It took me a month or so of agonizing and painful withdrawal, but I am finally over the sad and sorry fact that cherries have gone out of season. I recognize that there are worse things in life to be hooked on (Breaking Bad, anyone?), but I seriously had a four pound per week Hood River Cherry thing going there for a while this summer. Four pounds a week might be a conservative estimate, actually. I was pretty bummed by the onset of fall when the cherries disappeared for good until next July.
We have several days of school under our belts by now and so far things are under control. The drama and tears (mine) have been kept to a minimum, though I am terribly sad that the carefree days of summer are gone. We’re down to the brass tacks of long practices after school and backpacks weighed down with loads Read more
I thought of changing the name of this recipe to “The Best Blueberry Muffin I Ever Made” or “Better than Coffee Shop Blueberry Muffins” or “Worth the Muffin Top Muffins” or just about any other title than what they’re actually called. This is not because I don’t think Browned Butter Blueberry Muffins sounds incredibly appetizing — I just didn’t want to frighten anyone off at the prospect of having to brown butter. It’s really not hard to do and it’s not scary at all, so I’ll just leave the title as is and encourage you to try a new technique today. No one wants to talk about muffin tops anyhow.
In case you were bitten by the crepe bug with Tuesday evening’s post, I thought I would give you a couple more suggestions for different ways to serve crepes to your sweet mama this coming Sunday. Maybe the eggs-over-easy from the Crepe Squares isn’t your mom’s thing. If that’s the case, try stuffing your crepes with my favorite scrambled Read more
Here’s a fancy little number to serve to your mama on Sunday while she lounges the morning away amongst fluffy pillows. She’s bound to be impressed with your mad cooking and presentation skills, don’t you agree? You don’t have to tell her how simple this elegant breakfast was to make — she has eyes in the back of her head, after all. She’s going to love that you whipped these up for her. Score extra points by serving hot coffee and fresh flowers on the side.
This week, I’m discussing my habits with you here — Tuesday it was my pizza issue. Today, it’s mangoes. The DamFam fights over mangoes the same way we do about greasy cartons of Chinese food leftovers. I guess there are worse things to fight about. So when mangoes go on sale, like they are this week, I stock up. I bring them Read more
I thought I’d put a breakfast “appetizer” idea out there for you all this week. Something healthy-ish to nosh on whilst you make your way through your marshmallow peep and jelly bean stash on Sunday morning – a little nibble while you wait for the egg casserole to finish baking. This breakfast bruschetta is a pretty little prelude to Easter Sunday brunch. Hope the Bunny is good to everyone. “Hoppy” Easter. : )
It’s the very first school night of the year at our house; maybe it is at your place, too. Some moms I know are celebrating – the happiest ones seem to be the mothers of grade school kids. My teens and t’ween are kinda low maintenance these days, so I’m bummed to have school and homework back in our lives. But some dads I know aren’t too sad — one of my guy friends said this past weekend, “Why would you be depressed about school starting again? They need to go use their brains so they don’t live off me for the rest of their lives!” That made me laugh. I s’pose that’s one way of looking at things.
Whether I’ve made this to serve to guests, or I’ve made it because I WAS the guest, this is the most awesome coffee cake I know how to bake. Well actually, I do have one that I think is even awesomer, but it doesn’t have fruit in it (hit me up for it sometime, I’ll spill it in a skinny minute). But in the fruit-filled category, this recipe wins hands down. And yes, you may remember seeing it here before. But when I made it for overnight guests this past weekend and my punks called it “the total bomb” (which in punk speak means, like, really really good), I had to make sure you all knew it was here.
If you need a little more inspiration for dinner ideas this week, here are a couple of great recipes that use the brand new Sendik’s Black Angus Ground Beef that’s on sale right now. Both recipes are 100% kid tested, mother approved. Both will get you in and out of the kitchen in record time. And most importantly, either one will help you out of any menu funk you might be experiencing this afternoon.
No need to thank me … I live for this stuff.