I’ve had to look forward to were these few extended trips to our (Eric’s family’s) vacation house. This particular trip is a bit different though. My family has come up from New Jersey and they’ve rented the house next door. The whole crew is here, including my niece, who got to meet her pup-cousin Maki for the first time. I can’t tell if she’s intrigued or terrified (I’m talking about Maki. I’m sure Ayla is fine). I’m excited to have the families together and for my parents and sister see what Eric and I have been talking about all these years.
Besides spending quality time with my family, filled with afternoon lake activities and leisurely walks on the beach (I know, tough life), I attend to a lot of the cooking. Dishes aren’t in the least bit complicated and I love cooking here because it usually means that we get to eat outside, surrounded by tall trees and a warm breeze.
The summer may be rolling to an end, but it’s not over ’til it’s over. Swim, host a BBQ, take a long afternoon nap, eat lots and lots of ice cream. There’s still time.
Summer has flown by in a way I’ve never witnessed before, but I think Eric and I have done our best to make the most of it. We got our hands on bags of cherries, husked countless ears of corn, sliced up peaches and devoured bowls of berries. Summertime dishes are some of my favorite and, especially here in New England, where our produce seasons can end rather abruptly, you really have to work to cram them all into your diet.
It’s hard to say what the weather will be like these next few weeks. Right now, it’s mellowed out quite a bit. The humidity has dissipated and the highs only reach the 70s. But, knowing how temps have been these last six months, I suspect we haven’t seen the end of this muggy season.
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Summer afternoon – summer afternoon; to me those have always been the two most beautiful words in the English language.
-Edith Wharton
I normally don’t take naps, but when I’m here at the Cape house, it hits me just how much I could use some rest. As I recline on the deck, I look up to take in my surroundings. Birds chatter with one another; squirrels hop from tree to tree, rustling against branches and leaves along the way. At first I find this activity distracting, but soon these sounds meld into white noise and I quickly conk out. It’s a deep, cleansing sleep.
I’m awaken by the sharp clink of ice hitting a glass. Eric hovers, a warm smile on his face, and he places the ice tea on the table beside me. I study the glass, which has begun to sweat, and am struck by it’s gold hue. The first sip has the herbal notes one would expect, but it’s more subtle, a result of steeping in the sun. It takes me a moment to focus on the world again, but by the time the tea is gone, all is fresh and clear.
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would love my first time with quail eggs be to eating THIS pizza!
dreamy and beautiful pictures
xoxo
You’re killing me! I want these so much!
I seriously need to get myself a popover pan! These are beautiful!
Do I need a popover pan for these or can I use muffin tins? I’ve never made popovers, but seriously, you have made me think I need one NOW!
WHOA!
That’s what I call taking popovers to the next level! Gorgeous shots, as usual, Brian!
Love this post. Love the popovers. Mornings are everything to me. I wake up about 5:45, brew my delicious coffee and watch the sun rise. Because I homeschool, I too can relax at the kitchen table and wait for my son to join me. I liken this morning time to what many people must experience with “praying” or “meditating” (even though I don’t do either). Oh, yes…and all breakfast foods are my favorites.
Brian, I can’t say popover with reverting to my best Elderly New Yorker accent… Pap ovahhhhh! It’s a bad habit, I know.
These popovers make me want to cry with happiness.
Just amazing, Brian! I think I’ll make these for my boy’s dinner for a treat with some of our farm fresh eggs. Thanks for the inspiration.
I tend to be more of a morning person when I know there’s something delicious waiting for me for breakfast. I think these would fit the bill!
oh wow Brian! Just lovely
Have never seen a popover look for beautiful! Love them Brian.
I haven’t made popovers in years – I don’t think mine ever came out as lofty as these – gorgeous!
I’m a morning person too,though I do like to get the day going slowly. So be extra quite when you are plating these up for me. GREG
Popovers covered in sugar & spices? I’m in!!
Oh my goodness, Brian–these look amazing. I’m a total morning person, and what better treat to have with morning coffee. I even love the name “popover.” Yours look divine! xo
Um, I want it. Now. Help!
These look amazing. Perfect as fall is heading our way. I can’t wait to try.
These look fantastic, boy. I love the styling in the shot too – makes me feel like I’m looking at a vintage cookbook.
I feel the same way about mornings. Sipping coffee with the morning light, cuddled in my comfy robe, and surfing the web makes each day a perfect beginning. I make popovers daily at work but have never thought about SWEET popovers. What a treat! Thanks for sharing dear!
I had my very first popovers at Mayfare Tavern in San Francisco, last year. Talk about being outdated. I fell in love with it and since then had been craving for them ever since coming back home. I thought they were savoury, however I am loving your idea on sweet aroma popovers too. Can’t wait to make these to bring myself back to those memories. Have a good week ahead!!
Your mornings seem so similar to mine except Maki and the pastries, lol. Popovers look like my kind of thing, I had never heard of them or seen them before, can you believe it? Is it an American thing? From the ingredient list, they look like they must be very similar to choux pastry? Thanks for the inspiration Brian!
Mnnn. . . I LOVES me some popovers, especially when they pop over.
azúcar y especias y todas las cosas buenas
Love these popovers!!
Hi love. I am a morning person too. I woke up at 6am just to start on my croissants. I can’t wait until I can sit down in a few hours with a big jar of jam. Now if only I had these in the oven too! They look just heavenly. And anything with a bit of sugar and cinnamon makes me smile wider. Thank you for sharing!
Such beautiful pictures! Lovely morning light.
I just saw this over at tastespotting and I had to come check it out. Gorgeous photos, and I am totally pinning this.
love these shots, brian
Absolutely gorgeous, Brian!! I want like 6 of these right now!!
OMG, popovers for breakfast! I could eat this every morning. Also, I am excited to have discovered your site!
Ah you see that’s how I feel about evenings. I’m a night owl from way back, it’s my quiet time when I relax and unwind.
I feel the same way about mornings. Love this post and these popovers!
So beautiful and dreamy photos, Brian!
ps: share the same feelings about “morning”
Brian, what are you doing to me?! These look heavenly. I recently bought a popover pan and have been making those suckers left and right…the sugar and spice? I’m totally sold. I agree with you about mornings…it’s definitely my favorite part of the day. What a way to welcome fall!
It’s always nice to find a blog gem! Great recipe and I like your outlook on morning time!
I feel absolutely the same way about my mornings! They are favorite part of the day and I hate having my “me” time interrupted.
These popovers sound like the perfect way to spoil myself.
Although I do love sleeping in late once in a blue moon I love my me time early in the morning before everyone wakes up. With a cup of tea and daily newspaper (old fashioned, love the smell of newspaper). The only thing missing is someone to make some pastries for me. The popovers look like a great morning treat
I love mornings for that same reason, but am terrible at actually getting up early enough to appreciate the quiet before everyone else arises. And even though I stopped eating wheat, I cannot tell you how much I crave one of those popovers. Must be the season.
I love eating popovers but have never made. You make it seem so easy with this recipe – I will definitely have to give it a whirl. I am completely like you – the mornings are my time. I have a ritual of making coffee. I grind the beans, boil the water and then let the mixture drip. I grab the first cup and enjoy the quiet time of coffee and my RSS feed!
It’s my quiet morning right now and I may be still squinting from sleepiness, but what a treat to feast my eyes on. If only I could have one with my coffee!
Hope your week is going well, Brian.
I’m a morning person too and all I want for breakfast right now is a few of these delicious popovers:)
All I have to say Brian is…..YES PLEASE.
Happy Thursday!
xo!
Quiet still mornings are a treasure. I am a morning person wannabe.
I bought my kids the original muppet show season on dvd earlier this year
Those popovers look scrumptious.
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I love popovers but I’ve only made the savory variety – love the sugar and spice here. Beautiful photos!
Oh my, these look delicious.
These look so perfect for a lazy morning of baking, then breakfast in bed!
Ok…….I made these today for brunch and they are absolutely divine!!! They are perfect in every way and the cloves make them very special indeed!!! Thank you for a great recipe!!