Thayer in the Kitchen

We had a southern style breakfast that doesn't really have much of a recipe but I'll share what I did because it was delicious! Ramps with Potatoes & Eggs Cook 4 slices of bacon, remove from pan but don't drain the bacon fat. (I never said this healthy) Fry about 1/2# of sliced unpeeled potatoes (or more if you like) and the sliced bulbs and stems from 1 bunch of ramps (8-10) until tender. I covered the pan so the potatoes cooked more quickly. Season with salt and pepper. When they are brown and tender, add the sliced ramp leaves and 4 beaten eggs. Cook the eggs until they reach the desired degree of doneness. Serve with hot buttered cornbread. I posted a great cornbread recipe in an earlier post which is the one I made on Sunday morning. Its called Dairy Hollow House Skillet Cornbread. The recipe is from the Cornbread Gospels by Crescent Dragonwagon. Feel free to make any cornbread recipe you'd like to try from the book to serve with your ramps, potatoes an...

Supper last night was supposed to be turkey fruit salad. It didn't quite happen. Instead I made Celeriac Soup with Cilantro. Celeriac Soup adapted from a recipe on Recipezaar 1 medium onion, finely chopped (about 1/2 cup) 1 jalapeno pepper, chopped (I left in all of the seeds in but you can remove them if you prefer a milder soup) 2-3 cloves garlic, finely chopped 1 tablespoons olive oil 1 teaspoon cumin 1 1/2 lbs celeriac, peeled,trimmed and cut into cubes If you don't have enough celeriac substitute some potatoes 4 cups chicken broth 1/4 cup cilantro, chopped or more if you like 1/3 cup milk salt & freshly ground black pepper In a large saucepan, sauté the onion, pepper and garlic in the olive oil for 2-3 minutes over a medium high heat. Stir in the cumin and season with salt and pepper. Add the celeriac, along with the chicken broth. Bring up to a boil, then reduce the heat, cover the pan and let simmer for 10-1...