Pancakes are great for breakfast.
But this morning I was in the mood for something savory.
So I decided to make pancakes, but a savory kind, scallion pancakes.
They were served with scrambled tofu and a mixture of arugula and spinach.
Hot and sweet Gochujang sauce.
Drizzled the sauce all over the plate.
The rule is that if you have curry and rice for dinner, the next day’s lunch is curry udon.
At least that was what I believed as a kid.
My mother was so good about this, and she accommodated this obsession of mine.
Now I am in charge in the kitchen, and this pattern continues.
This time I decided to add Hijiki seaweed to add some ocean flavor, and I really enjoyed it.
Time for muffins!
I’m still suffering from lingering jet lag, and I wake up early in the morning.
A good thing about getting up early is that I have time (a lot of time) to make breakfast.
These ginger banana blueberry muffins turned out delicious!
Loved this flavor combination.
They are perfectly sweet, fluffy, and moist, with the crispy top.
I wanted to make my muffins to have straight sides, so I used a little trick.
It’s completely a personal preference, but I think they looked adorable this way.
