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.
