I wanted to recreate a chile I made for a camping trip recently, but I had no clue where I had found the recipe. I wasted a ton of time on fruitless google searches, only to have to make something up. If only I had blogged about it…
I had never intended this blog to be anything else but a reminder to me about what I cooked and what I liked. So here I go again, despite grainy photos and little time to write these days.
Ottolenghi’s Blueberry, Almond and Lemon Cake is the best thing you can do with summer blueberries. I skip the icing because it is just not necessary. When blueberry season is over, move on to canned pumpkin. There are a zillion recipes out there, but I love Smitten Kitchen’s recipe because it uses the entire can of pumpkin. Who wants leftover canned pumpkin? Ick.
There. Now I will not waste time trying to figure out what to do with my loaf pan.