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Friday, July 25, 2008
Homemade Corn Toasties
I started looking for recipes online. There were are couple things called corn toasties that were really muffins & then there was something that was creamed corn on toast! There was only one that sounded like what I was looking for & it was an anonymous recipe from Cooks.com (the exact same recipe was also on a few other sites). The ingredients sounded right though some of the other instructions were a little vague, like what temperature was needed for baking. Well, I figured I'd been doing enough baking lately that I could take a stab at it.
This was what I had been looking for. The batter cooked up to a nice thin, dense corn cake which held together well when cut into individual portions & in the toaster. The flavor was just as I remembered sweet but not too sweet with that great texture you get from cornmeal. I would have loved to have made these round like the ones I grew up but the squares probably fit the toaster better anyway.
This morning we popped them in the toaster & I was brought right back to childhood.
Corn Toasties
1 stick unsalted butter, melted
1/2 c + 2 T sugar
2 eggs
1 t vanilla
1 1/2 t baking powder
3/4 c + 2 T cornmeal
1 1/4 c all-purpose flour
1/2 t salt
1 c milk
Preheat oven to 350 F.
In a medium-sized bowl mix together the melted butter & sugar. Stir in the eggs and vanilla. Add the baking powder, cornmeal, flour & salt. Mix until everything is moistened. Stir in milk & mix until almost smooth (a few lumps are fine).
Lightly grease a 10" x 15" baking sheet with 1/2" sides. Pour the batter into the baking sheet, spreading into all the corners. Tap the baking sheet on the counter 1 or 2 times to even the batter out.
Bake for about 25 minutes. The edges should be brown & pulling away from the side of the pan & the top show be set. Allow to rest in the pan on a rack for 5 to 10 minutes. Using a sharp knife cut into individual pieces I cut it into eight 2 1/2" x 3 3/4" rectangles.
Store the toasties wrapped in plastic wrap or in a resealable bag in the refrigerator for use over the next week. For longer storage keep them in the freezer.
To serve toast until browning & top with butter, syrup, honey or jam.
Makes 8 toasties
This is my sweet (as opposed to savory) entry for the new food event over at What's Cooking.
Ben is hosting a bi-weekly event for people who love to bake with prizes for both sweet & savory entries. The first deadline is August 7th so preheat those ovens & join the fun.
74 comments:
- eatingclubvancouver_js said...
I've never had corn toasties before either. . .might have to try making some because I'm drooling over my computer right now. Nothing beats the combo of corn and butter!
- July 25, 2008 at 11:01 AM
- Thistlemoon said...
Ohhh those look great! I don't think I ever had one before and that is just SO wrong! Thanks for sharing!
- July 25, 2008 at 12:39 PM
- Nikki @ NikSnacks said...
So...it's cornbread?
- July 25, 2008 at 5:42 PM
I'd never heard of corn toasties before, but I'm intrigued. They sound delicious!
- July 25, 2008 at 7:10 PM
I love cornbread so I'm sure I'd love these.
- July 25, 2008 at 9:25 PM
- Rigby said...
We used to eat corn toasties for breakfast when I was little. They were such a treat, and I haven't seen them anywhere for awhile. I am so excited to come across your recipe! Thanks!
- July 26, 2008 at 8:56 AM
- Allen said...
How come I have never heard of these before -- they look SO delicious!
- July 26, 2008 at 10:11 AM
- Shelby said...
I love corn toasties! We can get them from the Freihoffer bread outlet, but having home made ones would be much better I'm sure!
For those asking, corn toasties are a lot like corn bread, a little less crumbly and a little more sweet and when toasted are crisp around the edges and taste wonderful with lots of melted butter! YUMMM - July 26, 2008 at 12:20 PM
- test it comm said...
I have never had a Corn Toasty but they look and sound good!
- July 26, 2008 at 4:13 PM
- Sean said...
A blast from the past! Just like the others I loved them as a kid. I'm going to make some, plus some for the freezer
- July 27, 2008 at 6:51 AM
- Jaye Joseph said...
I used to love these as a kid and have looked for them everywhere as an adult! Thank you for posting this. I can't wait to try them!
- July 27, 2008 at 11:08 AM
OMG! I love those things. I'm sure they must be 10 times better when homemade. Thanks for sharing. I love your photo too. Mmm, all the butter melting on top.
- July 27, 2008 at 1:04 PM
We used to have the toasties with blueberries in them ~ I am going to try your recipe and add the blueberries and see what happens. Thanks for bringing back some great memories!
- July 27, 2008 at 1:09 PM
- Pam said...
God, I haven't had corn toasties in forever, but I did notice the other day that my market still carries them. Thanks for the recipe!
- July 27, 2008 at 1:56 PM
- kat said...
Thanks everyone. I'm glad I could bring back memories for some & introduce these yummy treats to a few others!
- July 27, 2008 at 4:15 PM
Oh My Gosh, you just took me back years and years.....about 50 to be honest. I haven't had one since then. Would you mind if I made them and blogged them, giving YOU appropriate credit of course.
- July 27, 2008 at 8:41 PM
- Katie B. said...
Whoa corn toasties! It has been YEARS since I've seen one! This really takes me back - I can't wait to try this recipe!
- July 27, 2008 at 9:21 PM
- kat said...
Ron - Please do. I'd love to see what other people do with this recipe.
- July 28, 2008 at 9:36 AM
Pretty cool name. I like it already. Glad to know that it's not too sweet... This should make for a good side dish.
- July 28, 2008 at 10:01 PM
- Deborah said...
I've never heard of these before, but they sure do sound delicious!
- July 29, 2008 at 10:37 AM
- Neen said...
Thanks for the tip on Ben's event, I'm definitely going to participate!
- July 29, 2008 at 3:07 PM
- christeen said...
yummmmm!!! i copied this recipe, made these last night, and am enjoying them right now at my desk! what a great idea. thank you!
- July 31, 2008 at 11:04 AM
- TNelson said...
I just took these out of the oven and had to have one warm without toasting it - yummy! I can't wait to try one toasted. One small error I think - your ingredient list says "baking powder" and your instructions say "baking soda" I went with the baking powder and they turned out great. Thought you might want to edit...thanks for great easy recipe.
Trish - August 1, 2008 at 11:28 AM
- kat said...
Trish - Thanks for the catch there. The ingredients list id correct it is baking powder. I fixed it in the instructions. Oh those darn typos :) Glad they turned out good!
- August 1, 2008 at 11:39 AM
Kat ~ I tried them with blueberries and they are fantastic! I blogged about your recipe today ~ check it out ~ http://nancysrecipes.wordpress.com/2008/08/02/blueberry-corn-toasties/
- August 2, 2008 at 7:49 AM
- Adam said...
Just wanted to say your corn toasties look great. I have a lot of fond memories about them too :) Thanks for bringing back the simpler days of Ninja Turtles and saying NOT at everything.
Cool site by the way. - August 9, 2008 at 1:51 PM
- Dee said...
I've never had corn toasties before but they look so good with the butter. Yum. Would polenta work, do you think?
- August 11, 2008 at 1:13 PM
Okay, we don't know each other but I absolutely adore you for posting this! I grew up on these living up North and on a recent trip was disappointed to see that I could not find them. Now I can make them and relive the joys of youth eating these hot from the toaster slathered with butter. Yeah!!!
- August 15, 2008 at 8:15 PM
Hey! I made these last night and they were wondeful! I blogged about them here, http://rawforamonth.blogspot.com/2008/09/cornbread-in-toaster.html, and linked back to your site. Thanks for the recipe!
Arika - September 3, 2008 at 10:41 AM
- Old-Green7544 said...
Thomas' has made them for years. I stopped eating them, after having them for breakfast for about 30+ years, when they made high fructose corn syrup the main ingredient.
I just noticed that they now have taken all the high fructose corn syrup out! I look forward to buying them again.
More info here:
John L - October 24, 2008 at 3:50 PM
Just a thought...muffin top pans would produce your round shape wonderfully I think. Just the right thickness too.
- October 28, 2008 at 4:56 PM
Thanks for posting this. I used to eat the HoJo corn toasties all the time growing up in SC. I will certainly try this recipe out with my kids.
- December 10, 2008 at 7:20 PM
I was wanting corn toasties this morning. It's been about 25 years now. My family used to get them when we would go visit my grandparents in Minnesota. My mission for today was to find a recipe for them. Out of all I have seen, yours looks like the real deal!
We will be having corn toasties for breakfast tomorrow! - January 20, 2009 at 2:57 PM
Oh, wow! I hadn't thought of Corn Toasties for years until today! There was nothing better on a cold school morning than two Corn Toasties dripping with butter, or on a summer day, with strawberry jam on top...Now I absolutely have to try this recipe, thank you so much for posting it!
- June 17, 2009 at 2:57 PM
I called my Mom to see if she remembered the Corn Toastees. While we were on the phone, I found your recipe. I made them tonight, added blueberries (they're plentiful right now and that's what got me thinking about the toastees to begin with). They tasted JUST like they used to when I was a kid. Thanks for the great recipe!!
- June 28, 2009 at 10:15 PM
I remember corn toasties--haven't thought about them for years. Thank you, I'll certainly try them.
- August 8, 2009 at 2:36 PM
This looks like the one's made by VanDeKamps bakery back in the 1960's.. They toasted up nice and crispy with a pleasant taste corn meal.
- August 11, 2009 at 7:10 PM
These are wonderful. I make them every week, in muffin top pans. Makes about 9, bake for 20 min. Awesome recipe! Thank you, thank you.
- February 22, 2010 at 11:58 AM
- Kim said...
I had these when we lived up north and then we moved to Texas and couldn't find them at ALL! I'm going to try this recipe and test it out! One tip to make them circular: bake as you said in the 10x15 pan and then use a glass for the circle shape, place the glass on top of cooled corn cake and cut with a sharp knife around the top of the glass to make into a circle. I did this technique to make a mini-layer cake for my baby's birthday. You'll of course have lots of leftover pieces but that makes easy snacking :)
- September 29, 2010 at 1:42 PM
Thanx a lot! I worked at Howard Johnson's in the sixties -- breakfast shift. I served these repeatedly and ate them several times a week. They were always freshgreat. I never successfully transitioned to the grocery store frozen ones.
Now I make mine fresh and round using hamburger bun pans.
-- Happy old aged woman. - March 6, 2011 at 3:37 AM
Thank you so much for this recipe, Howard Johnson's frozen corn toasties were available until a few years ago.
We were missing them until this recipe. These corn toasties are even better, love them! - June 30, 2011 at 4:34 AM
- Nan said...
Thanks for the recipe! It sounds just like the ones I grew up eating. I am wondering if anyone ate the bran toasties or has a recipe for them? My mom, who is pretty sick, has been craving them, and google has failed me! Any help would be appreciated. -Nan
- September 1, 2011 at 5:37 AM
- kat said...
Nan - I've never had bran toasties, so unfortunately I wouldn't even know where to start.
- September 1, 2011 at 8:19 AM
I think I love you! haha
My family is originally from Little Falls Minn but I was born and raised in Texas. 50 yrs later, still here. Every year we would go to Minn to visit the grandparents and we would bring back a suitcase full of Howard Johnsons Corn Toasties and Salt Water Taffy. I have had a craving for these for 5 years now. That was the last time we went to Minn.
Thank you for bringing back such wonderful childhood memories for me. I can't wait for breakfast tomorrow morning! - September 29, 2011 at 8:40 PM
Yesterday morning my 72 year old husband and me his 65 year old wife awoke and turned to each other and , I'm not kidding,said we both had a real craving for corn toasties from Howard Johnson's. Well they are long gone and so off to the internet!
Today for breakfast we had them after at least 25 years. Thanks, Thanks, Thanks! I'll meet my maker with a big smile knowing that I had them here and you know they will be in heaven too. I guess I'm going there??? - January 27, 2012 at 10:16 AM
- LFrances said...
I made the corn toasties last week and they are absolutely fabulous! It's wonderful to have them again, especially since we could not find them in any of the stores we patronize. Thanks!
- February 17, 2012 at 6:58 AM
I was watching America's Test Kitchen this morning and they were talking about Horn & Hardart recipes/food and that got me to thinking about all the food I've been missing. Corn Toasties popped into my mind and I started Googling.
So happy to come across your recipe. I will try it soon - I also remember the blueberry version.
Since I'm supposed to be GF, I'm going to try to create a GF version (so I can pig out whenever)!
It amazes me that some of these companies don't go back in their files and think about re-introducing some of these products. Of course, most of the companies have been bought out and have no interest or knowledge in these items.
The other product line I have wished for is the original single layer cakes that Sara Lee used to make: banana, orange or chocolate. They were simple but very good - I don't think their double layer, fancy cakes are as good.
Thanks - May 5, 2012 at 10:09 AM
- Hank said...
I am still crying. I have not had Corn Toastees since the early 1980's. I grew up on them in the 60's-70's and cannot believe this recipe is here in front of me now. They say that smell is the most connected sense to memory, and the popcorn being made in the breakroom at work reminded me of my favorite breakfast as a kid. Had to do a search. SOOOOOO glad I found this post!
THANK YOU!!!!!!!! - July 19, 2012 at 12:01 PM
OH MY GOSH!!! I also have been thinking about Corn Toasties for a LONG time!These little delights are among my favorite memories from childhood in the 50's and 60's. And it looks like a lot of other "baby-boomers" are posting and feel as I do. THANK YOU so much for the recipe....now I'm heading to the kitchen!
- January 29, 2013 at 10:02 AM
I made these this afternoon and my girlfriend loved them. They are great. Thank you for posting this recipe.
- February 10, 2013 at 5:39 PM
I will be making these very very soon. I made corn bread the other night and had some left over. I thought about eating it for breakfast and then out of no where my brain remembered eating corn toasties as a kid with a soft boiled egg on top. Then I thought "no no, this corn bread will not do, I need Corn Toaties!" I went to the store and searched every inch of the freezer section and was SO sad to realize that they aren't around anymore. Since then I have been craving corn toasties with butter and velvety egg yoke. I can taste it in my mouth and I think I just drooled on my keyboard. I am so happy to find your recipe. Thank you!
- March 28, 2013 at 6:43 PM
Note that a 10" x 15" pan equals 150 square inches. Thus this recipe will produce 16 corn toasties for the size specified. Just more to enjoy!
- May 8, 2013 at 4:34 PM
- This comment has been removed by a blog administrator.
- May 8, 2013 at 4:38 PM
Note that a 10" x 15" pan is 150 square inches and this recipe will produce 16 pieces. More to enjoy!
- May 8, 2013 at 4:40 PM
Hi Kat,
OMG! This recipe is perfect and like others bring me back to my childhood. I too grew up on Howard Johnson's Corn toasties.. I grew up Massachusetts. I made your recipe many times now and my kids ask me to make Corn Toasties all the time now...I think we have a new family tradition thanks to you! BTW I really loved Howard Johnson's Orange Toasties as well. Have you tried to turn this recipe into Orange Toasties? Any suggestions? Thank you! - June 8, 2013 at 5:52 PM
- kat said...
You know, I never had an orange corn toastie. You could try adding some orange zest to the batter and see how that works.
- June 10, 2013 at 4:16 PM
- lori lewis said...
Thanks for your recipe!! years ago I went to AntiGua for a January vacation and they had a cornmeal bread that you could slice and toast have been looking for the recipe since then... If you find one let me know??
- July 18, 2013 at 8:56 AM
- Barbara said...
For almost a year, I was paid to go visit a bitter old woman about 45 minutes away. Nothing made her happy, but I went anyhow because I needed the money. One day she was whining about not being able to buy Corn Toasties anymore. I'd never heard of them. Well, I found your blog, baked the things, and you and I together (mostly you) have made her smile! She's happy every time I bring them. Also, I have a friend who's 86 and SHE loves them, too. So ... thanks SO much!
- November 18, 2013 at 3:38 PM
I was born in the late 70's and my grandma used to make me these delicious square corn thingies. My favorite were the blueberry ones but I've also had the and plain corn. She would buy them frozen a pack of 4 at our grocery store in south Florida. I've been craving them for some time and decided just yesterday to do a search for these delightful squares. I'm do happy to have come across this blog. I will be making these soon!! My husband has never heard of these before.
- March 26, 2014 at 11:17 AM
I used to eat these in NY when I was a kid. Fast forward 30 years in Ohio and our local bakery made them but they were in very few stores. In January they discontinued them! I found your recipe and made them and they are wonderful with butter on them!!! I cut mine in 12 pieces so they were a little bigger and I sprinkled a little cinnamon on them after I put the butter on and THEY ARE FANTASTIC! Thank you:) I can't wait to have my dad that has dementia try them because he used to love them too:)
- April 7, 2014 at 7:18 PM
- Hank said...
Small correction to your article: I don't recall HoJo's Corn Toaties ever being circular in format. They were made rectangular to fit the toasters, before the popularity of the toaster oven over emerged. Still thankful for the recipe, though!
- May 12, 2014 at 2:03 PM
Dreamt of Corn Toasties last night, slathered in butter... found your blog....and now I'm thinking about creating a baking pan to create those lovely 4 1/2 inch round delights. Thanks for keeping an aging brain moving along.
- July 18, 2014 at 11:52 PM
- Unknown said...
Hi! I am so excited to find this recipe. Can you clarify for me the size of the stick of butter? Thanks :)!!!!
- September 22, 2015 at 7:24 PM
- kat said...
In the US a stick of butter is 1/4 of a pound which is 4 oz or 8 Tablespoons.
- September 22, 2015 at 8:02 PM
Is the T in the recipe teaspoons or tablespoons ? I am anxious to try this recipe because the Thomas Toast-R cakes, which I can get in NJ, are not what they once were. Very thin now...
- December 30, 2015 at 5:37 PM
- kat said...
A capital T is tablespoon and a small t is teaspoon.
- December 30, 2015 at 5:54 PM
- Unknown said...
I'm so trying this recipe. I love these cakes but they are so expensive in the store. I am going to invest in a Whoopie Pie pan from walmart. They would be the perfect size for these.
- February 2, 2016 at 2:12 PM
Hi Kat,
I had the comment about Howard Johnson's Orange Toasties back in June 8 2013. I tried your suggestion about adding orange zest to the batter and it came out perfectly! The taste is like a remembered! Thanks so much!
Steve - August 9, 2016 at 11:54 PM
I remember having these and the blueberry variety at HoJo restaurants back in the late 60's and early 70's. Thanks for posting. I will be pinning for later use!
- August 20, 2016 at 12:10 PM
- Candis said...
I have been reading about these cornbread toasties and just made some in my 4 inch spring pan. They turned out delicious. The next time I will adjust the amount I put in. They were more like muffins that toasties but delicious anyway
- August 20, 2016 at 6:04 PM
- Mistymfn said...
Oooh ~ They Sound Just Like The Howard Johnson's Corn Muffin "Toastees" I Bought For My Kids When They Were Little! Gonna Make Them For Sure ~ Thanks So Much For Sharing!
- August 26, 2016 at 7:10 PM
- DustyHobo said...
Like so many above have said, I too used to have these on a regular basis back in the day. I did find that Thomas makes these as their Toast-R-Cakes now which are about the same as the originals. But - back then they also made these toasties out of a raisin bran mix which I liked even better than the corn. Has anyone ever come across them now or a recipe to make them like the one for corn toasties that started this blog? Nice to see good things coming back.
- September 14, 2017 at 10:23 AM
Our family used to buy Corn Toasties from Sternberg's in Montreal in the 70's. I have yet to find a recipe that brings back the memory of that taste but this one looks very promising! Thanks for sharing.
- September 29, 2017 at 10:04 AM
I remember round corn toasties because I was addicted to them and used to go to Howard Johnson's alot. I liked them better than cake. I can smell them and enjoyed slatthering butter over them. I almost cried when I realized they were no longer available. Thank you for this recipe I will try it.
- December 30, 2017 at 6:06 AM


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Thursday, November 5, 2009
Pastrami Chicken Wings – A Delicious Failure
I've taken a spice rub traditionally used on a beef brisket to make pastrami, and applied it to America's favorite appetizer, chicken wings. This resulted in a pretty nice chicken wing recipe, which tasted nothing like pastrami.
I guess I'm asking for trouble calling it "Pastrami Wings." If your palette is set for some rich, fatty, smoky pastrami, you will be disappointed. As I joke in the video, a chicken ain't a cow, and no chicken wing will ever taste like real pastrami.
Having said that, so what? They're just chicken wings. Perfect for this time of year, since for sports fans this is the ultimate sweet spot on the calendar. You can watch baseball, football, basketball (I wish the Bay Area had a team), hockey (Go Sharks!), golf, and several other minor sports (like college football).
What better way to veg on the couch for 14 hours, than with a plate of chicken wings that don't taste like pastrami? Honey, can you grab me another beer? My fingers are all greasy. Enjoy!
1 tbsp vegetable oil
2 1/2 pounds chicken wing sections
1/4 tsp white pepper
1 tbsp fresh ground black pepper
1 1/2 tbsp ground coriander
1 tbsp smoked paprika
pinch of cayenne, optional
2 tsp kosher salt, or to taste
2 tsp flour
*serve with Russian dressing as a dip
Note: I thought these were fairly mild, and would actually increase the spice amounts next time. If you experiment, please let me know the results!
74 comments:
- Mikey said...
Hey John, Love your posts. Just a tiny correction on your latest post. The Bay Area does have several basketball teams - Golden State Warriors (pro), University of California (college pre-season #10 in the country), Stanford, Santa Clara, St. Mary's, USF (college). The pastrami chicken wings'll come in handy pre- and post-game!
- November 4, 2009 at 4:51 PM
- Chef John said...
Sorry, I should have been more specific. I wish the Bay Area had a pro basketball team that was relevant, not embarrassing, and had even a slim chance of making the playoffs!
- November 4, 2009 at 6:39 PM
- nossi said...
so wait - your saying a chicken is NOT a cow??? what?!?!
either way - u posted at the end you would increase the spice amounts, everything? and by how much?
bc this looks mighty fine, and i plan on trying this - November 4, 2009 at 6:45 PM
- Chef John said...
not sure, would have to experiment. let me know
- November 4, 2009 at 6:48 PM
- Oliver James Spicer said...
Awesome recipe Chef John :)
I think this is part of a conspiracy though! Having just seen this photo through the wonders of google (http://www.bloganything.net/wp-content/uploads/2007/04/cows-eat-chicken.jpg). I believe you're trying to get us to eat more "chikin"! To which I say fair enough but please, please make a Nando's Peri-Peri sauce recipe to go with it! :D - November 4, 2009 at 7:27 PM
That shot of the sandwich wouldn't happen to be from Katz's Deli would it?
- November 5, 2009 at 5:00 AM
- Chef John said...
Yes it is!!
- November 5, 2009 at 5:13 AM
- rosemary said...
Good for me. My babies will enjoy deboned mild chicken wings!! What more can a mother ask for? Thanks! You are the best!
- November 5, 2009 at 8:48 AM
- Bill Medifast said...
Chicken wings that taste like pastrami... hmm. I think this would be the perfect addition to our Sunday/Monday night football parties. Yes I do both. They sound delicious. Glad I found this now so I can give it a trial run with my wife first.
Thanks a lot,
Bill M. - November 5, 2009 at 10:00 AM
I made these last night for the game. They were great! Thanks Chef John!
- November 5, 2009 at 11:39 AM
- Flour said...
Aha! Flip & then, an extra 20 minutes...,No wonder my wings always come out sort of wet/soggy:( Thanks King Wing!
- November 5, 2009 at 11:53 AM
- Chanelle said...
Chef John you made TYT!!!!
- November 5, 2009 at 2:24 PM
- Chef John said...
Awesome... what's the TYT?
- November 5, 2009 at 2:59 PM
- Chanelle said...
The Young Turks a liberal news show on YouTube. They played some of your wings video for the main anchor Cenk.
- November 5, 2009 at 3:49 PM
How about Boneless?
- November 5, 2009 at 8:18 PM
- Chef John said...
- November 5, 2009 at 8:35 PM
- pamcakes said...
Thanks for the recipe!! I'm definitely going to try this! I am so LOVING the video - total genius!
- November 5, 2009 at 8:45 PM
I like Beer!!
- November 5, 2009 at 9:33 PM
- Nate @ House of Annie said...
forget the chicken wings. I want that sandwich!
- November 5, 2009 at 10:42 PM
- Chef John said...
Hey! How are u guys doing??
- November 5, 2009 at 10:44 PM
Looks like you use a convection oven?
If and only if someone didn't have a convection oven, what if anything would you do different besides maybe moving the rake to the bottom??? - November 5, 2009 at 11:57 PM
I read in the paper yesterday that in America the chicken breast fillet is much cheaper than the wing. It's the other way in Sweden. I think it's probably because the breast is so much easier to cock. But I will try your recipe and if it's any good I will spread the word.
Winterly Greetings from a cold Sweden - November 6, 2009 at 5:30 AM
- Minh "Sa" Chau said...
Mmm, Chicken.
- November 6, 2009 at 9:38 PM
- Matthew said...
This sounds great, I in fact like herb spiced chicken wings more since they're not messy like those that are coated in sauce.
- November 6, 2009 at 11:43 PM
- Unknown said...
You should try Chorizo wings, I use the El Guapo Chorizo mix along with other spices. I think you will like them.
- November 7, 2009 at 11:38 AM
- hank said...
That's the way to eat a wing...shucks i thought you were going to say something worth while. That's the reason why id dont eat boneless wings eating the meat from the bones make it taste better taking them out make it taste doughy and nasty...no thanks i'm going to eat the way i love others will eat the way they love...that's the right way
- November 7, 2009 at 11:41 AM
- Andrew said...
They look good! Who cares if they don't taste like pastrami? As long as it tastes good.
Also, I am not sure if you noticed, but your video on "How to eat a chicken wing" is on the front page of Yahoo today! That is pretty darn amazing! - November 7, 2009 at 11:43 AM
- Unknown said...
Your "How to eat a chicken wing breakthrough" is not actually a breakthrough at all. My friends and I have been favoring the "flats" as you called them for years. Your method is slow and as you yourself stated leaves a little cartilage in the more narrow end. My proposal to you to improve your method (yes, I said improve): use the narrower end to ply the meat from. Similarly to your method, pinch between the bones at the narrow end and pull the cartilage free. If you get some chicken with it, eat it while holding the cartilage. Then work the meat away from the ends of the two exposed bones by simply going around each end with two fingers. Once you have separated the meat from the ends of the bones, place the exposed narrow end bones on a dish/napkin/whatever clean surface you have and pinch between the wider bones and push down, pinching the whole way. As with your method, if the wing is cooked properly there will be no fuss or muss when you are done. If meat lingers for some reasons on the bones, well, it is a quick cleanup, but what you will have in your hand will be all meat no bone. If you would like a video of this method, I would be glad to oblige. But I know it has been in use by many people for over 20 yrs.
- November 7, 2009 at 11:53 AM
Boneless chicken wings? :p
- November 7, 2009 at 12:28 PM
- Chef John said...
actually, it's a regular old oven. not convection.
Hey, Sasquatchahatchie, I wish you would have left a little longer, more detailed comment. ;-) - November 7, 2009 at 2:37 PM
We tried this at supper tonight but we had no wings in house so we tried it with legs. Wow! No leftovers! The taste was intense. Recommend this highly! We ended up cooking the legs about 25 minutes per side and they were perfect.
- November 7, 2009 at 9:27 PM
- Rob said...
Chef John - these are AWESOME. We've had them two nights in row now!!
We increased the cayenne to 1/2 Tsp, and that works really well for us.
Thanks again for the great idea.
-Rob. - November 7, 2009 at 11:53 PM
- squeeky said...
I have deboned chicken before, but I never thought of doing that on chicken wings! thanks for the tip! By the way do you have any more cooking videos? I would LOVE to take a gander at them. Maybe they can help my cooking!
- November 9, 2009 at 3:30 AM
- Chef John said...
yes, a few more, like 300! check the side bar or search box
- November 9, 2009 at 3:32 AM
What is the silicon mat for and what can I use in place of it if I don't have one?
- November 9, 2009 at 3:24 PM
- Chef John said...
nothing sticks to it. use some oiled foil instead.
- November 9, 2009 at 3:46 PM
- KS said...
Chef John:
I've been looking for a good recipe for wings in the oven, but they always seem to be too greasy. These were great and not greasy. If I hadn't forgotten the salt, I'd be even happier. Still, though, great technique, the flour makes the difference.
Kerri - November 11, 2009 at 8:42 PM
- KS said...
Oh, and I didn't have a silpat, so I used parchment instead and it worked like a charm.
- November 11, 2009 at 8:43 PM
- Unknown said...
You should prep the wings by steaming them for 10 minutes first, then pat them dry and let them cool before the spice rub. Alton Brown does this and it renders some of the schmaltz (chicken fat) out of the wings, leaving you with a crispier, less greasy wing. And because they were steamed, the finished product doesn't have that boiled chicken taste.
I tend to also bake them on a nonstick cooling rack with a foil drip tray for an added crisp factor. - November 13, 2009 at 1:18 PM
- Flour said...
Made these tonight, and they were delicious!!!
Mind if I post your recipe on my blog? I would be sure to give you credit and a link. Thank you in advance. - November 22, 2009 at 1:53 AM
- Chef John said...
Of course! Post away! Thanks!
- November 22, 2009 at 4:42 AM
- Ben S said...
Chef John,
Thanks for this recipe, you have converted my wife to loving chicken wings. I have made these 3 times now, and i think this time I hit on the perfect combination. I used Hot Paprika instead of smoked, and a lot of pepper, and instead of mixing in the oil, i brushed it on after the wings were in the pan, it made the wings super crispy, and the hot paprika + a little cayenne pepper made them just right, in the heat department. I hesitate to call them pastrami wings anymore, but they are probably the most delicious wings i've ever had. Thank you VERY much for this! - November 22, 2009 at 3:10 PM
- Unknown said...
So good. Just made these today and they were a huge hit. Wish I had some left over. BTW I added some garlic powder. Excellent. And made a Russian dressing for a dip, but also made a simple mustard dip (mustard and mayo) and that was even better. YUM!! Thank you Chef John. Love these wings.
- November 22, 2009 at 10:49 PM
The video calls for white pepper, but the recipe doesn't, what gives?
- November 26, 2009 at 5:20 PM
- ladycher said...
Hi Chef, I would like to know how to keep the chicken from sticking to foil paper or should i use wax paper, because my skin always rips off, and i want to make this recipe without this happening, I have not found the silicone mat yet.
- November 29, 2009 at 3:32 PM
- Chef John said...
just oiled foil works ok, but find a sil mat! very easy to find... Every store that sells kitchen stuff has them.
- November 29, 2009 at 3:39 PM
- The Fauré Family said...
What us a Russian dressing? Searched the site and can't find a recipe for such. Could post post one...
Thanks! - December 31, 2009 at 7:36 AM
The video calls for white pepper but the recipe doesn't... so how much white pepper should we add?
- January 1, 2010 at 6:18 PM
- Chef John said...
1/4 tsp white pepper
- January 1, 2010 at 6:32 PM
Cool, thanks Chef John! I stumbled on your website through youtube while I looked for old videos of Julia Childs... Happy New Year from Alaska!
- January 2, 2010 at 4:34 AM
- Eliza said...
I so just made these! since you said to add more spices, i went with what you said + herbs de provence, powdered galic, powdered chilli, sweet curry and hot curry, and some sesame seeds sprinkled on top.
still wasn't hot enough, so i made a sweet and sour chilli dip.
anyways, your recipe got me a standing ovation, as did the deboning technique, so much love from Romania, chef John! - January 21, 2010 at 3:15 PM
- Unknown said...
Dear Chef John,
Ive never cooked before and i need a bit of help. Parents left me alone for a week and theres a bunch of raw chicken drumsticks i have thawing. Theyre the big kind. i dont know how to describe them.
Anyways, I've been eyeing this recipe for a while, and now is my chance to make it. Problem is, im not sure how long i should put it in the oven for, or what temperature. Any tips? - April 8, 2010 at 1:26 PM
- Chef John said...
baked at 400 for about 40-45 minutes or until the meat can be pulled off the bone with a fork. enjoy!
- April 8, 2010 at 1:33 PM
- Unknown said...
a bit on the black peppery side, but it was awesome nonetheless.
i prepared another batch of seasoning, as im having a party tomorrow. This time i'm using the smaller wings. I'll tell you how that goes! - April 8, 2010 at 11:15 PM
Alas another great Chef John wing recipe! And yes, Go Sharks! 2-0 against Detroit so far!
- May 3, 2010 at 2:49 PM
Can I do this with a whole chicken cut up?
- July 29, 2010 at 7:28 PM
- Chef John said...
sure! enjoy!
- July 29, 2010 at 7:30 PM
Thank you Chef John for posting another chicken recipe. I really like your chicken recipes especially the "Super Bowl Garlic & Ginger Chicken Wings" & Black Lemon Chicken. Now I am so excited and I can't wait to make this dish for my family. Honestly I prefer baking than deep frying the chicken. So I hope in future Chef may post more recipe videos on baking the chicken.
You are my favourite chef and I've voted you in all ways. - October 15, 2010 at 3:43 AM
Hi Chef John! Today I make this dish and I would like to say that this recipe is fantastic. My family and I lovin it. Thank you once again. Hope to see more recipes from you soon. Take care Chef!
- October 19, 2010 at 2:40 AM
I just prepared these wings (A half batch) and upon adding the ingredients I realized that there is a TON of pepper in this recipe. I mean I know you said in the video that black pepper and coriander are the main pastrami spices but honestly, did you mean to put TSP instead of TBSP when writing out the ingredient amounts on here? Because I just prepared the chicken as if you made that mistake in the recipe and it looked exactly like the video when everything was finished being mixed in (but not baked yet). I made these to refrigerate overnight so I can have a quick lunch tomorrow with them so I guess I'll find out tomorrow afternoon when I taste them if the black pepper , coriander, and paprika amounts were mistakes or not (I'm sure it'll have less flavor than needed if they weren't). By the way, just made your onion rings as a side item for dinner and they were FABULOUS! Needed a lot of salting but you were right about them being the crispiest ever! My first time making home-made onion rings and I think I will probably find even Burger King's rings soggy-like after trying those! LOL The onion ring recipe and the chicken fingers recipe on this site have made me a lover of panko crumbs, I've used about 3-4 boxes since i've discovered your site and my regular container of breadcrumbs aren't even opened yet. Think Progresso owes you a big Thankyou!
- January 11, 2011 at 8:06 PM
- Chef John said...
oops!! I think it's 1 tbsp! :-) I hope they are OK. I know many have made them and liked them, so should be OK!
- January 11, 2011 at 8:13 PM
I love that you baked these! Please tell me how I could do a garlic parmesian sauce for these.
Thank you. - February 4, 2011 at 5:19 PM
- Rick3581 said...
How about thighs?
- November 9, 2011 at 3:16 PM
- Joseph said...
About to do these :)
- January 2, 2012 at 10:51 AM
Chef John,
Do you think brining the wings with the spice mix before baking might help add some pastrami flavor?
-Ben - February 3, 2012 at 6:19 PM
- Chef John said...
Yes, it probably would!
- February 3, 2012 at 7:14 PM
- Geal said...
I added a bit of garlic powder since I thought that would help the flavor and smell of the wings and I loved it
- February 5, 2012 at 3:45 PM
I am relatively new to your sight, and have to say I love it. As for the wings I'm kind of a red neck and I have been smoking hot and BBQ wings for about three years now and they are always a huge hit. So I think I might try this seasoning mix on a few next time. I have made 5 or 6 of your recipes and really appreciate all of your hard work.
Thanks David - June 21, 2012 at 6:47 PM
- 1Bigg_ER said...
- This comment has been removed by the author.
- July 20, 2012 at 4:01 PM
- 1Bigg_ER said...
- This comment has been removed by the author.
- July 20, 2012 at 4:03 PM
- Corinne said...
These wings were excellent! And so very easy! For your next trick, can you come up with Salt & Vinegar Wings - to resemble Salt & Vinegar Chips? Thank you!
- October 16, 2013 at 2:30 PM
- That Damn Libertarian said...
I texted my wife "We are having pastrami chicken wings for dinner". She was a bit confused at first but we both enjoyed them, perhaps especially because Mrs. L grows cilantro to harvest her own coriander. Thank You.
- March 18, 2016 at 8:10 AM
- Unknown said...
Dear sir
thank you for your amazing method and delicious food, I'm not an English native speaker and while watching your post on Youtube (Super Bowl Tips: How to Eat a Chicken Wing!)faced difficulty understanding the context. "that's kind of skinnieran??, there is a biggeren???"
would you please help me and make it understandable to me.
thank you so much
"Here is how I do it.
Pick up your flat part of chicken wing and find in the end there is a bigger protrusion of a bone, see. See it better there is kind of a little piece of cartilage there I pulled it off I eat it and then find a little bone. There is two bones one skinny one a little fatter, alright find the skinny bone you do a little wiggle and twist and that would pull right out clean. This only works by the way if the chicken wing cocked properly and cocked enough.
Alright let's pull small wing bone out pull the skinny end tight then grab the bigger bone there and just twist that until it releases. And pull that off slowly if any meat comes out, you know socket off the bone. There we go eat perfectly boned chicken wing flat. Hundred percent meat. There is a tiny bit of cartilage in the end there is a very delicious and eatable so I eat it, you can put it off, you dip it you eat it, it's fantastic!" - July 10, 2017 at 1:47 PM
- Stephen Peter Kovach said...
Chef John,
I simply cannot resist quoting your above comment:
"Sorry, I should have been more specific. I wish the Bay Area had a pro basketball team that was relevant, not embarrassing, and had even a slim chance of making the playoffs!"
It seems your wish has been granted!
- July 16, 2017 at 6:05 PM

subset: commoncrawl


text:
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text:
Aquabrass 68026 Blade 4 Hole Bidet Set Brushed Nickel
Aquabrass 68026 Blade 4 Hole Bidet Set Brushed Nickel
4 hole bidet set
Product code: 68026
solid brass construction
incorporated vacuum breaker & vertical spray
mechanical drain included
1/2 connection
height: 4 11/16
flow rate: full flow
Brushed nickel
Polished chrome
Brand: Auqabrass
Collection: BLADE
Model Number: 68026BN
Product Finish: Brushed Nickel
Material: Brass
Product Type: Bath Fixture
Welcome to Aquabrass, an innovator in the bath and kitchen industry for 30 years.
You will find Aquabrass in homes across North America and throughout the world. But you may find us most at home at our headquarters in Montreal. A city where European savoir-faire meets North American practicality, Montreal is unconventional, audacious, exhilarating. And our natural habitat.
Our bathroom and kitchen solutions offer discerning buyers exceptional quality, of course; our expertise and craftsmanship are second to none. But the flair we add to functionality is what truly sets us apart.


text:
Jewelry Appraisals
Danwerke Jewelers is uniquely qualified to appraise your fine jewelry and gemstones. Our experienced staff has the background and gemological training to do a professional job of evaluating the current value of your precious keepsakes.
While these items are priceless to you, it's important to remember that the value of the precious metal and gems that comprise your fine jewelry is constantly changing due to market conditions. Gold, for instance, has seen its value double over the past 10 years.
Accurate appraisals are important because if your jewelry is ever lost, stolen or damaged, your insurance company will refer to the appraisal document to settle the claim. An outdated appraisal will likely result in you being under-insured, and that could cost you thousands.
We recommend updating your appraisals every three to five years. Whether it's an engagement ring you wear every day or a piece you've just inherited from your grandmother's estate, we're ready to offer an appraisal for your security and peace of mind.


text:
I recently received an e-mailed press release from Klean Kanteen, those are the folks who import the stainless steel water battles we sell. Here's the interesting bit:
Recent news in the outdoor industry has once again brought much attention and questioning about the presence of the chemical, bisphenol-a (BPA), in reusable bottles. In an August 19, 2009, article by SNEWS, popular bottle makers, Sigg and Laken, publicly acknowledged for the first time that every aluminum bottle made and sold by their companies prior to August 2008 was knowingly lined with an epoxy resin containing BPA. Many scientific studies indicate BPA has the potential to act as an endocrine-disrupter when ingested, and fetuses, infants, and children are most susceptible to develop negative human health effects associated with BPA such as diabetes, heart disease, cancers, infertility, obesity, and neurological disorders.Now I don't know if this is just aggressive marketing hype or a real concern, but I, and my family, switched to using only stainless steel water bottles a few years ago. In fact I own several aluminum (and some plastic) bottles that haven't been used in years; no point in taking chances with BPA.
All this got me thinking, or speculating, about Klean Kanteen. It's an interesting business. These stainless bottles have been made for some time by several factories in China. The quality of some is very good, but others are marginal. I know because we've recently been looking at samples from several factories. Kleen Kanteen seems to import some of the better ones, puts their name on them, and markets the hell out of them. It's a nice Kleen business model and KK seems to have done everything right. I admire the company. But I see it as a business model with low entry barriers; it's not terribly capital or development intensive while having good growth potential. In other words it is not a "deep moat" business. That means that other companies can easily jump in and be competitors. I suspect that there are few proprietary designs, unique products, or exclusivity agreements with manufacturers. A business of this sort is primary based on brand name, marketing, and distribution. So a company, like Velo Orange for example, that has distribution and marketing infrastructure in place could easily jump the moat and be a competitor.
But should we be a competitor? I have always been uncomfortable with distributors who set minimum prices or even minimum advertised prices. I also don't like the fact that we can no longer get the bottles without a logo. And we can't sell the current bottles to the almost 200 VO dealers. So that's why we've been looking at sample bottles from various factories. A container of stainless steel bottles is not a small investment, but paying for another company's advertising, when we don't benefit from it, is not a wise investment. Hmmm.


text:
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text:
By Hope Yen
The Associated Press
WASHINGTON (AP) — The nation's poverty rate stood still at 15 percent last year, the sixth straight year that it has failed to improve.
The Census Bureau reported Sept. 17 that 46.5 million Americans — or more than 1 in 7 — were living in poverty last year. That is not statistically different from the number of impoverished in 2011.
The median household income was $51,017, unchanged from the previous year, following two consecutive annual declines. The share of people without health insurance declined slightly, from 15.7 percent to 15.4 percent.
The last significant decline in the poverty rate came in 2006, during the Bush administration and before the housing bubble burst. In 2011, the poverty rate dipped to 15 percent from 15.1 percent, but census officials said that change was statistically insignificant.
For the last year, the official poverty line was an annual income of $23,492 for a family of four.
The latest poverty numbers present unwelcome news for President Barack Obama as he seeks credit for an economic turnaround after the 2007-2009 recession. He said Sept. 16 that congressional Republicans would reverse recent economic gains if they took uncompromising stands in connection with looming budget deadlines.
The Census Bureau's annual report offers a snapshot of the economic well-being of U.S. households for 2012, when the unemployment rate averaged 8.1 percent after reaching an average high of 9.6 percent in 2010.
Typically, the poverty rate tends to move in a similar direction as the unemployment rate, so many analysts had been expecting a modest decline in poverty.
The latest census data show that the gap between rich and poor was largely unchanged over the last year, after increasing steadily since 1993.
GOP conservatives have been demanding a delay of Obama's new health care law as the price for supporting continued federal government spending. The House is also expected to consider a bill this week that would cut food stamps for the poor by an estimated $4 billion annually — 10 times the size of cuts passed by the Democratic Senate — and allow states to put broad new work requirements in place for recipients.
"This lack of improvement in poverty is disappointing and discouraging," said John Iceland, a former Census Bureau chief of the poverty and health statistics branch who is now a Penn State sociology professor. "This lack of progress in poverty indicates that these small improvements in the economy are not yet being equally shared by all."
Broken down by state, Mississippi had the highest share of poor people, at 22 percent, according to rough calculations by the Census Bureau. It was followed by Louisiana, New Mexico and Arkansas. On the other end of the scale, New Hampshire had the lowest share, at 8.1 percent.
The official poverty level is based on a government calculation that includes only income before tax deductions. It excludes capital gains or accumulated wealth, such as home ownership.
As a result, the official poverty rate takes into account the effects of some government benefits, such as unemployment compensation. It does not factor in noncash government aid such as tax credits and food stamps.
David Johnson, the chief of the Census Bureau's household economics division, estimated that unemployment benefits helped keep 1.7 million people out of poverty.
If non-cash government aid were counted in the official formula, the earned income tax credit would have lifted another 5.5 million people above the poverty threshold. Food stamps would have boosted 4 million people, lowering the poverty rate to 13.7 percent.
The slight dip in Americans without health coverage meant 48 million people were without insurance. The drop was due mostly to increases in government coverage, such as Medicaid and Medicare. The number of people covered by employer-provided health insurance remained flat.
The decline was modest compared to a bigger drop in 2011, which occurred due to increased coverage for young adults under the new health care law.
Because the main provisions of the Affordable Care Act don't take effect until 2014, the latest census numbers offer a baseline number of uninsured by which increased coverage and effectiveness of the law will be measured. Many conservative Republicans remain committed to repealing it.
Starting next year, the government will offer tax credits for people without access to job-based health insurance to buy private coverage through new markets, called exchanges, in each state. Open enrollment starts Oct 1. The new health care law also expands Medicaid to cover millions more low-income people, but so far only 24 states plus Washington, D.C., have gone along with the expansion.
The Congressional Budget Office estimates that by next year, the health law will reduce the number of uninsured in the U.S. by about 25 percent. By 2017, it is projected that 92 percent of eligible Americans will have health insurance, a 10 percentage point increase from today's level. Poverty remained largely unchanged across race and ethnic groups. Blacks continued to suffer the highest rates of poverty at 27.2 percent, compared to 25.6 percent for Hispanics and 11.7 percent for Asian-Americans. Whites had a poverty rate of 9.7 percent.
Child poverty stood at 21.8 percent. Poverty among people 65 and older was basically unchanged at 9.1 percent, after hitting a record low of 8.9 percent in 2009. (end)
Associated Press writers Mary Clare Jalonick and Ricardo Alonso-Zaldivar contributed to this report.


text:
Romney Casts Vote in Massachusetts
BELMONT, Mass. (AP) — Mitt Romney has cast his ballot in the presidential election.
After all the flights, all the speeches, the debates, hand-shakes, nods, gestures and smiles, it was time for him to vote and then hold curtain-closing campaign rallies in Ohio and Pennsylvania. Then, he had to contemplate the fall of night and the counting of votes, and hope for the best.
His wife, Ann, was at his side Tuesday morning when the pair cast their ballots near their Belmont, Mass. home a little before 9 a.m. EST. The Republican presidential candidate will return to Boston Tuesday night for an Election Day reception at the Boston Convention Center.
Asked who he voted for, Romney replied, "I think you know."


text:
Google Maps for iPhone came out last night, and the applause from around the Internet is thunderous.
Some of the headlines:
- NYT: Google Maps App for iPhone Goes in the Right Direction - Review
- The Verge: Google Maps for iPhone is here: how data and design beat Apple
- Wired: Hallelujah! Google Maps Returns to Apple's iPhone
- BetaNews: Google Maps gives iPhone much needed direction
- Mat Honan: How do I uninstall Apple Maps?
- Robert Stephens: Happy 40th birthday to Larry Page. I can't help but think getting Google Maps out today was a particularly good present from engineering.
- Ryan Block: Our long national nightmare is finally over. Allow Google Maps to reintroduce itself!
- Ben Schaechter: Google took this opportunity to make maps go from good to great and they did a damn good job.
- Erick Schonfeld: Wow, these new Google maps render supa fast. It's like scrolling the earth.
It goes on like that.
Fact is: Apple whiffed big time with its Maps, and now Google is making it pay.
It's a big win for Google.
Owning a core software function, as Google clearly does with maps on smartphones, can be a strong defense against a competitor with a dominant platform.
It reminds us of how Google keeps trying to replace Microsoft Office, but end users still love Microsoft Excel and refuse to give it up.


text: Are you a business executive or a manager who uses English in your career? Then you know that good business communication in English requires focus, vocabulary, and specific linguistic structures. In this course, you will follow along a recently promoted manager as she builds and leads her team to success. Together, you will practice the language and styles of communication needed in English for • Recruiting and training a professional team to work together with integrity and respect • Managing and participating in well-organized meetings • Making telephone conferences more efficient • Writing professional emails that are easy to read The activities in this course will give you the opportunity to share your experience and receive immediate feedback from other business professionals around the world.


text:
Wednesday, February 10, 2010
From the kitchen of One Perfect Bite...Do you know the difference between a crumpet and an English muffin? You probably do, but because we're friends I hope you'll humor me. Did you know that English muffins are an American invention? They were created by the "nooks and crannies" guy, Samuel Bath Thomas, towards the end of the 19th century. His goal was to create a crumpet that could be split and then toasted on both sides. Unfortunately, history does not tell us why this feat was of such great importance to him. While many use the terms interchangeably, there is a real difference between a crumpet and an English muffin. Muffins are made from a drier batter than crumpets and are served split rather than whole. The crumpet is cooked, stovetop, in a shallow ring mold that allows its bottom to become a lovely brown while the top develops a gazillion tiny holes that are perfect vessels for holding copious quantities of butter and warm jam. In England they are usually served for tea, while here they are served for breakfast. Let me insert, at this point, a disclaimer. While I love crumpets, I make them only once or twice a year. Life in any kitchen is a matter of choices, and while I bake all our bread, I'm quite content to purchase commercially prepared crumpets as long as I know I can make them if I have to. The "can if I have to" mind set was fueled by an economics professor who insisted my generation would starve to death surrounded by animals we had never learned to hang and dress. I was very impressionable, so, in addition to making crumpets and cheese, I stand at the ready if you ever need a chicken's neck wrung. My crumpet recipe comes from James Beard. I have an equally delightful recipe for English muffins that was developed by Julia Child. We'll do English muffins in a few weeks. Today we are all about crumpets. Tea anyone?
Crumpets...from the kitchen of One Perfect Bite inspired by James Beard
1/2 cup milk
1/2 cup boiling water
2-1/4 teaspoons active dry yeast
1 teaspoon granulated sugar
1-1/2 teaspoons salt
1-3/4 cups all-purpose flour
1/4 teaspoon baking soda, dissolved in 1 tablespoon hot water
8 to 10 buttered flan rings or tuna cans with tops and bottoms removed
1) Combine milk and boiling water in a large bowl. Cool until lukewarm. Add yeast and sugar. Let sit for 5 minutes, or until bubbly. Mix salt with flour. Add to yeast mixture and beat with a spoon for several minutes. Let batter rise until doubled in bulk and slightly bubbly. Beat dissolved soda into batter. Let rise again until doubled in bulk.
2) Heat a griddle or large frying pan over medium-hot heat. Position buttered rings in pan. Spoon batter into rings to a depth of about 1/2-inch. Cook until dry and bubbly on top. Remove rings, turn crumpets and brown lightly on the other side. Transfer to a rack to cool. Toast and butter to serve. Yield: 8 to 10 servings.
You might also enjoy:
Brussels and Liege Waffles
Gluten-Free Pancakes
Baked Swedish Pancake
This recipe is linked to:
Wild Yeast - Yeast Spotting
56 comments :
- Alessandra said...
I really love crumpets, but I never thought of making them, since I can buy them at the supermarket...now I feel like looking for those rings... :-)
- February 10, 2010 at 2:01 AM
- Alea Milham said...
Since my daughter is gluten intolerant, I make all of our bread products. To make them really tasty, I stalk good cooks and then modify their recipes to make them gluten free. My daughter is going to be tickled when I make crumpets for her. Thanks for sharing this recipe!
I, also, have an odd obsession with learning to do things myself, on the off chance that I might have to do it myself.:D - February 10, 2010 at 2:14 AM
- Elisa said...
I'm sorry to say this but I had never heard of crumpets, all we ever had at our Mexican kitchen was hoo-ckeas (pancakes) LOL. But then again I also didn't know English muffins weren't English.
thanks for the lesson.
A Mexican Chica living in Europe - February 10, 2010 at 2:43 AM
- satakieli said...
I keep trying to tell my husband that English muffins aren't English and he doesn't ever believe me.
This is wonderful, you know I can't get crumpets out here in Germany and I miss them terribly, I get my parents to bring some whenever they visit. I've tried lots of recipes but they all ended up turning out more like English muffins. I am totally going to try these! thank you! - February 10, 2010 at 3:35 AM
- KathyB. said...
You are so kind in starting your post assuming many of us do know the difference between crumpets and English muffins. I did not and this was enlightening. I think I will have to try this recipe too, with good tea and homemade jam, yum!
- February 10, 2010 at 4:56 AM
- Allie and Pattie said...
How fun! My family does eat English muffins, but this week, they'll be getting crumpets!
xoxo Pattie - February 10, 2010 at 5:06 AM
- Martha said...
I do love crumpets and I buy mine from Wolferman's (but never very often) -- there is something about tea and crumpets and scones and cream in the parlor on a winter day in front of the fire . . . . oh, my, has someone found a body in the library?
- February 10, 2010 at 7:14 AM
- Schnitzel and the Trout said...
I don't believe I have ever eaten a crumpet. Now you have me enthused. I also love your history lessons.
- February 10, 2010 at 7:27 AM
- Bri said...
Thank you for this recipe!
I'm in Germany and I haven't seen crumpets in the store... I miss them! - February 10, 2010 at 7:43 AM
- Sam Hoffer / My Carolina Kitchen said...
Mary, I don't believe I've ever eaten a crumpet and I sure didn't know the difference between English muffins and crumpets. What a wonderful history story you've shared. Thank you. I love to know the history of food.
So glad to see someone use a James Beard recipe. It seems he's become forgotten and that's a shame.
Sam - February 10, 2010 at 8:13 AM
- Foley said...
The crumpets actually look like they would be tastier than an English muffin! My fav thing to use an english muffin is, of course, Eggs Benefict!!
Growing up on a farm I've seen my share of chicken neck wringing!! But know you've scared me knowing you can do it!! LOL - February 10, 2010 at 8:50 AM
- George Gaston said...
Mary, I'd take a crumpet over an English Muffin any day. I guess because they are denser and a bit sweeter. What a terrific easy recipe, thanks...
- February 10, 2010 at 9:13 AM
- Big Dude said...
Thanks for the informative post. I've heard of crumpets all my life, but would have had to use a lifeline if Regis had ask me what one was.
- February 10, 2010 at 9:49 AM
- Bob said...
I've never had a crumpet, it's something I've always wanted to try but never really got around to. I do like the idea of lots of holes to hold copious amounts of butter though. Heh.
- February 10, 2010 at 10:00 AM
I've made these once before and they are delicious. A bag of these with some homemade jam and sweet butter is a great housewarming gift.
I'm eating my way around the world.
http://globaltable.wordpress.com - February 10, 2010 at 10:26 AM
- Farmer Jo said...
I can't wait to try these! I have been loving making English muffins, but these have FAR more nooks and crannies!
- February 10, 2010 at 10:35 AM
- Haden News said...
I made crumpets a long time ago...don't know why I haven't made again...think I'll have to change that!! Thanks for reminding me how much I like them, especially with a good cup of tea!
- February 10, 2010 at 11:09 AM
- Inspired by eRecipeCards said...
I wanted to to try these and was pondering how i could get the round rings... Now I am having tuna every day for a month just to save the cans!
- February 10, 2010 at 11:15 AM
- Twin Tables said...
These sound delicious Mary. I wished I lived by you so you could show me how easy it is. It seems when it comes to bagels, pretzel and english muffins I am not blessed. I will give these a shot!
- February 10, 2010 at 11:18 AM
- Sasha said...
Mmm...crumpets. Your family is pretty lucky that they get to each these homemade goods all the time : )
- February 10, 2010 at 12:10 PM
- Wandering Chopsticks said...
Those crumpets look gorgeous! Just perfect airy holes. You know I love my afternoon tea. I used to love flying British Airways because they gave crumpets and clotted cream for afternoon tea. Sadly, it's now just a packaged biscuit ie. cookie.
- February 10, 2010 at 12:11 PM
- Tony said...
I've never had crumpets before, but these look fantastic. Thanks for introducing me to yet another new food I need to try :D.
- February 10, 2010 at 12:21 PM
- La Bella Cooks said...
I make sure we have crumpets in the house each week for my British hubby. They are quite good with clotted cream and fresh strawberries on top!
- February 10, 2010 at 12:21 PM
- Miss Meat and Potatoes said...
Your picture are unfairly gorgeous. Another tempting recipe to file in my 'must make' drawer. Thanks for posting!
- February 10, 2010 at 12:30 PM
- Christo Gonzales said...
I am bookmarking this and making crumpets within the next couple of days - thanks for the recipe
- February 10, 2010 at 1:11 PM
- Debbie said...
Now they look delicious. Have never had a crumpet before but I am ready for one!
- February 10, 2010 at 1:21 PM
- The Blonde Duck said...
I did not know the difference, so I learned something today!
- February 10, 2010 at 1:47 PM
- pigpigscorner said...
I happen to love them both but have never tried making them myself. Crumpets always remind me of pancakes.
- February 10, 2010 at 2:01 PM
- Katherine Roberts Aucoin said...
I didn't know the difference, so please humor me and thank you for sharing. I always look forward to learning from you.
- February 10, 2010 at 2:04 PM
- ♥Sugar♥Plum♥Fairy♥ said...
I didn know the difference...not only to humour u(in a way topped w love)and we are frens but also coz i honestly didn know n i never had crumpets....can hardly say am a foodie right....
Love ur detailed write on 'em and love that they can hold all the butter n jam too..... - February 10, 2010 at 2:43 PM
- Federica Simoni said...
particolari questi gonfiotti! non li conoscevo!! devono essere buonissimi! ciao!
- February 10, 2010 at 2:46 PM
- La Cuisine d'Helene said...
I've never made crumpets, I should try. I love them with peanut butter.
- February 10, 2010 at 2:47 PM
Just wanted to let you know that someone else is using your crumpet photo at this webpage: http://www.gather.com/viewImage.action?fileId=3096224746225919&articleId=281474978040911
Thanks. - February 10, 2010 at 3:38 PM
- Maria said...
Great post. I need to try crumpets for breakfast!
- February 10, 2010 at 4:12 PM
- Simones Kitchen said...
I'd heard about crumpets before but actually had no idea what they looked like, so thanks for posting that! They do look delicious and well worth trying out!
- February 10, 2010 at 4:19 PM
- Chef Aimee said...
I prefer crumpets to English muffins and these look deliciously perfect!
- February 10, 2010 at 5:00 PM
- Cathy said...
I don't know if I will ever make these, Mary, but they look wonderful. There's nothing like a warm crumpet with butter and jam.
- February 10, 2010 at 6:00 PM
- Stella said...
That's hilarious about your professor, and could end up being true in crisis times I suppose. There are certainly a lot of culinary skills out there that this generation no longer has for the most part due to mega marts and such! Anyway, your crumpets look wonderful.
- February 10, 2010 at 6:28 PM
- Mary Bergfeld said...
Anonymous, I just wanted you to know the situation has been resolved and the picture removed. Thanks again for the alert. I do appreciate it. Blessings...Mary
- February 10, 2010 at 7:30 PM
- Chef Fresco said...
I studies abroad in Australia a while back and fell in love with crumpets. I certainly have never thought to make my own though - thanks for the recipe! Yours look perfect!
- February 10, 2010 at 9:30 PM
- Glennis said...
I like crumpets, but have a hard time finding them in the stores near me - I've always thought those little holes are a lot like the holes that appear in the tops of pancakes on the griddle - I guess that is indeed what they are.
I never thought of making them, but what a nice idea! - February 10, 2010 at 9:57 PM
- theUngourmet said...
I've been wanting to make crumpets! I love them. Thanks for sharing your great recipe and for the fun crumpet lesson!!
- February 11, 2010 at 1:45 AM
- Zurin said...
Interesting piece of info! i never knew that...n those crumpets look so good!
- February 11, 2010 at 3:41 AM
- Valerie Harrison (bellini) said...
Crumpets, or pikelts as we call them, bring back such wonderful childhood memories.
- February 11, 2010 at 9:19 AM
- Lori said...
I am afraid the ability to do even the most basic of things has become even worse! I dont like to rely on everyone else- meaning major corporations to do everything for me either.
I have not wrung a chickens neck but if the situation warranted it- I believe I would.
I would love to try crumpets- I have never had them. It is a great way to try it- in my home with my own ingredients thank you.
You so had me at "copious amounts of butter and jam". - February 12, 2010 at 8:17 AM
- Foodiewife said...
These are perfection. I've never made crumpets (nor even English Muffins). I seem to depend on Mr. Thomas's commercial version. I'll bet these taste amazing!
- February 12, 2010 at 11:38 PM
- Katy ~ said...
I make crumpets but they don't look nearly as gorgeous as yours. Will be giving your recipe a try. Yummm....now I want crumpets!
- February 13, 2010 at 8:12 AM
- Joanne said...
I've never actually had a crumpet but I am a verified English muffin addict. I'll have to give these a shot!
- February 13, 2010 at 4:40 PM
- laura said...
What an interesting story - I would love to try and make these! Beautiful blog.
- February 17, 2010 at 8:25 PM
- Sheryl said...
Lovely photos, awesome blog! and thanks for the recipe ;) I tried making some today. The taste was great but had some difficulty pouring the mixture into my tin. Is the mixture supposed to be sticky and not flowy?
- February 19, 2010 at 7:37 AM
- Mary Bergfeld said...
Sheryl, the batter is very thick and sticky and should be spooned into the rings used to form the crumpets.
- February 19, 2010 at 9:13 AM
- Sheryl said...
ok thanks for the assurance!! I thought I did something wrongly to the batter hahaa :)) Will try it again!
Anyway would adding more water so that it would be less sticky affect the quality of the crumpet? - February 19, 2010 at 10:40 AM
- Mary Bergfeld said...
Sheryl, Don't add more water to the batter. While I know it sounds counter-intuitive, use a damp spoon and damp hands to drop and smooth the dough. More water will not help unless you've used to much flour to begin with. The more you do this, the easier it will become.
- February 19, 2010 at 11:28 AM
- Ruby Ricciardi said...
" I can if I have to " means when i retire in Italy where there are NO crumpets or English Muffins (that i have eaten all my life) I CAN make them !
Ruby - June 27, 2011 at 5:05 AM
- Susan S said...
I'm sorry to correct you but you need to do a little bit more research. [English] muffins were originally from England. Their origination dates back to the 1700, and they are mentioned in literature and cookbooks of that time. Also, the real [english] muffin was never split in half and buttered. It was split at the edges and butter was placed into the splits created that way. One source for my information is English Bread and Yeast Cookery by Elizabeth David.
- January 23, 2013 at 7:52 PM
- Unknown said...
Have you been able to order crumpets from Wolferman's recently? I always order some around Christams, but none of the selections seem to include them, not even the "pick your own" that I usually purchase. I'm devastated, but I'm so glad you posted this recipe. Now I suppose I can try my hand at making them for Christmas breakfast.
- December 17, 2013 at 12:11 AM


text:
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XrmDatabase database;
XrmNameList quark_name;
XrmClassList quark_class;
XrmRepresentation *quark_type_return;
XrmValue *value_return;
typedef XrmHashTable *XrmSearchList;
Bool XrmQGetSearchList(database,
names, classes, list_length)
XrmDatabase database;
XrmNameList names;
XrmClassList classes;
XrmSearchList list_return;
int list_length;
Bool XrmQGetSearchResource(list, name, class, value_return)
XrmSearchList list;
XrmName name;
XrmClass class;
XrmRepresentation *type_return;
XrmValue *value_return;
The database only frees or overwrites entries on XrmPutResource, XrmQPutResource, or XrmMergeDatabases. A client that is not storing new values into the database or is not merging the database should be safe using the address passed back at any time until it exits. If a resource was found, both XrmGetResource and XrmQGetResource return True; otherwise, they return False.
The XrmQGetSearchList function takes a list of names and classes and returns a list of database levels where a match might occur. The returned list is in best-to-worst order and uses the same algorithm as XrmGetResource for determining precedence. If list_return was large enough for the search list, XrmQGetSearchList returns True; otherwise, it returns False.
The size of the search list that the caller must allocate is dependent upon the number of levels and wildcards in the resource specifiers that are stored in the database. The worst case length is %3 sup n%, where n is the number of name or class components in names or classes.
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text:
Friday, March 30, 2012
a song about my skinnies
86 comments:
- Kirsten Wiemer said...
i love that outfit. i wish i had girls to go shopping with, not the same as the husband, he always says everything looks good. useless, but sweet. anyways i just got some colored pants, slightly nervous to wear them. but i know what you mean. i feel when i put on colored pants i look at my legs and think how everyone can see my untoned thighs. but you look great. so don't worry about it.
-k - March 30, 2012 at 7:39 AM
- Ashlee @ ashleenikol.com said...
Oh girl, this outfit is SUPER cute! Your friend did an awesome job picking that out and you are SO brave for wearing it. It looks so good on you though, so don't let anyone tell you any different lol! Can't wait to see the pink skinnies outfit!
- March 30, 2012 at 7:44 AM
- RadiantKristen said...
That is adorable! I have always been afraid of colored pants, though I just got some red ones not too long ago. Now I just need the courage to, you know, wear them.
- March 30, 2012 at 7:46 AM
- Carlie said...
You look fantastic in that outfit! She did a great job picking it out!
- March 30, 2012 at 7:46 AM
- Cindy P said...
It's such a cute outfit! I especially love the tank and sweater combo. I may go have to buy it at Target myself! And I love the colored denim. I just don't think I can pull of skinnies. My butt's too big. =(
- March 30, 2012 at 7:46 AM
- Nicole said...
green skinnies are AMAZE! Don't let anyone tell you different! :)
- March 30, 2012 at 7:53 AM
- Sarah said...
Cutest outfit EVER! I have some greenish blue skinnies kinda like that and my first venture in colored skinnies were HOT PINK. Your husband sounds like my boyfriend. When I wear my pink skinnies he says things like No one could miss you in those and its a good thing you like attention in those pants. They ARE bright but I love them. Enjoy your colored skinnies!
- March 30, 2012 at 7:55 AM
- THE COOKS said...
Cute!! That green is so cute! Love that you got it at Target. :))
- March 30, 2012 at 8:01 AM
- Unknown said...
I just got green skinnies last night! :)
I love yours AND this outfit. Adorable! - March 30, 2012 at 8:14 AM
- Pamela said...
"Green means go, your pants would know.", bahahah! Men!! Looove your outfit!! Looks SO good on you!! I am like you, I prob wouldn't have put that together either! It looks great!!
- March 30, 2012 at 8:17 AM
- Unknown said...
love that outfit! you look adorable!
- March 30, 2012 at 8:17 AM
- Samantha said...
LOVE colored skinnies! The green ones suit you so well! And the entire outfit is adorable... nice work Gentri!
- March 30, 2012 at 8:27 AM
- Alyx said...
She did an awesome job picking that outfit, and girl, you ROCK it!
And your town may be little, but check out that gorgeous view!
Also... I ordered some coral skinnies, but didn't realize they were backordered till MAY!! Holy balls. That is a long time to wait for a pair of pants, but I'm still super excited about it! lol - March 30, 2012 at 8:31 AM
- Meghan @ More from Meg said...
Love your outfit! I almost bought that tank at Target the other day and seeing how adorable it looks on you - I might have to go back and get it! :)
- March 30, 2012 at 8:32 AM
- Lauren said...
Those look super cute on you! :-)
- March 30, 2012 at 8:46 AM
- Unknown said...
color skinnies are my goal when i reach my goal weight! i really love the color! so fun!
i'm taking my sister with me shopping today because she is a master shopper too! she can pick out something and think really? but oh goodness it works and is amazing! haha. - March 30, 2012 at 8:48 AM
- Eryka said...
I have two pairs of colored skinnies coming and I cannot wait! My mom actually bought me the ones you are wearing. I am pretty sure its the same color. I cannot wait to see them! :)
Pssstt....jealous that you an hang out with gentri!!! - March 30, 2012 at 8:51 AM
- Laura Burtis said...
Love, love, LOVE that outfit! It all works perfectly! And I totally tried on those skinnies in my normal size and they were SO tight! HA! I was not having it ;) But I'm so ready to run to Target RIGHT now to buy that blouse! Absolutely adorable!!
- March 30, 2012 at 8:57 AM
- Jennifer said...
I low this outfit! I have a pair of similarly colored skinnies ... They're kinda teal.... But you're RIGHT.... They do run smaller and they definitely don't fit me right now :( But I wish they did now because I am loving your outfit! ...I guess I'll have to do some lunges ha.... Or maybe just buy a bigger pair :)
- March 30, 2012 at 9:14 AM
- Keri said...
Oh my gosh. I LOVE LOVE LOVE this outfit!!!! I wish I could wear skinnies like that! I have to have something long enough to hide all the cottage cheese on my thighs. :) You look absolutely gorgeous. Seriously, if I could pull it off, I'd be loading the kids in the van and heading to Target right NOW to buy that exact same outfit.
- March 30, 2012 at 9:15 AM
- Kylie said...
That is seriously so cute. I need Gentri to come help me shop! I'm too scared of color and pattern, haha.
- March 30, 2012 at 9:32 AM
- Suget said...
haha so cool. You can be a rap star!!
I love Target, they have the cutest spring line. I wanted a flow-y skirt and flats, and ended up walking out with a grey skirt, black cowl neck top and glittery fancy flip flops.... (:
You outfit is amazing though, I like how it pops! - March 30, 2012 at 9:32 AM
- Catherine said...
cute blog!! darling outfit!! i bought green skinnies in december and i have been so afraid to wear them until now. i got some really cute coral cropped pants from F21. i was so apprehensive about the colored pants thing, but it's growing on me :)
- March 30, 2012 at 10:36 AM
- Jessica said...
I LOVE the turquoise and coral together, such a pretty color combo :)You look great!
- March 30, 2012 at 10:47 AM
- Call it Adventure said...
I think they size skinny jeans to make us feel bad. Except I'm trying to not get all sizeist and feel bad when I have to try on bigger sizes anymore. Not the easiest of tasks, huh? Those jeans are adorable! I love them on you! And I'm sorry, but "Green means go, your pants would know" ? THAT IS PRICELESS.
- March 30, 2012 at 11:32 AM
- tiff@thecoffeehouse said...
love the skinnies! and i really want to hear the rest of that song. really.
- March 30, 2012 at 11:58 AM
- Emma Frances said...
LOVE the outfit! I want Gentri to take me shopping! Haha. And I can't wait to see your pink skinnies! Also, my red skinnies are in a larger size than I normally buy...I think they do run small!
- March 30, 2012 at 12:15 PM
- m+b said...
LOVE the color combo on you!! SO cute!
- March 30, 2012 at 12:17 PM
- lori said...
WHY in the world do they make skinny pants so freaking small? mine are a couple of sizes bigger, too.
love the colored skinnies ;) - March 30, 2012 at 12:21 PM
- April of Smidge Of This said...
Cute pants! I have green skinnies too -- and a pink cropped pair! I would have sworn to you a few years ago that I wouldn't be caught dead in colored denim. My, how times change :)
- March 30, 2012 at 12:28 PM
- Michelle said...
I LOVE YOUR OUTFIT. Sorry, but that really did require caps lock. I've wanted colored skinnies forevs, and now I'm going to hunt for some after work. Yes, your cuteness is that inspiring :)
- March 30, 2012 at 12:43 PM
- Jayme @ Her Late Night Cravings said...
You are rocking the green skinnies!! They were made for you! Your hubby is too funny! Go get pink next!
And I totally agree that they run smaller than regular jeans. Odd!
Jayme @ Her Late Night Cravings - March 30, 2012 at 12:59 PM
- Miss Amy said...
My BF would say the same thing if I wore green skinny jeans. but he would still LOVE them!! :) You look great! Love the color combination!
- March 30, 2012 at 1:57 PM
- Andrea said...
You ROCK this outfit girl! Wow, you look amaaazing:)
- March 30, 2012 at 2:06 PM
- Alycia Grayce (Crowley Party) said...
I think it is just Target. There skinny jeans run really tiny!
- March 30, 2012 at 2:23 PM
- :: ashley :: said...
yes i totally agree- the target skinnies are mini skinnies! i had a hard time squeezing those babies over my thighs :) you look adorable!
- March 30, 2012 at 2:40 PM
cute pants!! tagged you in a post!
- March 30, 2012 at 2:57 PM
- Melanie said...
If I didn't LLLLLOVE you so much, this would be depressing. DannnG girl, you look AMAZING. I flippn A-dore this outfit, perfect Eastery colors!!! You not only have the bestest smile, but hello fabulous legs. Please send some of your hotness my way... Please!
LOVE the green, & love that you found them at Target!! XO - March 30, 2012 at 3:12 PM
- Cory and Kylee said...
I am going to target! :)
- March 30, 2012 at 4:32 PM
- Lacy in the Sky with Diapers said...
You look adorable!! PS guess who will be in Cedar next wednesday?!! Thats right ME!!
- March 30, 2012 at 5:19 PM
- tara said...
LOVE your skinnies!! i had to go up a few sizes too! =/
- March 30, 2012 at 5:24 PM
- Katy said...
Love this outfit! I never would have thought to put all of that together, but it looks adorable. I especially like that I can find it all at Target; it's my favorite shopping place :o)
- March 30, 2012 at 5:24 PM
- tifsong said...
i bought that exact pair from target about a month ago and i didn't like how they looked on me, but i like them on you! and they were definitely a few sizes bigger? wtf?
- March 30, 2012 at 5:48 PM
- katilda said...
i own green skinnies toooo! but not from target. i did try on the target ones in pink 2 days ago..and boy howdy they ARE tight!
- March 30, 2012 at 5:56 PM
- katilda said...
also, HELLO CEDAR CITY! dying about that red mountain! i definitely went to SUU. *nostalgia!*
- March 30, 2012 at 5:57 PM
They look great on you! I tried on skinnies once and they do NOT accentuate my "badonkadonk".
- March 30, 2012 at 6:30 PM
- The Sweetest Thing said...
i am OBSESSED with your skinnies. rock them girlfriend you look good in them!
- March 30, 2012 at 6:56 PM
- Gentri said...
WOOOOHOOOO! So glad the outfit is a hit! :D You look smokin'!!
- March 30, 2012 at 7:23 PM
- Unknown said...
Next time your in Saint George you, me and Gentri need to go shopping!! Yes? I'd looove that! I've been wanting to get blush pink, and pale yellow denim jeans. So I think that we all should buy some and take photographs! That'd be a partay! - March 30, 2012 at 8:30 PM
- Courtney said...
GIMME that outfit!! Your husband is funny!!
- March 30, 2012 at 8:33 PM
- Cami said...
I can't remember if I commented already...ha-ha!!
Your outfit is adorable - love the color scheme you have going on :)
oxoxo - March 30, 2012 at 9:45 PM
- Vivi K said...
I absolutely love the colours in the outfit! They remind me of Spring & happy picnics in a park... :) Haha, your husband is hilarious!
http://vivikstyle.blogspot.ca/ - March 30, 2012 at 10:21 PM
- Whim Wham Life said...
work it girl! bombshell status right thurrr!:-) xoxo
- March 30, 2012 at 10:51 PM
- tinajo said...
I LOVE the color and you look cuter than cute in that outfit - I´d say they´re a keeper! :-)
- March 31, 2012 at 2:21 AM
- Diane Writes said...
I love skinny jeans and I love the color blocking in your outfit. You look pretty!
- March 31, 2012 at 7:22 AM
- Liesl said...
So pretty!!! Loving that color jade green and peachy coral together with that polka dot shirt tied in...so lovely! Love the song too...I think songs are always a good idea! :) Eric's comments made me laugh out loud...you both are too cute! <3
- March 31, 2012 at 11:57 AM
- Robin said...
Love the pants!! I am SO happy you mentioned that they run small. I attempted to branch out and get some pink skinnies, but after going 3 sizes larger than normal I gathered up my dignity and ran out of the store! haha :) good to know It's not just me! Love your blog!!
- March 31, 2012 at 1:10 PM
- Unknown said...
LOVE those skinnie jeans. I am starting to have a collection of colored denim and am hoping that it is worth the investment :)
Cate @ Catching up - March 31, 2012 at 2:56 PM
- That Girl said...
I don't think I can get away with skinnies, but they're cute on you!
- March 31, 2012 at 4:09 PM
- Bri Buzali said...
I love the outfit, and I just bought some skinnies too! in yellow :)
I think it's so true that we dress more for girls than we do for guys. Girls notice things like cute outfits when guys would be just as happy if we threw on a plain white t-shirt haahah - March 31, 2012 at 9:42 PM
- nate and amy crandell said...
SUPER cute!! Love Love Target!
- March 31, 2012 at 11:01 PM
- natasha {schue love} said...
Love the pants...the green is a great color! Target really is the best!
- April 1, 2012 at 12:57 AM
- Julie said...
I LOVE those green skinny jeans! I have them in red and I agree, they are very tight...I could barely pull them over my thighs in my normal size! You look great love, that outfit is adorable! :)
- April 1, 2012 at 12:38 PM
- Megan said...
You seriously look adorable!! I love the colored skinnies!!
- April 1, 2012 at 3:14 PM
- Jessica said...
I absolutely adore this outfit! You look so good! I love Target hehe. And yea, I feel like colored skinnies run smaller too. I don't know why. :)
xx Jessica - April 1, 2012 at 3:39 PM
- Shaylynn... a girl, a story, a blog said...
Listen sister, it takes me 45 minutes to scroll down to comment, you are just so blogger famous.
I tired on red skinnies the other day, and thought.. ugh, I look like a marker. I better buy them.
You look fab. - April 1, 2012 at 4:50 PM
- Danavee said...
LOVE the skinnies! And your hair!!!! The WHOLE OUTFIT!
- April 1, 2012 at 5:01 PM
- Faith said...
Love this outfit!
- April 1, 2012 at 5:30 PM
- Nav said...
love love this spring outfit!
xo Nav
http://navlandstyle.blogspot.ca/ - April 1, 2012 at 8:50 PM
- Samantha said...
love the colored jeans!! so cute!
- April 1, 2012 at 9:21 PM
- Janna Renee said...
Those colors are to die for and they POP on that back ground! I love those pants on you!
- April 1, 2012 at 11:25 PM
- Ashley Slater said...
haha this made me laugh, I have the red ones from target and I wore them home yesterday for the ride back to LA and we stopped an ate A & W's and my button was seriously threatening to POP! hahah
if we wore them together we could be like christmas!
It was soooooo great to meet you! I always LOVE when bloggers are just as cool in real life as they come across on their blogs, and you and gentri were just that! I only wish I would have had more flexibility and time so I could have hung out longer!
ash - April 2, 2012 at 10:21 AM
- Christy said...
You look awesome! I'm totally jealous that you can eat all the junk food that you do and still look like that!! :) Oh, and my husband HATES colored skinny jeans, too! But he hates anything that's fashionable. Seriously. HATES it! It's a challenge! haha!
- April 2, 2012 at 10:36 AM
- Ashley said...
Yes, I definitely agree that skinny jeans run so much smaller.
That's the Target curse...you always come out with more than you expected!!
Love the pants on you!! - April 2, 2012 at 11:21 AM
- rachel said...
cutest outfit EVER!!! you are adorable! i want colored skinnies so bad, but by the time i get squeeze my butt into some, they'll be old news....sigh.....
isn't gentri the best? she has a great eye....
i love this post <3 - April 2, 2012 at 1:15 PM
- Lena said...
Love your outfit! I like my skinny jeans but only in dark colors :) Thanks for stopping by my little blog.
- April 2, 2012 at 6:11 PM
- Corianne Burton said...
Love love love the green pants! I need them in my life :)
- April 2, 2012 at 9:08 PM
- Aspiring Kennedy said...
YES for colored skinny jeans. :) i may or may not have bought 3 pairs last week! i can't help it... after a FREEZING cold winter here in France, I feel a sense of entitlement to warm weather clothing. :)
- April 3, 2012 at 11:23 AM
- Alexis Kaye said...
hahaha funny husband :) i think they look great
- April 3, 2012 at 5:02 PM
- Crazy Shenanigans-JMO said...
You look FABULOUS in these photos!!
- April 4, 2012 at 8:37 PM
- Crazy Shenanigans-JMO said...
You look FABULOUS in these photos!!
- April 4, 2012 at 8:37 PM
- Susan said...
That's a really gorgeous outfit! All of those pastels together are just fantastic! You're really inspiring me to change out of my neutrals right now! Gorgeous outfit!
- April 5, 2012 at 2:01 PM
- Sarah said...
Love all the gorgeous colors in your outfit!
Don't forget to enter my Shabby Apple giveaway for a chance to win a dress! - April 5, 2012 at 3:00 PM
- Kelly said...
Ok, I LOVE LOVE LOVE those pants!!!! I've been DYING for some colored skinny pants too but i'm scared....i had to laugh when you said you have never been more motivated to do lunges! That's what I keep thinking about them too! I think this mama of 4 needs to do some more before she tries to rock them!! Hehe!
- April 5, 2012 at 7:57 PM
- Tiffany said...
Cute pants!!
- April 5, 2012 at 8:50 PM
- Sarah @ Scissors and a Whisk said...
OMG you are too cute!
I'm so scared of skinny jeans. I'm scared of bright colors (most of my wardrobe is neutrals and a few colors here and there). So I'm like deathly afraid of colorANDskinny jeans. I'm afraid of skinnies because... I have thick thighs.
They look amazing on you! - April 14, 2012 at 10:05 AM