I guess I should talk about it, right? I think I’ve been putting it off because I’m not sure how to say what I think I need to. And I’m not sure what I could say that everyone hasn’t already heard a million times this week. That Sandy, what a bitch.
These muffins have been on my to-bake list for months. Unfortunately, I was self-banned from baking for the month before the big, Mexican Birthday trip. One of the only good things about that trip being done and dusted is that the oven is allowed back in my life.
Ok, I’ll admit it, this soup is not pretty. It’s kind of a drab, wallpaper pasty tan, not quite orange, not quite brown, not quite…anything. Luckily, sometimes delicious things come in less-than-stellar packages.
I have a brussel sprouts recipe all queued up for this blog. And not just ANY brussels sprouts recipe, but my all-time favorite brussels sprouts recipe; the one I turn to year after year, Thanksgiving after Thanksgiving, Christmas after Christmas. Unfortunately, those will have to wait, because I just ate this stew and youmustknowaboutit NOW!
Guys, I am so, so, so tired. I think it might have something to do with the whole wedding/family-family-wedding marathon I’ve been doing the last few weeks. It may also have something to do with the raging cold I developed in the middle of it all, which I’m yet to shake. Regardless of the reason, I. Am. Tired. But I’m getting back on track. I fully intend to do NOTHING this weekend. My nothing will involve some (a ton of) quality time with my DVR, maybe some fall shopping, and a whole lotta fall cooking.
How is it that I’ve been doing this blog for nearly a year and haven’t posted zucchini bread yet? Shocking, I’m telling you! Next to banana bread, zucchini bread is one of my most loved, most often baked treats. With summer squash season just revving up, we all need a good zucchini bread recipe to fall back on. This is my favorite.