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I had hoped to get this recipe to you before Easter Sunday, of course, but life intervened. No matter. Surely you have leftover eggs and asparagus that need a second destiny. If not, allow me to give you a scrumptious excuse for yet another springtime brunch.
I ate eggs for dinner three times last week, the only meals I cooked all week. Let it be a testimony: backyard chickens provide a bounty, and pregnant women (at least this one) are less inventive in the kitchen.
Sometimes I have mornings when the world feels so daunting it takes courage just to swing one leg out of bed. These are the days when my to-do list starts unfurling, like some unwanted tickertape parade, before I even open my eyes. They’re after nights spent dreaming about work projects gone awry. Or friends I didn’t call back in time. Or laundry.
“Hope begins in the dark, the stubborn hope that if you just show up and try to do the right thing, the dawn will come. You wait and watch and work: you don’t give up.”
— Anne Lamott, Bird by Bird
Labors of love by their nature take some work. But you can tell the difference. In this case, you can taste the difference. Officially these morsels are called Bran Flax Muffins, but that sounds about as appealing as cardboard, so I’ve rechristened them Morning Glory Muffins, which better conveys their nutty appeal. These are like a ray of sunshine greeting you in the kitchen.
This blog turns 1-year-old this week. To celebrate, I plan to post a new recipe every day from now until Saturday—seven of my all-time favorites. We could call it Clary Sage Classics, but of course none of these recipes are really mine. They come from Ina Garten, Molly Wizenberg, Jamie Oliver, and, first and foremost, my mother.