The Monday Mag – July 18, 2016

In This Edition Of Our Somewhat Weekly Magazine:

• Time Capsule: Food Trends, 2000 to 2010
• Pepperoni, Egg and Horseradish Breakfast Sandwich
• The Varnum’s Food Fare

Our Favorite Quote Of The Week ~ “You can accept reality, or you can persist in your purpose until reality accepts you. ~Robert Brault

Time Capsule: Food Trends, 2000 to 2010 – We’re only in 2016, yet just about ten years ago new food trends and food-related behaviors began to surface that we would not have imagined even in the late 90’s. Consider this: In the first decade of this century, we were looking for (and even hoarding) recipes on Google. Reusable grocery bags became fashionable, as did farmers’ markets. Everyone was talking about artisan bread and we lifted up our noses at anything made with white flour. And bulk foods! Ah, yes, natural food stores become as big as chain stores; even the big W added a bulk foods section. Finally, and this will happily lead into our next article, the breakfast sandwich evolved into an art in the last decade or so, as well as ever so specialized and diversified energy bars. Any memorable food trends in your story? Feel free to share.

Pepperoni, Egg and Horseradish Breakfast Sandwich – This recipe is for one sandwich. Adapt according to needs or whims. Scramble two eggs in a skillet, over low heat. Add a pinch of salt and/or pepper to taste. While still in the warm skillet, top with one thin slice of Cheddar and 8 pepperoni slices. Allow cheese to melt while you toast two slices of bread. Transfer the scrambled eggs onto one slice (buttered if you wish). Garnish with horseradish. Dijon is good too. Top with second slice. Sit down for this one. This is not a to-go sandwich! PS: We recommend our Multi-Grain, Maple-Wheat or Rye… especially the rye. Learn more about our breads HERE.

The Varnum’s Food Fare – Fannie’s Last Supper by Chris Kimball – American food journalist and author Mark Bittman says of this book, “Part history and part contemporary journalism, this is a fascinating story and absolutely unique.” From the introduction: “In the mid-1990s, Chris Kimball moved into an 1859 Victorian townhouse on the South End of Boston and, as he became accustomed to the quirks and peculiarities of the house and neighborhood, he began to wonder what it was like to live and cook in that era. In particular, he became fascinated with Fannie Farmer’s Boston Cooking-School Cook Book. Published in 1896, it was the best-selling cookbook of its age.” Inside, you’ll find such chapter headings as, “Lobster a L’Américaine – Eating out in Boston and why the Tavern club owned a bear,” and “Cake – Technology transforms the Victorian pantry.” You see where this is going, and if you’re like us, you’ll want to dig in. Explore this food fare at the Varnum Memorial Library or your own local library!

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