It feels truly excellent to get this off my chest. Initially, it was simply a spending plan issue; I still feel the sticker shock from the first time I tried to create among those adorable boards with 5 or six different wedges on them, plus the crackers, breads, pickles, dried fruit, toasted almonds, olives, treated meats, and all of the other minimum requirements of our latter-day horns of plenty.
Even though a lot went incomplete, the leftovers were unsalvageable, as fingers, forks, knives, and crumbs got into whatever (an especially trembling thought in the age of Covid). Rather, when people come over, or what I remember of it, I choose to focus on one or 2 decadent, eye-catching things and nothing grabs attention on a cold winter season day like warm, runny cheese.
Confession time: when a pal recently suggested making as a breakfast dish for our cabin weekend, I didn't right away leap at the idea. I indicate, cranberries in January? I only seem to appreciate cranberries around Thanksgiving, and after that, well, I'm not normally thinking of those tart little fruits. We normally prepare all of our meals for cabin weekends in advance, sharing recipes and making long lists of things we require for our cooking experiences.
I was all set to strike up my recipe stash and discover something I considered a more conventional winter staple warm, doughy, and filled with cinnamon or maple, or even apples. With my list in hand, I headed to my local co-op where, lo and behold, what did I find gazing at me when I strolled in? You guessed it, stacks of fresh cranberries.
So I did what any buddy would do and I hid my old recipes and I bought those cranberries. It ends up sometimes pals simply understand best, since after my first bite of these perfectly tart and sweet rolls, I understood I might have a brand-new favorite breakfast meal.
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