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Breakfast with Jan #1

Being back home is great.  In between all the mad writing, I’ve been eating.  My mom made TONS of food (she’s cooking as I write this) and I managed to snap some pics of her food.  Unfortunately, I never did get to the chestnut cake before my sister dug into it, so I’ll have to get a pic of that next time she makes it.

This morning I went to Jan’s house for breakfast.  I missed our breakfast dates so much!  Today’s menu included scones with whipped cream and jam, baked apple oatmeal, and cafe au lait.  We had a good time catching up, and planning our next breakfast date.

Cafe au lait.

Baked apple oatmeal.

Scones, all ready to be put in the oven.

Light, crisp scones!

Thanks for the wonderful breakfast, Jan!  You never fail to impress me!



English Breakfast with Jan

It’s been a bit since my last blog post.  Since school has been out, I’ve been busy with an Alaskan cruise, a full-time job, studying for an exam, and many food-related activities-which I keep meaning to blog about!  So, I am buckling down and blogging again.

I was super excited to have breakfast with one of my buddies Jan; he makes THE best breakfasts.  This time, we decided to do an English breakfast.  The menu included Earl Grey tea, bubble and squeak (a potato and cabbage pancake, and Jan added onions), fried tomatoes, bacon, sausage, mushrooms, scrambled eggs, and scones.  It was FABULOUS!


Bubble and Squeak

I did not take a photo of the scones, but they were so amazing, I had to give you the recipe for it, courtesy of  How amazing?  Let’s put it this way: there were 2 left and I took them home, and my sister and mom gobbled them up right away.


  • 2 cups flour
  • 1/3 cup sugar
  • 1 tsp baking power
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsp unsalted butter
  • 1/2 cup sour cream
  • 1 large egg
  • 1/2 cup raisins (optional)

Pre-heat oven to 400 degrees F.  Mix flour, sugar, baking power and soda, and salt in a bowl.  Add the butter and use your fingers to work it in (or use a pastry cutter).  The mixture should resemble coarse meal.  Stir in raisins if using.  In a small bowl, whisk sour cream and egg until smooth.  Stir the sour cream mixture into flour mixture using a fork until large dough clumps form.  Use hands to press dough against bowl into a ball.  Place on a lightly floured surface and pat into a 7-8 inch circle about 3/4 inch thick.  Sprinkle top of dough with some sugar (optional).  Cut the dough into 8 triangles, and place on cookie sheets.  Bake until golden, around 15 minutes.

Hope you enjoy the scones!