The population of Edison, WA is 133. But we decided to take the northern route 20 heading east across Washington because we wanted to stop in Edison for breakfast. We met friends who drove down from Bellingham and explored town: a couple galleries, a bakery, a handmade furniture maker, a local artist wares shop, and Tweet, said breakfast place. Tweet looks to be in an old garage and it now peddles veggies, coffee, and scrumptious meals to locals and visitors. I’d venture to say it’s a two hour detour worthy place. We ate our last extravagant northwest breakfast there before reluctantly turning the car eastward toward Chicago.
gifted granola, gifted filberts, blueberries, rice milk, trusty wooden bowl
Remember those Japanese hibachi restaurants where they samurai your vegetables and cook them on your table? Well, this place (Slappy Cakes) in Portland uses a similar griddle/table and lets you MAKE YOUR OWN PANCAKES. Ok, yeah, I know it’s kinda gimmicky, but I was able to put aside my pancake snobiness and totally enjoy this place with the eyes of a sugar syrup-loving 5-year-old. Our pancake creations were inspired and totally awesome. We ordered zucchini pancake batter and made goat cheese, scallion, and mushroom pancakes first, followed by buttermilk pancakes with hazelnut, blueberry, and applesauce. I would HATE to work here (syrup and batter everywhere), but it was a bonafide breakfast experience.
homemade bagels (especially for those who no longer live in NYC)
1 cup bread (or all-purpose or whole wheat?) flour; 1 cup rye flour
(these are the two flours I went with for a more hearty bagel, you could use only bread flour if you wanted plain bagels. Next time, I’m going with whole wheat and rye)
1/2 T sugar
3/4 t salt
1/2 T vegetable oil
1 t instant yeast
3/4 c water
-Mix all ingredients together
-Knead dough on flat surface for 10 mins
-Cut into four equal pieces
-Let rise for 20 mins
-Roll each piece into a snake shape and then fuse the ends
-Let bagels rise for at least 20 mins. Preheat oven to 425 and start a pot of boiling water.
-Drop bagels in a pot of boiling water for 1 min. Flip and let the other side boil for 1 more minute. At this point, you can add toppings (caraway, sesame seeds, poppy seeds etc). Put your toppings on a plate and place the bagel face down in the plate to coat the bagel.
-Cook bagels on an oiled baking sheet in a 425 degree oven for 10 mins. Flip bagels and let the other side cook for 10 mins.
Whole Wheat Buttermilk Crepes
1 1/2 c buttermilk
3 egg yolks
1 Tbs vanilla extract
3/4 c all-purpose flour
3/4 c whole wheat flour
3 Tbs sugar
1/2 tsp salt
4 Tbs melted butter
1. Whisk together buttermilk, egg yolks and vanilla. Add the flour, sugar, salt and melted butter and mix together. You might need to add some more liquid (buttermilk or milk) to make the batter thin enough for crepes.
2. Pour a spoonful or a ladlefull of batter into a large nonstick pan and tip the pan around to spread the batter to the thinness that crepes require. Let cook until bubbles form and the underside is golden. Flip over and let the other side cook until lightly browned.
3. Put the crepes in a cookie sheet in a 200 degree oven to warm while you cook the rest of the batter.
3 large eggs
juice from 3 lemons
1 T lemon zest
3/4 c sugar
4 T butter
Create your own double boiler by placing a stainless steel mixing bowl over a saucepan of simmering water. Whisk together the eggs, sugar, and lemon juice in the bowl. Keep stirring constantly for about 10 minutes until the mixture thickens. Remove from heat and pour through a strainer to remove clumps (You should do this if you want perfect lemon curd, but I have never done it). Cut the butter into pieces and add to the hot lemon curd, mixing until it melts. Finally, add the lemon zest. Let the curd cool.
(This stuff is amazing. I’ve loved having it around the house, especially knowing that it usually costs about 6 dollars in the store. In addition to the Sunday morning crepes, I’ve especially enjoyed adding a small spoonful to a morning smoothie.)
Savory Butternut Squash Fritters (adapted from this sweet fritter recipe)
1 medium butternut squash, cooked (halved or cubed; roasted, boiled, etc)
1/2 c whole wheat flour
1/4 t baking soda
1/2 t salt
1/4 t fresh black pepper
2 T butter
1. Mush the butternut squash with the flour, eggs, baking soda, salt, and pepper.
2. Melt some butter in a pan at medium heat. Place some sage leaves in the butter.
3. Spoon balls of squash fritter dough into the pan of hot butter. Cook for 4 mins or so until the bottom browns. Flip and fry the other side.
Meanwhile, Black Bleans: Fry some onions in a touch of oil and a hearty sprinkle of cumin until onions are slightly browned. Combine with a can of black beans and some canned jalepeños.
!Top Squash fritters with a scoop of black beans and a sprinkling of goat cheese. And don’t forget about the sage leaves!
Make enough to save some for breakfast…
Leftover Squash Fritters for breakfast!
We refried the black beans the next morning to have with our reheated fritters, fried eggs, and cheese and jalepeño tamales (from a shop). As a breakfast dessert, we finally covered a squash fritter w/ cinnamon sugar as a sweet treat. It was a phenomenal breakfast.
On the bus from Tbilisi to Sighnaghi in Georgia’s wine region we met a woman who runs one of Georgia’s many homestay/guesthouses. We stayed with her, and while we shirked at the sight of cheese, we enjoyed this breakfast. Eggs! The bread is present at every meal, and it’s wonderful. And when you’re on the road and a little bit sick already you question the cleanliness of fruit and veggies, but who can turn down tomatoes when all you’ve been eating is bread and cheese!? It’s good exercise for the stomach.
Sweet Sue’s is no secret, and despite the fact that it is located in Phoenicia, NY (population: 381), I always have to wait for a table. It’s always full of visiting New Yorkers who escape to the Catskills for a weekend of camping, hiking, and swimming holing. Last time I even ran into Nick, an audio sound artist friend from Brooklyn. No longer able to call the Catskills my home, I am now a visitor too. I feel lucky I had some time to spend in the mountains on the way to Buffalo. My perfect day is waking up early to hike Giant Ledge and following it up with a late breakfast at Sweet Sue’s.
Sweet Sue’s is without a doubt my favorite breakfast place ever. I always get the huevos rancheros because they’re incredible. But I always agonize over the decision. They have all of their pancake varieties (buttermilk, buckwheat, strawberry, banana, blueberry, peach, apple, carrot cake, gingerbread) lined up as paintings on the wall. They even have a pancake sundae, which consists of pancakes drizzled in yogurt and fresh fruit. Every time I go, I agonize over the pancake vs eggs decision. I know I will always choose eggs, but I also know that on those blue moons when I choose pancakes, I won’t be disappointed.
I know people who know muffins, and those people know Blue Sky Muffins. They make muffins all morning long, meaning your muffin will most likely be warm. With coffee and muffins in tow, Nina and I left Brooklyn for yet another leg of a this here roadtrip. I had the blackberry, apple, bran. The photo above is not actually the inside of the adorable bakery, but rather an artistic interpretation of said space.
I woke up this morning wanting waffles, but feeling like I “should” eat oatmeal. So I googled oatmeal waffles, and ended up with this phenomenal and healthy breakfast via The Veggie Gal. Luckily, I had fresh blackberries to top them with.
2 cup rolled oats
2 cup water
1 medium banana
1 tbsp raw sugar, or other sweetener
1/4 tsp salt
1 tsp vanilla extract
Blend all ingredients. Let stand a few minutes; if batter becomes too thick, add enough additional water to make batter easily pourable. Pour into a heated, oil-sprayed waffle iron. Cook for 10 minutes without lifting the lid. This made 3 waffles.
I topped with blackberry maple syrup which I made by boiling syrup and fresh blackberries. It was kind of perfection.