Lately I’ve been making breakfast recipes that are barely recipes. In Japan, I basically stopped eating cereal for breakfast because my choice was either 1. sugar cereal at the local supermarket or 2. expensive “healthy” cereal at the import store. So I started making muffins, bagels, oatmeal, yogurt, and breads. (As much as I like miso, fish, and rice for breakfast, I didn’t have the time to make it for breakfast.)
As a result, I’ve reduced my cereal intake to “emergency box of cereal” for times when I really don’t have anything to eat, but I’ve been experimenting making my own cold cereals: granolas and muesli. Muesli is great–it keeps for a long time, requires no baking (except maybe toasting nuts), can be customized to accommodate allergies, and is infinitely customizable. Freestyle breakfast.
I love summer in the Pacific Northwest: beer gardens, picnics at the lake, gorgeous sunsets, and, more than anything, the berries: blueberries, huckleberries, blackberries, tayberries, strawberries, raspberries, marionberries. Today we’re cooking with gooseberries!
This recipe combines rhubarb, raspberries, and blackberries with my family’s oatmeal topping and a hint of ginger. It’s a snap to throw together and perfect for cuddling up with some Twin Peaks and coffee on those spooky proto-autumn PNW summer nights when the temperature drops and it actually rains.* I’ve made this with a combination of rhubarb, raspberries, and blackberries, as well as with double the blackberries and no raspberries. It’s great either way, and would be good with rhubarb and raspberries only, too.
This recipe is dairy-free and vegan if you use a butter substitute. I’ve made it with Earth Balance and it turned out perfectly. If you’re using frozen berries or rhubarb, you may want to cook it for an additional 5-10 minutes or so to cook off some of the juices.
Somehow in a conversation about fairy bread last year, my then-foodie-buddy, now-girlfriend confessed to me that she loves sprinkles. Loves them. So, with a birthday coming up during Pride Month, what would be more festive that the loudest cake ever–complete with homemade sprinkles?
There are three parts to this cake: the sprinkles, the rainbow jelly roll, and the frosting.
Cream scones are simple to mix, and these are tender and a little flakey. Unless your pears are very dry, you’ll cook these longer than my other cream scones to account for the fresh roasted pears. Serve with apple butter, pear compote, or whipped cream.