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There was this restaurant where I grew up called PJ’s Pancake House. It was one of these great hole in the wall places with everyone’s names and initials carved into the tables, a great short order cook, pancakes à la mode and so much grease soaked into the walls that the it must have suffered at least two fires over the years. With the fires came remodeling and, while the carved table tops remain, the place has somewhat moved away from its divey roots. The last time I was there, I was stunned and kind of saddened to find that I could order a cappuccino. This just wasn’t the PJ’s I knew as a kid. However, the line still runs out

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I admit it. I’m a beet convert. I used to turn up my nose at beets, convinced that they were just terrible, but I really don’t know why. Honestly, I can’t remember ever having tried beets so as to form that opinion. All I know is that I had it fixed in my head that beets were about as awful as liver and should be avoided at all costs. As it turns out, I was wrong about beets. (I’m sticking with my opinion of liver though.) Beets are magical vegetables: sweet, bright purple (occasionally gold) and packed with all kinds of antioxidants and other good stuff. Yep. I’m a convert. I picked up a few beets at the store the

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I’m making an effort to eat less processed food, but every once in a while I find myself out and about and am starving. And I’m not a pleasant hungry person — I go into total meltdown. Dark Vader’s got nuthin’ on a hangry Morgan. In order to prevent my inevitable turn to the dark side, I’ve been carrying around some protein bars from the grocery store, but they tend to violate the “real word” rule. (yes, I know that chemical names are real words, but you get the point.) So I decided to make some granola bars for myself that I could have readily available for grabbing on my way out the door, for those mornings when making breakfast just

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I was never a big fan of english muffins when growing up. To me they were dry, scratchy, bland and, well, not bagels. (I love bagels. Proper bagels are like heaven.) As it turns out, I was just eating the wrong english muffins. Eating english muffins for breakfast is an entirely different experience when they are homemade. While they have a nice crunch from the toaster, they are also tender and flavorful, with none of that sharp scratchiness I used to associate with them. Given my prior dislike of english muffins, you may wonder why I bothered to make them at all. Well, I needed to make something yeast-based to test out my new proofer from Brød & Taylor, and

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