Just
about the biggest berries I’ve ever seen topped a breakfast-for-dinner creation
my mom served the family.
I
think my choice to pile everything high on a small plate added to the
presentation.
She
had me at eggs, then I saw the sausage and the berries knocked me out. This was
meant for a waffle base and a yogurt topper. It didn’t need it, but I brought
out syrup.
The
colors and flavors made a weeknight meal feel like a luxurious brunch. See what
you can come up with one night.
Gelatin
with a crunch
Dessert
happened when I thought all my wine glasses could use a run through the
dishwasher. But I demand a full load, so I wanted to use each glass before it
got a nice polish.
I
think those glasses get more use as stemmed dessert vessels than they do as
wine holders. I don’t know how my mom uses half packets of gelatin, but she
does. She gave me permission to clear out her leftovers and I turned them into
a layered dessert.
Yogurt
mixed into the strawberry flavor was the base. When that was set I added more
for a “clear” division then some fruit and orange zest followed.
I
rarely keep whipped cream or non-dairy topping, but I did have some vanilla
coffee creamers. I popped open two of them to pour over three servings and then
floated cocoa nibs for crunch.
When
my mother walked in and found a glass at her setting, she said “Oh, we’re
having wine.”
I
said I hated to disappoint her, but that was gelatin in the glass. Turns out,
she wasn’t disappointed at all.
From
the files:
For
a long time I’ve kept a recipe I’ve never made, and most likely never will. It
came from a book I reviewed years ago and it’s called Arkansas Margarita.
The
novelty is that you melt hog lard and dip a paper cup in the liquid so as to
rim your glass with crushed pork rinds.
The
actual drink is buttermilk and “white lighting.”
I
can’t think of anything else to say about that…
Darragh
Doiron will try breakfast for dinner and dinner at any time. Share your foodie
finds with her at darraghcastillo@icloud.com
