Friday, February 22, 2013

What's for Breakfast?

The truly observant among my readers, might have noticed something new . . . I added a recipes tab at the top.  Way back, soon after I started this blog, I decided I didn't want to clutter it up with recipes, so I started a simple little separate blog for recipes. And I haven't really put any time into it. It's basically just a place that I keep track of some of my recipes (others are in Pinterest, or on my computer or on scraps of paper in a clip on my fridge), and if someone asks me for a recipe, I can send them a link.

Then, a couple weeks ago, a friend asked about recipes, and I sent her a link to something and she pointed out that I had no pictures, so she couldn't pin it. Hmmmmm . . . obviously I need to add pictures to my recipes. AND if someone's going to actually PIN my recipes, then I want them on my main blog, since those are the stats that matter. . . and hence . . . the recipe tab.  I will slowly be adding recipes, and even more slowly adding pictures (because I have to actually MAKE a recipe, in order to get a picture of it, and I'm not doing a whole ton of extra cooking right now).  When I add recipes from the old blog, I'll be dating them back when I first added them to the old blog, so they won't fill the current month with tons and tons of recipes, but I want to add in some of my newer favorites too, and to introduce the recipe tab, I thought I'd share one of our favorite breakfasts.


When I first heard someone mention this, I kind of shuddered . . . I am NOT a fan of combining sweet and savory, so this didn't even sound remotely good. And my kids don't even LIKE onions (and hubby doesn't like anything remotely sweet, so he doesn't like apples OR cooked onions). But then the girls heard about the recipe, and wanted to try it. So we did. I have to admit, I haven't kept track of the original recipe, and we don't really measure any more, but here's how WE make Apples and Onions, one of our favorite breakfasts.

Several Apples, cut into 8 wedges, core removed, skin left on
1-2 onions, sliced
Sucanat (or brown sugar)

Melt a good layer of butter in a large skillet (I LOVE my cast iron skillets). Add sliced onions, and let them start cooking while you cut the apples. Onions should be soft  before adding apples. Arrange apple slices in a layer over onions. Sprinkle with Sucanat and cinnamon. Place a lid over the skillet while apples cook, stirring occasionally.  When apples are soft, it's done, dig in!

I'll be linking this to the Schoolhouse Review Blog Cruise, which will be posted here, next week.


1 comment:

annette @ A Net In Time said...

i could see this tasting good..