If I were to open a restraunt or cafe it would be a breakfast joint. My DH doesn't seem to think that making an "all day breakfast" restaurant would really fly. Esp here in Japan.
This here is a breakfast that I made in a whirlwind. I don't often wake up with the urge to make something "big" but this day was different. I ran down to the kitchen & made a pretty classic whirlwind mess in the kitchen. Best breakfast creations for me have been made at breakneck speed.
The buscuits were "wing-ed" or "wung"?? I used shortening & a little butter & loved the flaky but buttery texture. Added tbsp of poppy seeds & roughly chopped cranberries.
Ohh....also, wanna ask you what are your thoughts on "apples n'onions"? If you've read the "Little House on the Prairie" books you couldn't help but be affected by the Pioneer Midwestern cooking style. I know I have, things like cornmeal, bacon & maple syrup just make me happy in my soul.
Well, the apples n'onions are just simply sauted in a cast iron skillet with butter on a low heat till they're caramelizing. Added some chopped pecans & salt/pepper. It has the sweet & savory hint of a reminder of stuffing.
Hoping to make tonjiru before the weather is too warm for it. See you at my place, bring a bowl.