Oatmeal is a quintessential winter food, but it sometimes gets a bad reputation. If you describe something as “the consistency of oatmeal”, it’s not usually a compliment. Oatmeal is mushy, often bland, and when it’s not bland, it’s because it’s over-sweetened. There’s one traditional way to prepare it, which is with raisins and brown sugar. [...]
This is one of those special occasion, once-a-year brunches. Because it is amazingly delicious, and really bad for you, but the deliciousness makes it worth it. As you might expect, croissants make wonderful French toast. They are rich and tender and easy to eat. (I like to think there’s something fitting about turning French croissants [...]
Earlier this month, I spent a week in Austin for South By Southwest. It was my second time attending, and the conference is always amazing (for reasons that I won’t go into here, because they have very little to do with food). But I also love Austin itself. It’s quirky and fun, there’s lots of [...]
Oatmeal is my wintertime breakfast of choice, when I don’t have time for something more elaborate like pancakes or waffles. I’ll typically make it with brown sugar and raisins, but that can get boring, so I try to vary it up, adding new and interesting ingredients from time to time. But it’s not often I [...]