Sandwiches, Snacks and a Scone Preview
Apr 23rd, 2008 by Marilyn
It’s 2:40 pm and despite a nice big frothy cappuccino (double tall, skim) I’m feeling a little hazy. Or is that hungry? Sometimes you can’t tell the difference between tired and hungry.
Until I see a scone. Then I am awake, and hungry.
See those Orange Chocolate Chip scones up there? Tomorrow we are going to make some, right here on this blog. That’s a preview, and if you’re not licking your screen, I’m not doing my job. There. That’s better.
Speaking of tired vs. hungry – around 9:30 last night, after we’d all settled in, Greg and Josie decided it was snack time. We’d eaten dinner just a few hours before – fried matzo with homemade strawberry syrup, unbelievably good in person, not so much in pictures – but the two of them acted like they’d never eaten at all.
This is what you get with an all-carb dinner – giant helpings of fried matzo do not an entree make.
Now I love carbs as much as the next girl, maybe more than the next girl, but a heavy-carb meal is like Chinese food – before you know what hit you, you’re hungry again. What hit my family was to head downstairs for turkey and swiss sandwiches. Upstairs I sat in bed, watching some quiet CNN with Cleo – she’s very concerned about those superdelegates – but downstairs I could hear fridge doors, mustard jars, a butter knife, then chewy silence. They returned ten minutes later, happy as clams.
Let’s take a look at the above: now I’m hungry for scones, fried matzo, strawberries, Chinese food, turkey sandwiches and maybe a few fried clams. I have got to stop writing this thing.
Are the orange chocolate chip scones as good as your apricot chocolate chip scones? I love those! Your scones always make me drool…
I’ve got to stop reading this thing!
Seriously = you could probably hear my stomach growling from my house to yours. No really – Step outside – Can you hear that horrible noise? That’s my stomach!
There’s a breakfast place in NYC called Clinton Street Baking that typically has 2-hour waiting for breakfast seating (and people do…wait). They have the best cheese & chive scones. I can’t remember what kind of cheese it was though…I’ll have to go back and check it out. Yanno, just to clarify…
Found it! It’s goat cheese & herb. How could I forget? I swear I would eat anything so long as it has goat cheese on it. So umm…what’s a girl gotta do to get you to teach me how to make these?
http://www.clintonstreetbaking.com/breakfast.pdf
Marilyn, doesn’t this new blog site have a scratch and sniff feature? I can’t find it………..I want to smell those scones…….
Hi Marilyn, I really love your new blog. I haven’t made the madeleines yet but do look at the beautiful pans every day. I make banana bread in a 5-1/2 x 9-1/4 aluminum (Nordicware) loaf pan. I bake at 350° for an hour, turn off oven & leave in for another 20 minutes or so. I just bought some smaller loaf pans on ebay:
3 are 5-3/4 x 3-1/4 x 2 inches (steel)
6 are 4 -1/2 x 2-1/2 x 1-1/4 (aluminum)
I want to make pumpkin bread but have no idea how long I should bake it in the smaller pans. Any advice?
Kathy, sorry for the late reply. The smaller loaf pans will take approximately half the time of the big ones, depending on your oven – but set a timer for 20 minutes and check them then. Small loaves pop a lot quicker, so keep an eye out. Thanks for the kind words, and good luck!