When I was a kid, I loved reading novels by Enid Blyton, E. Nesbit and Noel Streatfeild. They all wrote British young adult fiction set in the forties and fifties. I read these books for the stories, but more than that, I loved them for the descriptions of the food. I gobbled up the detailed listings of of cakes, boiled vegetables and egg cups with toast soldiers. This image of this soft boiled egg and homemade toast soldier make me think of all those stories and now all I want to do is settle down to a breakfast of eggs and toast, with a nice cup of tea.
Food Porn Daily: Egg cup with toast soldiers
When I was a kid, I loved reading novels by Enid Blyton, E. Nesbit and Noel Streatfeild. They all wrote British young adult fiction set in the forties and fifties. I read these books for the stories, but more than that, I loved them for the descriptions of the food. I gobbled up the detailed listings of of cakes, boiled vegetables and egg cups with toast soldiers. This image of this soft boiled egg and homemade toast soldier make me think of all those stories and now all I want to do is settle down to a breakfast of eggs and toast, with a nice cup of tea.
Remember the No-Knead Bread

Like most of the foodie world, I was totally entranced by the No-Knead Bread recipe that got posted in the New York Times Dining and Wine section last fall (although I didn't get around to making it until January). I baked the bread in a variety of pots, with different types and combinations of flours and played around with the length of the fermenting time. It was the first time in my life I felt totally comfortable baking bread.
But then the weather started getting nice and I promptly forgot about this terrific recipe. However, thanks to Jaden (and her Steamy Kitchen) I am once again reminded about the No-Knead Bread. She posted a little photo essay of her son making the dough all by himself and it is totally sweet and endearing. And the bread comes out golden, with that perfectly browned crust.
Homemade White Bread
White bread is often held up as a villain, a food that should be avoided at all costs, due to the fact that it lacks whole grains and because its name is nearly synonymous with overly processed, pre-sliced loaves. But many artisan breads are made with white flours and are still perfectly acceptable to eat, so the real villain here is the preservatives and other additives used in many white breads. Fortunately, all of them can be avoided by simply making your own.
White bread makes great sandwiches and even better toast. This loaf will remind you of the best sandwich bread you had from your childhood - only better. It has a very even crumb, or texture, and a light, buttery flavor.








