About Savour Fare 
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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 I decided to celebrate with cake. I heard mention of a German dessert called “Rhabarberkuchen” somewhere on the interwebs, and immediately it summoned an image of a soft, yeasty cake topped by soft, tart rhubarb. A bit of googling made me decide to finish it off with a meringue. The result – a not-too-sweet coffee cake with a rhubarb tang which is perfect for teatime but just far enough on the spectrum from cake to bread that you don’t feel guilty eating it for breakfast (or Mother’s Day brunch.) [...]
 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. [...]
 This summer I discovered Bircher Muesli. It’s not oatmeal, and it’s not Mueslix — that breakfast cereal from the 80′s which was not that dissimilar from eating sawdust. I’d describe it more as a cold oatmeal. Only more delicious and easier to make. Oats are soaked overnight in liquid until they become soft and chewable. There’s dried fruit involved, and usually yogurt, because it is European. (A glance at the yogurt aisle in any French supermarche will give you an idea of how much Europeans love their yogurt.) But the best part is how easy it is to make. I mix up a big jar Sunday night, then each weekday morning I’ll grab a smaller jar, add some yogurt, and take a piece of fruit to slice over the top. When I’ve completed the morning routine and commute and dropoffs, I sit down at my desk with my muesli and a cappuccino from the kitchen, briefly fantasize about sundrenched balconies, and get to work, no longer hangry. [...]
 Mother’s Day is on my mind this week. I am replete with motherhood. My bel If some of you are less lazy encumbered than I am, this blueberry cornmeal cake would be an excellent treat for Mother’s Day. The recipe is supposedly one from Huckleberry, which is one of the best bakeries in LA, and it’s a lovely crunchy, fruity, not too sweet cake. If you’re into mother’s day breakfast or brunch, this would be a great addition – it’s not too rich or decadent for morning. It would also be a standout at afternoon tea, or if you’re cooking dinner for the mother or mothers in your life, it would be excellent with a bit of ice cream (vanilla would work, or I’m thinking a lovely buttermilk sorbet if you want to get ambitious.)  [...]
 I’m a big believer in a decent breakfast. If I don’t eat one, I’m climbing the walls and eating whatever I’ve packed for lunch at 10 am. The Nuni gets to eat at preschool, but their idea of a proper breakfast (waffles, mini bagels, cold cereal) is not my idea of a proper breakfast. There should be protein! Fiber! Preferably a little fruit! A breakfast that can get you through to elevenses, at least. Eggs and toast are lovely, or a bowl of oatmeal with lots of milk, but they don’t really help the morning chaos. These oatmeal breakfast bars are the answer to that. [...]
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