Breakfast of Champions

“Breakfast was, on the whole, a leisurely and silent meal, for no member of the family was very talkative at that hour. By the end of the meal the influence of the coffee, toast, and eggs made itself felt, and we started to revive, to tell each other what we intended to do, why we intended to do it, and then argue earnestly as to whether each had made a wise decision.”

― Gerald Durrell, My Family and Other Animals

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Pumpkin and Potato Samosas

samosa-1Samosas are beautiful little flour dough dumplings that originated in medieval Persia and spread throughout the Middle East into India and Southeast Asian. The Indian version is by far the most famous, often stuffed with a vegetarian-friendly mixture of potatoes, chilies and peas but there’s a gang of regional variations including beef, mutton, nuts, sweet pastes and whatever else you got. (more…)

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Bannock – First Nations Style

FN Bannock 1Long before Europeans brought wheat and barley to the New World, the First Nations people harvested, processed and milled flour from indigenous plant life. Stuff you’d never think could turn into flour like Cattails, acorns, mosses, lichens and ferns. These became the base for a myriad of bread and bread-like recipes that kept the natives fed even during tough seasons and droughts.

One particularly badass recipe from the Neskonlith people (one that pre-dates European contact) calls for boiling black tree lichen until it coagulates enough to form sticky, licorice-flavoured hand cakes which were seared on rocks laid in charcoal-filled pits… Yurm.

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