Overview of the Week

15 Jul

Overview of the Week…What will I take with me?

  • Baking with lavender, a wonderful herb, adds depth, flavor, and a subtle floral hint that is far from overpowering.
  • So far, gluten free flours can be substituted for regular flour in many recipes.  Sometimes the product is a bit flakier, but still quite delicious.
  • Unsalted butter should be used in baking (even if you have to go to a second supermarket to find it.)
  • Making homemade versions of many of the products I used to run to the super market to buy is in fact quite easy.
  • Having the perfect tools/ingredients in the kitchen is not a requirement.  Flexibility is key.  It is possible to use a colander instead of a sieve, a potato masher instead of a pastry cutter, and milk and lemon juice instead of buttermilk.  There’s always a substitute available.
  • Cooking and blogging on a daily basis takes a lot of effort and hard work, but is fulfilling in many ways.  It provides meaning on a daily basis, allows me to explore the kitchen and new recipes, and lets me share good, homemade food with friends and family.  At the same time, it opens the door to a bit of fear and vulnerability as others are eating and reading my products!

It has been a week full of growth (and eating!)

Below are some photos from this past weekend.  On Saturday morning we woke up and breakfast was ready – no preparation needed!  With our coffee, we had lemon lavender scones, lavender lemon curd, and peach lavender butter.  Quite delicious if I say so myself.


On Saturday night we went to a party at a friend’s place and brought my homemade guacamole.  There are 5 avocados in here!!!  It was gone in an instant.  We also brought a plate of the lavender fudge from Day 3.



Sunday night, after a day outside in the heat we were looking for a light summer meal.  I made hummus, falafel, an Israeli salad, and sweet potato fries.  Plenty of leftovers for the week!