As Yet Untitled

Time for another delicious, perfect for fall recipe! Although I will admit that I did not conceive of this during the fall. I made it for the first time in July and have since been making and eating it so fast that I haven't had time to post about it.  I have dear friend who attends Catholic Seminary, and when he was home this summer he mentioned that they have delicious bacon bread there. He had me at bacon bread. I immediately decided I had to figure out how to make bacon bread of my own, and my first stroke of genius was what if there were actual pieces of bacon in the bread!  I decided that a good basis for starting this recipe would be a basic beer bread. First of all, if you have not ever made beer bread, you must. It is special and delicious all on its own; great with soup or for breakfast or just snacking. And it's incredibly easy, even for a quick bread!  So. I began with this recipe for beer bread . It calls for 3 cups sifted flour, 3 tsp baking powder, 1 tsp

This morning I awakened to bright, golden sunlight and crisp, sweet smelling air. It just felt  like fall outside. So it seemed like the perfect time to make a hot, delicious fall breakfast, which was a welcome respite from the cold yogurt and chia pudding that we have been consuming all summer. So what could be more reminiscent of fall that waffles with apples, cinnamon, and brown sugar? Nothing, that's what. So here are my easy-peasy Apple Pie Waffles: First, core and slice two medium apples. Or one big one. Whatever you happen to have in your fridge. I can't even tell you what kind of apples I am using here because I just have a big miscellaneous apple pile in my crisper drawer. I use one of those corer/slicer tools to cut up the apple, and then peel and dice like this:  Use a paring knife to cut the skin from each slice. Put the slice core side down on the cutting board and cut it in half lengthwise. Turn the now two slices on their flat side and slice in ha

Quite a while ago I wrote a review of a local restaurant called The Mule . You will notice that I did not love everything about my dining experience there, but there are several things that this restaurant does really well. One of those things is an appetizer they called "Okie Poutine."  In case you are unfamiliar, poutine is a Canadian dish that literally translates to "mess," and is comprised of french fries, cheese curds, and brown gravy.  At The Mule, they have made it a little more regional, using Watonga cheese curds (Watonga being a town in Oklahoma that is known for its cheese) and cream gravy (because brown gravy just isn't a thing here). It. Is. Delicious. You might balk, thinking that cheese and gravy have no place in the same dish unless the eater is supremely hungover, but don't be so sure! It turns out that cheese and cream gravy are actually best friends. So I became determined to make this dish at home, and that's exactly what I did,