However, coffee drinker statuses never waver. We simply seek the next caffeinated thrill, whether it be iced lattes or affogatos.
- Chocolate Croissant/Pain au Chocolat (of course)
- Herb + Cheese Croissant
- Honey Butter Sourdough
- Plain Sourdough Bagels
- Sesame Seed Sourdough Bagels
- Poppy Seed Sourdough Bagels
- Yeast (100g)
The Honey Butter Sourdough was quite tasty as well, albeit bearing no discernible hints of honey. Toasted with a generous smother of garlic butter, the loaf truly shines in our humble kitchen. The bagels weren't half bad either, though perhaps a bit denser than preferred and a tad tangier (hello, sourdough) than expected.
1) Baked Chicken Thighs, which delivered less crunch, and consequently less satisfaction, than last time, sadly.
A mid-week lunch grew delayed from an impromptu eruption of creative juices: consolidating caramelized onions, white button mushrooms, leftover steak, and a dusting of shredded cheese yielded an inconceivable crunchy sourdough sandwich. Blanched bok choy and a mild nod towards my first university-era dish provided accompaniment. (Note: Please adhere to the classic brown sugar-soy sauce formula as opposed to a granulated sugar-molasses-dark soy sauce blend for your own benefit.)
It is a crustless quiche, or frittata? Regardless, it was delicious either way. I would recommend the traditional stovetop to oven method should you have a skillet on hand, otherwise feel free to opt for the entirely baked rendition to promote multitasking. Adhering to SK's recipe for Quiche Lorraine - an entirely dissimilar monster, I am well aware - I took to an oven setting of 350 F for roughly twenty-five minutes, then again in bursts of five, five, and ten to set the remainder of the runny egg mixture.
< Pictured below: Tieguanyin Milk Tea w/ Coffee Jelly (Large), Mango Yogurt Slush (Regular), Passion Fruit Green Tea (Regular) >