CUORE FELICE

Steven and Wes visited this summer for their annual Boy Scout camp in Rock Island. After making omelettes for the weekend, I wanted to use up the omelette ingredients but in some portable vessel for their camp site. These fit the bill, were easy to make, and kept all week in the fridge for a quick protein snack. 6 eggs 1 1/4 cup whole milk (You can use half and half or cream, but skim milk would make these too watery.) 1/4 cup sour cream Salt and pepper (to taste) Fillings: (

It was freshman year at Vandy that I unapologetically met and fell in love with sausage gravy. After a 6am practice, I'd stop in the Munchi Mart on the first floor and head up to my room to eat my plate of scrambled eggs, grits, and sausage gravy over a biscuit. Two years later, this post-practice refuel became the reason I became friends with Taylor. Every Monday, Wednesday, and Friday, we'd find ourselves in the C Room for breakfast. Fitting that I'm sharing this recipe at

A word about Sourdough Adventures: It's not for everyone. But I started my starter a couple of years ago. My brother has surpassed my skills and crumb. Three of our family members jumped in the game this Christmas. The time commitment of feeding the live beast is one thing. Finding ways to make magic of the discard is another beast altogether. If you know, you know. Discard means you become a slave to the risen and fallen bubbles. If you haven't named your beast, do so NOW. I

These are stupid easy and yet look smart fancy. Another versatile recipe, they are great with whatever cheese you want, whatever jam you want, whatever nut you want. I'm simply listing what is in the pic above. 1 sheet thawed packaged puff pastry 1/4 cup of whatever jam you like (Above is an orange cranberry jam.) 3 oz brie cut into 1/2 inch x 1/2 inch slices (or goat cheese or Boursin or whatever soft cheese you like) 1/4 cup chopped pistachios ~ Preheat oven to 400 degrees.

Christmas morning at Mo's means Eggs Benedicts by Howard, Buttered Grits by Mo, and Sweet Rolls by Katie. And the curried fruit is the cherry on top! Thrown to the wolf that is the Cusinart, I made the Hollandaise this year. CONFESSION: In fear of the command performance, I googled Martha Stewart and Ina Garten in the wee small hours of Christmas Eve. I've got the ratio down now. It's a 1/4 cup of butter per egg yolk. Just need to taste for salt, acid, and heat after blendin

Well, shame on me. I thought this recipe was on the blog since I've been making it for so long. Turns out, it's not. When making sugar bacon for my advisees years and years ago, I would make this copycat Cracker Barrel hashbrown casserole to go with it. Another teacher once tried both the sugar bacon and the casserole and told me to start sprinkling the sugar bacon OVER the hashbrown casserole . . . To each his own. I recently entertained a debate on salted vs. unsalted butt

So, my breakfast strata is a go to. Just like the strata, you can use whatever ingredients you want. For the book binders, I did one with caramelized onions, spinach, and boursin cheese. So easy to use up leftovers: meats, veggies, whatever. But this Christmas, I wanted to make a heartier option for a day of book binding with family. This fall, the Pioneer Woman shared recipes for her college-aged son. One of them was a breakfast bake that she froze, so he could bake them o

There's a scene in Steel Magnolias where Truvy and Clairee share a recipe. "What's that other one you were talkin' 'bout? A cup, a cup, a cup. . . " ~ Clairee It's a recipe for a fruit cocktail cake, and it's DIS - gusting. (Of course, I tried it.) Last year, I watched them feature it and try it on the Today Show. As they tasted it, I watched, peering at Jenna and Hoda. "NO WAY, do they like that. I tried it!" And sure enough, I watched both of them LIE as they reached for wa

Pretty sure this was the last snow day of the year. . . So this was the weekend. So I tried zucchini fries in the air fryer last week:...

"That's a pie crust promise - easily made, easily broken." ~ Mary Poppins So I made my resolution to post every Sunday. . . maybe every other Sunday? I'm missing La Madeleine in this real winter that Nashville is having. No, not a person, but a place with memories: Lunches with my high school boyfriend's mother over quiche and tomato basil soup . Catching up with Jodi when back in Bethesda over croissants and potato galettes. Grading papers on a school night by their fire an