If I can’t have a summer vacation yet, at least I can have these milkshakes. It’s a good compromise.
Actually, I’m sort of on vacation right now visiting family on the East Coast so I can’t complain (vistas! history! the ocean! not having to do dishes!). But seeing as I don’t also have one of these dreamy raspberry cheesecake milkshakes in front of me at this very moment, it’s just not a complete getaway, ya know?
Vacation. Milkshake. Repeat. That’s what I want/need.
It has been an age and a half since I’ve had a Dutch baby pancake. And I don’t know why, really, because every time I do actually enjoy one I always say to myself (probably with a mouthful of pancake), “Self, you should really eat Dutch baby pancakes more often.” I never listen.
That especially was the case this weekend, when I decided to break my two year long streak of non-Dutch baby pancake breakfasting by making this buckwheat Dutch baby. I had already eaten breakfast that day, but when this beauty emerged from the oven at mid-morning, all warm and topped with a fresh, fruity compote and cool basil whipped cream, I knew a second breakfast was in order.
According to my Myers-Briggs personality type (ISFJ, dat’s me!), my kitchen style is farmhouse. That is SPOT ON, you guys, as I have been dreaming of a farmhouse sink and butcher block counters in my kitchen for ages.
And now I know you’re curious, too, what your personality’s kitchen style is so you can find out here but only if you promise to come back and read more about this big Italian salad, OK? Because as is indicative of my personality/kitchen style, I just want all of us to be gathered together over food around my imaginary giant farmhouse table.
I remembering thinking to myself the other week, “Wow, none of us really get sick all that often. That’s kind of nice.” And then, suddenly, it was a whirlwind of illness. First my mom, then me, then my husband, then my dad, then my brother (and probably a few more people who came in contact with any of us and inadvertently caught the nasty bug, and to whom I sincerely apologize).
Thankfully my daughter was spared, and I thought to myself, “Wow, thank goodness Avery was spared from this horrible virus. That’s kind of nice.”
And she continued to be so. But then last week, she caught something else — teething. Or a really horrible cold. It’s impossible to know the culprit sometimes, but in either case, we’ve had a very sad and sick little one around the house the past few days.
I tried to take her for a walk — maybe some fresh air would do her good. It didn’t. I tried to take her to Target to look at something other than the walls inside our house (and maybe to get Mom a drink from Starbucks, who can say). She fussed. I tried to cuddle her and give her sips of water and milk from time to time. She resisted.
And so, I have resorted to giving it time. Time will heal her. And while we wait, we bake.
We’re heading into Memorial Day weekend (ummm, WHAT. How. When.) with no plans whatsoever. Elliott has to work the entire weekend (boo!), so it’ll be me, Avery and this za’atar focaccia bread (yay!) all weekend long.
So, actually, I lied. Because my plans this weekend are to devour this bread slice after slice. If it even makes it to the weekend.
I’m hoping there also will be some warmth and sunshine, too — maybe even a few walks or trips to the lake — but if nothing else, I know my carb needs for the holiday weekend will be met. That is top priority, really.
Spring officially has sprung here! It’s all sunshine and 75 degrees one day and 45 degrees and rainy the next — a classic Minnesota spring season. Way to be your unpredictable self, Minnesota.
That being said, the grass is green, the flowers are blooming and even when it looks like the pits outside, it’s springtime in my kitchen with these cheesy polenta bites with blueberry corn relish. Every bite is brimming with fresh flavors and I LIKE IT. I like it a lot.
But flowers aren’t the only thing popping up everywhere lately. There are babies, too. So many adorable, chubby, happy babies! I feel like, lately, everyone around me is either expecting or has a new baby (not me, NOT ME. I’m drinking wine as I type this). And that’s also cause for celebration.
So gather ’round, friends! We are here today to celebrate new babies, springtime and cheesy bites topped with fresh and fruity deliciousness.