11-13-2019, 08:00 PM
'Tis the season for tasty goodness! 
Being cooped up indoors in winter makes me want to fool around in the kitchen. And I mean that in a non-sexual way.
Today, I made cinnamon toast for the first time in ages. I was feeling experimental, so I put a little ground clove in the sugar this time.
Incidentally, there are a couple of kitchen habits conducive to a cinnamon toast eating lifestyle. One is to hang on to that loaf of bread that has dried out but isn't yet sour or moldy. Dry bread makes the crispiest toast. The second is to keep soft, spreadable butter on hand. I never refrigerate my whipped butter. It keeps for up to a month at room temperature. You're gonna need both of these things at the ready when the cinnamon toast craving takes hold.
I'd also been wanting to experiment with a dry rub I threw together from things on hand a few days ago when I smoked baby back ribs. So this evening, I made glazed baked chicken with a rub made of sugar, Tony Chachere's Cajun seasoning, black pepper, onion powder, garlic powder, and smoke-flavored Montreal steak rub. It turned out pretty good.
Being cooped up indoors in winter makes me want to fool around in the kitchen. And I mean that in a non-sexual way.
Today, I made cinnamon toast for the first time in ages. I was feeling experimental, so I put a little ground clove in the sugar this time.
Incidentally, there are a couple of kitchen habits conducive to a cinnamon toast eating lifestyle. One is to hang on to that loaf of bread that has dried out but isn't yet sour or moldy. Dry bread makes the crispiest toast. The second is to keep soft, spreadable butter on hand. I never refrigerate my whipped butter. It keeps for up to a month at room temperature. You're gonna need both of these things at the ready when the cinnamon toast craving takes hold.
I'd also been wanting to experiment with a dry rub I threw together from things on hand a few days ago when I smoked baby back ribs. So this evening, I made glazed baked chicken with a rub made of sugar, Tony Chachere's Cajun seasoning, black pepper, onion powder, garlic powder, and smoke-flavored Montreal steak rub. It turned out pretty good.
