Is anyone else a huge fan of The Pioneer Woman? *raises hand higher*
Every recipe I’ve tried of hers has been fantastic. Plus, her writing is pretty entertaining. Since I grew up in the country on a ranch, I can relate to some of the antics of country life. I, however, cannot relate to the antics of famous blogger/Food Network star/author life. Eh, you win some, you lose some.
On Monday I was eating my breakfast while checking out her blog when I about fell off my chair from what I read. Do you know what her food post on Monday was about? Eating TOAST in Los Angeles. Yes, toast. I about choked on the toast I was eating.
Or, if you are in L.A. you call it “toasts” apparently. To quote The Pioneer Woman, “One thing I noticed was that toasts were absolutely everywhere, on every menu, in a million different forms.” Only in L.A. Or has this restaurant trend spread?
So, yes. Apparently I’ve been food trendy by eating my “toasts” and I didn’t even know it. In fact, I might have even started this toasts trend. Oh, wait. Never mind. Toast has been around since what, sliced bread? Since toasters? Since the open flame was invented?
Putting stuff on toast is not an original idea. I just wish I would have thought to make a restaurant menu out of this most basic of ideas because I totally rock at pushing that little toaster button. And sometimes when I’m feeling really creative in the kitchen I move that little dial on the toaster so that the toast gets a little darker or lighter. Don’t be jealous of my culinary prowess. You too can be like me. It’s going to take a daily commitment though. Every morning, sometimes lunch. Be sure you’re up for the challenge before you embark on this journey.
Anyway. Here’s what I’ve been eating for breakfast for the last, oh, 5 years.
Yes, I am a bit, okay excessively predictable when it comes to what I eat for breakfast. Again, I don’t want to let all of that toaster experience go to waste…I’ve been honing my craft! Besides, variety is not the spice of my breakfast life. I’m much more easy-going about lunch and dinner though.
So, I eat toast made from my Dave’s Killer Bread Knock-Off Recipe with Homemade Strawberry Freezer Jam. I do actually vary the type of jam. Blueberry, blackberry and peach jam all make it into the rotation too. See, not completely predictable!
Then I put sliced strawberries and blueberries on top of my toast and jam. It’s a great way to get extra fruit into my diet. It’s also deeee-licious. Blueberries can be expensive so I freeze a bunch during the summer when they are less expensive so that I can thaw a handful for my toast each morning.
Now, I don’t want to blow your mind here, but that’s not the only way toast gets consumed around these parts. Oh, no. Things often get crazy around lunch time when there aren’t any leftovers that need to be consumed.
That’s when toast with peanut butter, honey and bananas happens. This is a Pioneer Woman endorsed combination, by the way. You know it’s golden if P-Dub is talking about it.
1. Carbs are apparently back in style in California. That means this trend will soon be sweeping the nation. We can finally put down our lettuce leaf buns and have a real burger now.
2. Teach your child to make toast and they can be a chef in a restaurant. More or less.
3. I clearly need to add a toast option into my dinner rotation. If I’m going to be trendy, I might as well go all in. Besides, I really like toast.
Since I have young children and my idea of fine dining these days is Chipotle, I think I will take comfort in the fact that I’m clearly still “with it.” Now I’m off to scour this newfangled thing called the World Wide Web to see if I’m on trend with anything else. I’ll be happy to report back if I do discover anything worthwhile.