She writes at 9:01 AM on a Saturday morning from the quiet and comfort of her bedroom. Oh, the irony.
I haven't done this since college, when my friends I would throw these ridiculously parties and, in a slightly compromised state, would make plans to get up the next day - hungover or not - and try to piece the evening together over some Eggs Benedict at Ryles Jazz Club in Cambridge or the most sickeningly sweet (by which I mean heavenly) French Toast with caramel, rum, bananas and mint at Sonsie on Newbury Street. NOTE - if you are ever in the Boston area, you should visit at least one of these two dining establishments. They are awesome.
There is nothing like a good Hollandaise sauce to make you forget about the fact that silly string may or may not be permanently embedded in your floor. And that you are going to have to spend the afternoon scraping it off with a knife. Or that there is a vodka-filled watermelon hiding in your closet. That you are going to have to (a) remember is there and then (b) decide whether or not to dispose of.
Those were the days.
Now, Sophie and I do something similar wherein she comes into my room the morning after, lays down on my bed while I am sitting at my desk (most likely blogging) and we discuss, sometimes in excruciating detail (we are girls and thus have a penchant for overanalysis) the trials and tribulations of the previous evening. Or just life in general if we didn't go out the previous evening.
It's a lovely ritual.
Although I can't help would think that it could be even better if done over some bacon and eggs. Or these baked apple pancakes. Which are kind-of a cross between a sweet frittata and a pancake. I can't actually describe it at all, except to say that I loved the texture as well as the brown sugar/cinnamon sauce that ends up caramelizing on top. Or maybe i just love the idea of having dessert for breakfast AND lunch. Distinct possibility.
I got this recipe from The Bon Appetit Cookbook, which I bought at BJ's a few weeks ago. It was on sale for $10. Down from $40. There was no way I could pass that up. It is as large a tome as Bon Appetit Fast/Easy/Fresh, and is only different from it in that some of the recipes require lengthy cooking times (roasts, yeast breads, etc.) and so it has a more extensive amalgam of dishes in it. Plus the cover is orange instead of green. In case you were wondering.
Baked Apple Pancakes
Serves 2, adapted from The Bon Appetit Cookbook
1 granny smith apple
2 tsp lemon juice
3/4 cup skim milk
3/4 cup flour
1 tbsp sugar
1/8 cup sugar
1/4 tsp salt
1/8 cup brown sugar
1 1/4 tsp cinnamon
2 tbsp butter
1. Preheat oven to 450. Toss apple slices with lemon juice. Whisk eggs and milk in large bowl to blend. Add flour, 1 tbsp sugar, and salt; whisk until batter is almost smooth. Mix brown sugar, cinnamon, and remaining sugar.
Preheat oven to 450. Toss apple slices with lemon juice. Whisk eggs and milk in large bowl to blend. Add flour, 1 tbsp sugar, and salt; whisk until batter is almost smooth. Mix brown sugar, cinnamon, and remaining sugar. Spray two 6-inch ovenproof nonstick skillets. Pour half of batter into each skillet. Arrange half of apple slices evenly over batter in each skillet. Transfer skillets to oven and bake until pancakes are set around edges but still wet in center, about 8 minutes. Remove from oven; sprinkle half of brown sugar mixture over each pancake. Dot each with 1 tbsp butter. Using spatula, carefully turn pancakes over. Return to oven. Bake until pancakes rise, sugar mixture melts to sauce consistency, and top is golden, about 6 minutes. Invert onto plates and serve warm.