I don’t know about you, but I am a huge breakfast person. I exercise in the morning, so eating early in the day is partly out of necessity, but mostly I just love breakfast foods. Oatmeal? I could eat it every day. Yogurt/granola/fruit? Such a treat. A good over easy egg? Probably one of my favorite food items in the world. I love it all, deeply, wholly, and truly. (more…)
Ever since I published this post on pursuing passions and shaking things up, I feel like I can’t keep my head on straight because it’s going in a million directions at once. Shortly after that post, I decided I’m going to open a business. I gave it a name and purchased a new URL, and it’s been utterly consuming my thoughts ever since. I’ve been down this path before, had crazy (and seemingly unattainable) ideas for what I want to do with my life, and they’ve always burned out in a matter of days. But this time, I’m hoping it sticks. It feels like it’s going to stick. (more…)
Several weeks ago, I had a chance to visit one of my best friends up in Maine. I made the drive with another childhood friend of ours, and the three of us spent a wonderful couple of days catching up, playing with Maine friend’s baby, eating, and enjoying each other’s company. It’s a rare occasion that the three of us spend time together, but it’s pretty special when it happens. It was one of those weekends that gave me pause, and really made me take a step back from life to realize how great mine is.
Granola is not a frequent indulgence in my life, but I do really love it. Store-bought varieties are often sugar- and fat-laden, and of course quite delicious, but not particularly nutritious. I like to get my fat and sugars (when I have them) from baked goods (duh!), so I try to steer clear of other sources of that stuff. Hence, granola gets ousted more often than not. I’ve tried making it on my own before, which allows you to control exactly what goes into it, but I find that the process is a little bit time intensive, and for some reason the results just don’t justify the effort. (more…)
Prior to Thanksgiving weekend, it had been many, many months since I made something yeasted. Fortunately yeast doesn’t intimidate me as much as it used to, but I still don’t make a regular practice of utilizing it in my recipes. I think that’s the impatient side of me coming out — why wait hours for bread to rise when I can wait only one hour and have a tasty quick bread ready for immediate consumption?
Somehow I’ve managed to make it through nearly 27 years of living without realizing that late (second) harvest strawberries exist. Perhaps I knew once and forgot? Or just never gave it much thought to begin with? At any rate, on a weekend home a few weeks back, my Mom presented me with a quart of super flavorful late harvest berries, and let me have at it! After tasting a few on their own, I decided to find a recipe that would do them justice.
These muffins have been one of my favorite offerings at Flour Bakery for as long as I can remember. To other people, these always seem like a rather bland pick — why choose an oat-and-wheat-filled muffin when you can have flaky homemade pop tarts or luscious lemon scones or cream-filled brioche? I don’t really know what it is, but there’s just something about the flavors and textures that come together to make these muffins especially magical to me. They’re rich and hearty and delicious and satisfying. They aren’t always available, but when they are, they’re my go-to. (more…)