As some of you know, I spent 4 weeks last year driving to Atlanta and back to celebrate Thanksgiving with my family. What I didn’t mention at the time was that my sister was (dun-dun-duuun) PREGNANT! And now, months later, I have a brand new freshly-minted niece. YAYYYYYY!!
FRIENDS! Have I got a TREAT for you!
FRIENDS! I have some super exciting news to share. I’ve signed on to co-author a new project, The Everything Guide to the MIND Diet. My next cookbook!
A surprise snow day this morning had me baking a surprise breakfast for myself and my daughters. This lemon-scented cornbread is subtly sweet and dotted with juicy blueberries. Partnered with orange juice, it makes a great start to the day, but it’s equally good as an anytime coffee cake or homey dessert. Don’t have blueberries? The basic recipe works well with other berries, particularly blackberries, raspberries, or chopped strawberries. It’s delicious as is, but can be fancied up with lemon sauce or curd, jam, whipped cream, yogurt, or ice cream. For the ultimate indulgence, sprinkle a cinnamon crumb mixture over top before baking (equal parts flour, quick oats, brown sugar, your choice of fat, and a little ground cinnamon).