The morning after
Nov. 23rd, 2007 11:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
quisletTime for our traditional "morning after breakfast." *urp*
Ginger Rose's mother always had a weird twist on biscuits and gravy. It sounds freaky to most Americans, but it grows on you. I'm addicted now. She always used pancakes instead of biscuits, so we always have pancakes and turkey gravy on the morning after Thanksgiving. In fact, I think Ginger Rose actually prefers that breakfast to Thanksgiving itself.
That dish is traditional, and cannot be changed. It is turkey gravy, hunks of turkey and pancakes (mine with fresh pepper and Tabasco, please!). By tonight, it will probably become my side of the family's leftover standby, Turkey Pile-On. That's a smorgasbord of fixin's with meaty turkey gravy, chow mein noodles, chopped tomatoes, scallions, shredded coconut, crushed pineapple, shredded cheese. Definitely not highbrow, but delicious if you don't mind some sweet with your savory. Call it a throwback to my wholesome Evangelical past.
The rest of this morning's breakfast was eggs over-easy, piles of baked bacon, mimosas and my new take on sweet rice.
Sweet rice was my favorite breakfast as a child. Whenever Mom made rice, we kids would beg her to make twice as much so that Dad could make sweet rice in the morning. It's just leftover rice, warmed up in milk with raisins, cinnamon and brown sugar. I decided to use last night's rice (a mix of white basmati, brown basmati and wild rice) and merge my childhood favorite with a favorite dessert that I learned in Singapore: tapioca in coconut milk with brown sugar. Ginger Rose found some amazing, huge, rainbow-colored tapioca balls at market yesterday, so I boiled them up, drained them, poured in a can of coconut milk and dumped in a few cups of leftover rice. At table, large dollops of dark brown sugar were added. It was phenomenal. The rice had a range of textures from soft to crunchy, the tapioca added garbanzo-sized jelly balls, all held together by reduced, naturally sweet coconut milk. The brown sugar was there for flavor more than for sweetness, adding a rich tropical bass note that left me almost wishing for lime & bitters.
It's not often that you get to merge two of your favorite comfort foods to create a new one. ;-)
Ginger Rose's mother always had a weird twist on biscuits and gravy. It sounds freaky to most Americans, but it grows on you. I'm addicted now. She always used pancakes instead of biscuits, so we always have pancakes and turkey gravy on the morning after Thanksgiving. In fact, I think Ginger Rose actually prefers that breakfast to Thanksgiving itself.
That dish is traditional, and cannot be changed. It is turkey gravy, hunks of turkey and pancakes (mine with fresh pepper and Tabasco, please!). By tonight, it will probably become my side of the family's leftover standby, Turkey Pile-On. That's a smorgasbord of fixin's with meaty turkey gravy, chow mein noodles, chopped tomatoes, scallions, shredded coconut, crushed pineapple, shredded cheese. Definitely not highbrow, but delicious if you don't mind some sweet with your savory. Call it a throwback to my wholesome Evangelical past.
The rest of this morning's breakfast was eggs over-easy, piles of baked bacon, mimosas and my new take on sweet rice.
Sweet rice was my favorite breakfast as a child. Whenever Mom made rice, we kids would beg her to make twice as much so that Dad could make sweet rice in the morning. It's just leftover rice, warmed up in milk with raisins, cinnamon and brown sugar. I decided to use last night's rice (a mix of white basmati, brown basmati and wild rice) and merge my childhood favorite with a favorite dessert that I learned in Singapore: tapioca in coconut milk with brown sugar. Ginger Rose found some amazing, huge, rainbow-colored tapioca balls at market yesterday, so I boiled them up, drained them, poured in a can of coconut milk and dumped in a few cups of leftover rice. At table, large dollops of dark brown sugar were added. It was phenomenal. The rice had a range of textures from soft to crunchy, the tapioca added garbanzo-sized jelly balls, all held together by reduced, naturally sweet coconut milk. The brown sugar was there for flavor more than for sweetness, adding a rich tropical bass note that left me almost wishing for lime & bitters.
It's not often that you get to merge two of your favorite comfort foods to create a new one. ;-)
-
- Two girls and rentigger playing Pangya Golf
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2007-11-23 04:39 pm (UTC)no subject
Date: 2007-11-23 09:49 pm (UTC)no subject
Date: 2007-11-24 12:42 am (UTC)no subject
Date: 2007-11-24 12:52 am (UTC)no subject
Date: 2007-11-24 01:54 am (UTC)Glad to hear your turkey day was successful.
Turduken, huh?
Your posts would be more mouthwatering with pictures! *hint*
{{HUGS}} to all!
no subject
Date: 2007-11-24 02:05 am (UTC)