Sometimes you just have a craving for wings, am I right? I’ve got a few recipes for wings on this and I usually make them aroung like the Superbowl, but I had a craving, so here we go. The base recipe is always the same (baking on a wire rack); it’s just the sauce that varies. This time, I made a sweeter Bourbon Maple Glaze, with a little bit of a hot sauce kick. Eat as is or with a side of Ranch or Blue Cheese.
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Savory Snacks
It’s a bank holiday weekend, the unofficial “start to summer” and we’re in a global pandemic, so Munich trips are off for the time being! Didn’t stop me from wanting to be in the biergarten and craving Bavarian Food. Alas, Brezn (pretzels) are harder to come by (make your own!) and so is Obatza, the cheese spread that you find almost everywhere there. Traditional accompaniments are radishes, chives, gherkins, sometimes cherry tomatoes or even some charcuterie. Ein gutn!
Springtime Lunch: Prosciutto wrapped Asparagus is a pretty classic combo and I happen to have Prosciutto in the house, so decided to go with a quiche for lunch. My quiche attempts have been hit-or-miss in the past, with some of them turning out quick dense. This one was light and fluffy though, and which a touch on the salty side (I should have compensated for the saltiness of the Prosciutto more), it was great. The recipe is written for a full-sized quiche (9 inch pan), but I just made a small one for me (6 inch pan). Lunch for tomorrow then too!
I should do my best Dr. Seuss impression call these Green Eggs and Ham Deviled Eggs, except they are with bacon, and not much rhymes with bacon, so I’ll just have to stick to boring old Develied Eggs Florentine. Eggs, Spinach and Bacon. Quite yummy and used up the last of my colored eggs from Easter. On to other adventures!