Saturday, March 24, 2012

Do the twist

So as you may or may not have noticed, I generally have a sweet tooth in the morning.  Or the entire day for that matter.  This morning was no different, but we decided to do a twist on the classic pancakes by using sour cream instead.  We weren't disappointed.  Next up, carrot cake pancakes! 

Sunday, March 18, 2012

Soft boiled egg with soldiers

This is a childhood experience I hope you have all had.  Or, a simple joy you can now experience.  Put some water on to a gentle boil, and gently place your egg in for 5 minutes.  Toast some bakery bread, butter that baby up, and slice it up to make your soldiers.  Make tea.  When your egg is done, you tap it gently with a spoon and lift off the top.  Dip in your soldiers, enjoy.

Before...

...after.

Saturday, March 17, 2012

Hot Crossed Buns

This morning's brunch paired my heritage with my new Quebec culture.  My mum had given me some hot crossed buns for their eventual appearance on this blog and my roommate had recently purchased some jams and flavoured butters at her favourite restaurant in Quebec City.  Hot crossed buns are typically eaten around Easter time in England and tradition has it that you are meant to kiss before you eat it because of the cross on the bun.  We spared you that photo, but I did add the two cups we've found over our craft sale shopping based off of Kim Casali's cartoons.



Sunday, March 11, 2012

Same same, but different

This morning's breakfast comes from Petite Kitchenesse and looks oddly similar to yesterday's post.  Basically, a cheese and jam sandwich with a baked egg in the middle - the attempted heart turned in to a circle...


Speaking of sandwiches, our breakfast was sandwiched in-between watching the films "Before Sunrise/Before Sunset".  Albeit not for everyone, these movies are for those who can handle two actors, and a great script - and little else.

Saturday, March 10, 2012

Bagel Brilliance

Montreal boasts some of the best bagels on this planet. Luckily for us, Antoine and I both agree that they come from St. Viateur Bagel in Montreal's Mile-End.  This morning, we made them two ways (i.e. sweet & salty).  One side had been put face down in a buttered pan with an egg cracked in the middle, flipped over and had cheese grated on top; while the other had some cream cheese and some Ile d'Orléans strawberry jam.


My breakfast looks a bit like pacman...

Tummy's satisfied, we decided to check out Lac Beauport, a town North of Quebec City.

Sunday, March 04, 2012

You can always rely on a classic.

I was afraid of this... a repeat on Biche Breakfasts.  Sobeit.  Antoine had booked us each a massage at Studio Bliss at 11:45 and we had slept in.  We decided to fall back on a brunch classic - french toast.  Mine is made with 4 eggs, a splash of milk, maple syrup, vanilla, and a pinch of cinnamon.  Since Antoine conquered a bowl of porridge with apples yesterday, I gave him a fruit break this morning.


We usually surf the net whilst brunching and I found a couple videos I thought I would share.  The first, is of someone who is truly an optimist and a real inspiration.  The next one is a TEDx talk titled 'Why you will fail to have a great career'.  What would you do if you weren't afraid? xo

Saturday, March 03, 2012

A Moreish Breakfast... à la Cymru

This past Thursday, March 1st is best known to the Welsh side of my family as St. David's Day.  As a child, I would get dressed up in traditional Welsh dress (long woolen skirt, white blouse, woolen shawl and a Welsh hat) and my Dad would dawn either a daffodil or a leek on his lapel and we would be touted off to go singing with the Ottawa Welsh Society.  Twenty years later, things are a bit different, yet I still find myself wanting to get in touch with my roots and mark the day.  So, I decided to make Welsh cakes.  They were a partial success, but I think I will leave that baking up to the one who knows best - my mamgu (grandmother).  Next year, I think I will stick to buying daffodils!

Since I was going to get Antoine to taste my Welsh cakes, I thought it would be best to pair them with another common breakfast back in the UK - porridge!  Although this one I did had a bit of a twist, instead of cooking it with milk, we used coconut milk.  Also adding to his fruit challenge, there were apples and currants (albeit with a different portion size as me) and topped it with spiced sugar.

Mine & His

Welsh cake topped with raspberry jam & Pinterest, naturally