i was poking around online trying to find a place to grab coffee with some friends, and i stumbled across something called sunflour baking company, which looked rather interesting. i mean, who wouldn't want to get fresh baked goods? so on this rather dreary sunday, i finally investigated the place.
i admit being impressed; i got a morning glory muffin and hot cocoa. the muffin, as described by the menu, is "packed with carrots, pineapples, apples, coconut, raisins, and walnuts," and it seems to be the functional equivalent of hummingbird cake. sans boiled sugar icing, of course. i would definitely get it again. the rest of the breakfast treats on display looked lovely, and i saw a corn and potato chowder on the menu, too. next time, i may have to plan a visit around their baking schedule (so as to obtain bread fresh from the oven).
it was definitely worth a 20 minute drive from huntersville. one would imagine that there would be some of a selection of independent coffee-type places in my neck of the woods, but this seems not to be the case. so i may have to wander back down again in the future.
Sunday, December 8, 2013
Saturday, December 7, 2013
eggs and sage and stuff
i clearly have fallen down on the job. i've been in huntersville for more than two months, and i haven't tried anything new that's worth documenting.
by no means am i saying that i haven't cooked anything...i've baked pies, made soup, and pan-seared chicken, pork, and other things. but it's all been food that has previously been blogged. (well, except for those toasted pumpkin seeds)
but i do seem to like frittata-type things, and i decided to document the final product of this one because it has different innards than previous versions. however, since the basic concept is the same, i won't bore you with the details (bake at 350°F until golden brown and the egg is set...easy, right?).
i'll just say that this time, i browned some zucchini and grape tomatoes in a skillet with pepper and basil, added some spinach, smoked turkey (courtesy of dad's grill), and cheddar cheese to the five egg mixture. i also used sage, garlic powder, and texas pete.
based on the smell alone, i think i like sage. in addition to that herb, i think that browning the squash and tomatoes contributed to a lovely aroma to my kitchen. and when everything was in the oven, the smoked turkey also shined through to make my apartment smell so nice.
all told, i may have slightly underseasoned the dish. there were some definite pockets of spice in the frittata, but other parts were a little bland. i suspect that the pockets correspond with the presence of the turkey. still, it's a nice dinner for a weirdly warm december evening.
by no means am i saying that i haven't cooked anything...i've baked pies, made soup, and pan-seared chicken, pork, and other things. but it's all been food that has previously been blogged. (well, except for those toasted pumpkin seeds)
but i do seem to like frittata-type things, and i decided to document the final product of this one because it has different innards than previous versions. however, since the basic concept is the same, i won't bore you with the details (bake at 350°F until golden brown and the egg is set...easy, right?).
i'll just say that this time, i browned some zucchini and grape tomatoes in a skillet with pepper and basil, added some spinach, smoked turkey (courtesy of dad's grill), and cheddar cheese to the five egg mixture. i also used sage, garlic powder, and texas pete.
based on the smell alone, i think i like sage. in addition to that herb, i think that browning the squash and tomatoes contributed to a lovely aroma to my kitchen. and when everything was in the oven, the smoked turkey also shined through to make my apartment smell so nice.
all told, i may have slightly underseasoned the dish. there were some definite pockets of spice in the frittata, but other parts were a little bland. i suspect that the pockets correspond with the presence of the turkey. still, it's a nice dinner for a weirdly warm december evening.
Sunday, December 1, 2013
bueller?
Looks like this blog hasn't been touched in a while... who's got a suggestion for the chef(s)?
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