I acquired a waffle iron last week. As you can imagine, there have been a few waffles consumed at Chez Morgan since then. Not Belgian or Liege waffles, but straight up, Eggo-style waffles. As a kid, I consumed waffles on a regular basis. So much so that my grandfather used to call me the “Waffle Kid.” As an adult, waffles are an infrequent occurrence. Every once in a while I pick up a box from the frozen section at the store and gleefully indulge in a few days of waffle bliss, but if going sweet for breakfast, tend to opt for pancakes. Probably because I didn’t have a waffle iron. Well, now I have an iron and am loving it.

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Okay, I could talk about peaches, angel food cake, pastry cream, sugared almonds and rum, but I think those ingredients kind of sell themselves. I’m not sure what I could say that would get you more excited about eating Peach Trifle than just listing the ingredients, so let’s talk about something else instead. And because I’m the boss of Peaches Please, I get to choose the topic. So, Star Trek. Specifically, Star Trek The Next Generation, or TNG.  It first aired in 1987, when I was pretty young, but I have an older brother so, like Star Wars, Star Trek is part of my childhood lore. I grew up with the strong, beautiful voice of Patrick Stewart, the fire of

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We have a few things to talk about here. First are my trendy hipster matte pictures. I’m always learning new things about photography and this week I learned how to “matte” my images, like all the cool kids are doing. It made me play with some of the editing tools I’d pretty much ignored until now, so it was a good exercise and I’ve finally solved the mystery of how to get my photographs to look like I have an extensive plaid wardrobe and will only dine in a clearing in the woods with a gathering of similarly attired folk. Snark aside, it’s a neat affect and can be effective. I quite like it here; how it enhances the the

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Publik Draft House If you’ve ever been to the Fox Theater, you’ve probably walked past Publik Draft House. I know I’ve passed by when on the hunt for a pre-show bite, but haven’t stopped in because the seemed packed and I could only see what looked like a crowded bar. So I was curious to see what lay in store when I had the opportunity to go to dinner there as part of a two-part progressive dinner with the Atlanta Food Bloggers’ Society. I arrived at the appointed hour, but didn’t see any familiar faces when I walked through the door. Much to my surprise, the hostess directed me upstairs. I’d no idea that there was an upstairs and was

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