With July just around the corner, my food thoughts begin to turn to fresh blueberries. We are fortunate to live in an area that is brimming with fresh produce, farmers markets, and pick-your-own farms. One of our favorite stops is a local, organic blueberry farm. Not only is the price amazing, but the blueberries, picked fresh from the bush, are amazing as well.
Are you sneaky? Like hiding veggies in your recipes to amp up the nutritional value? Well, if you answered “yes” then this recipe may be right up your alley.
I am one of many whose ancestry is a fiery mix of Italian and Irish. While I am heavy on the Italian side and light on the Irish, I do yield to my Irish side once per year. It’s right around this time that I succumb to the traditional Irish fare of corned beef (minus the cabbage), carrots, potatoes, and soda bread.
Last week my friend, Lisa, over at Good Grief Cook, posted an interesting article. She addressed the issue of whether or not internet recipes are well tested before publication. After a friend of hers had tried a blogger’s recipe for lemon cake that was riddled with issues, her “failure” turned into a mission for my friend. She worked to create the perfect lemon cake, one that was tested through and through. You can check out her results.
Last week I shared my favorite recipe for Banana Bread. It was a delicious loaf studded with chunks of banana and dark chocolate.
After seeing the recipe on my Facebook page, a friend of mine sent a little message in reply to my post: “We need dairy free recipes.” It was a simple call for help that I was more than happy to respond to. So, I took my basic recipe for banana bread and made a few switch-a-roos.