You know those days when things just don’t go right, and the harder you try, the louder the voice in your head screams, “C’mon, man. Wake up and smell the coffee!” Yesterday was one of those days for me – OW! – but instead of raging about it, I took that voice’s advice and laid down a new much more colorful version of Freshly Brewed Coffee Made Easy.
Already I feel better. And I’ve chugged enough freshly made brew along with a coconut bowl pancake to fuel me for an excellent rip on the bike as soon as I get this off.
Like I mentioned in the picture book recipe you can get by clicking any picture on this page, the key to a good cup of coffee is nailing the right ratio of cold water to ground coffee. Sounds easy enough. The only problem is that coffee makers are not calibrated to a standard “cup” size, and those cups are not the standard “1 cup = 8 ounces”. The way to deal with that is to use a measuring cup to to measure 12 ounces of water. Then pour that water either into the coffee maker reservoir or carafe with “cup” markings on it to see exactly how many cups your coffee machine makes with those 12 ounces of water. As shown in the pictures here, my coffee machine makes 3 cups of water with 12 ounces of water.
Here’s what you need to make coffee using a coffee maker.
Again, just click any picture on this page for a complete, newly revised, and very easy to use step-by-step picture book recipe.
Gorgeous weather here in the Northeast! Legs are screamin’ at me to get out on the bike – I’ll obey ‘soon as I fire this off!
Here’s what I had yesterday morning to power me through putting together the step-by-step picture book recipe you can get here and a 35+ mile bike ride later in the afternoon (admittedly, after a nut butter and toast snack shortly before hitting the road).
The great things about a bowl pancake:
- Fantastic flavor that can be altered easily to suit your individual taste.
- Ease – you use the same bowl to mix, cook and eat the pancake, which makes both prep and cleanup as fast and easy as possible.
Here’s what you need to make a microwave cooked bowl pancake.
Click any picture on this page for a complete, easy to follow step-by-step picture book recipe.
I’ve posted a few microwave cooked pasta one-bowl meals here recently, and though I do have one more all set to go, I thought I’d change it up a bit with a fully flavorful fried egg recipe my son introduced me to last year he calls “Left-Handed Eggs”.
I asked my son, why the name, “left-handed”? “Just because.” Quite right! Absolutely! Right on!
The great things about these “left-handed eggs” is that, first, they taste great, and second, they take no longer to make than straight up fried eggs because the flavor-enhancing ingredients are added as the eggs cook in the pan.
Here’s what it takes to make left-handed (fully flavorful) fried eggs.
As always, click any picture on this page for a complete, easy to follow step-by-step picture book recipe.
What’s not to be charged about? Spring weather’s finally really here. Everyday I’m on the bike I see more green sprouting, more wildlife in fields and in the air, and even some wild things like the Grafton Upton Train cutting across Old Upton Road in Grafton. Cool!
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Yah, I know, ‘sounds weird at first – but then, wow, French toast with a savory topping? You’ll own it, especially for lunch or even dinner.
Here’s all you need for ingredients, all of which look GREAT!
Just click any picture on this page for a freshly revised, complete step-by-step picture book recipe.
Here’s all you need to make another energy-sustaining, fully flavorful alternative to maple syrup French toast topping with yogurt, jam, fresh fruit, and dried fruit. If you’re using leftover French toast, just do what I did with the piece of French toast you see below and give it a quick 30 second blast in the microwave oven before laying on the topping. Easy!
Just click any picture on this page for a complete, easy to follow, and newly revised French Toast with Yogurt, Jam & Fresh Fruit step-by-step picture book recipe.
You bet, this is easy – and darn delicious! All it takes is spreading your favorite nut butter and jam on a piece of cooked French toast either fresh out of the frying pan or warmed in the microwave to give you a topping that’s both flavorful and much more energy-sustaining that traditional maple syrup or any other straight sugar topping.
Here’s all you need.
Click any picture on this page for a very short, newly revised step-by-step picture book recipe.
I don’t know about you, but I sure love the smell of butter, eggs, bread, vanilla extract and ground cinnamon cooking in the morning. Great stuff!
Here’s what it takes to put together fresh pan cooked French toast.
Click any picture on this page for a complete, freshly revised and more colorful step-by-step picture book recipe.
All right! Adios, snow – bring on spring! The weather’s getting better – yah! We’ve got a big holiday weekend ahead. Boiled eggs – either plain white or brightly colored – are gonna’ be centerpieces of kids’ dreams Saturday night and breakfast tables Sunday morning – and, yes, it takes a real man – or woman – to eat those eggs out of the cups you see above – all in fun.
For the easiest and safest way I know to make soft or hard boiled eggs, just click any picture on this page for a free, newly revised much more colorful Gotta’ Eat, Can’t Cook step-by-step picture book recipe, and/or check out this short step-by-step video.