Hi again! This past week, I said a wistful goodbye to paradise and headed back home to visit my own parents, while Bowl #2 stayed in Honolulu for a little while longer to enjoy some alone time with his family. It was the perfect, lazy, relaxing trip (and I already miss Bowl #2’s mom so much!) but it was time to go home. Honolulu, I’ll be seeing ya.
OK, so I know what this looks like. It looks like another summer recipe. (After I already posted a fall recipe, saying that it’s fall.) But it’s a really versatile summer recipe! You can sub apples and make it a fall recipe! Or sub frozen blueberries and make it an anytime recipe. Plus, some people in the world haven’t even had summer yet. And maybe some people live in a magical place where white nectarines are in season all year long. So I’m going to say it’s appropriate, and just run with it.
Happy Monday! It’s such a foreign idea to me that summer is ending. With the bar exam just a few weeks behind us, it feels like it’s barely begun. Even so, I know I should get my blueberry recipes out of the way now, so here’s the second of the two I made this summer. Last week I posted the first of two blueberry recipes I made this summer, blueberry buckle coffee cake, and today’s recipe is just plain old blueberry muffins.
Just like with chocolate chip cookies, it seems like everyone has their own preference for what the best blueberry muffin should taste like. They can be biscuit-y or cake-y or drier or moister or sweeter or milder; there are variations with yogurt, with streusel topping, with brown butter, with sour cream, with buttermilk and turbinado sugar and everything in between. There have been showdowns. It’s serious business. And overwhelmed by choice, I couldn’t commit to any of them and just went with something simple.
Happy Tuesday! After all the excitement of Sunday, it’s just been sunny peacefulness as usual here. (Phew.) Before blueberries go out of season, I thought I’d share the first of a couple of recipes with blueberries that I made earlier in the summer, during one of those kicks where boxes of fat blueberries are overflowing on the grocery shelves and going for something like a dollar apiece and the sale-monger in you can’t resist buying like four. (Maybe that’s just me.) The first is an amazing blueberry buckle coffee cake recipe from Annie’s Eats, and the second is a simple blueberry muffin recipe that I cobbled together, which I’ll post sometime next week.
WE’RE DONE! Three months of blissful ignorance about whether we passed begins now. Words can’t express how happy I am. 🙂 But they can express peanut butter and chocolate (well, to an extent) so I’ll try and do that instead.
One of the first blogs I ever started following was Cupcakes and Cashmere. It’s remarkable how much my focus has shifted over the last few years in terms of what blogs I like to read; initially it was purely fashion blogs, but as I’ve come to cook more and more, and especially in the years since I’ve come to live in my own apartment, blogs on cooking and interior design have almost totally eclipsed my former interests. The great thing about Cupcakes and Cashmere is that, while I initially found her through her fashion posts, the wonderful mix that she posts of all three of my interests keeps me constantly engaged in reading her blog. A couple of weeks ago, she posted a recipe for a Triple Berry Pie from Cook’s Illustrated (and first made here) that looked absolutely amazing — so, since I’ve never made a berry-based pie before, I thought it was time to try it.
A few weeks ago, I came upon this ingenious idea for porter milkshakes on Yellow Brick Home, and was so floored. Beer milkshakes! Why did this never occur to me before? We’re not frequent porter drinkers, but we are huge fans of Left Hand Milk Stout, and usually have it in constant supply. So it was an easy step to go out and buy some vanilla ice cream to make this happen.
Butter mochi! The subject of my third and final installment of this little series on Hawaiian foods (parts 1 and 2 were on ahi poke and Spam musubi). I love all the ways that Hawaii is a blend of Asian and Western influences — when it comes to food, it can only mean good things. For instance, I’m not the biggest fan of traditional Asian mochi, like the Chinese nian gao with red bean paste, because it’s a bit too chewy and bland for me. But when amped up with more sugar and a whole (!) stick of butter, the Hawaiian version becomes pretty delicious.