I start my day with a breakfast routine.

For me it is the ritual of manually grinding coffee beans and then trying to tap it all into my AeroPress without soiling the counter with crumbs of grinds. I have not found a way to do this successfully every day which somehow I find is a comfort. This way every morning my routine of making something with just a simple unimportant task is comforting because I know I will spill just a little.

So now the day doesn't have to be perfect because it already has had a little misstep for which if I wanted I could correct, but in the end is not nearly as important as we sometimes think it should be.

And then I can move onto asking my stomach; is last night's dinner still with me or if there is any rumbling. The grumbling could be for a light toast with a jam we are taste testing, or a roar where oatmeal with frozen blueberries, bananas, raisins, red walnuts, and real maple syrup are needed to solve the desire.

Of course, if I am offered cheesy eggs, a specialty, with bacon, then yes of course, I am not going to say no.

On the other hand, going out for breakfast is one of my favorite meals to do. Not because it is better than what I can make, it is because someone else is making it!

And even if it takes a bus ride and a wait of an hour sitting on a ledge to get a table to have some wonderful famous smoked fish and bagels, it is worth it! It is an event.

Breakfast can be as complex as you want, with Colomba bread pudding or fancy pancakes made to look like Mickey Mouse, bacon, potatoes, lox and bagels, and of course eggs.

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From one of my favorite little cookbooks "The Breakfast Book", by Marion Cunningham.

2 oranges transform these 16 muffins from plain to Jane!

See the Orange Walnut Muffins Recipe here!

Cinnamon butter puffs are essentially small, fluffy pastries or bites coated in a mixture of cinnamon and sugar, often with butter, which creates a rich and sweet flavor.

The concept of using cinnamon and sugar as a flavoring dates back centuries. Cinnamon itself has been used in cooking for thousands of years, prized for its aromatic flavor and medicinal properties. Sugar, especially refined sugar, became more common in European baking around the 15th and 16th centuries.

Cinnamon butter puffs or similar pastries likely emerged as part of home baking traditions in the United States and Europe in the 19th century. As cinnamon and sugar became popular in baked goods like cinnamon rolls and coffee cakes, the idea of using them to coat small puffs of dough naturally followed.

This idea aligns with the American tradition of creating simple, comforting baked goods with readily available ingredients.

See the Cinnamon Butter Puffs Recipe here!

Maluku Islands in Indonesia, once held the most carefully guarded spice in the history of spice trading. It was so highly valued that the Portuguese, and later the Dutch, limited its cultivation to only two islands in the East Indies, putting to death anyone who attempted to elbow into the business. Fortunately, a non-affiliated group of birds carried the seeds throughout the Islands and beyond, breaking the nutmeg monopoly.

The peppery-sweet nutmeg is a traditional flavoring for cakes, gingerbread, biscuits, and fruit. It is commonly used in milk puddings, and a little grated into cherry or apple pie adds an indecipherable spiciness.

Nutmeg is excellent in savory dishes, especially sausages, fish, and seafood.

It is a necessary ingredient in many British-inspired chutneys, and grating just a bit over steamed cauliflower, baked onions, or mashed potatoes is a perfect finishing touch.

Nutmeg is a versatile spice used in both sweet and savory dishes, known for its warm, aromatic flavor.

Nutmeg is a popular ingredient in many baked goods. It pairs well with cinnamon and other warm spices, adding depth to desserts.

Use in cookies, cakes, and pies: Nutmeg is often found in recipes for apple pie, pumpkin pie, spiced cookies, and coffee cakes. Just add a pinch or 1/4 to 1/2 teaspoon per recipe, depending on your preference.

In custards or puddings: Nutmeg adds a rich, aromatic flavor to egg custards, bread puddings, and flan.

Nutmeg is a classic ingredient in eggnog. Just sprinkle a little on top.

Hot chocolate or coffee: A dash of nutmeg in hot chocolate or coffee can add a delightful warmth.

Nutmeg can enhance the flavor of rich, creamy soups like butternut squash soup or cream-based sauces.

A pinch added to a bechamel sauce will add depth and complexity.

Nutmeg goes particularly well with spinach, potatoes, and sweet potatoes, adding a layer of warmth to the dish.

It can also be used in spiced meat dishes, especially in Middle Eastern and Indian cuisine, adding to the flavor profile of dishes like lamb or chicken curry.

Freshly grated nutmeg is more potent and fragrant than pre-ground nutmeg, and it will make a noticeable difference in flavor.

Use a microplane grater or nutmeg grater: Grate fresh nutmeg directly into your dish for a stronger flavor. Just a small amount (about 1/8 to 1/4 teaspoon) goes a long way.

In small amounts, nutmeg has medicinal uses in traditional medicine, including being thought to support digestion and provide mild sedative effects. FYI - Too much is not better.

Shop now for Whole Nutmeg!

This ground Saigon cinnamon powder packs a healthy vibrant punch!

Vietnamese cinnamon is invigoratingly potent, with a rich, spicy flavor. You may need less than you're accustomed to! Saigon cinnamon powder is an excellent choice for dishes sweet and savory, from cookies to pie to stews.

Saigon cinnamon (also known as Vietnamese cinnamon) is a variety of cinnamon that comes from the Cinnamomum loureiroi tree, which is primarily grown in Vietnam. It's one of the most popular and highly prized types of cinnamon in the world due to its bold, spicy flavor. It's often considered stronger and more intense than other varieties of cinnamon.

Saigon cinnamon is favored for its intense, spicy-sweet flavor, making it ideal for people who enjoy a strong cinnamon taste. It's particularly popular in baked goods, desserts, coffee, and hot beverages like chai or hot chocolate. However, it's best used in moderation, particularly because of its higher coumarin content.

Saigon cinnamon is a variety of cassia cinnamon (specifically Chinese cassia or Vietnamese cassia). Cassia has a stronger, sharper, and more biting flavor compared to Ceylon cinnamon. Saigon cinnamon is often a preferred type of cassia because it's even more intense than the typical cassia you find in most supermarkets.

Saigon cinnamon sticks are often dark brown to reddish-brown and are very hard and tough, while cassia sticks are typically lighter in color and less difficult to break, depending on the harvest.

Because of its strong flavor, Saigon cinnamon is often preferred in spiced desserts, coffee, and baked goods where you want a more intense cinnamon flavor. Ceylon cinnamon is often used in lighter dishes or for its more subtle cinnamon notes in recipes like curries or chocolates.

Shop now for Saigon Ground Cinnamon!

Cover this easy simple cake with whipped cream and finely chopped candied citrus and crystallized ginger and fresh mango completes this cake.

The ginger cake and its variations have been around and evolved many times over the last few thousand years.

The concept of a "ginger cake" likely evolved from the medieval European tradition of making gingerbread. In the 11th century, ginger was introduced to Europe by traders from the East. It was often combined with honey and used to make flat cakes or biscuits, known as "gingerbread."

These early gingerbread cakes were more of a solid, dense texture, rather than the lighter, spongy cakes we associate with ginger cakes today.

Today, fresh ginger cake recipes can vary widely, depending on the region or personal preference. Some versions may be more like a dense, rich gingerbread, while others are lighter and fluffier.

The use of fresh ginger is one of the key ingredients that distinguishes many ginger cakes from their more traditional counterparts, which use ground ginger.

See the Ginger Cake Recipe here!

The spinning process in sugar production, specifically in the context of making Muscovado, Demerara, light muscovado, and white sugar, refers to the centrifugation phase. This process involves the use of a centrifuge to separate the sugar crystals from the molasses. Here's how the different types of sugar are produced during this stage and their timing in the overall sugar-making process:

1. Harvesting and Crushing: This is the first step in sugar production, where sugarcane is harvested and crushed to extract the juice. This juice contains dissolved sugars and impurities.

2. Boiling and Evaporation: After the juice is extracted, it's boiled and evaporated to concentrate it into a thick syrup. This syrup is then allowed to crystallize into sugar, and it is at this point that the process begins to diverge depending on the type of sugar being made.

**3. Spinning (Centrifugation) Process: The next step is centrifugation, which uses a centrifugal force to separate the crystallized sugar from the remaining molasses. The syrup that results from the evaporation and crystallization is spun in a centrifuge at high speed. The sugar crystals, which are heavier than the molasses, are forced to the outside, while the molasses is spun off and removed.

For Muscovado (Dark and Light): At this stage, the sugar is not fully refined, and the molasses is retained in varying amounts. The centrifuge will separate out some sugar crystals from the molasses, but the process is usually not as intense as for white sugar.

Dark Muscovado: The centrifuging process for dark muscovado is minimal. The sugar crystals are larger and retain most of the molasses. This gives it a rich, deep brown color and a strong molasses flavor. It is typically spun once or twice to remove some of the molasses but leaves more compared to other sugars.

Light Muscovado: Similar to dark muscovado but with less molasses content, light muscovado is spun more thoroughly. It is lighter in color (brown) and has a more delicate, caramel-like flavor. The centrifuge is used to remove more molasses than for dark muscovado but still retains some.

For Demerara: Demerara sugar is also centrifuged, but the process is more refined than that for muscovado. After initial spinning, the sugar crystals are lighter in color, with a golden-brown hue and a slightly crunchier texture. The molasses content in Demerara is lower than in muscovado, and the centrifuge is used to remove a significant portion of the molasses, but still leave a small amount, which contributes to its caramel-like flavor.

For White Sugar: White sugar undergoes the most intense centrifuging process, where nearly all molasses is removed. After the initial crystallization and centrifuging, the sugar is refined through additional processes like washing with water or lime treatment and then spun again in the centrifuge to ensure it is pure white. The sugar crystals are fine, and the molasses content is minimal, making it the purest form of sugar produced.

When Each Sugar is Produced: Muscovado (Dark and Light): Produced earlier in the centrifugation process, when more molasses is retained.

The darker the muscovado, the less it is spun, and the more molasses is left.

Demerara: Produced slightly later in the centrifuge process, when more molasses is removed, but a small amount is left behind for flavor.

White Sugar: Produced at the end of the centrifugation process, when almost all molasses has been removed, leaving behind pure, white sugar crystals.

Shop now for Demerara Sugar from Mauritius!

For a long time I had this oatmeal every day. Then I stopped for a bit, as I got tired of it everyday. Then one day I decided to have it at a national park restaurant and it was good. And it brought back a bunch of food memories and oatmeal has returned to my diet.

Now I let my morning tell me if I want it or not. Sometimes I crave this oatmeal (not other oatmeals) and sometimes I crave the blueberries or the banana I add in. Sometimes a new jam might be on the block to be tested and putting it on my oatmeal is a great way to taste test.

I almost always add raisins and a few other dried fruits and berries for the texture change and for the small health benefits. Along with red walnuts it makes for a wonderful and full meal deal all before noon.

My favorite way to cook oatmeal is in my fancy rice cooker, which takes 66 minutes, but feels (tastes) like they were soaked overnight.

Shop now for Oatmeal of Alford Organic Gluten-Free Stone-Cut from Scotland!

This dish has all the wonderful qualities of a classic Italian risotto, in addition to the Moroccan-inspired flavors of preserved lemon and cinnamon.

See the Oat Risotto with Butternut Squash & Lemon Recipe here!

To make preserved lemons is easy. Salt, lemons, time.

Preserved lemons are a wonderful go-to addition to any recipe. Use them as a topping, an ingredient, or as a taste-changer. Anywhere you would use a regular lemon, you can use a preserved one for more punch and flavor. This intense concentration of flavor goes beyond just a lemon; it releases an explosion of flavor in your mouth!

The combination of salt, lemon, and time creates a flavor bomb when combined with chicken, for instance, bringing out the best in your poultry. Similar to sardines, another flavor enhancer bomb, it might not immediately appeal to all your senses, but once you incorporate a preserved lemon into your next dish, you might just discover a new love.

We like the Belazu Beldi Preserved Lemons because they are small, whole, and round like little globes. Smaller than a golf ball, they have a very thin skin that is easy to cut and chew. When used as a garnish, they look cute and gorgeous, elevating the presentation of any dish!

You can either make your own preserved lemons or try the Belazu Beldi Preserved Lemons. Preserved lemons are the ultimate combination of sourness, saltiness, and bitterness—a true flavor bomb!

Shop now for Preserved Beldi Lemons!

Sometimes, especially right now, a minty ball or two might be all you need to feel better.

Check your pantry (your glove box?) to make sure you have enough for the next month or so!

Inside this very classic pry-top can is housed minty fresh mints, all wrapped individually. So you can steal a couple for your pocket or purse, seal it back up, and give them away. And no one will know.

Or, skip the giving away and throw the can in the car for that long trip to the country when holiday traffic is so bad.

Uncle Joe's mints "keep you all aglow"! This is made with the premium English Mint. Who would think just three ingredients could make the most delicious mint candy.

Uncle Joe's masterfully blends golden brown cane sugar, cream of tartar, and oil of peppermint to create a treat that keeps you on the happy side. The recipe has remained a closely guarded secret, but these refreshing minty treats are still manufactured in the traditional way, over open gas fires.

Perhaps the very best on the planet, it's not just a "mint", not just a "candy"; we consider Uncle Joe's Mint Balls a food.

Established in 1898, the award winning Wm. Santus & Co. LTD. is run by a fourth generation confectioner who still guards the secret recipe that makes this sweet the sweetest!

You can't have enough in your pantry (or your glovebox). You just never know when you will need a refreshing pick-me-up! Uncle Joe's Mint Balls make you feel so good!

Shop now for Uncle Joe's Mint Balls!

No milk involved

The lore of oyster sauce is a simmering story about Mr. Sheung, a restaurateur in southern China who, in 1888, forgot about a pot of oyster soup cooking for a set time. It simmered too long and turned into a thick gravy, creating a delicious sauce that is used far and wide in dishes spanning around the globe.

With a desire to see if there was something less "produced", we went on the hunt to find an oyster sauce that was special, and we think we found one!

This oyster sauce starts with the oyster. Oysters that are grown in the Karakuwa area, where the forests meet the sea, about six hours north of Tokyo by car on the east coast.

The bay is rich from the rivers that flow into it, carrying the nutrients of the forests, which feed the healthy phytoplankton and provide an excellent food source for the oysters.

The intricate coastline creates a calm home with complex ocean currents that create amazing oysters.

Kesennuma only harvests their oysters from March to late May, just before the oysters spawn. This timing creates the richest taste, called "fully ripe oysters," the milk of the sea, which makes this oyster sauce truly special.

To the nose, if unfamiliar, it will first come across as fishy. Perhaps it is not so much as fishy but more correctly the smell of the sea, just super concentrated. It is a clean, sweet smell.

To the mouth, it is a simple yet complex thick sauce with a flavor profile that brings the upper mouth the flavor of oyster and sweet & salty across the tongue. When you are done, squeeze your cheeks in for the last bit of umami.

A spoonful will be filled with oyster first and second, with the tip of the tongue finishing with happiness! It is enjoyable straight up, even when it is filled with so much flavor.

Think of adding it to your stir-fries, fried rice, marinades, as a dipping sauce, or drizzling it across asparagus or green beans. Though we think of classic Chinese dishes here, think of the oyster sauce like you do Worcestershire, adding a punch of unusual vibrancy to your dish!

Remember, think a spoonful or just a dash; that might be all your dish needs to bring out the most in you.

Comparatively? This one you can eat with a spoon; the others? No way.

Shop now for Kesennuma Milky Oyster Sauce!

This simple recipe can be used as is on so many dishes or modify the greens to match your desires!

Use with anything in the wok or use the sauce to dip, to top or add.

See the Chinese Broccoli with Oyster Sauce Recipe!

To the nose, Sudachi is a citrus fruit with an aroma that might be completely unfamiliar. To the eye, the syrup is an attractive pale yellow color. The fruit itself is picked when green in color, with a slightly orange-tinged greenish interior. They look like large round limes and they're a specialty of Tokushima prefecture in Japan, but also grown in the US now.

The first sip is so delightful. It's a combination of familiarity—tastes a bit like lime, a bit like mandarin, a bit like yuzu, but with less acidity—and something totally new. Once you get past the citrus flavor, you experience a wonderfully balanced sweet-and-sour taste.

Trying to define the combination of flavors with the Sudachi juice, beet sugar, and apple vinegar is hard to do.

One could easily drink the whole bottle in just a few days.

You can use the Sudachi Syrup to make a refreshing sip of vodka, whiskey, gin, or sake, just by mixing it in. Or, add a couple of drops to seltzer or beer! This flavor, like the yuzu syrup, can also be added to a chocolate glaze or in a vinaigrette.

Shop now for Nishiji Sudachi Syrup!

As Tina said, in Food & Wine Magazine,

"Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch."

Called for in classic French recipes, these pastry flakes are a common ingredient when making Praline Feuillete or filling for Praline.

Note that Paillete Feuilletine Flakes are delicate and are naturally small.

Shop now for Feuilletine Flakes - Pastry Crunch!