Breakfast For Dinner

Breakfast for dinner.  A couple nights ago.

Homemade, sourdough buttermilk pancakes accompanied by Marchant’s breakfast porkies and local maple syrup. 

BTW - the sourdough starter I’m using is from France, via a Michelin-starred chef in NYC, to Michigan, then Algoma to finally land in my kitchen. It’s about 20+ years old and enjoys pedigree and provenance. 

It’s primarily used for pizza dough but leavens a terrific loaf of bread and the best pancakes on the planet.  

Pretty good chow if you can get it. 

Raising a toast to Lactobacillus fermentation…

You are What You Eat - Part 1

I'm a lifetime oatmeal guy and developed a hankering for Irish porridge oats on our visit to Ireland immediately before the COVID shitshow. 

Flahavan's Irish Porridge Oats are a cherished staple in Ireland, renowned for their creamy texture and wholesome flavor. Milled by the Flahavan family in Kilmacthomas, County Waterford, for over 200 years, these oats are produced using a unique double-steaming process that enhances their natural creaminess and quick cooking time.

My favorite porridge.  Polished-off an entire case last winter.

Microwave Method:

• Ingredients: ½ cup oats, 1 cup cold milk

• Instructions:

  1. Combine oats and liquid in a deep microwave-safe bowl, allowing a couple of inches at the top for expansion.

  2. Microwave on high 3 to 6 minutes (appliance wattage may vary)

  3. Stir-in a fistful of frozen blueberries and let stand for 1 minute before serving.