Maple Walnut Butter = Majorly Winning Breakfast

OOOH, this screams irresistible! Would you look at how luscious? Gimme gimme gimme! I do not know which Miss La breakfast spread is better: this or the homemade cheese. But I know that when I want something really umami and tiny-salty, hint-o-sweet-y, this is what I need in my mouth immediately.

To make:
1) Get a bunch of walnuts.
2) Put in blender or food processor. Turn on.

3) After a few minutes, when it starts to get all soft and buttery, add a pinch of salt and a drizzle of maple syrup.
4) Enjoy! Or, as my six-year-old sister once wrote, "ENGOY!"

Crepe Monster

What do you do with leftover chicken, onion, mushrooms and Gruyere? Make a fat crepe! Alton says to let the batter sit, but who has time for that? I don't. But I do have buckwheat on hand. So I used that, too.

Then I made a maple-and-blackberry confit to stuff inside the leftover batter, which I sweetened up with sugar for my dessert. Haaaavava.