A Culinary Weekend Journey: From Early Morning Curries to Satisfying Supper Solutions

The dawn of Saturday morning often brings a sense of calm and the promise of a slower pace. For many, it’s a time for sleeping in, leisurely breakfasts, and a break from the weekday rush. For me, however, this particular Saturday began with an unexpected jolt, a delightful culinary detour, and a whirlwind of activity that perfectly encapsulated the joyous chaos of a food blogger’s life. Waking up at 5:20 AM, an hour before my alarm was set, felt less like a peaceful start and more like a continuation of my week’s early risings. The sudden panic that I’d overslept and missed my imaginary broadcast stand-by for “World Report” with notes on Deerfoot Trail’s status was a quirky remnant of my pre-weekend routine. But sometimes, these unexpected awakenings lead to the most serendipitous moments.

Instead of attempting to reclaim that precious half-hour of sleep before my 6 AM alarm, which was set to ensure I’d be in Red Deer by 8 AM for a day of back-to-back brunch classes, I decided to embrace the early start. Descending into the quiet morning kitchen, my mission was initially to pack ingredients for the upcoming classes. However, my gaze soon landed upon a beautiful sight: a batch of Roma tomatoes, now a rich, deep red, that I had purchased a week prior with the sole intention of making a comforting Chana Masala. They were at their peak, teetering on the edge of over-ripeness, a clear sign that today was the day to transform them.

Curries, like Chana Masala, famously improve with time, their flavors deepening and melding beautifully after a stint in the fridge. This insight sparked a new idea: why not get a head start on dinner? Preparing the Chana Masala now meant that upon my return home later that evening, tired but content, a delicious, reheatable meal would be waiting. It was an act of self-care, a future me thanking my past self for such thoughtful planning. Little did I know, this ambitious early morning endeavor would come with its own unique set of challenges and unexpected moments of clarity.

The Unexpected Agony of Early Morning Cooking

My enthusiasm for this spontaneous cooking project was momentarily dampened by a common kitchen nemesis: onions. As I began to chop the strong, pungent bulbs, my newly-awakened eyes, still innocent of contact lenses, were subjected to an assault of tear-inducing vapors. Having worn contacts for most of my adult life, the few times I’ve had to chop onions while wearing glasses have always been a rude awakening. “So this is what all the fuss is about!” I muttered to myself, tears streaming down my face. All this time, I had secretly thought people were exaggerating the agony of chopping onions. It turns out those tiny, often expensive, thin plastic discs that correct my vision also double as an incredibly effective barrier against onion fumes. This early morning revelation, punctuated by involuntary crying, was a stark reminder of the hidden benefits of modern optometry.

Adding to the pre-6 AM drama, my next task involved a jalapeño pepper. In a rookie move, I chopped it with the same tear-filled, contact-lens-free eyes, before finally heading upstairs to rectify my oversight and put in my contacts. The burning sensation from the residual pepper oils on my fingers, coupled with my irritated eyes, felt like an unnecessary amount of drama for such an early hour. Yet, despite the minor tribulations, the kitchen was soon filled with the fragrant aromas of spices, tomatoes, and chickpeas simmering gently on the stove. The promise of a flavorful Chana Masala made all the early morning tears and burning sensations worth it.

A Day of Brunch Delights and Heartwarming Connections

With the Chana Masala tucked away in the fridge, ready to deepen its flavors, I set off for Red Deer. The day unfolded into a delightful blur of culinary education and heartwarming interactions. I taught two hands-on, brunch-themed classes, guiding enthusiastic students through a delectable menu designed to elevate any weekend meal. We crafted elegant crab cakes Benedict, complete with rich hollandaise. The aroma of delicate crêpes with sautéed apples and airy whipped cream filled the kitchen, a truly inviting scent. We also delved into the art of making a luscious espresso caramel sauce, perfect for drizzling over almost anything sweet. The savory side included hearty stuffed baked French toast, homemade pork sausage patties bursting with flavor, and savory lamb sausage rolls with hints of orange and fennel. To round out the feast, we prepared crispy potato latkes and a surprisingly delightful chunky browned butter rosemary applesauce – a recipe so good, it absolutely deserves its own dedicated post in the near future!

One of the most rewarding aspects of teaching these classes is the opportunity to connect with people who share a passion for food. In the afternoon session, I had the immense pleasure of meeting several lovely followers of this very blog. It’s always a fantastic experience to put faces to names, to share stories, and to hear how my recipes have found a place in their kitchens. It makes the digital connection feel incredibly tangible and meaningful. Hey guys, if you’re reading this, it was truly wonderful to meet you in person! Your enthusiasm and kind words are what make this journey so incredibly fulfilling.

Among these wonderful new acquaintances was a woman from Texas, who shared a fascinating Cuban dish that immediately captured my imagination. She described it as a simple yet utterly satisfying meal involving browned butter, eggs fried in that richly flavored butter, and served atop a bed of rice. The crowning touch? An extra drizzle of the exquisite browned butter over the entire dish, with the eggs roughly cut to allow their luscious yolks to ooze and meld into the warm rice. The description alone was enough to make my stomach rumble. I spent the entire drive home, a journey that felt far too long, fantasizing about this dish. Seriously, every mile was filled with vivid mental images of golden rice, perfectly fried eggs, and that irresistible browned butter. It sounded like the ultimate comfort food, a perfect end to a long, productive day.

The Spicy Setback and a Delicious Pivot to Browned Butter Eggs

My longing for that simple, comforting Cuban-inspired dish proved to be quite fortunate. Because upon my return, as I settled down, eager to finally enjoy the Chana Masala I had so ambitiously prepared that morning, I discovered a rather fiery surprise. The curry, while aromatic and rich in flavor, was far too hot for my palate. My husband, Mike, bravely endured several bites, his brow beading with sweat, a testament to its intensity. I, however, after just one or two fiery mouthfuls, had to concede defeat. The early morning jalapeño incident, combined with perhaps an overzealous hand, had transformed my comforting curry into a challenging heat-bomb.

Disappointed but not defeated, my mind immediately drifted back to the Texan reader’s description of the browned butter eggs. It was the perfect opportunity to bring that fantasy to life. Starting with cold, leftover rice, I quickly set about browning some butter. This isn’t as complicated as it sounds; it’s simply a fancy way of saying I placed a generous knob of butter into a hot skillet, without any oil. As the butter melted, it began to sizzle and transform, the milk solids caramelizing into beautiful golden-brown specks, releasing a nutty, complex aroma. This process takes only a few minutes, requiring constant attention to avoid burning. Once perfectly browned, I added the cold rice to the skillet, sautéing it gently in the fragrant butter until it was heated through and slightly crispy, absorbing all those incredible flavors. It was a quick and simple way to revive leftover rice and infuse it with a new dimension of taste.

Once the rice was warm and savory, I tipped it out onto plates. Feeling a little indulgent after a long day, and perhaps needing a bit of extra comfort, I added a tad more browned butter to the skillet. Then, I cracked in a couple of eggs, frying them until the whites were just set and the yolks remained wonderfully runny. Serving these perfectly fried, browned-butter-infused eggs atop the aromatic rice, I gently cut into the yolks, watching with satisfaction as their golden liquid cascaded over the grains. This simple, spontaneous meal was a resounding success; it made everyone at the table incredibly happy, a delicious testament to the power of improvisation and a truly inspiring culinary tip. It was the perfect, satisfying end to a day filled with cooking, teaching, and connecting.

Simple Pleasures: The Perfect Flatbread Pizza

As Sunday evening rolled around, the desire for an effortless, yet deeply satisfying meal took over. After the previous day’s culinary adventures and the early morning Chana Masala drama, simplicity was key. My solution came in the form of two enormous, oval flatbreads I had picked up from a local Greek grocery store for an absolute steal at $3.50. These versatile bases are a lifesaver for quick dinners, transforming humble ingredients into something special with minimal effort.

The formula for a perfect, easy dinner that night was simple: tomato paste + cheese + heat = pizza. This equation was particularly important because my son, W, is currently in his “cheese-pizza-only” phase. This meant no pepperoni, no mushrooms, no roasted vegetables, or any other delicious toppings that might “sully” his perfect cheesy canvas. It’s a phase many parents know well, and it teaches you to appreciate the pure, unadulterated joy of a classic cheese pizza. The beauty of these large, oval slabs of dough truly shines when it comes to serving. I love making angled slices, which results in wonderfully big, triangular pieces, giving you the satisfying illusion that you’re enjoying a slice from a giant, perfectly round pizza. It’s a small detail, but one that adds to the fun and enjoyment of a casual dinner.

Reflecting on the weekend, it was a blend of unexpected starts, spicy surprises, meaningful connections, and the comforting simplicity of good food. From the early morning Chana Masala project to the inspired browned butter eggs, and finally, the family-friendly flatbread pizza, each meal told a part of the story. As I wind down, contemplating the week ahead and perhaps arranging my mangoes for optimal ripeness, I realize these culinary chronicles are more than just recipes; they’re moments captured, experiences shared, and the delicious tapestry of daily life. Don’t look too closely tomorrow morning – I have a feeling I’ll be sporting some seriously bad hair after all this excitement!