Presenting for your visual enjoyment: the Snack Series! These posts will be less along the lines of full-fledged recipes and more along the lines of flavor combinations I’ve been enjoying, links to other people’s recipes, and potentially disjointed rambling about life. If that doesn’t whet your appetite, then maybe this will!
This picture is my endorsement of any and all breakfasts that include yogurt, fruit butter (or jam or preserves), fresh fruit, and homemade granola. I especially recommend using:
Homemade Blueberry Butter, as found in this book
Chocolate Coconut Granola, as found on this beauty of a site
Liberal amounts of the aforementioned ingredients
April is now almost half over, and I have learned two important things this month. The first is that nature is just as keen on April Fool’s pranks as some people are. On April 1, after a week of relatively balmy spring weather, I walked out to find ice on my windshield.
The second thing I learned is that if you’re going to pan-fry tofu, don’t do it in an iron skillet unless that skillet is really well seasoned (or in other words, non-stick). You know, unless you want your dinner to end up looking like crumbled dry wall. If you do, well, now you know how to achieve it.