Buttery, sweet, and tart. These scones are a nice way to kick off a cold morning. You can make these ahead and freeze them for up to a month, making it a snap to have a warm breakfast.
You can swap out the trio of add-ins with just about anything in the same amount. Try pecans, chocolate chips, and caramel bits. Or chopped dried apricots, sunflower seeds, and cinnamon chips.
Photo: Heather Quintal
If you were anywhere near a farmers market this weekend, no doubt you spotted yourself some rhubarb in all its glory. You can grow rhubarb during the summer but we’ve hit peak season for this leafy plant right now. It’s best known as a pie filling since the red stalks become sweet when baked (like some ex boyfriends I know). But their natural tartness always comes through and they can be used in savory dishes such as on pizza, as a chutney, or in salad with some goat cheese.
Eating pie for breakfast is great the day after Thanksgiving, or after a night of wild sex, say, but for some reason there are other desserts that are much more acceptable as everyday morning meals. God knows why pie didn’t make the cut, but thankfully scones are one of those treats that are A-OK to eat before 11am. And they’re extremely easy to make (not to mention cheap). I adapted this recipe for Rhubarb Vanilla Scones from one of the sexiest food blogs out there, Food52. Make ’em quick, before rhubarb season peaces out… This should give you about 12 scones.
There’s not much in this life that can cure my end of summer blues. Brussels sprout season comes close. So does the chance to wear leggings and my gold-studded flats. But, really, it’s watching Leslie Knope promoting parks, recreation, feminism and pot brownies.
With Parks and Recs starting tonight, here’s the best of its food banter.
(Photo: CraftyCake)
(Photo: Nine Weasleys)
(Photo: Forehead)
(Photo: Broriarty)
Remember the team of activist food bloggers who took our list of America’s Top 10 New Sandwiches and made vegan versions of each sandwich? Well, Namely Marly and her team are at it again. This time, they’re giving one of America’s biggest bakery chains a GF makeover. Namely Marly writes:
I recently met a friend for breakfast at Panera and was surprised, nay shocked, to learn that they didn’t offer any gluten-free items at the bread bar. How could this be? Are they not aware of the growing number of people who are flocking toward gluten-free lifestyles?
The solution? De-gluten-ize the whole place! Namely Marly and her crew came up with gluten-free recipes for nine different items on the Panera menu. But will the bakery chain add any of these creations to their roster? Your move, Panera.
Recipe: Multiply Delicious
Recipe: Namely Marly
Recipe: Clean Green Simple
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In an effort to bring some class and sophistication to Endless Simmer (it is possible) I decided to host a High Tea for some of our DC food friends. High Tea is somewhat of an institution in my homeland of Britannia, but here in DC there are some pretty excellent high teas, and apparently it’s going a little underground over in London. My good friend Lucy who lives in London is well versed in organizing tea parties, so I hit her up for some tips on throwing one. Lucy says there are six rules to high tea:
Well…keep reading for my interpretation.
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