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About Savour Fare

Kate@SavourFare
Based in Los Angeles, Savour Fare is the home of Kate, a working mom who is low on time but high on life. I hope this site helps you find ways to make your life richer, easier, more beautiful and more delicious. You can read more about me and the site here and feel free to email me with any questions or feedback!

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Baked Scotch Eggs

Baked Scotch Eggs TXT

When you are a working parent, each weekday can feel like a battle, and each working day, a war.  Mornings are especially chaotic – the opening shots are fired at 5:45 am, when the alarm goes off (better – at least I can drink a cup of coffee in peace) or the toddler goes off (No chance of snoozing with that one.)  From then on, it’s a full charge ahead – getting two children and two adults awake, dressed in some semblance of reasonable clothing, fed some semblance of breakfast, out the door with all the appropriate gear (lunches, snacks, permission slips, changes of clothes, diapers, two matching shoes, laptop computers and wallets) requires, skill, strategy, manpower, and a great deal of cunning. By the time I actually (drive to daycare, drop off toddler, get to work, park and then) settle into my desk, I feel like my quiet cup of tea is a truce before the workday really begins (and then the whole process must be rendered in reverse).

Weekends, therefore, must be dedicated, not to rest, relaxation, or socializing, but to TACTICAL PLANNING.  Meal planning and grocery shopping are crucial, but so is the Sunday cook up, whereby I stock the kitchen for the week ahead.  I roast a tray of veggies and another of chicken legs (great kid foods), boil a dozen eggs, chop up and wash salad.  If something happens on Sunday to derail the preparation, I know that the weekday war can quickly spin out of control.

Breakfast is a keystone to my strategy. I know my kids and I all do better if we eat a good, solid breakfast – something with protein, that will last us reasonably well until lunch. There’s no time for pancake flipping and omelet making on weekday mornings, but I will stash pancakes and french toast from the weekend in the freezer, for a quick run in the toaster oven.  My favorite weekday breakfasts are portable – there’s no guarantee that I will get a chance to actually eat something before that cup of tea at the desk, and the kids can eat SO SLOWLY that taking breakfast in the car is essential to avoiding the tardy bell.

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Little Flower Cafe’s Breakfast Egg and Vegetable Terrine

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I live in the suburbiest of suburbia.  Green lawns, swimming pools, sprinklers.  People walk in my neighborhood – all the time – but they’re walking their dogs or taking a walk, rather than walking to something.

But even in the suburbiest of suburbia, we have our little neighborhood attractions.  An elementary school is in walking distance. So is the local branch of the library, and a small park.  But best of all, we have a cafe.  And not just any cafe.  The kind of cafe you wish were in your neighborhood.  The kind that makes amazing lattes, and has a menu of interesting salads and sandwiches, cute kitchen items for sale, jars of homemade caramels by the cash register,  art by local artists, and the most mouthwatering bakery case you ever will see.  Buttermilk pretzel rolls.  Honey lavender scones.  Kale and Gruyere croissants.  Tomato Tartines. Salted caramel sticky buns.

Is it any wonder that we’re in there for breakfast nearly every weekend?

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Rhabarberkuchen or Rhubarb Coffee Cake

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I am something of a rhubarb fiend. My great-grandparents had a big patch of it when I was growing up, and stewed rhubarb featured heavily in visits. I love that tart-sweet unique flavor, and the glorious PINK color. It fulfills all my girly food fantasies.

I haven’t been able to find rhubarb for most of this spring. I forlornly cross-examined the clerks at Whole Foods (“But WHEN will you have it in stock?”), fruitlessly haunted farmers’ markets and researched growing my own, so I would not be left rhubarb-less forever (Apparently, Los Angeles used to be a huge center for commercial rhubarb growing, but sadly, it’s impossible to get the varieties that grow well in the heat any more).
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Pumpkin Pie French Toast, or the Hope of Autumn

Pumpkin Pie French Toast>

I knew, when I moved back to California from New York, that I’d be losing fall. Fall in the Northeast was my favorite season — the crisp air, the brilliant colors, the smell of rain. I was always eager to don my sweaters and pull out the soup pot. We do get a semblance of that fall in Southern California — it just arrives in November or December and lasts until February.

September this year has been especially trying. I know intellectually that September is the hottest month of the year. But the seemingly endless string of days over 90 degrees are making me yearn for autumn relief more than usual. I am tired of grilled chicken and gazpacho. I want sweaters! Brussels sprouts! Bean soups! But really, the idea of eating bean soups when it’s 103 in the shade is … off-putting.

This french toast, then, is my brave attempt to bring a little autumn to my life. The Nuni loves french toast, and while pancakes seem daunting even for a weekend breakfast, I’m always up for a quick egg soak and a fast saute. The five cans of pumpkin puree in my cupboard (we can call it what it is — aspirational pumpkin) inspired me to spice up my usual quick and easy French toast with a little fall flair. I thought that pumpkin pie filling is really just pumpkin added to eggs, cream, sugar and spices — change the proportions slightly and you have the perfect soak for french toast. After all, I may not feel like turning on the oven, but I can handle 10 minutes on the stove.
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