HOPE
January 1, 2026
As we welcome this new year of 2026, that will be my continued focus. Hope. I think most of us started 2025 that way, then…. well, it seemed to take on an unbelievable life of it’s own. Even the weather was relentless in the end. The Artic Bomb Cyclone has had the Great Lakes region in one layer of ice followed by snow, then more ice topped off with temps that went from the fifties to double digits below zero, often in the same day. Add some prolonged periods of 60 MPH winds and well, it’s pull out the rosary time. So today with a few inches of NEW snow and temperatures around zero, I’m hoping things are about to change for the better. Maybe if Mother Nature hears me, that will be weather that is not so obscenely severe. The rest of the world? I ‘ll give that some consideration tomorrow. Until then I’ll appreciate the beauty outside my windows and settle in to a lovely New Years Day breakfast of Panettone French Toast. A quote just came to mind that I think of often and I look forward to something wonderful happening for all of us. Happy New Year my friends! ” Expect something wonderful to happen”.
photos: gp
Wake Up
January 1, 2022
It’s a brand new year. And, with that, comes the hope of a better year. Not too much to ask, is it? Before we get started we might need a little sustenance on this long holiday weekend. Any of the following are easy to pull together in just a little time and pair nicely with a glass or two of something sparkling. Happy New Year!
From the top:
Pop that cork, it’s time to start cooking. Champagne or Prosecco straight or with a festive splash of peach or pomegranate juice will get things started.
If you were lucky enough to have been gifted a Panettone for the holidays, now’s the perfect time to turn it into French toast and serve it up with a big bowl of Cara Cara oranges. Done.
Chilaquiles are a always a fun way to start the day, or the New Year. Rick Bayless will walk you though it here. http://www.fronterafiesta.com/cook/starters-snacks-a-light-meals/355-chilaquiles-with-salsa-and-eggs-
One of my super simple favorites that I don’t make often enough is Salade Lyonnaise. A slab of artisan toast topped with a salad of frisee’, a poached egg and some beautiful thick bacon. My Maple Vinaigrette is easy enough: 2 tablespoons general use olive oil, 1 tablespoon apple Cider Vinegar, 2 tablespoons dark amber maple syrup. For any special breakfast, brunch, lunch or light supper, this is hard to beat.
photos: gp
What a Week
February 4, 2019
Last week was simply brutal with its wind, snow, ice and dangerously low temperatures. Then, surprise, a quick thaw and a bit of good news with the prediction of an early Spring. Something to celebrate to be sure. A simple Sunday breakfast was just the ticket here, with Panettone French Toast, bacon, a bowl of Cara Cara oranges and a glass of Prosecco. Oh yeah, that’s better.
Photos: gp
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