Breakfast of Champions -- a Legacy

This post is kind of a mixture of a few different things. First I kind of just want to brag about a culinary success that has been a long time coming. 

Let me introduce you to possibly one of the most unreasonably difficult but indescribably delicious meals of my childhood: EggnToast. If you have ever been to cracker barrel, you may know this as Eggs in Baskets. 

My mom made this all the time, it was always, by far, my favorite food EVER. This meal quite possibly defines my childhood. I remember my favorite glass to drink out of when I was very young: an old jelly jar that had mother goose and her goslings following her around the glass. Consequently, this glass was also the perfect size for cutting the middles out of the "baskets," also my favorite job to help with in the kitchen. Anytime mom asked what I wanted for breakfast, my answer was quite predictable. But I could never master cooking the egg just right or keeping the creation from falling apart. 

I also grew up understanding this as a sort of family heirloom recipe. This is partially because I VERY rarely met anyone who had even heard of it, and also because mom would always tell me about how Pop (my grandad on her side) created this recipe while he was serving in the military. So, yes, Cracker Barrell, I was eating "eggs in baskets" before you thought they were cool. :P *she said haughtily from behind her hipster glasses*

But today, I got a lovely craving (thanks, baby) for eggntoast and decided to accept the challenge. And what I got? Three perfect pieces (and one broken piece of toast. Our bread is a little stale.) But all in all a success. :) And, man, were they delicious.

But this also called to mind the words of a wise women I heard speak on the descendents of Cain a couple of Wednesdays ago. The women who gives the lectures at BSF said "It isn't when you pass on, but what you pass on."

The passage in question? The Line of Cain

Cooking sans Catastrophe: Stuffed Acorn Squash with Wild Rice

Yep. Still fall. :) And I, a summer dweller, and actually loving it. The changing leaves, the cool breezes, fun sweaters. Not to mention I just had camellias bloom in my front yard. I know it doesn't really count as an accomplishment of mine, given that the minute I look at them they will probably die. :P 

So keeping with the season, another fall inspired recipe. This is a sort of variation of the last squash recipe I posted. However I like it better, since it was more savory than sweet and tht is typically my preferences. 

This recipe came from one of my new favorite magazines, for various reasons. Publix has put out a magazine full of recipes, family helps, health articles, etc. Best part? It's free. I have picked up two copies in store and have also signed up to receive them to my home. We'll see how soon that happens. 

Above is the picture from the magazine. As usual, noting ever looks as glamorous as it does in the magazine, plus the fact that I had to improvise a little, given the ingredients we had and didn't have. 

Cooking Sans Catastrophe: Crowded Veggie Soup

This is probably my first time feeling like a real chef. I made something and I honestly IMPROVISED!

This is a big step for a cook who is religiously by the recipe every single time. I may add one or two things to the recipe, or change a measurement based on the ingredients I do or don't have. But that's as creative as it get for me. 

Yesterday, I decided it had been two long since I had messed up an obscene amount of dishes, made a colossal wreck of my kitchen, and ended up with something edible. 

So when I went to the store, I perused the produce sections (are you hearing the veggie tales theme songs? I'm hearing the veggie tales theme song.) and got pretty much anything that my pregnant appetite thought looked yummy. 

So, veggie soup it was. :) Would it be cruel to play the theme song now? I think the chef from the muppets might be more appropriate. But anyway. 

I guess it is appropriate when posting a recipe (if you can call it that), to include your ingredients. However, there are obviously no measurements. Soup is when you get to have fun and do it just how you like it. :)

Cooking sans Catastrophe: Roasted Butternut Squash filled with [Pom]-soaked Fruit

So I think this might be my indirect attempt to embrace fall. Yes, I know. Gasp! I do talk a lot of smack about Summer being the best season of the year. Which, it still is. But the deep dark secret is... I love fall. Ssssh! Don't tell anyone. First Starbucks fall flavors, now butternut squash. Here we go.

I have also come into the habit of attempting the things I see in the innumerable amount of magazines I get for free. The cover in question today is Better Homes and Gardens. Their October issue features this lovely recipe (the original,  that is. There was tweaking.)

Here is what their "Roasted Butternut Squash filled with Port-soaked Fruit" is supposed to look like:

You are welcome to pass judgement at the end of the post. :P