You think I’m exaggerating, but it’s true. A life without delicious cornbread is a life not lived, I say. And this version, with its flavor infusion of fresh herbs and buttermilk, is tops. It goes with everything, from soup to chili to salad to brats on the grill. It says, “hello, warm weather!” as you’re about to take a generous bite.
No, wait, it doesn’t say anything when you’re about to bite into it, because that would be weird. But you get the point.
I’m taking this moment to better appreciate the pound cake.
I feel like pound cakes have gotten a bad rap in both the past and present. They can be pretty basic, pretty blah in the flavor department and some are as heavy and dense as a brick. Ever tried a dried-out slice of pound cake? Would not recommend. (Even ice cream on top won’t help save it, as I know from experience.)
But this gluten free pistachio pound cake is the pound cake outlier. It’s dense, yes, but incredibly moist and full of flavor. There are three iterations of pistachios in the cake — a ground-up paste beaten in with the butter, chopped nuts folded into the batter and a few more scattered across the top. The thick, smooth icing on top is, well, just the icing on a cake that can otherwise stand out all on its own.
So let’s set aside our pound cake prejudices and dig into a slice of this goodness.
I was so nervous to write this post, but I’ve got to come clean:
I quit Whole30 this week.
Here’s the thing, friends: That program is HARD. And very restrictive. And about four days into it, I found myself at a dinner party with no approved options except for dates and lettuce, and that was unacceptable when there was a delicious homemade gumbo sitting in front of me with cream in it that was wholesome and obviously more satisfying of a meal. So I ate it, and I vowed to be good for the rest of the month.
But then, a couple of days later, I found myself at an event where Chipotle was catered, and chicken was one of the protein options (the other was sofritas, a.k.a. tofu, which I knew was a no-go). So I ate the chicken, piled on a high heap of lettuce, salsa and guacamole, thinking I was being so good at this Whole30 thing. Then I find out later that day that, in fact, the chicken at Chipotle is not Whole30 compliant. Um, OK.
Add to that the fact that I was hungry all.the.time, I had this constant headache that wouldn’t quit, I knew there were more instances coming down the pipeline this month where I’d be faced with the possibility of needing to eat just lettuce for dinner to stay true to the plan, and it was all too much. The hangry-ness was the hardest part. I can’t handle that, you guys.
So by Tuesday night, two weeks into the program, my husband and I decided to quit. And I drank a glass of red wine to celebrate.
It’s Monday, and since I know how we all feel about that, I’m bringing pie to the table. You can bring the coffee, yes?
I’m not much of a pie baker but I certainly have always been a pie eater. Key lime, lemon meringue and apple pies used to always be among my favorites, and while I still carry a pie-shaped torch for them, my heart now fully belongs to strawberry rhubarb pie. I have my husband’s grandma to thank for that.
If there is one thing I can be remembered for in this life, I hope it is this blueberry lemon muffin bread.
Just kidding. I hope to remembered for other, perhaps more important, things, but I do also intend to have this bread go down in history books as one of the greats.
That’s not to say this bread isn’t important in its own way. I mean, there are fresh blueberries and lemon zest speckled throughout the loaf that is then topped with the best crunch topping in all the land. To say you need this bread ASAP is an understatement. You, like, NEED this bread.
GOOD NEWS, ladies and gentlefolk! It’s Day 4 of Whole30 and I am alive.
I’m also crying a bit into my black coffee (I miss you, milk) and my breakfast plate looks strange without its usual peanut butter toast situation, but so far we are surviving — dare I say, thriving?
Truth be told, so far it hasn’t been as hard as I thought it would be. Granted, I know we are like 7.555% of the way done with the program, but still. I take pride in each day accomplished. And I believe I’ve already eaten one thousand eggs, 50 avocados and an entire farmers market’s worth of vegetables. It’s been great you guys, just really really great. Just really, really, really, really…
OK I do miss cheese the most. Like, THE MOST.
But we are moving along. And this carrot sesame salad is coming with us. Because believe it or not, just five ingredients come together in this pretty little number that, when combined, are just dazzling to the tastebuds. (I almost wrote “bedazzling,” as in the BeDazzler. I think I need more black coffee.)