The tour ripped on from Epernay to Nancy in Northern France yesterday during the second longest stage of the Tour this year. Here’s a drink that – ok, it’s a stretch – commemorates the unified England and France flavor of the Tour: wine and gin citrus chill.
The Tour on TV and the smell of butter, eggs, bread, and a good shot of ground cinnamon cooking in the frying pan! Click either the picture above or directly below for a complete, easy to follow step-by-step picture book recipe.
As for toppings, sure, you can use traditional maple syrup.
But just click any of the pictures below for picture book recipes that show how to put together very easy and terrifically flavorful alternative toppings. As always, what you see in those recipes works fine but is just intended to fire up your imagination. Try something different and make it all yours!
What an incredibly tough and destructive day on the cobblestones in the dreaded stage 5 of the Tour de France yesterday between Ypres and Arenberg Porte du Hainaut, still in Northern France. Congratulations to Dutchman Lars Boom (great name!) for destroying a field of tough, tough men and winning today’s stage!
Just one word about the whole event today – and I’m 3000 miles away: “OUCH!” Another few words: cobblestones are part of classic road pavement history – and should be permanent history as far as pro cycle racing is concerned. Too many of the world’s best athletes got smoked today, including last year’s Tour winner Chris Froome, on history’s pavement relics.
Another stunning win by Marcel Kittel – hey, the guy’s won three of the first four stages of the Tour – with incredible strength and speed. And this was the first stage (section) of this year’s Tour in France from Le Touquet-Paris-Plage to Lille Metropole. Terrific!
All right! The Tour’s now in France. So how ’bout something, well, simply French?
Right now, here in this post, we’re pausing – just briefly – with a refreshingly crisp Tom Collins toast to a terrific 3-day Tour de France start in England with a crunching win – again – by Marcel Kittel in London yesterday. And now, on to Le Touquet-Paris-Plage to Lille Metropole in France and Belgium
On the food side of life, it’s been a real thrill finding ways to use both the traditional savory version of Yorkshire pudding and an improvised breakfast version – that I’ve enjoyed everyday since this past Friday. Read more »
Inspirationally strong, gutsy rip-from-the-break-a mile-from-the-finish-line win by freshly crowned Italian National Cycling Champ Vincenzo Nibali in yesterday’s grueling climb and descent 2nd stage of the Tour de France from York to Sheffield.
Today, the men ride from Cambridge to London in the 3rd and final stage of this year’s Tour on British roads. So, how ’bout a refreshingly appropriate toast to a blaze-fast Tour start and incredibly enthusiastic fan support with an unmistakably British cocktail favorite, the Tom Collins, which is just as quick and easy to make as fresh lemon or limeade.
Congratulations to Marcel Kittel (not pictured above) on winning the first stage of the Tour de France from Leeds to Harrogate in Yorkshire, England! At the same time, I’m darn sorry to hear that the “Manx Missile”, Mark Cavendish, might be done for the Tour this year after a nasty crash near the finish line. His determination, savvy, and strength are always a thrill to watch.
Just as the Tour moves on to stage 2 that runs from York to Leeds, still in Yorkshire, we’re gonna’ move on with a very cool and easy to make breakfast variation on Yorkshire pudding that is a great alternative to a breakfast muffin or toast. I had a good blast of the version this morning slathered with fresh, homemade almond and homemade peanut butter, both of which I’ll post here later in the Tour, along with some fresh papaya, strawberries, yogurt and whipped cream (absolutely necessary!) – all of which sustained me no problem for 35 miles on the bike late this morning.
I tried this signature Yorkshire pudding recipe for the first time two nights ago – and had a lot of fun doing it (ya, I only filled 10 of the 12 muffin tin holes. That happens – fine.)
As mentioned in other scrambled egg recipes here, adding just a small amount of salt to the eggs before cooking them not only enhances scrambled egg flavor, it also ensures the eggs will turn out soft and tender. Eggs cooked without salt tend to be tough and rubbery as shown in the comparison pictures below.
Kids are out of school for the summer, and they’ll be hungry. Great time to help them help themselves in the kitchen with a fast, fresh and flavorful breakfast or snack recipe they can make safely on their own.
The key to kid-safety is that this recipe doesn’t require the use of knife. The grapes can be eaten whole, and the banana can be broken into smaller pieces by hand as shown below.