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I am a southern American and thus have a very specific idea of what breakfast should be. I need eggs, some form of cured pork, a bread item, and preferably grits. Period. Having pastries or a brioche muffin is about as far as I can go outside my norm and still enjoy it. I view cereal as something I can eat in addition to the eggs etc... if I'm really hungry. I never eat cereal by itself at breakfast time. I am a very adventurous eater and enjoy foods from all over the world yet I find myself completely intransigent at breakfast time. It is completely offputting to me to think about having soup (as some Asian cultures do) or beans (like is often seen in the UK) at that time of day. I didn't even eat cold pizza for breakfast as many of my friends in college did. I know I'm not alone in this because when talking to friends who are coming back from abroad, they always mention how much they missed breakfast and don't understand how this or that culture eats _______ for breakfast. Why is breakfast different from other meals in terms of people's willingness to try something outside their regional norm? Edited to Clarify

Okay, this July we are driving from Chicago to Cape Cod. We plan on leaving at 4AM which means that we will be hitting the Ohio border around 7AM. I think we will want a good breakfast at that point. Any suggestions for quaint, local breakfast spots just off the interstate in eastern Ohio? Thanks!

Hi there, I've been thinking it would be fun to make a full on Irish breakfast. In particular black and white pudding. also fried egg fried tomato rasher bacon Black pudding white pudding beans Am I missing anything? I found this site that sells all sorts of puddings/bacon etc. But I really want to make the pudding myself. http://www.foodireland.com/Merchant2/merch..._Code=breakfast Would love to hear about any breakfasts you had that you liked, recipes and in particular seasonings that you could taste that you thought put the breakfast or pudding over the top. I had a black pudding recently that had a distinct allspice flavor that was great. Also, anyone know how they prepare the tomatoes? I'm assuming just fried in a pan with a little butter. Thanks Grace

Now that I'm settled in my little cafe job and have my morning routine down, I'm looking to expand just a nudge. The cafe/store doesn't open until 10, but I'm here starting at 6 doing my prep. I've been thinking that since I'm here anyway, why not hire a part-timer to help with the prep, have them work the counter, and open for breakfast burritos - why not?! But, if I do that, I need to be consistent in my quality and style. So, while I could do the old standards, then this gringo would be competing against the existing stands who can do it much more authentically - so why compete? I'm thinking about: Mango and something Blueberries and something Serrano and manchego you get the idea... what combinations would you go for?

I would like recommendations for Brunch next Sunday

Hi everyone, I was talking to a friend and she mentioned a place doing upscale brunch dishes - not the usual greasy spoon fare - in Old Montreal. I think she said it was called Le Cartez. My friend definitely pronounced the 'z' sound. This bears mentioning because although she speaks perfect English, she is a Francophone, who probably wouldn't have added the 'z' sound to a name ending with an 's'. Is anyone familiar with this spot? Thanks in advance!

I've been reading this topic on brunch over in Restaurant Life, and I keep wondering: what the hell is brunch, anyway? I surely don't have a good definition for it, and the bad definitions follow unpleasant paths (brunch is that which you have not yet sold by Sunday morning, e.g.). Googling "brunch" doesn't help, either. My favorite response is the first: Call me Amireaux and sign me up. What is this meal called brunch that you people eat?

One of my apprentices, way back 18 years ago, now an exceutive chef, called me and we got to talking about among other things, buffet brunches served at her hotel. Does any of you still serve buffet brunch at your establishment? What is the current trend, if there is such a thing? Are the classical wellingtons and coulibiacs still being served? Any suggestions on how to make an exciting, cost effective buffet brunch that's uptodate with the younger crowd?

My friends and I used to go to the 57th fighter Group at PDK to celebrate special events, Birthdays, Easter, etc.. I loved their champagne brunch. Now that its closed, where is a good substitute?

Sunday Brunch in New orleans, where can I find it? I mean a real brunch, not another breakfast/lunch ala carte menu. I want one price gets it all. Popping the corks on the bubble-y would be a good thing too. My buddy from Metarie who lives in Atlanta now, likes "the court of two sisters", so I'm gonna throw that one out there. We are heading down first week of November for a 2 day party (Desparados 5) in Slidell at my friend's sister's house (last year was catered by Jaqueimo's) and will follow-up on sunday with an all day frolick in the French Quarter. I know we are going to want a sunday brunch to nurse the prior two days and if that don't work there is the hair of the dog.

And boy was it good.... everything from domestic to the far reaches of the globe... mmmmmmm

We are going to brunch with our conservative (food-wise, not politically) parents and in-laws. We don't want to take them down financially at the Short Hills Hilton or The Manor. We enjoyed Verjus a few years ago, but it was too modern for them. Any suggestions?

Every now and then we'll get a complaint from a guest (generally French-speaking) that the food at the hotel is 'too American'. Considering that all six chefs including myself are American, there may be something to the complaint, but unfortunately none of us have spent enough time in Europe or elsewhere to really understand what these guests want. I didn't bring Ducasse's Grande Livre or my French cake book (Healy/Bugat), so I have only American cookbooks and the internet for reference. I would love some input and ideas on how to make things more Euro-friendly, and how you would interpret the directive to make things 'less American'. What does 'more European' mean to you in terms of baking and pastry? I'll leave it to the other chefs to figure out what it means in terms of chicken and asparagus. At breakfast, we have a pastry basket with croissants, muffins, and scones. I can keep trying with choux (I haven't been happy with it here, blaming the altitude) for some cream puffs or eclairs. The croissants are enough of a PIA, I don't really want to do another laminated dough. I'm considering a homemade nutella type spread on toasted baguette, and I do have a not too sweet cheese brioche at one lodge that I could probably repeat. What else do people eat for breakfast? Then there are the cookies. Are European cookies a lot less sweet? This Swiss woman complained that the cookies were too sweet. We're talking pretty typical chocolate chip, oatmeal, peanut butter, shortbread. I'm kind of blanking on what typical French cookies would be, besides macarons, which have also been disastrous here, and madelines, which I think are dumb. (Sorry. It's just cake, it's not a cookie!) As for desserts, I guess its more of a style question. What is European? Less sweet? More meringue and mousse? The French classics? Italian classics? I can also go more Asian, too, being in Asia, but I haven't found a whole lot of Asian desserts that I think would sell well on the menu. I do have The Sweet Spot, and I have gotten a few ideas from there. If sweetness is the problem, I don't want to get too much into Indian desserts, they are usually way too sweet for me, but something here or there might be OK. Any ideas or cookbook recommendations? If it's on Amazon, I can get it in about a month! Mini rant: We all just wish that we could really spell it out to the guests sometimes. Many of them realize how many challenges we have here and appreciate the food, but a few of them just don't get that the cream won't whip, the fruit is usually mediocre and bruised, imports don't always get here on time, the staff doesn't always get the point, etc etc. We'd love to import better varieties of mango trees, plant them, wait 5 years, then give you the best mangoes ever for your breakfast, but right now it's just not going to happen - this means you, unsatisfiable British guy from last week! Help! And thank you!

I have a request in my family to go out for a Christmas brunch buffet this year, preferably at a hotel. Right now, we are looking at the usual suspects--Fleuri at Sutton Hotel, Yew at Four Seasons. Another option is Dockside on Granville Island. (Not considering the Pan Pacific this time.) My own emphasis is on quality over number of items, as I tend to eat like a bird these days. Does anyone have any suggestions for a Christmas brunch buffet, either at a hotel or restaurant? We are not limited to downtown Vancouver, and would also consider a menu + dessert tray/table, if such a thing exists. Thanks! Menus in case this is useful for anyone else: Yew Christmas Brunch Fleuri Christmas Brunch Dockside Christmas Brunch

Will be staying in the 2nd, near the Place de Madeline. Disappointed my last breakfast at La Duree(way too expensive, and service non existent). What other good cafe's are nearby that have wonderful breakfast pastry/cafe/ ambiance? Thanks

I was curious to hear about any of your favourite places open for brunch on Saturdays, as well as start a list for easy reference. It seems many of the better brunches in town (like JKWB, the Gallery Grill, the Globe, etc.) are open only on Sunday. Open on Saturdays Yorkville/Museum: Studio Cafe C5 One Restaurant Yonge and Summerhill: Cafe Doria Rebel House Mount Pleasant: The Homeway Yonge and Eglinton: C5 Yonge and King: Beer Bistro King East: Le Petit Dejeuner Spadina and King: Brassai Leslieville: Bonjour Brioche Danforth: Ten Feet Tall Queen West/West Queen West: Bar One The Drake The Gladstone Swan Epicure Czehoski Mitzi's Sister Dundas West: Saving Grace Looking forward to hearing about any suggestions you might have.

by David Ross "Your crab was dry," Mike says as I walk into his shop, Williams Seafood Market and Wines in the Spokane Valley. He tells me the crab cakes I made on TV back in December looked delicious . . . but the giant Dungeness Crab that he donated for the on-camera display "looked dry and the shell wasn’t shiny enough." Mike’s brutal critique doesn’t shake my resolve to do another seafood dish. I tell him I’m at the store to purchase the shellfish that I need for the dish I’ll be doing on Sunday: "Grilled Shrimp Stuffed with Crab." But thanks for the constructive criticism, anyway. I guess I should count myself lucky. My small fan base includes a wisecracking fishmonger. Such is the life of a cook on local television. + + + Today I’m preparing for my 34th show on "Sunday Morning Northwest" on KXLY-ABC 4. During the week, the program is called "Good Morning Northwest." The show focuses on news and weather, and serves as the lead-in to "Good Morning America," on ABC. On Sunday, the show takes a different turn-much like the local programs that first aired on television back in the early days. The laid-back, carefree attitude and spontaneity of live, local television, lives on at "Sunday Morning Northwest." The first half-hour of the show always includes a reading of the newspaper headlines from the small, rural, farming towns that surround Spokane. If a moose decided to take a dip in the community pool in Omak, you can be sure it will make the headlines of the Okanagan County Chronicle -- and it will certainly by noted live on "Sunday Morning Northwest." The weather is usually done from a live remote at a local community event. Of course, the Sunday show is never complete without a cooking segment featuring a local Chef or nervous home cook. We’ve seen everything from "Roasted Loin of Elk with Huckleberry Demi-Glace" presented by the Chef of a fancy resort in Northern Idaho to the Woman who won the Spam cook-off at the Interstate Fair. It’s all done in the spirit of promoting local Chefs and restaurants while having fun with food and cooking. (And as fate often demonstrates on live TV -- the viewers have a few laughs at wacky cooks who muster-up enough courage to come on live television and make some sort of horrendous tuna casserole). We try to make the recipe simple enough that it can be done in a reasonable amount of time, but we don’t restrict ourselves to doing recipes in 30 minutes or less. If you have to chill the custard base of the ice cream overnight, that’s what we tell the viewers. While we may use short-cuts on-camera to demonstrate the steps of the recipe, short cuts in the actual recipe aren’t allowed for the sake of convenience. If crab cakes taste better when they’re sautéed in clarified butter, so be it. We don’t forsake flavor at the cost of cutting fat and calories. We present the most flavorful dish possible. I e-mail the producer about three weeks before the show with a general idea of the dish I’m planning. Then about three or four days before the show, I send the recipe of the final dish. This allows KXLY to do promos up to two days in advance of the show: "Coming up on KXLY Sunday Morning Northwest, our favorite local chef, David Ross, will be preparing a delicious dish using fresh Dungeness Crab and Shrimp from Williams Seafood in the Valley." The recipe we post on the station’s website is usually written to serve 6-8 people. But, when you cook on local television, there is a very, very important consideration that you must factor into your shopping list-enough food to feed the crew. That means a recipe written for the public to serve precisely one "Shrimp Stuffed with Crab" to each of 8 guests, is a much different, and much larger recipe, behind the scenes. It’s more than just a matter of prepping 8 stuffed shrimp. It’s a matter of stuffing 30, maybe even 40 shrimp. I triple or quadruple the quantities called for in a recipe so that I can feed the cameramen, the floor director, the producer, the hosts, the sports guy, the weather lady, the DJ’s in the adjacent AM radio station booth-every person working in the studio on Sunday morning will have at least one of these delectable stuffed shrimp. (It’s vital to send the crew home sated; they are the ultimate taste-test panel. If they like your food, the viewers will like it too.) After the recipe for the dish I put together an "Invoice," a shopping list of ingredients that lists the cost of the products I’ll be buying for the recipe. This serves as my contract, if you will, for KXLY. The final piece of the written paperwork for each show is the "script" that I write for myself. This isn’t the same type of "script" that might be rehearsed by the actors on "The Bold and The Beautiful." The only person that reads this script is me. (And maybe the co-host who glances at the script tucked under the plate displayed on the set). When you cook on local television you don’t rehearse with other actors. If you choose to rehearse you do it at home ahead of time. Remember, this is live TV. We don’t have room for errors. We don’t do re-takes or re-shoot scenes. We’re LIVE! For my own piece of mind, I need a script as a sort of crutch to lean on. (Hey, Martha always has a cheat sheet on the counter). The script is my guide to all the points of the dish that I want to convey. This Sunday, I want to mention Williams Seafood and the array of products that Mike offers. I’ll talk about using wild American shrimp because they have a sweeter taste than farm-raised, and I’ll demonstrate how the prosciutto serves as a natural wrapper to hold the crab stuffing in the shrimp. The script helps me with my timing when I’m on-camera -- and timing is critical when you cook on television. I rehearse the script over and over and over in my living room, while a little white kitchen timer ticks away. I can’t tell you how many professional chefs and amateur cooks I’ve seen on television who didn’t rehearse their bit-and the results on live television were disastrous. (Like the chef who -- at the moment of presenting his dessert -- realized that he left the ice cream in his car. In the sun. He literally ran out of the studio, on live TV, to go get the ice cream.) The only small measure of direction I get from the Floor Director on the set is when I’m told to "look into the camera" seconds before the red light comes on. + + + I’ll need two of Mike’s best crabs for Sunday’s show -- one for the meat in the crab stuffing, and another one for the display of ingredients on the set. This morning Mike takes literally 20 minutes to scrub and wash the shell of the prized "display crab." As he toils away, I vow to honor his crab by insuring that the shell will be kept wet and shiny during its appearance -- or I won’t be able to show my face in Mike’s shop again. I’ll be making a crab cake mixture to stuff the shrimp. I’m wondering if Mike can top himself after the wondrous crabs he’s already given me, but he doesn’t disappoint today -- his fresh Wild American Shrimp fished out of the Gulf of Florida are just the right size to hold my savory crab cake stuffing. In the case of Sunday’s dish of Stuffed Shrimp, the recipe calls for grilling the shrimp on the outdoor barbecue. But we won’t be barbecuing the shrimp on camera this Sunday. I’ll grill the shrimp at home and then we’ll go through the motions of the cooking process during our live segment. I try to have all of my prep work done by late Saturday afternoon so I all I have to do on Sunday morning is pack the coolers and drive to the studio. There won’t be a Hummer limousine at my doorstep on Sunday morning waiting to whisk me in comfort to KXLY. I’ll be driving myself to the studio in a Dodge pickup. My home office serves as the "staging" area for packing the coolers. Make note of the supplies on the floor next to the cooler-dishes, toothpicks, silverware, tongs, spatulas and kitchen towels. And yes, I am following the direct instructions of Mike the fish guy -- I bought a spray bottle at the "Dollar Store" so that I can keep our precious "display crab" wet on camera. + + + I’ve never cooked on the "Today Show" on NBC in New York. I’ve heard that cooks who appear on "Today" are escorted into what is called a "Green Room," catered with lush displays of fresh fruit, vegetable and cheese trays, pastries and a never-ending assortment of beverages to await their few moments of fame. We don’t have a "Green Room" at KXLY. What we have is a room used by the weekday news staff to script out the flow of the news programs. Not having a Green Room is a blessing in disguise. The atmosphere in the studio is very casual and I don’t have to sit in a cold, lonely room waiting for a perky intern to escort me to the studio. I wait in the studio. You learn to be patient and immodest around the crew -- these are the people who watch you unzip your pants in the studio. You pull out your shirt so they can thread a small microphone from your waist, underneath your shirt, up to your neck and then clip the little mouthpiece to your collar. The only style advice I ever got was from my co-host, Teresa Lukens, who cautioned me not to wear a striped or checked shirt on-camera-something about the pattern of my shirt being a distraction to the viewers. (And I thought the girth of my waist was more of a distraction to the viewers than the pattern of my shirt). I don’t wear a Chef’s coat, because I don’t consider myself a Chef. I’m a cook and I want the viewers to relate to my story and my personality with ease and comfort. I want them to feel comfortable going into their kitchens at home and creating the types of dishes they might have at a restaurant. I don’t want to scare them by thinking only a guy in a chef’s coat can cook good food. Our kitchen at KXLY comprises an electric, flat-top stove inserted into a formica cabinet on wheels, held in place with sandbags. We don’t have an oven, refrigerator, freezer or running water. We make do with what we have-and that’s why I bring my own spatulas, spoons and water bottle to spray the crab. After the "Pet for Adoption" segment, I’m allowed on the set to get ready. I usually have about 15 minutes to unpack the coolers, put the ingredients on display and get the stove-top heated. We begin our cooking segment with a 30-second lead-in, usually after the local sports report. Teresa introduces the dish we’ll be doing and then we break to another commercial. I don’t have a lot of time to grill shrimp when we go live on KLXY -- only four minutes total for cooking time and discussion of the dish with my co-host. I’m lucky to have Teresa as my host. She knows food and cooking. She knows that prosciutto is cured Italian ham and she knows it’s thin and slightly salty. She knows to ask if smaller prawns will work for the recipe. And without prompting, she’ll ask why I’m using fresh Dungeness crab instead of canned lump crab meat. At the end of the segment we cut to one last commercial. As we come back live, Rick and Teresa are their normally gracious selves, tasting the stuffed shrimp and declaring it delicious. The show is a wrap. One more taste-test lies ahead before we can bring this journey to an end. What will the crew say about my "Shrimp Stuffed with Crab?" They tell me the stuffed shrimp were delicious. But you know what they really liked? What impressed them the most? The radishes. About a week after Sunday’s show, I went back to Williams Seafood to get some photos of the shop for this story. I find Mike behind the counter cutting fresh tuna steaks. "At least it looked fresh this time," he says. + + + Epilogue Shortly after I finished this piece, I began working with KXLY on our next cooking segment, which was scheduled to take place on Sunday, November 16. The plan was to cook some unique side dishes that the home cook could easily do to accompany the holiday turkey or prime rib. At least that was the plan until I picked up the local newspaper on November 2. When I turned to the business section, I saw the ominous news: "KXLY cancels weekend news program." I immediately contacted the producer. I had been cancelled -- a victim of the horrible state of the economy. I felt like I had been kicked in the gut. Cancelled after seven years and dozens of live cooking segments. Cancelled. Because "Sunday Morning Northwest" wasn’t the lead-in program to "Good Morning America," on the weekdays, it relied heavily on local advertising for its survival. ABC wouldn’t (and KXLY couldn’t) carry the burden of producing a local show that didn’t feed into network programming. With so many local businesses filing for bankruptcy and others literally closing the doors, one of the first budget items to go was television advertising -- advertising revenue that paid to produce "Sunday Morning Northwest." I wasn’t the only on-air "personality" to get the pink slip. The weekend weather "person" also got her walking papers. Rick and Teresa Lukens returned to the security of the KXLY-AM 920 radio booth and continue with their weekday morning drive-time show. And I have taken an unwanted leave of absence from local television. At least for a few months. Loyalty is not a word that is highly regarded in the television business. If ABC cancels you, you talk to NBC and so I’ve shifted my ambitions to KHQ -- the local NBC affiliate. KHQ airs a local morning program seven days a week. So if the culinary Gods are praying for me, someday soon I’ll begin doing a live cooking segment on the "KHQ Morning News." * * * David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food, reviews restaurants and -- obviously -- does food presentation. He is on the eGullet Society hosting team for the Culinary Culture and Kitchen forums.

Hi - I have an expense breakfast at Norma's next week. Was wondering what the best things are on the menu? I probably can't get the $1000 omlette, but most other things are fair game. Are they "famous" for any one particular dish? Thanks! ~WBC

First of all, this is my first post here, so hi, everyone. I'm Johan, a university student from Sweden. I'm in my first year of the Bachelor's programme in molecular biology at Lund University. I try to eat as healthy as possible, so I avoid using a lot of sugar, butter and stuff in my recipes. Well, that's that, I guess. Anyway, I'd like to try some new and interesting ways to season pancakes. This is my basic pancake recipe (makes two 7-inch diameter pancakes): • 1 dL (0.4 cup) graham flour • 1 dL (0.4 cup) oat milk (I'm lactose intolerant) • 1 whole egg • 1 tsp baking powder So far, I've tried adding curry, blueberries, and gingerbread spices (cardamom, cinnamon, cloves, and ginger). The gingerbread ones are the best so far, but I'm eager to try other variants. If you have any nice ideas, please share!

Of all my past experiences, I'd have to say that the one I rue the most is my involvement with the Waffle House as a Manager Trainee and then Unit manager. From the very beginning the relationship cost me more than it was worth. I had just moved to Atlanta and had moved in to the spare bedroom of my brother's apartment. As I was searching for gainful employ, I responded to an ad in the Atlanta Journal-constitution. I had at the time just separated from four years of service in the Marines as a Food Service Specialist (cook) and it was the base of my experience. The ad as it turns out was from AAA Employment. I had no experience with these kinds of services and quickly found myself being taken advantage. I interviewed twice, once with a management recruiter for Waffle House and then with my future division manager Jim H. We negotiated a salary and the fee for AAA was supposedly added to it. Once I accepted the terms and had started the training program, AAA contacted me wanting their money right away. Waffle House had pulled a bait and switch! I discovered after I had started, that the "Salary" we negotiated was simply the basis upon which a hourly wage was determined while I was in training and once I actually became a Unit Manager, I would make a base salary plus a package of bonuses. AAA was adamant when I tried to explain my situation to them that I had to pay them or I could not take the job. I should have taken the “or”. So the next six weeks of hourly pay, or practically the whole training period at “Waffle House University” went to AAA and I depended heavily on my brother's good nature. In retrospect I should have seen what was coming when I had to sign a contract that essentially made me financially responsible and accountable for all food and money in the restaurant. The next chapter in this story opens with me moving out of my brother's place and into a one bedroom apartment in Lithonia, GA in order to be assigned to my first Waffle House as a prerequisite. The restaurant I was eventually assigned after working “Internships” at other Waffle Houses in Jim's division was unit #580 on Evans Mill Rd. in Lithonia. I showed up at 6:30am to discover I was replacing one of my management training classmates. I was instructed to send him to the district manager's other store which was on the opposite side of the interstate exit we were adjacent to. I then proceeded to meet the staff of my first restaurant as manager and worked the entire day with them. Unit Manager at Waffle House is pretty straight forward. You cook the first shift of the day, 7:00am to 2:00pm. You then change shifts, count out the sales from the first shift, replace the cash register drawer with the new shift, fill out a sales report and make a bank deposit for sales from the last twenty four hours. After which the manager inventories the food on the floor and replaces what was used during the last day from the commissary which is kept under lock and key. My mistake as I would later learn was that I was not properly “Checked in” to the restaurant by the district manager that morning and had thusly assumed all responsibility blindly. The district manager “Darrel” showed up at the next shift change (9pm) to do a audit of food and money. As this was all new and exciting to me and I have a habit in general to trust people, found myself being taken to the bank. Darrel audited the cash which came out just fine. Then we went to the commissary and inventoried all the food, which also came out fine. BUT, when we came back to the office we discovered we (I) had not secured the cash in the safe and after recounting discovered five hundred dollars missing. I was afforded the opportunity to replace the cash personally or it would have to be reported and I would most likely lose my job on the first day and the money would have been deducted from my pay and a bill sent to me for the remainder. Thus was the nature of the contract I had signed.

I'm heading to cannon beach, OR pretty soon, and I know that I want to eat at the Ecola seafood restaurant for dinner/lunch, but I'm wondering about a good breakfast? We are late risers, but we welcome good coffee and mimosas too! Any recommendations are welcome. Also, pub recommendations are very welcome ! Thanks so much! ~Miranda

I haven't seen a topic so I opened a new one. Any ideas for brunch after going to the Renoir exhibition on Sunday? When it was mentioned that Snack Bar stopped serving brunch (did they go back to it? It's on their website), matthewj suggested that it's a difficult segment to tap into. So there should be plenty of offers: where to go, considering there will be eight of us not all of whom are tremendously adventurous?

I love you sour and tangy and stretchy thin, the better to stand up to robust amounts of butter and maple syrup. I love you cakey and sweet and not quite done in the middle, topped with fruit and whipped cream. I love you in your buckwheatedness, with warm honey butter. I love you whether you call yourself a pancake or a griddle cake. I love you particularly well when served snuggled up to parts of crunchy pig. You are all that is good to breakfast. Please share your favourite pancake recipe, and tell us why it's your favourite. This is my family's current favourite. Evelyn is my husband's grandmother. Evelyn's Buttermilk Pancakes 2 1/2 c flour 1/2 tsp salt 1 tsp baking soda Combine thourougly. Beat one egg, add to 2 cups buttermilk, mix. Add buttermilk mixture to flour mixture and mix till combined. Batter may be slightly lumpy. Drop pats of butter onto fry pan. Pour mixture onto melted pats of butter, let cook till bubbles form, flip and cook until done. These are in the soft and cakey variety of pancake, and I tend to feed them to my kids with cinnamon and sugar and some vanilla whipped cream. They taste like hot snickerdoodles.

"Simply Delicious". Great menu. Weekend breakfast a little too noisy and chatty for this locals taste to enjoy.

I have been contacted by a friend who is going to school and has been given a project of developing a dessert. She asked me for advice on chocolate dipping waffles. Personally, this sounds beyond sweet for my tastes so I was wondering if anyone has had such a thing and was it something you would eat again? I have had chocolate syrup on a waffle but not a chocolate dipped. Perhaps I will have to get into the kitchen and do some experimenting. Beth