My husband went on a long business trip recently. While I was happy to go with him, it meant living out of a glorified dorm room for several weeks. I didn’t even know if there would be a kitchen. As a fledgling food blogger, this made me quite nervous. But, I packed a few of my favorite knives and several glass prep bowls and off we went for two days of driving.
One of my favorite parts about cooking is the adventure. Any time I see a dish that I’ve never eaten, I know I can look up recipes online and try to make it myself. Many new foods I’ve had for the first time because I made them myself. Once I developed a good understanding of basic cooking skills, I had more successes than flops, which boosted my cooking confidence and encouraged me to keep exploring. One of my favorite cooking adventures was madeleines.
Early Saturday morning, in the sticky depths of July, I loaded up on cherries. A local produce co-op was selling Washington cherries, and I lugged the 20-lb box to my car with glee. The smile disappeared when I got home and realized the cherries were less than ideal. They were marred from weather damage and not sweet. Still, I pitted and froze them, wondering what exactly I’d do with all these cherries.
Lemon Poppyseed Muffins
I grew up eating homemade muffins – at breakfast, tucked into my lunchbox, as an after-school snack, and even as treat after dinner. My mom’s specialty was blueberry. They were so good, and I begged for them on special occasions like my birthday. Every summer, we trekked to a local berry patch and picked fresh blueberries which we froze ourselves, so we had muffins all year long.