Whew! I’m home again after two busy days in Seattle. It is crazy how much I’ve been back and forth this summer. And apparently I missed the hottest day of the year in Portland.
Due to so much travel, for the most part, tonight’s post is not so much a recipe but directions for using a few premade items to their very highest potential.
I do know how to make my own puff pastry; I have many times and I enjoy it. But sometimes you don’t plan enough ahead to do that. Or you just don’t want to. And there is absolutely nothing wrong with buying something so complicated if you aren’t going to enjoy the process of making it that particular time.
I love these pastries because when I studied abroad in London, they were actually a pretty cheap breakfast for my student budget. They would go on sale at Sainsbury’s for 2 or 3 for a pound, and I would buy whatever quantity the deal was for or more, and I also didn’t only eat them for breakfast. I couldn’t not eat them when I had them in the house. Let’s not talk about what I weighed when I got done with studying abroad. I don’t actually know, and I don’t want to know, but it was worth it.
And also, there is absolutely nothing better than having fresh chocolate croissants and chocolat chaud on a Sunday morning with your beloved. If you’re ever going for a romantic breakfast… this is a good way to impress.
Come on. Look at how flaky that is. Are you hungry yet?
I can’t believe the crazy amount of stuff we accomplished today and this weekend. We finished up some homemade orange liqueur. We made cake, scones, fish tacos, corn fritters, and of course, a cocktail. And, I got a ton of laundry done. But it’s been a hot one. The windows are all open and they will be all night. We’ve been drinking tons of water to stay cool. Kind of makes me want to have this smoothie again for breakfast:
I was shooting for a client recently and had an enlightenment: coconut water is so good in a smoothie. It was used instead of dairy in a smoothie I was shooting and I have to say, I’m a huge fan.
And, I got this pomegranate juice for another project, but I was excited to use it to make this smoothie have a little more pucker.
I don’t know what I’m going to do when summer is over and there aren’t berries growing everywhere. Cry, probably, into my frozen fruit smoothie. Heh.
I’ll preface this by saying that I’m not from Texas or any of its bordering states, so migas are a relatively new thing for me.
That said… now that I’ve had them a few times, I am totally crazy about them. The only thing better than a yummy scramble full of produce, is a scramble full of produce, cheese and fried tortillas.
Sound good? I thought so. Migas are not much more complicated than that. The traditional recipe is about what you’d expect: bell peppers, jalapeños, cheddar, etc.
We tried that and loved it. But with all the amazing summer produce we are enjoying, we had to mix it up. This version of the recipe is dedicated to produce from the height of summer.
I recommend making this with farm/backyard eggs if at all possible – you see how bright in color these are? That ain’t photoshop. That is chickens eating bugs in the dirt in the yard the way the good Lord intended. I know they are more expensive, but they’re not that much more than a venti Frappucino, as people often point out. And it’s a pretty darn good point. Good eggs are so worth it.
Yep, I’m still on the blackberry train. Two days in a row, I know! But that’s what happens when you decide it’s a good idea to bring home multiple pints from the farmers market.
It’s kind of funny – we don’t really need to make food for days now, after our photoshoot this weekend. But my clients didn’t ask for any breakfast food this time, so I was still baking for our breakfast. And now we have breakfast for days, too.
This weekend we did a thorough audit of our downstairs food storage and our cupboards. I was shocked – we had a few things that were VERY old, and we just hadn’t dug deeply into our cupboard to find them. Our cupboards are so nice and clean now, we bought a bunch of extra Mason jars to store dry goods in an organized fashion and we’re on a kick to eat as much as we can from our fridge before going out and buying more. I bet if we wanted to, we could eat for a couple of weeks. But I don’t think that sounds very fun, so while we are eating more out of what we have put away, we’ll probably do a little shopping here and there.
And with these muffins, that meant one more tupperware container gone from the crowded fridge. Two birds with one stone! And delicious muffins to boot.
This recipe started out as a vegan recipe. Or at least, I was looking at a vegan muffin recipe Sunday morning when I decided that I wanted to do something similar, except not vegan.
Nothing against veganism – it’s just that there is no good reason to leave an egg out of baked goods if you are not vegan. Eggs are possibly the most important ingredient in baking, ever. They provide structure and in many cases, they help them rise as well. After I mixed up the initial recipe, I knew that the sad, runny batter I was looking at would need help with both.
So, I set to work, adding some flour for heft, the aforementioned egg, some baking powder and a splash of vinegar for the baking soda to react with.
What came out of the oven are possibly my favorite muffins ever. They’re soft and spongy, and they rose sky high in the pan, decorated with chocolate chunks, almonds and cherries. I could not be more proud.
So, lesson of the day: Just say no to eggless baked goods recipes (unless you are a vegan).
Dave and I were heading off on an adventure this weekend, so we knew we’d need to start it out with a nice breakfast at home. A few lingering bananas were just begging to be baked with, so Saturday morning, after a very busy week, we enjoyed a restful breakfast together with a French press full of coffee.
I loved getting the chance to bake even though later in the day it would be baking outside. We haven’t been turning the oven on a lot lately.
Annnnd we’re back! It’s been a very busy week; the kind of week that means blog activities may have to take a backseat. Now I’ve been home for a couple days, slept a couple of 10-hour nights complete with afternoon naps to tack on a little extra, and I’m approaching productivity mode again. Thank goodness it’s a long weekend!
I hope everyone out there is having a fun holiday weekend. I think we have some new neighbors this year… close neighbors who enjoy shooting off some of the bigger fireworks, the kind that are probably not legal. It was a loud night, but we could see some pretty nice shows from our upstairs windows.
If you follow me on Instagram or have been reading this blog this summer, you’ll know how obsessed I am with fresh apricots. I can’t get over them; they came much earlier than peaches, and they’re so tart and tiny and TEMPTING. They are great in a dessert or in a salad with burrata.
That’s why last weekend, I had to pick up a few more pounds of apricots, even though I wouldn’t be in town the following week. I don’t know how long these will be in season and I can’t stand the thought of them being gone, so I wanted to preserve some. I’m envisioning myself popping one open in January… it’s going to be so lovely to have a little bit of summer when it’s rainy out.
I seem to have caught a case of the Old. Last night I was dying for sleep at 9:30. Tonight I played 90 minutes of rec soccer and feel like I got hit by a truck. I’m going to chalk it up to not being quite back in soccer shape yet. 90 minutes is a long time to run! But it’s so nice to be playing again.
Before we headed out to the game tonight, I picked a ton of raspberries and strawberries from the yard. I love seeing our urban lot producing so much good food – we have so many strawberries! We planted them last year and they didn’t fruit, which I hear is common for the first year. Well, not anymore.
The raspberries, though, have never given us occasion for doubt. I think their little patch would take over the property given the right opportunity. In the meantime, I’ll keep finding uses for their crazy bounty like these sweet and seasonal breakfast treats:
Not only are there fresh raspberries in the glaze, but there are chunks of fresh raspberries baked into the donut, which is my favorite part of this recipe.
Also, they kind of remind me of Kwik E Mart donuts. Which is also a huge plus.
What a day. I am emotionally exhausted after the US World Cup game. I’m sure it’s my emotions and not the beer that totally drained me. I think. It’s 9:45 and I am fighting to stay awake and finish up this blog post.
Once upon a time I went to bed between 1 and 2 on the regular. It’s crazy to think about that now. I can’t give up sleep like that anymore! And definitely not if I like being a productive citizen who arrives at work on time.
We had a busy and very fun weekend – that might also have something to do with the fact that we’re both dead tired tonight. We saw lots of friends and even made it to yoga class on Sunday. One of these days I swear I will get some weeds pulled in the back yard. But right now we have too much fun stuff going on.
If we hadn’t had such a good breakfast, in fact, I think we’d be in a lot worse shape. Dave had the idea to do a baked egg dish with some asparagus I picked up at the farmers market.
Even though the baked eggs made this seem totally decadent, it’s actually pretty low-calorie! Not to mention delicious. I think we’ll definitely be doing more seasonal veggie + baked egg combos in the future. This was too good not to repeat.
I don’t know if I’ve mentioned our trip out to Sauvie Island from last weekend or not. It’s just a 20-minute-ish drive from our house, and yet we totally escape the city. It’s a little island north of town that’s full of farms where you can “U-pick” just about anything. We’ve done apples, peaches and more, and we go several times a year. It’s something I always look forward to – especially when it’s the middle of the rainy season.
We had our first trip of the summer out there this weekend. Dave and I drove up on Saturday morning and picked about 8 pounds combined of strawberries, blueberries, regular raspberries and golden raspberries. The strawberries were very ripe and went straight into jam. But not before we got a good breakfast in.
I remember loving blueberry pancake syrup when I was little. I’m still not really a maple syrup girl, but this blueberry syrup I will eat with a spoon.
And while we’ve made blueberry pancakes before on the blog, we haven’t made them whole wheat. I love the depth of flavor whole wheat flour brings to any application it’s used in, but especially pancakes and waffles. These pancakes manage to be quite light despite using only whole wheat, as opposed to a combination with AP.