in my kitchen

a lot of blueberries~ blueberry pancakes, blueberry muffins, blueberry jam on yogurt...... yum yum.

both the pancakes and the muffins are recipes I've fine tuned for us from the Laurel's Kitchen Cookbook and Laurel's Bread Book.  I find as long as I keep the wet and dry ratios the same as called for I can play as much as I want, and I've gotten to where my pancakes and muffins are just how I like them.

there was our first batch of kimchi, made from a recipe shared with us by a friend.  she's Korean, so I'm thinking she knows what she's doing.  many more batches to come, and perhaps some sauerkraut as well as we've got about ten heads of cabbage still to use.  I think we'll have fun tweaking this recipe as well, adding some carrots, maybe adjusting the thai chili flakes and salt to suit our personal tastes.

it seems that in these glory days of the garden, the majority of meals end up being either brown rice or pasta topped with a mix of garden veggies.  kale, chard, onions, garlic, peppers, zucchini, tomatoes, beans... all from the garden, mixed up and cooked with a bit of olive oil and topped with some hot sauce and maybe a fried egg.  I'd happily eat that over and over.

and then.  well, and then there is lavender coconut tapioca pudding.  those are not bugs on top of that pudding, I assure you- they are lavender flowers.  I was introduced to this sweetest of puddings by a friend who often (by request) brings it to my swaps that I host here at home.  and always, when she brings it, I end up eating some for breakfast the morning after.  it's amazing.  coconut milk (the full fat kind), lavender, a pinch of salt, some tapioca, and a little sweetener (I used maple syrup since we've got so much) and voila!  deliciousness.  the recipe is here.

and that about wraps it up.

joining Heather and friends for her This Week in My Kitchen blog hop.