Blueberries Are Really Amaizing
Is it just me or did last week feel incredibly long? A Wednesday holiday did a number on me knowing what day of the week it was. Fortunately it's been quiet in the office and not being "on top of it" was met with grace and an empty inbox.
Let's talk cake. And by cake I mean the kind that has disguised it's self as cornbread. (Or muffins, but that's another rant for another day). I've saved this recipe from a flyer because it looked simple, delicious and I love to host a good brunch. And the best brunches are the ones with options. The more delicious, varied breakfast food the better.
4 oz butter
1 cup sugar
1 cup yellow cornmeals
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
1 cup blueberries (I used fresh but frozen would work)
- Preheat over to 375˚
- In a mixer with the paddle attachment, cream butter and sugar. Add eggs one at a time, followed by the cornmeal.
- Sift together flour, baking powder, and salt. Add one-third flour mix to the corn meal mixture, then half of the milk. Mix together on low and continue adding dry, then wet ingredients.
- Dredge blueberries in flour (this prevents them from sinking to the bottom) then fold in blueberries to the batter
- Bake for 50 mins, or until skewer comes out clean. Serve hot!
Some other things I've been into:
Summer means squash in abundance. This Bon Appétit recipe for Marinated Zucchini with Hazelnuts and Ricotta looks so good and I can confirm it tastes so good. Squash is often bland, this is anything but bland. I added bacon to mine since I was making it for another recipe. Adding bacon is never a bad idea.
I've fallen in love with Starbucks Bacon and Gruyére egg bites. And I've been lazy with breakfast and getting these tasty egg bites instead of cooking at home. At $5 for two this not a good habit to have. I turned to the trusty internet to find a copy cat recipe. While there are several, they all called for a sous vide machine, which I don't have (and don't really want). Enter this recipe from Kitchn that has you bake the eggs in a roasting pan and a water bath. I used quarter pint jars instead of one large dish for these. The recipe makes 6 quarter pint jars which are perfect for breakfast.
While making ALL THE THINGS on Saturday I finished the latest 30 for 30 podcast series on Bikram Yoga. I'd practiced this yoga a few years ago but stopped because it's time intensive. These series is five episodes and thematic dives into how it all began, the problematic creator and where the Bikram yoga culture is now. The small little details of Bikram yoga that I thought whee slightly odd or off where explained and made clear in this series. It's a fascinating look into a cult like athletic culture.
I start altMBA this week and I am SCARED. Since leaving grad school I've lost a lot of my time management skills, so this will be a challenge. To add to the challenge I'm trying to not eat out this month, so meal prepping for lunch and dinners will be necessary.
📚 & ❤️,