beka -

by gansie

Eggs and Sweet Potatoes with Cottage Cheese Chipotle Sauce

It’s been happening more this winter. Last Saturday Bennett and I stayed in and watched a high-pitched, giggling Mozart in Amadeus. And this Saturday, after a large group birthday dinner for a friend, we snuck off for our sweats and lumpy couch; I pined for young (handsome and bumbling) Hugh Grant and attacked the acting ability of Andie MacDowell in Four Weddings and a Funeral. And is it just me, but wasn’t it difficult to determine the (link is a spoiler!) gay couple until the very end? I guess that’s 1994 for you.

Because of our tame night, breakfast became more than the usual scrambled eggs and bagels. I decided our first meal should include vegetables, particularly sweet potatoes, after I read this glowing article from the NYT.

Eggs and Sweet Potatoes with Cottage Cheese-Chipotle Sauce

Beka, You Had Me At Heavy Stainless Steel

Crêpes will always be one of my everlasting French food memories. I had been addicted to stopping at the Strasbourg Marché de Noël after school to get a crêpe filled with Nutella and some vin chaud. To be sure, it’s quite difficult to avoid the Christmas market as it has taken over the entire city of Strasbourg in November and December since the year 1570 with miles of gifts, drinks, and gosh darn delicious food. Um, French women don’t get fat, right?

Despite stuffing crêpes, eclairs, croissants, chocolates, and cream sauces into my face (stopping just short of bathing in butter), I somehow returned home to America from my studies abroad lighter than when I had left. Think about that for a moment.

Given all of the crêpe gorging studying that I had done in France, I thought I would be as qualified as anyone to review a crêpe pan.