Okay folks, as you may have noticed, I get a lot of my recipes off of Pinterest. I save all the recipes I’ve made, and all the ones I haven’t gotten to yet. Plus a bunch of herbs, arts and crafts, and a myriad of other things. So check me out, and follow if you’d like!
Husband’s schedule is currently such that he is now home during the mornings. So, yesterday I made us some wonderful Blueberry Buckle. It’s somewhere between a breakfast and a dessert, but on occasion, it’s a yummy breakfast, served with a hot cup of coffee and the One I love.
- 3/4 cup white sugar
- 1/4 cup butter
- 1 egg
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, softened
- Preheat oven to 375 degrees F (190 degrees C). Grease one 8×8 inch pan.
- Cream together 3/4 cup sugar, 1/4 cup butter, and egg.
- In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8×8 inch pan.
- To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
- Bake at 375 degree F (190 degrees C) for 30-45
I recently went back home to Asheville, NC to visit my friends and family. One wonderful Wednesday evening we had my grandmother and a friend of the family (who is more like family than not) over to join the 4 of us for dinner. I hadn’t gotten to cook in almost a week, and I was feeling it! So I decided to make the whole dinner for all 6 of us. The next 3 recipes are the dishes I made that evening. I hope you enjoy them as much as we did ^_^
This afternoon I went out to lunch with a wonderful friend I’ve known since Junior High, miss Emily Brooks of Brooks Bakery in Asheville, NC. We ate at a popular restaurant named “Tupelo Honey” located in the heart of Asheville right across from Prichard Park .
She had a pulled pork sandwich with sweet potato fries, and I had a tomato sandwich with candied ginger corn bread and whipped peach butter. Oohhh, how we enjoyed our lunch! Both of us being food connoisseurs, we just relished each bite of our, and each others food, identifying each flavour and planning out how to reproduce them in our own kitchens.
Hopefully soon I will make my own sweet potato fries and the ginger cornbread with peach butter. Hold me to that, ok? These items are worth not forgetting about!
So the other night I made rib-eye steaks for my husband and (one of my ) best friend(s), and it just turned out marvelously!
I totally cheated, using Jack Daniels marinade on the steaks. I then put them in the broiler for about 3-5 minutes per side, or until the center is at least 130*
(by the way, for those of you wondering, I had a marvelous salmon steak. Mmm)
But as a marvelous “luxury”, Meara and I sautéed onions and mushrooms until they caramelized (the onions. shrooms don’t caramelize), and then… well…
This was served with asparagus, and smashed red potatoes.
I apparently haven’t posted my asparagus “recipe” yet, so I’ll do that soon.
Well readers, if you exist, I have not forgotten about you or cooking. In fact, I’ve been busy busy buys with making food over the past week! But instead of taking the time to post my recipes on here, I’ve been spending time with my husband and friends, and one should on the holidays. But coming soon, candied yams, collard greens, and chocolate bourbon pecan pie. Yumm!
What to say? I love food. Good food. But not just eating it, but creating it. So I decided to try to cook (at least) 1 new recipe each week. And I will post the recipes I uses and photos of how it turned out, along with my thoughts about the recipe. I can do that, ’cause this is my blog. So, welcome! Let’s get cooking!