True Florida Grits

True story about true grits - and sausage. Who says you have to eat Cheerios to live a long life?
http://www.tampabay.com/video/?bcpid=28597115001&bctid=29775739001

Fun video!

Menu Week: August 3

So, since I'm going out of town this wknd and have a little bit of time today - I thought I would go ahead and post my menu for next week. It will again be a short week since I'll be heading to the Good state for a wedding for the weekend. Can't wait. But, also am looking forward to a Summer Progressive Dinner this week with friends.

Monday: egg white omelettes on salad
Tuesday: yogurt - big dinner. Bonnie has the first course. For the main course I'm doing Foster's Roast Turkey Pulled BBQ sandwiches, corn pudding with roasted tomato sauce, my Mom's cole slaw, and tomato slices. Laura has the dessert.
Wednesday - recipe of the week: Blueberry Muffins from 5-a-Day Fruit and Vegetable Cookbook. We'll see how it turns out. This has descriptions of ALL sorts of fruits and veggies. It'll be good to see if the recipes are great.
Thursday. Some turkey bbq for the road so I don't have to spend money on food - and fruits and veggies for snacking. Durham is a long haul from here in one day.
Friday: Breakfast with Clarissa, tea with Kelly at Madhatters, lunch at Las Mas with the Finns, Ashfords, and Rach. Dinner at Black Lake Resort for the rehearsal of Erin and Jason's wedding.
Saturday: WEDDING!
Sunday: Caribou with Bonnie, brunch at Foster's with Meredith, then starting the long haul back from Durham to the ville.

Campfire Smore Brownies - Updated

These cake like, campfire-reminding brownies are very easy. I baked these for a CG pool party we are having tonight. i loved how the marshmallows behaved on top and I really liked the graham crackers in the batter. What I didn't like was the cake-like brownie - I have gotten more to like dense fudge type brownies in my old age.

But, they are good. I got these from blog-world, Joy the Baker.

S’mores Brownies

1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla
1 cup graham cracker, roughly crushed with your hands
12 big marshmallows

Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a small sauce pan over med-low heat until melted and smooth.
Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.

I baked mine for 35 minutes and they were great.

I definitely like these better the day after. Still cake-like, but moist.

Dried Fruit Spice Scone (2009.29)

Betty Crocker comes through. Little story on this cookbook (BC New Cookbook). When I was about to leave for seminary, Christmas 1999, my mentors (who I was living with at the time) gave me this cookbook for Christmas that year. They signed the front of it. This is the inscription:
"What a wonderful homemaker you will be. I can't wait to see this cookbook in 10 years or so...Wishing you all of God's best for you. He does have a wonderful plan and we rejoice as we watch it unfold in your life." I am still cooking out of this cookbook (I find it very basic, you can learn how to cook almost everything in this cookbook, and it has all the nutritional info with each recipe - and great pictures).
Robshaws - thank you. Thank you for teaching me about hospitality and cooking in college, and for still loving me and pouring into my life today - almost 10 years later.

Dried Fruit Spice Scones (p 48)

5 T unsalted, chilled butter (I used a little less than what they called for)
1/2 scant cup whole wheat flour
3/4 cup all purpose flour (I mixed my flours as normal)
1/2 cup rolled oats
3 T sugar (just enough to make them mildly sweet)
2 1/2 tsp baking powder
3/4 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp salt
1 large egg
1/2 cup diced mixed dried fruit (or raisins, currents, craisins, anything you like, or seasonal)
1/4 cup milk

Mix dry - cut in butter. Egg egg just to bind, fold in dried fruit. Add milk to bind together. Bake at 400 for 10-12 minutes, dropped in spoonfulls on ungreased cooking sheet.
These actually were pretty good. Basic scone, easily adapted to anything, healthy (115 cal, 5 fat, 1 fiber). Makes 15 scones. I think I will freeze most of these so I can pull them out for breakfast during the week. Yum!

Menu Week: July 27

I'm going to call this week cleaning out stuff that's in my fridge week. Although I'll still be making some new things, I have a very short grocery list. Why? I keep a well-stocked kitchen and I'm going out of town on Thursday. Can't wait to hang out with high school friends, go hiking, go to a cool coffee place in Chattanooga, and a great church on Sunday. Who knows what this wknd will hold? This is what the week holds in food though:

Roasted chili-lime chicken
Cinnamon Raisin English Muffins
Egg white omelettes on greens
black beans
Overnight Oatmeal muffins (recipe for this week out of the Cooking Light 2003 cookbook)
Dried Fruit scones (last week's recipe)
Fruit salad for a secretary breakfast this week in honor of Aarica's bday
S'mores Brownies for my old small group's summer fest and for me to take to my friend's house on Thursday - because she loves brownies.

I only have 8 things on my grocery list. Wow! Which is good! Let's see if I can stick with the list!

Plantinga on Gluttony

Talking about gluttony on a food blog? I'm funny - right?!

"Self-indulgence is the enemy of gratitude, and self-discipline usually its friend and generator. That is why gluttony is a deadly sin. The early desert fathers believed that a person's appetites are linked: full stomachs and jaded palates take the edge from our hunger and thirst for righteousness. They spoil the appetite for God."

As found in Dr. Donald Whitney's book Spiritual Disciplines for the Christian Life (p 151)
As originally quoted in The Reformed Journal - November 1988

These are a Few of My Favorite Things

Are you singing along yet?
Well, I sat down at my dining room table the other day and made a list of my favorite things. These are things that I could eat anytime, because I know they will be fantastic and enjoyable and I don't have to worry about them. Not all of them are healthy - so, that is why I choose not to eat them all the time. Some are places, some are friends and family recipes. Enjoy. What are your favorite things?

Mine:
egg white omelettes
pbj - Skiipy Natural and homemade berry jam
boiled chicken
oatmeal chocolate chip cookies (or any oatmeal cookie for that matter)
oh's cereal by the handful - no milk necessary
mac and cheese
fresh fruit and veggies

Dad: creole black eyed peas, chicken and yellow rice
Mom: any casserole she makes, orange slice squares
Alan: anything on the grill - he makes an incredible steak
Ty: she's a whiz at pies - especially southern favorites
Granny: chicken and rice, ghoulash (elbow mac, hamburger, tomato sauce, and onions)
Papa: smoked mullet, hash and french fries (homemade)

Fosters in Durham: black bean breakfast burrito or any of their scones
MadHatters in Durham: ginger cookies
Chais in Durham: thai yellow curry with chicken and edemame
Outback: special cooked medium, salad, veggies, and their delicious bread.
Cheesecake Factory: Dulce le Leche cheesecake
Havana Rumba in Louisville: Vaca Frita and sweet potato fries with plantains
Barnacle Bills Beachside - St. Augustine: Datil shrimp, applesauce, fries, and hushpuppies
Sonny's BBQ: pulled pork sandwich, fries, unsweet tea
Phyllis and Billy: Sweet tea and anything off the grill
Lindsay Weldy: sour cream biscuits and sweet and spicy cashew chicken
Shiraz in Louisville: falafel (especially in 2.99 Tuesday)
Jones: lime antipasto platter
Wild Eggs: Everything Muffins
Panera: Gingerbread bagel
Red Robin: Royal Red Robin Burger (most fattening thing on this whole menu hands down), with fries, tower o rings, and a speckled lemonade

Chili Lime Roasted Chicken

Ok - yeah for meat. I wanted to cook my favorite way to eat chicken to begin my rest of my summer o meat eating! So, I took out the whole chicken in my freezer and decided to roast it. Oh yum! I couldn't wait. Now, what flavor do I give it?

Then, I wanted to try something new - oh my goodness - no recipe...ack! It was so juice and flavorful and yummy. I ate some of it as I was pulling it off the bone.

Preheat oven to 400.

1 whole chicken

2 tsp chili powder

2 limes - zest - and use the juice of one lime.

Stir together the seasonings. Rub all over the chicken. Yes - get your hands dirty!

Stuff the cavity with the limes, 1/2 large white onion, and some cilantro.

Put it in there, turn the oven down to 375. Cook for about 40 minutes, turn to 350. Cook till juices run clear - about 90 minutes.

Enjoy!

Menu Week: July 20

This will be a great week of eating - why? Because I have roasted chicken in the mix and the end of vegetarian only eating...So EXCITED and some fresh fruit from Hubers!
So, this is what is on the menu this week:
Chili-Lime Roasted chicken (turned out great and moist for my own recipe) - recipe coming tonight.
Leftovers of Mexibean Bake - finish that up -its been really yummy
Cinnamon Raisin English Muffins
Tomato sandwiches (got some from hubers)
Whole Wheat Fruit Scones - Betty Crocker's New Cookbook - recipe of the week
Black beans with mango and sour cream (deconstructed salsa)
And of course my standbys: yogurt, fruit, egg white omelettes, and pbjs!

Cinnamon Raisin English Muffins

I love English Muffins. They are chewy and round and toasted with jam. Better than just plain toast with jam. I like the chew. But, as baking bites said (where I got this recipe) - they don't make tons of flavors. Well, this simple flavor - cinnamon raisin - such a perfect combination - is great for brunch. These were so easy and turned out great. I may never buy Thomas' again!

Cinnamon Raisin English Muffins

1/3 cup warm water

1 T sugar

2 1/2 tsp yeast

1 cup lowfat or skim slightly warm milk (skim is best due to the forming of the crumb)

3/4 tsp salt

1 1/2 tsp cinnamon

2 cups flour

1/3 cup raisins

Mix the first 3 - let sit for 10 minutes. Warm milk. Add in the rest and stir with a wooden spoon. Fold in raisins. Cover with seran wrap and let sit for 45 minutes.

Cook on medium non-stick griddle - for about 3 minutes on each side. 1/4 cup is a good size. Flip till you get the right color brown. I let it cook on one side, then flipped and flattened it with the back of a spatula. Let it cook some more. Till desired doneness. The inside is supposed to be a little chewy - that way it is perfect when you toast it. Let rest on a cooling rack for 15 minutes. Cut open with a fork. Enjoy. I enjoyed mine with some butter and homemade whole berry blueberry jam.

The End of Summer Vegetarianism

Ok, I tried it for 6-7 weeks. And that will be about it. What am I talking about - the summer of vegetarianism.
They say it takes a few weeks for things to change your system - different foods, medicines, etc. Well, the month of June was pretty good, but the last 3 weeks I have been extremely tired. The only thing I can chalk this up to is the lack of protein in my diet. The only real protein I am getting is legumes (pinto/black), cheese, egg whites, pb, and the one meal a week of meat.
But, at the same time I am exercising, kettlebellings, practicing yoga. Protein builds muscle. So, I'm trying to push my muscles without having anything to grow them in my tummy.
So, this is the last week of vegetarianism for me. I still won't eat a ton of meat - but I will eat more.
Sorry - not to make it the whole summer, but I need to listen to my body - not my blog.

Mexibean Bake (2009.28)

I love mexican food. I love healthy food. I love cheap food. I love spicy food. I love comfort food. This is all the above. While it isn't the best thing I've ever made - it fits into all the above categories.
This is out of the Betty Crocker's Healthy and Heary Cookbook. Tons of recipes, pictures, huge book. So far so good!

2 cups cooked brown rice
1/2 cup picante sauce
1 egg
1/2 cup shredded 2% colby jack cheese
2 cups cooked pinto beans
1 cup picante sauce
1/2 cup shreeded 2% colby jack cheese.

Mix rice, sauce, egg, and cheese. Put in a 8x8 greased pan. Pour beans and picante sauce over top. Cover with cheese. If you don't use a medium or hot picante sauce, you may want to add cumin and chili powder to your beans. I may add some onion and cilantro next time as well - to kick up the flavor. Bake at 350 uncovered for 30 minutes or until cheese is bubbly. I am warming up some now for my lunch! Makes 6 servings. That is more than lunch for a week, a dollar a lunch or less. Wow!

Multi-Grain Waffles

Healthy waffles, do they exist? This recipe from Eating Well is healthy, full of whole grains, crunchy, a tad bit sweet. Great from freezer to toaster on busy mornings.

2 cups buttermilk (I just sed a scant 2 cups milk and 2 T white vinegar)
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract

Soak oats in buttermilk for 15 minutes. Add in the rest of wet ingredients in there. Combine dry. Combine wet and dry. Heat waffle iron according to your iron. Spray or butter iron. For me, I put in 1/3 cup of batter and cook until no more steam comes out of the iron.
Good with fresh fruit, vanilla yogurt. I need to keep eating them without plain sugar maple syrup - I need to start putting a different topping on the waffles.
These are supposed to make 16 waffles, I got 8 - (again, different waffle makers). So, they are 180 calories, 4 fat, 3 fiber. Per waffle, or if you get 16 then 2 waffles is a serving.

Berry Blueberry Muffins

Sara Foster - queen of muffins - thank you for your cookbooks! I can bake them at home.
These are light and fluffy (more than I thought they would be). And so full of berries! 2 1/2 cups for 12 large muffins - and they are throughout it! Yummy with fresh Huber's berries!

2 cups all purpose flour
1 cup whole wheat flour (Sara just uses 3 cups flour)
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 stick unsalted butter, melted
3 eggs
3/4 cup milk
juice and zest of one lemon
1 cup blueberries
1 1/2 cup blueberries

Mix dry. Mix wet. Chop 1 cup of blueberries in food processor. Fold in with the wet ingredients. Add together just until mixed. Don't overmix. Then fold in whole blueberries.
375. Spray muffin liners and the top of the muffin pan. Fill the liners. Bake for 25-30 minutes, I did for 27 and they were perfect!
These were moist, had bits of blueberries in every bite, whole blueberries throughout.
285 calories, 9 fat, 1.5 fiber - there are definitely ways you could lower this, but then I think you do without some of the taste and texture.

Menu Week: July 13

This week has not too much exciting in it eating wise - cooking a lot at home, still trying to spend less money on eating.
Founders Cafe on Monday
Blueberry Muffins by Sara Foster
Multi-grain waffles from Eating Well
2009 recipes of the week from Betty Crockers' Best of Healthy and Hearty Cooking. A dijon broccoli pasta and a pinto bean bake. What I like about this book is the nutrition information and variety of recipes in here. We'll see how they turn out!
Kizuto cookie from Slugger Field on Friday night to watch the Durham Bulls
Hubers for peaches, berries, tomatoes on Saturday and then making quacamole for an appetizer for dinner with friends.

Lemon Meringue Pie

I definitely come from a house of cooks. Even though Ty was brought into our home much later (7 years ago on Sunday - happy anniversary), she adds so much! I am proud and thankful and grateful to our God that she is my sister (in-law). She is beautiful, loves people, loves her profession, loves her husband, and loves her God. Right now, she and my brother are in Accra, Ghana serving there as missionaries.

My brother posted this picture. She is a great cook - I can't get meringue to do that! The only thing she said was Alan may have wanted the meringue a little sweeter. I don't know if meringue is supposed to be really sweet? Who knows?

Here is her recipe and the gorgeous, magazine worthy picture (well, photoshop out the stove). Thanks T!

Lemon Meringue Pie
Have Ready:
1 pre-baked prepared or home-made pie crust shell

Preheat oven to 300°F.

Filling:
7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice

Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.

Cook the mixture on top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.

Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly add the egg yolks to the hot mixture on the stove. Stir in grated lemon rind, butter, salt, and lemon juice, continuing to cook on the double boiler.

Stir constantly, continuing to cook until the egg yolks become smooth and thick like pudding. If they are not thickening enough using the double boiler, you can cook it on the stove. It will bubble and thicken.

Pour the filling into the baked pie shell. Chill in refrigerator. Cover with meringue (see below) while still warm, but not hot.

Meringue:
4 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice
1 pinch cream of tartar

Stir together sugar, salt, lemon juice, and egg whites in a heatproof bowl set over a pan of slowly simmering water. Cook, whisking constantly, until sugar has dissolved. Transfer to the bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Add cream of tartar, and beat on high speed until medium glossy peaks form, about 5-10 minutes.

Spread meringue on top of lemon filling.

Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. Allow to cool before serving. Can garnish with thinly sliced rounds of lemon dipped into coarse sugar or a fresh sprig of mint.

Strawberry Brown Sugar Scones

Well, since I am now a contributor over at Just Baking - I thought I would just send you a link to go look there for these yummy scones! I made this when my friend Rach was in town for the convention. Even though I forgot the salt, they were yummy with her homemade freezer jam (strawberry) on them. But, remember the salt.
http://justbaking.net/2009/07/03/strawberry-brown-sugar-scones/

Summer Soup (2009.27)

This is this week's recipe of the week is from Vegetarian Express (thanks Lani). I changed this somewhat, definitely should have used veggie broth instead of water because it didn't have a lot of flavor. But, it will be a nice light soup all week for dinner.

Olive oil
1/2 gigantic onion, chopped
2 cloves garlic, zested or chopped
1 red pepper, seeded and chopped
2 large tomatoes, seeded and chopped
2 large zucchini, halved and sliced
3 ears of corn, shucked (or frozen and put in there right out of freezer) - I roasted fresh corn then froze it and used that.
3 cups of water
s/p
1 tsp cumin
1 tsp lowry's season salt (I added)
1 cup milk (it called for this, but I didn't add it, just couldn't bring myself to do it).

Saute onions, garlic, and red pepper. Add in everything else and bring to a simmer. Let cook till desired doneness (about 15-20 minutes). Enjoy.
I really needed some salt in this soup! That is why I added the Lowry's season salt.
Very summery - just needs some salt.

Menu Week: July 6

Wow- we are in the thick of summer. We enjoyed some much needed cooler weather this past wknd in time for the 4th - and I thoroughly enjoyed my steak, black bean burritos, and homemade smore this wknd too!
Here ya go for this week: (again, not specific days, just what I am eating)
Recipe of the Week: Zucchini and Corn Soup (Vegetarian Express)
Black Bean Burritos (leftovers and yummy)
Fruit and yogurt
PB&Js (my staple)
Egg White omelettes on spinach
Saturday I am hanging out with the Joneses: we are making homemade whole wheat pitas, I'm teaching RJ how to make my roasted red pepper hummus, and we are making shrimp pad thai. Then heading to Gelato Gilberto's for a July afternoon treat!
No eating out this week - trying to save some money.

Food Review: Fage Yogurt

So, many blogs and magazines lately have been talking about yogurt. What kinds, flavors, how much sugar, protein, carbs, etc.
Fage 0% is a greek yogurt that many have said is outstanding! They even told people how to eat it for its best: with honey and fruit.
So, I bought some (hey, its only 2 points), stirred it up (very creamy, looks more like sour cream than yogurt), added some Kentucky honey and fresh blueberries. Took one bite. Didn't like it at all. It wasn't sweet - and this is what they said - but I guess i like my yogurt a little sweeter.
But, I didn't want to waste my blueberries so I took them out, rinsed them off, and put them in a bowl of multi-grain cheerios instead! And a peach sliced in there - it was yummy.
So, if I need Greek yogurt - I'll know which brand to get, but if I just want to eat some yogurt with fruit and granola - I'll stick with Yoplait!

4th Food

Well, last wknd when I posted my weekly menu I had no clue what I wanted to eat this wknd. I'll be staying at a friend's house while they are out of town.
So, here you go:
Friday morning: Breakfast somewhere in the ville.
Friday lunch: yogurt and blueberries with granola (from Blue Dog)
Friday dinner: Spinach Cream Cheese mini calzones and a salad, Popcorn for dessert (is that a dessert?)
Saturday breakfast: fruit and yogurt
Saturday lunch: mix of black beans and pinto beans with some cheese and sour cream, salad.
Saturday dinner: meat that is in my freezer (don't know if it will be steak or pork yet), roasted corn on the cob, tomato slices, and a homemade indoor S'more for dessert - now that's more of a dessert!
Sunday breakfast: fruit and yogurt
Sunday lunch: more black and pinto beans.
Sunday dinner: egg white omelette.
And there you have it. Cheap (which is good right now) and portable!

Fresh Blackberry Cornmeal Muffins

I had my doubts with these. Not because of whose recipe I used (Sara Foster's out of Fresh Every Day) but because I had made berry cornmeal muffins before I didn't like them at all. I found they were dry with not much flavor.

These don't remind me of those other ones at all. Those others are forgetful compared to these. They are 300 calories and 15 fat a piece, but they are huge muffins - you could probably get 18 regular size muffins. I got 12 and they billowed over the tops (make sure you spray the top of the muffin pan and spray the inside of the paper liners). You don't want any of these muffins to get stuck to the pan!

1 1/2 cup flour

1 1/2 cup yellow cornmeal

3/4 cup sugar (just enough to give it a hint of sweetness when paired with the blackberries)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

3/4 cup buttermilk

3/4 cup canola oil

1 tsp vanilla

1 1/2 cup fresh blackberries (I picked them from Hubers on Saturday. I also put some extra, one on top in the center of each muffin - then baked them).

Mix dry ingredients. Add in wet - combine just until you don't see any more dry flour. Don't overmix. Fold in the blackberries.

Bake at 375 - for about 25 minutes. Don't overbake these. They should spring up and the knife should be clean when it comes out of the muffin.

Eat warm right away if you can. Yummy! Thank you again Sara Foster!

Peanut Butter Blondies

My boss's bday is tomorrow. Last year I made him peanut butter cookies because one of his daughters said that he loved them. This year, I found this recipe for peanut butter blondies in a Hershey's cookbook I have.

I appreciate many things about my boss. One of the best things about him (besides his love for the Gators) is his integrity and love for his family. I love my job.

3/4 cup creamy peanut butter (I'm so used to natural peanut butter that I found I didn't care for regular pb anymore, but in baking it is crucial because of the amount of oil and salt that is in processed peanut butter)

1/2 stick unsalted butter, softened

1/2 cup packed light brown sugar

1/4 cup sugar

1 egg

2 T milk

1 tsp vanilla

1 cup flour

1/2 tsp baking soda

1/8 tsp salt

1 1/3 cup reeses peanut butter chips

Mix peanut butter, butter, and sugars. Add in other wet ingredients. Mix in dry. Spread out of batter in a greased 8x8 pan. Pour in the chips on top. Then drop the rest of the batter by spoonfulls on top. Bake at 350 for about 28 minutes or until browned on top.

I loved these because they had a layer of yummy gooey peanut butter goodness in the middle. Very good - especially if you like peanut butter.

Happy Birthday Boss Man!

Blueberry Coffecake Scones (2009.26)

One of the sad moments in working for a seminary is that people often leave, for good reasons. We huddle together and say goodbye to them as officemates in Baptist style - with food. One of my friends and fellow Sojourn-ites and baking blog buddies is leaving us for a great job opportunity. Even though work prevented me from attending our breakfast, I did provide some scones. People said they were pretty good and I was brought back an empty plate.
This recipe was found in a little paperback book I found at a local used bookstore. The book is Simple Scones and the recipes is Blueberry Coffeecake Scones. I got to use the fresh picked blueberries that I picked this past weekend at Hubers. LOVE fresh picked blueberries!

1 cup bread flour
1 cup whole wheat flour
1/4 cup regular flour (I mix the types of flour to get fluffier baking accomplished)
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, chilled, cubed
2 large eggs
1/3 cup milk (I upped this amount to this, because I thought it was too dry at first)
1 tsp vanilla
1/2 lemon - zested
1 1/2 cup blueberries

Topping
3/4 cup flour
1/4 cup packed light brown sugar
1/8 tsp cinnamon
1/2 stick butter, chilled, cubed

375, lightly spray baking sheet
Sift together flour, sugar, baking powder, and salt. Cut in the butter with a knife or fork till it resembles peas. Whisk together the wet ingredients. Add together. Fold in the berries.
Drop them on the pan - I got 8. Mix topping, cutting in butter like you did for the scones. Pile on top. Bake for 25-35 minutes, watching so they don't burn. Enjoy!

Taste of Louisville: El Mundo

Today I went to a new place here just a few miles from the seminary. I love close lunch places. And I love friends to go with. My friend Jenny and I went today and sat outside in their backyard next to the RR tracks (only one train came by and it was a quick one). The backyard was much quieter and the weather is outstanding today, so it was perfect! No one bothered us at all - such a calming lunch!
I got the Pan Fried Fish Tacos. Atlantic Cod that had been pan fried very lightly wrapped in warm flour tortillas with all sorts of veggies: salad greens, squash, zuks, sweet potatoes, regular potatoes, cilantro. I thought these fish tacos were much better than the other ones I've had at Bazos. My only complaint with them was the tortillas had no flavor and the filling kept falling out, so I just left them on my plate. They had a small ctr of a mayo salsa dip for it - that was excellent but only used a little. Their side of beans was a mixture of black and pinto - amazing. And their rice was a tad on the spicy side and good - but I'm not a huge fan of rice and totally not worth the calories.
Jenny got the chips and avocado for us to share. That has got to be the best quacamole I've ever had. Amazing, fresh, cool all served with warm bagged corn chips (you know the round ones you usually get with nachos at a ball park). This was the first time I haven't complained about boring chips - all because the quac was so yummy.
I love the comfy decor. Not too big, local place, friendly staff, unmatched forks, water out of a cooler, you dip your own ice from an ice chest, straws from a spinny dispenser.
Only thing I didn't like about sitting outside was that I didn't get my water refilled because I didn't want to walk back in. And the last thing - the price was a bit high, but with good food - 9$ for lunch was ok.
El Mundo - I will be coming to you again!