I’ve always loved rye. For some reason, growing up it seems like we always had a loaf of rye bread and yellow mustard in the house which counted as a snack. Probably strange, but true. When I visited Sweden a couple of years ago, rye was on the menu often. I recall getting back in town and buying a bag of whole-grain rye flour immediately to play around with. Now I use it often in my baking. It makes for surprisingly tender breads and muffins, or in today’s case, wholesome and toasty waffles. My inspiration for this scrummy breakfast was the maple syrup I picked up at the Farmer’s Market…
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Strawbanana Muffs
I am a modern career woman who spends late nights at work and too much $$ on takeout and wine. I also bake like a 1950’s housewife and bring something homemade to most occasions I’m invited to. Confusing I know. These strawberry-banana muffs were a last minute contribution to a laid-back summer Sunday deck hangout. I had a bunch of brown bananas (duh) but knew chocolate would melt. The strawberries in my fridge were begging for their moment to shine. I gave them their moment. Tender and juicy from the fruit, with a crisp crust from the coconut oil. These were delicious and a big hit. Strawbanana Muffs Yield: 12 muffins…
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Strawberry-Basil Jam
Some people have Christmas, others favor Halloween, then there’s those that await First Contact Day … myself? I’m partial to the first day of strawberry season. And it’s here! Like tomatoes, there is nothing quite like a summer strawberry. Choosing local also makes a big difference. I picked up mine from Eckert’s Farm and was surprised by how different they are from regular grocery store strawberries. I found them to be smaller, juicier, and more flavorful. I would describe these particular strawberries as sweet, floral, and fragrant. Now, the responsible thing to do would be to can my jam and store for colder months, when hibernation and SAD kicks in and…
