but that just didn't happen. Sand, beach and hot weather. Oh how I miss it already.
With the hustle and bustle of getting ready, storm aftermath & dealing with insurance and arborists then taking the kids to the exhibition before we left, there was no time for the little ole blog.
We grumbled about coming back and wondered why we didn't book our vacation for longer. sigh. 20/20 is always hindsight.
But I'm back. I should have posts coming up by the weekend or early next week.
I used to bake up a loaf or two of my own but that aspect of baking has been on hiatus for quite some time. I'll resume back to it soon enough and try my hand on one of the many recipes
Chris has tried out on his blog. I'm always drooling at his bread baking challenges!
But, until then, we make a jaunt out to one of the two
Italian Centres and we pick up a delicious looking bread and some deli meat & cheeses to enjoy along with it. I feasted my eyes upon a scrumptious looking Olive and White Cheddar loaf. Oh my word! Look at it! Isn't it amazing?
And they didn't cheap out on the olives or cheddar! You will find some in every slice. Though, it wasn't just white cheddar to be found (found some tunnels of regular cheddar) but this really didn't matter to me... there was plenty of it.
Delicious.
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Italian Center Shop
5028 - 104A Street location
Edmonton, Alberta
There was this moment, when I was in high school, that still comes to my mind. I was hanging out with my group of friends and I was probably talking about food. My one friend snapped at me "Do you ever
not talk about food!" I never really realized that I talked about it as much as I did.
Two years ago, I started this blog. I did take a mini hiatus from the blog but then I came back to it. I'm not certain why I completely started it in the first place. I love to cook and bake and that is an everyday constant for me. Having this blog was a way to have an online recipe box and soon after, it was a way to practice my new photography hobby too.
I think my high school friend would think I'm just as crazy for taking pictures of food or blogging about it too. Or maybe if she came to the ole blog, she too might jump on the food bandwagon.
I guess I never did stop talking about food. I'm sure glad about that.
As I am typing up, I hear the clang, bang and sweet sound of demolition. It's been a long 7 year wait but our main floor bathroom is finally getting the gut. YAY! We kept putting off the bathroom since we had bigger projects but now it's finally happening. Though we aren't fully prepared for it as we sort of decided that we will start today instead of next month. Nope, we don't have any tile, don't know what color the walls will be but I think the biggest step is usually getting started. This is how we roll, what can I say. I am sooo so excited!
...
When I made the
Blueberry Lemon Muffins, I thought I'd try out a savoury muffin too.
My herb garden was needing some pruning and I found this recipe that seemed to fit the bill. Plus, I really like sour cream and buttermilk and find they really are great in baked goods.
You can use any assortment of herbs and the next time I make these, I will probably add even more. And there will be a next time as I really enjoyed these.
...
sour cream herb muffins
makes 12 muffins
2 1/4 cups unbleached all purpose flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/4 cup sour cream
2 tablespoons vegetable oil
1/4 cup chopped fresh chives
1/4 cup green onion tops
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill (I didn't have fresh dill so I used 1/2 tsp dry dill)
2 teaspoons chopped oregano
Melted butter
Whisk first 4 ingredients in large bowl to blend well. Whisk buttermilk, eggs, sour cream and oil in medium bowl to blend; whisk in herbs. Stir buttermilk mixture into flour mixture. Divide batter among prepared muffin cups. Brush tops lightly with melted butter.
Bake muffins 20 minutes in preheated oven at 350°F. Brush tops with butter. Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer. Turn muffins out onto rack. Serve warm or at room temperature.
recipe adapted from: sour cream and herb muffins, Epicurious website.
