This week has been full of:

I've had my eye on this spooky-looking plant in my parents' front yard for a while. It finally bloomed! The pear trees out front have been weighed down with these tiny, sweet pears for the last couple of weeks.  The limbs were almost at the breaking point when I finally got out there to pick them. Thanks to my Nana and our neighbor, Granny, I've recently come into a lot of apples.  There's no way I could eat or bake them all into something, so I decided to can them.  Come October when the four of us are 500 miles away...

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Homemade Fig Jam

Since we're moving, Kyle and I are making an effort to clean out our cabinets.  Moving food really sucks, but so does throwing it away, so we've cut out going out to eat for a while.  One of the things I decided to tackle was my large stash of frozen fruit.  My grandmother gave me a ton of figs last summer (I think?), and I didn't have time to use them all up so I stuck them in the freezer until I could decide what to do with them.  While I really, really love eating fresh figs as a snack,...

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Meyer Lemon Pound Cake Recipe

I've been struggling to figure out what to do with those beautiful Meyer lemons I picked up at Johnny Becnel's while in New Orleans last weekend. I wanted to make something that didn't require too much work (we made Chickpea Cutlets from Veganomicon for dinner last night, which are fairly time-consuming by themselves) that would still be delicious and good with coffee for breakfast today, so I chose pound cake. There are several reasons I love pound cake more than bread or cake. First of all, I'm not a big fan of icing pound cake has none. Secondly,...

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The Best Banana Bread Recipe of All Time

I feel very confident that this is the only banana bread recipe I will ever use or need to use. I've had it so long I don't remember where I got it (my grandmother? my neighbor? my aunt?), and it really is a breeze to make. Maybe it's not the best thing in the world for me, but I can name all of the ingredients and it's a great way to use up really ripe bananas. To make this delicious bread, you'll need: three large, ripe bananas (the riper the better) 2 C self-rising flour 1 C sugar 1/2 C oil 2 eggs, lightly...

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Berry Zucchini Bread

I had a few zucchinis hanging out in the fridge just begging to be turned into something delicious before they became mush. Zucchini is my favorite summer squash because it can be used in so many ways. I love it in savory dishes, but I tend to use it more in sweet breads because it adds so much fiber and moisture. I used grist.org's Blueberry Zucchini Bread recipe, which I typically follow very closely because it comes out perfect every time.  Today, however, I didn't have fresh blueberries on hand so I used a frozen mixed berry...

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