The Apple Farm is a traditional hotel/motel from San Luis Obispo's days as a highway stop. The breakfast room is large and open, the staff is friendly, and the coffee is plentiful.
This biscuit was my opening round for dessert. It was pretty darn big and nicely fluffy with plenty of flavor.
My country style omelet was packed with veggies. The potatoes perhaps could have used a little more browning but were tasty and hearty. This breakfast did its job and kept me going.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
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