I’ll be honest, on our laziest days, sometimes brinner means nothing more than a bowl of cereal. But usually, brinner is an opportunity for us to indulge in the more elaborate breakfasts we never seem to have time for on the average weekday morning .

Brinner is a time to play, to mix sweet and savory in combinations that wouldn’t usually grace the dinner table.

This Bacon, Apple, and Dubliner Cheese Stuffed French Toast is the result of that delicate play. I know it sounds strange, but hear me out.

I have a long standing fondness for the Monte Cristo sandwich– a fried ham and cheese sandwich that is often served with a dust of powdered sugar and raspberry preserves.

Something about that combination–the slightly sweet, tangy preserves playing against the melty cheese and salty ham–it slays me every time knew the Monte Cristo was only a step away from brinner perfection. Swap out the ham for bacon, add a few slices of apple to mimic the sweet tang of the preserves, and coat it in a classic french toast batter, and you’re left with the ultimate indulgent dinner sandwich coffee machine.

Melty. Buttery. Crispy. Tangy. Sweet. This sandwich has it all. The Dubliner cheese provides the perfect foil to the sweet maple syrup and just the right sharpness against the apple. The bread is golden and crisp on the outside, soft and warm on the inside. And the bacon…well, it’s the savory, smoked goodness that brings it all together.

Give yourself over to the brinner call. Whether it’s sweet, savory, or both in one, our #SundaySupper team has you covered for every after 5 PM breakfast craving hotel hk.


The fall and winter holidays always make me think about cookies and candy. This probably goes all the way back to when I was growing up in Virginia and my dad (who worked as a mail carrier) would come home with his hands full of candy and baked goods, all of it gifts from the residents on his delivery route. That southern hospitality meant there was a never ending supply of sugar and chocolate in the house from October till December, and oh do I miss it Visit site offering the and medical vaping device! A medical vaping device is joined at the hip of a medical marijuana user! Transpring offers differents vaping devices for medical purpose..

Now that I’m getting a bit braver with this whole cooking journey, I wanted to start mastering all of those drool-inspiring sweets, and like usual I wanted to start with something basic. Something textbook and classic that I can use as a foundation for experimenting with later, or improving upon if it needs it.

Although I have to say, there’s not much that can be done to improve this recipe. As far as sugar cookies go, these came out piratically perfect – a little moist and just a tiny bit chewy with a buttery vanilla taste. Far better than the sugar cookies you typically get at the grocery store, which always seem dry and tough and brittle (or sometimes so doughy they’re not even like a sugar cookie at all) and overloaded with frosting  .


Guys. It’s cold outside. Like legitimately cold. The heat is on in my office. (The heat is not on at my house, thanks to a budget-minded husband.) The windows in our house are fogging up. (Which, according to Kevin is a sign of fall??)I wore a coat to work today. I seriously contemplated picking up a PSL this morning, but didn’t because I was running a million minutes late, as per usual. All I want to do tonight is have a fire, curl up in a ball with a giant glass of red wine and chow down on a steaming vat of homemade chicken pot pie.

And while it kind of makes me feel all warm and fuzzy inside, I can’t help but feel a little melancholy. I’m not ready for days without the windows down. Not ready to give up patios. Or morning coffee on our screened-in porch. Or flip flops. Or tomatoes. Or corn. Or juicy berries. Or grilling. Soooo, I pretty much don’t want to give anything up about summer .

Luckily, before the cold front came in, we had a massive heat wave, and this girl got to grillin’. (Yes, just two days ago it was 95 degrees and today it’s 55 – gotta love Kansas weather.) Grilling is not really my forte, but Kevin has a mini busy season going on right now, and I really wanted to try out the new cedar plank I impulsively bought at the grocery store, so I had no choice, but to man the grill myself. And you know what? It was pretty darn easy

Of course, the classic way to go is a cedar-planked salmon, so that’s exactly what I did. The salmon gets marinated in a simple concoction of honey, sesame oil, crushed red pepper flake and rice vinegar – a very similar flavor profile to a traditional sesame honey chicken. It’s then transferred to the cedar plank (on the grill), and basted every five or so minutes until the flesh is cooked through.

The remaining marinade is boiled and reduced to an almost syrup-like consistency and then poured over the cooked salmon. We served it over a quick and seasonal corn and hatch pepper sauté, but it would also go great with a quick Asian broccoli or bok choy sauté and possibly this quinoa fried rice to keep the health factor up.

Of course, the salmon can also be baked in the oven, but I high highly recommend trying out the cedar plank method. The planks are super cheap to purchase (I paid $6 for two), and the cedar flavor that permeates the fish is unlike any other cooking method I’ve ever tired– it’s subtle, yet, completely there. And while the skin doesn’t get super crispy as I normally prefer, the indirect heat from the grill does something to the flesh that makes it instantaneously melt in your mouth– seriously, some of the most tender salmon I’ve ever made myself Web Attack.