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Sorry people, I’m just too pregnant and too hot to blog about what I cook right now. In fact, I’m lucky if I cook anything at all. I hope you come back and visit me when I get back to the kitchen!

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Don’t hate me, but I’ve come to realize in the past couple of years that I like New England strawberries more than Louisiana strawberries. I know, I know, everyone down South says that the ones from Hammond, LA are the best, but I’m telling¬† you, you haven’t had these. The “native” (that’s what everyone calls them, I say “local” but whatever) strawberries here are small, deep red, and super sweet. When you bite into them the juice runs down your chin and there’s not a white part to be seen. Maybe I’ve never had the right kind of Louisiana berry, but until I do I’m sticking to my guns. The Massachusetts ones win hands down. I’ve already bought 3 quarts. The one you see above was picked this afternoon by my two year old and I. It was hard to fill the quart because she kept grabbing them from the box and eating them. Next weekend we’re going to a strawberry festival, so there will no doubt be many more consumed.

It’s almost a crime not to just eat them out of hand, or sliced over yogurt and granola or cereal. But, with so many berries I decided to add them to pancakes and muffins. I tried the following recipe and loved it. It’s adapted from Marjorie Standish’s “Perfect Blueberry Muffins” recipe in Cooking Down East, a cookbook specializing in New England recipes (particularly Maine). I used another one of her recipes for my¬† Maine Blueberry Pie post. I just happened to have some Maine blueberries in my freezer, but if you don’t have access to New England fruit like I do, use whatever you can find. They’ll still be good, I promise.

Strawberry & Blueberry Muffins
Adapted from Cooking Down East

2 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 c. milk
2 tsp. lemon juice
1 well beaten egg
1/4 c. salad oil
1/3 c. sugar
1/4 c. strawberries
1/2 c. blueberries [You can adjust the ratio of blueberries and strawberries to suit your tastes]

Sift flour, salt, baking powder and sugar together. Beat egg well, add milk. Stir in oil and lemon juice. Add liquid to dry ingredients. Stir in oil and lemon juice. Add liquid to dry ingredients. Stir about 20 seconds. Flour should be all dampened, but mixture should still be lumpy. When just a few patches of flour are left, fold in blueberries, gently. Fill greased muffin tins two-thirds full. Bake at 425 degrees for about 25 minutes.

Well, if there are any of you still out there, I thought I would report to you why I’ve been so absent. That’s right, I’m pregnant again. The last 6-8 weeks have been pretty rough; I didn’t feel like eating, much less cooking, so I’ve been surviving on take-out and frozen food. Remember that I also have a toddler and a part-time job, so blogging just ended up taking the back burner.

I’m slowly starting to come around, though, and once the farmer’s markets and CSAs start I’m hopeful that I’ll feel more inspired. So sorry to have dropped off the face of the earth with no explanation. I’m back, just a little more slowly than before.

I know…it’s ridiculous that I haven’t posted since March. Honestly, I haven’t been feeling well, and am going to take a sabbatical from blogging for a little while. Don’t worry, I’m ok, just have too much on my plate right now. Hopefully I’ll be feeling better in a few weeks and will post more then.

Thanks for understanding!

Aimee

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Cathedral in Merida

Well, finally, we are headed on our getaway to Mexico. I’ll return with lots of pictures and hopefully some fun recipes and knowledge of Yucatecan food. I’ve been practicing my Spanish and look forward to having some good friends as tour guides. More when we return! These pics were taken the last time we were there, on our honeymoon.

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Old hacienda

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oxtinkok (sp?)