I don't really make New Year's resolutions, except for the amusing, off-the-cuff kind uttered for entertainment value only. I have long believed that one should implement any improvements that are needed as soon as possible, and not wait for essentially arbitrary milestones.
That said, in the spirit of fresh starts (now that I am once again able to post photographs!) I do hope that my posts here will be a little more frequent in the coming year than they have been and the end of the last.
Also in the spirit of fresh starts, I cannot recommend the meal of breakfast highly enough. Despite my enthusiasm for breakfast, I will confess to having rather recently choked down a few fast-food breakfast sandwiches of the biscuit-y variety, and I probably don't need to tell you that these occasions were met with a flinchy "I can do better than this." So, in fact, I have.
The biscuit here is a cheddar biscuit based on the lovely cream biscuits recipe from Cook's Illustrated's Fall Entertaining issue, made in my kitchen by my friend Lisa, who is somewhat new to the biscuit-making ranks, although a solid cook in her own right. It was she who came up with the idea of prepping a bunch of acceptable biscuits for breakfasts-on-the-go, and we took some time recently to play with the dough a little.
The rest of the ingredients are pretty much self-evident: a little back bacon (easily fried up and stored in a container in the fridge or freezer, depending on how frequently one wants to slap together a breakfast); an egg quickly-fried in a ring - in this case, a tuna can with the top and bottom cut out and pressed smooth; a slice of good, sharp cheddar - coincidentally, the same cheese as the one grated into the biscuit. Alternate versions saw instead a scrambled egg that had been pepped up with a little granulated onion and garlic, which was also a hit (and possibly even faster on the stove top).
Need I tell you how scrumptious it was, and how desperately I am in need of making these again?