I know. You’re probably all thinking that Jen should just go ahead and rename this blog SHE SAID. I don’t really have much to say these days on the topics of dining out, preparing fancy meals, running a marathon, or weeding my organic garden. But alas, here I remain, behind the scenes, contemplating blog posts in my mind and then never getting around to writing them.
So, what have I been doing all summer you ask? Mainly I’ve been mothering my two children- the three year old who’s been in the throes of being THREE, and the infant who’s been in the throes of being pissy about being ignored thanks to the time and effort that I put in with the three year old. Surprisingly, I’ve actually done a fair amount of meal prep this summer. Nothing fancy or gourmet or overly time-consuming, but I’ve been utilizing some nice in-season summer fare and trying to whip up things that are fresh and healthy, and fast. ((Admittedly, I have Nickelodeon and a baby swing to thank for allowing me the time between 5:00-6:00pm most nights to throw together some semblance of a meal.))
Two things stand out in my mind that I’ve made this summer. The first, tabbouleh. Why on earth have I never made tabbouleh before?? I’m not even sure I’ve had tabbouleh until about a few months ago when I got some from Kowalski’s deli (I was told that they have “a lady” who makes it up special for them.) It was very yummy and I knew it would be easy to make, and then I came across a recipe for it in Ellie’s cookbook, and then I just so happened to actually have cucumber and tomatoes and red onion ON HAND from my husband’s OWN GARDEN and unfortunately I was missing a lemon but had a lime so I used that and it was really a very yummy and summery-perfect salad to accompany lunches and dinners for a good five days.
Secondly, this summer I baked something called Blueberry Boy Bait. How great of a name is that?? I’m lucky enough to have in my possession some of my grandma’s recipes, written out in her hand. I remember seeing the Blueberry Boy Bait recipe time and again, and I always thought that it was some really unique recipe that my grandma must have made up or had passed down from her family or something. Anyway, I was visiting my parents in early August and decided I wanted to make this. Turns out I couldn’t find the recipe in my recipe box and thought I was out of luck for making it. My wise father was the one who suggested googling it. I was doubtful; I mean, this was my grandma’s special, unique, one-of-a-kind Blueberry Boy Bait recipe. There’s no WAY it would appear on Google.
If you’re so inclined, take a moment and Google ‘blueberry boy bait’, and in the search results will appear no less than one billion entries for Blueberry Boy Bait. Turns out that back in the ’50s Pillsbury had a baking contest, and some girl made this buttery blueberry cake that made all the young teen guys swoon, and then it was coined Blueberry Boy Bait. Okay whatever, so the whole world knows about Boy Bait, and even better, now I was able to bake it even though my grandma’s recipe was missing. I think I used this recipe- Blueberry Boy Bait from Cook’s Country. The cake was flavorful and moist (if I may use that word in polite company) and buttery, but I think I did something wrong because instead of the blueberries being evenly dispersed throughout the cake, mine all sunk to the bottom. Still tasted good though, kind of like a blueberry muffin in cake form. (Come to think of it, perhaps the sinking of the blueberries was due to me using my mother’s ingredients, which included salted butter and 2% milk, instead of unsalted butter and whole milk. I’m sure the BUTTER was the whole reason. Mom! HA! hi!)
And now, I have a huge-ish zucchini on my counter waiting to be turned into something cake-like with a cream cheese frosting, but I need to be pointed towards a great recipe. That’s where you come in, dear readers. Send zucchini bread/cake/bars recipes my way!