Podcasts are having their heyday right now – it seems like everyone and their dog is starting a podcast and I love it! I listen to podcasts in the car, instead of turning on the radio, while I’m getting ready in the morning, at the gym, and at work (when I’m not doing something that requires me to be super focused). It’s such a great way to be exposed to new ideas and learn a lot! There are so many podcasts targeted to food bloggers (and for bloggers and food lovers separately!) These are my favourites.
Bananas are such a finicky fruit – you buy them green in the grocery store (even the organic ones, I find, are often tinged with green) and plunk them into your fruit bowl at home. Then they finally go from too green to just perfect, but the just perfect only lasts a day or two or three, and during that time, you’re stuffing your face trying to eat all the bananas, because when they turn brown they’re off limits.
So this is how I end up with too many brown bananas all the time. Our freezer is stuffed full of sad brown bananas waiting to be turned into banana bread. But there’s only so much banana bread I can make. Today I craved something a bit different.
The real reason I decided to make this loaf is because even though J decided he liked the buttermilk scones I made last week (he usually hates scones), he still wouldn’t willingly pick one up for breakfast – and that guy needs a freezer full of muffins to get him through workday morning breakfasts. (We have an agreement where I keep the freezer stocked with baked goods and he always takes out the trash and recycling – my most hated household task! The best part is, we both think we have the better deal!) J loves to grab a muffin, heat it in the microwave, pour his coffee, and head to work. When he reminded me of the lack of morning baked goods in our freezer, this cinnamon ribbon loaf was born!
Let’s be honest: scones are a vehicle for eating jam. Lots and lots of jam and fresh better. Our freezer is full of apricot and blackberry jams I’ve made over the past two summers (including my savory Apricot Habanero Jam), and opening this last jar of blackberry jam, which is my very favorite, was bittersweet. But let me tell you, it was the perfect accompaniment with one of these buttermilk scones.
We are knee-deep in wedding planning since J and I got engaged in January. We’ve looked at 15 (!!!) potential wedding venues and met with 2 potential caterers, and the most excited I’ve felt was sitting down with the first caterer and talking about the FOOD that we’ll serve at our wedding. Yep, planning the food is way more exciting to me than the venue, or the dress, or the flowers!
J and I envision a very casual BBQ-picnic-style dinner with a potential spit roasted pig, local corn on the cob, fresh tomato basil salad, roasted beets, cornbread, and peach pies for dessert. As I was drooling over the caterer’s initial menus, I wondered why I had never in my life made cornbread muffins. Because they are delicious! And a little unexpected for a breakfast muffin.