I really like Cinnamon flavored foods, particularly, breads, cakes, pancakes, and ice cream. And I like it “straight”, that is, with no other items added, such as nuts, apple pieces, raisins, peanuts, or peanut butter.

Unfortunately, foods with just cinnamon added are quite rare, and, when I do find them, the amount of cinnamon is often very small, so you don’t get much of a cinnamon taste.

Luckily, cinnamon is sold separately, so, if you do it yourself, you can have those foods with cinnamon and only cinnamon! Pancakes is one example. My mom made cinnamon pancakes for me a few times when I was younger and they were great. Just by adding cinnamon to the batter. Now, if you’re like me, I don’t always want the hassle of making the batter itself. But there is a solution. You can find batter in a plastic container, usually where the pancake mixes are kept in the store. You just add water and shake and your batter is ready. Just add the cinnamon and you’re all set. I tried this recently and the pancakes came out great!

This can also be done when baking a cake. Just add the cinnamon to the cake mix before baking. For bread, cookies, and, if you know how to make ice cream, this can be done. And since you are the one adding the cinnamon, you get to decide how much to add and can avoid adding too little. And you don’t have to add the apple, raisins, or other things that stores and bakeries insist on adding that we cinnamon purists just cannot stand!

If you’re not into doing it yourself, you may want to give it a try. Lots of people you know may be able to give you hints about cooking that will help, and there’s always the internet and the library.

So now, you can get that true cinnamon flavor! Yea!

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Lately, I’ve been experimenting with different foods. You may have read about my earlier post about eggs with bacon bits and pimentos. Well, I’ve also tried some things with pasta recently.

Here’s what I’ve tried:

Spaghetti and chili. Combine spaghetti with Hormel chili without beans. It was different, certainly not as Italian tasting, but good nevertheless, especially when shredded mozzarella cheese is put on top. It does taste good, but I’ve only tried it once, and more can be added, such as spices or garlic salt.

Spaghetti and lentils. I used a packet of Tasty-Bite brand lentils in a tomato like sauce and poured this over spaghetti. It also was different, giving an Indian taste to the spaghetti. Again, I’ve only tried this once and more can be added.

Lastly so far, I’ve made capellini, a very thin spaghetti, with Trader Joe’s brand roasted garlic blend sauce. It does taste very garlicky, and the capellini tends to bunch together a lot more than thicker angel hair, spaghettini, or spaghetti. But it does taste good, especially the leftovers.

I do plan more culinary experiments, so stay tuned!

Bon Appetit, and thanks for reading!

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I’m sure this is not a new idea, as it was originally introduced to me by my grandmother. When I was a kid, she would make scrambled eggs with pieces of salami thrown in. The pieces were embedded in the eggs and boy, did it taste great!

More recently, my mother made a similar dish for me at times, using bacon bits and pimentos, and it was equally good!

So, I decided to try making it myself, so I can have it whenever I wish. First time I tried, it didn’t go all that well, but not a disaster. I bought some pre sliced salami, which was sliced too thin. Then, I threw in the salami after the eggs were already mostly scrambled, and so the salami wasn’t embedded in the eggs.

Well, after contacting my mother, I followed her advice. I bought the bacon bits she used, made by Hormel. These bacon bits are not the small crunchy ones you throw on salads, though I suppose you can throw these on salads, too.

These are softer and definitely tastier, in different size chunks.

First, I threw these and some pimentos into a skillet first, with the heat on medium. Then, I cracked two eggs into a bowl and beat them first. If you’re concerned about cholesterol, throw out one of the egg yolks before beating them. 

Then, once the eggs were beaten, which didn’t take more than a minute, I poured them into the skillet, over the bacon bits and pimentos, and moved them around with a spatula, mixing the eggs with the bacon bits and pimentos. The eggs cooked in minutes.

I turned off the heat and put the eggs on a plate ready to eat. And boy, were they good! Just like my mother and grandmother made!

And best of all, there can be many variants to this recipe! One can throw in seasonings, different meats or veggies like chives or scallions, or sauces, too!

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