Rhubarb Chutney for your Easter Feast

By Lori Powell

So, officially spring has arrived in my neck of the woods. Tulips, hyacinths and the ubiquitous forsythia that bloom everywhere at this time of the year are flourishing.

The birds are singing up some sweet tunes every morning. Two Mourning Doves showed up on my back porch during that horrendous rainstorm last Saturday, which I took as a token of good luck! Apparently they establish their territory in early spring.

I was hoping that they would consider my back porch as their home. They mate for life and these two were huddled together on a shelf, safe under the back porch away from the high winds and torrential rain.

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Nana’s Softly Scrambled

By Katie Barreira

My Nana could have eaten eggs and bacon for breakfast, lunch and dinner. Mind you, she didn’t, as that would not have constituted a proper diet, but it was decidedly her favorite meal and aroused in her the same genuine joy and finger-licking enthusiasm morning after morning for 90 years. Any style of egg would do, but the best was scrambled and when done right, moist and soft, well that was what she called ambrosia.

No eggs were better than those served at the hotel’s daily breakfast buffet on our family trip to Prachatice, the small Czech town where my great grandfather (Nana’s father) was born. Of all the experiences on this pilgrimage, it was the tale of these eggs, (along with that of an eccentric tour guide at the Budweiser plant) which became the stuff of lore; quite fitting, given Nana’s innate love of a well-cooked egg (and a cold beer).

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Unearthing Old Recipes: California Raisin Cake

By Sandy Hu

Deep inside, I am a neat person. If you knock on my hotel room door on any business trip, you’ll find it tidy, all the clothes hung, shoes lined up in a row and everything in its place. I am also a meticulous packer.

But at home? Not so much.

Everything is fine until I get busy; then I let things slip. Recently, Dave and I have been working seven days a week on Special Fork and my house has paid the price. So, given it was the first free weekend I’ve had in a long while, I looked forward to getting my house back in shape.

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What’s for Breakfast? French Toast is Easy and Delicious!

By Sandy Hu

French toast is a snap to make and it’s a great use for leftover French bread. Simply slice the bread before it gets too hard, and store in an airtight plastic bag until you’re ready to use it. For longer storage, freeze the slices and thaw for later.

Serve French Toast dusted with powdered sugar or garnish with fresh fruit in season. Pass the maple syrup.

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A Mexican Breakfast

By Andrew Hunter

Breakfast is the most important meal of the day, especially for growing children. In our house, it’s also the primary meal that Marilyn and I prepare together. Our morning routine starts with switching on the coffee pot, then slicing fruit, scrambling eggs and making toast. Breakfast is on the table by the time the first cup of coffee is poured.

We were just in Mexico and were pleased to discover a Mexican breakfast is just like ours, but the fruit was spectacular. It was a tropical combination of papaya, mango, pineapple, watermelon, bananas and grapes served family-style. Because it was locally picked and had never been refrigerated, the perfectly ripe fruit was literally dripping with sweet flavor

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