January Blueberries

When I think of January I think of blue.  Cold, dreary, sometimes rainy, blue.  I do not think of the blue in January as having anything to do with summertime fruit; yet today at the grocery store I found blueberries that were somewhat affordable, so I took them home.

I commenced to use the yummy berries in a dreamy coffee-cake (or in my case, tea-cake).  It was perfect served warm on a cold day like today.  I sat with my favorite person, we ate with candles lit and heater ablaze, as the cold clashed and swirled outside.

A little more than slightly sweet, moist, dense, tasty cake.

As always, when attempting to whip up something scrumptious, use the highest quality products possible, as well as the most nutritious!


My January Blues Cake

1/2C butter (I used unsalted)
3/4C sugar in the raw
1 teaspoon pure vanilla extract
2 eggs
1 egg white (whip until soft peeks form)
1/3C organic milk
1/2C plain creamy Greek yogurt (I used Lucerne nonfat)

1 1/2C whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2C fresh blueberries (lightly coat with flour)

Method:

Cream butter and sugar. Add vanilla, 2 eggs, prepared egg white, and milk.  Evenly mix in yogurt.  Separately combine flour, baking powder, salt, then add to the wet ingredients.  By hand, stir in prepared blueberries.  Bake in a greased and floured loaf pan, or 8 inch round at 350 degrees for 50 minutes, or until cake is done.

*Note To Baker*: to increase nutrition of cake, add mashed banana or apple sauce instead of butter.  It is very good topped with powdered sugar, lemon curd, whipped cream or glaze.

Soup's On!

Most of the happy memories I can recall from growing up, took place either during my wild animal days where I practically lived outside, or when I was in a kitchen.

My parents owned several restaurants all through my adolescence, and if I wasn't romping around outside, I was a poised spectator in their restaurant. 

There was no fooling around once I was inside, it was a business after all.  I remember watching food being flipped through the air and caught again; returning gracefully to its frying pan.  I remember the flambe, the flames that shot high in the air were spectacular.  I remember the chefs doing all of their cooking (even their tricks) with calmly stern faces, and how, unlike them, I couldn't help but to smile at the show.

Creamy Chicken Vegetable Soup for a chilly January night (recipe to come...)

What I did not smile about was the giant pile of dishes I had to wash while they created these masterpieces.  I washed and washed and washed, sometimes into the night. 

Although I was never formally taught how to cook, I picked up a lot about food, and the relationships between them, from my countless days of watching and listening in the restaurant.

I still unhappily wash dishes, but I now get to make masterpieces of my own too...and I cook with a smile on my face.    
 

~ An Afterthought ~

My dad is the best soup maker there is, but being his daughter my soup is pretty darn delicious too :)  The recipe for my Creamy Chicken Vegetable Soup is to come, stay tuned.

January

     January is an exciting month.  Although the December holidays are over, January marks a new season of determination.  People are compelled by thoughts of new beginnings, and are ready to take on the new year with high hopes.

~Stay Cozy~

Even though this "new season" has begun, January's air is still as chilling as peppermint, just as much, or even more so than it was in December. That being known, some of our wonderful winter activities can continue.  Skiing, stew slurping, and snuggling are some of my favorites, as well as staying cozy warm and comfortable. Happy January everyone, and good luck with your new year.