Tuesday, June 17, 2008


On Sunday, I cooked brunch at the house - spinach omelettes (made with creamed spinach) or scrambled eggs, potatoes, whole wheat toast (made from the Cook's Illustrated no-knead bread 2.0 that is my current fave - I also made a batch of regular loaf type wheat germ & cracked wheat bread that turned out soft and chewey - the kids loved it - instead of crusty - everyone was crunching their toast; it was almost Oma toast), and rhubarb coffee cake.

Here's what the last couple of slices of cake looked like, leftover on Wednesday a.m.

No comments: