A Debby Day
When you are from the Charleston area, you are used to the chaotic energy or preparing for stormy weather; it could be a typical summer afternoon storm, a tropical storm, or hurricane. Certain areas are more prone to flooding than others and you navigate it all as safely and calmly as possible. This weekWill had to stay in the hospital to work, knowing that the peninsula would flood with the rainfall Tropical Storm Debby brought with her and I prepared to hunker down at home.
Fortunately, we live in an area that does not typically flood and I blessedly made it through the Debby Day Storm comfortably. I spent the day being cozy—if you follow me on Instagram you might have seen my stories of all the treats I made The day was spent in my kitchen, baking and cooking comforting and nourishing food. I figured I would share the images and the recipes here.
Wherever this little message finds you, I hope that you are safe, dry, and able to find a coziness you deserve. May we all weather the storms well.
There is just something so soothing about getting my hands messy with the stickiness of dough. Last year, I specifically looked up a bread recipe that would involve kneading. I was inspired by Great British Bake Off’s bread week and felt the knead (pun intended) to try a little more advanced way of making bread. It is still very easy and tasty. I usually eat mine with butter and sprinkle some fancy salt on top! Best fresh out of the oven. Unfortunately it does not store and last super long—the following days, warm up in the oven or toaster for a better eating experience.
This is the link to the recipe I used.
By the time August arrives, I am looking for fall. I am currently fully committed to continuing to enjoy summer but that has not stopped me from craving tomato bisque. The past few days of rainy stay inside weather, felt like the perfect excuse to make my favorite soup. Something about a pot simmering on the stove just feels like the absolute epitome of cozy. I have made this soup countless times, the recipe is from my grandmother who combined several different recipes to create this one, however, Will and I have taken to adding in different things. Yesterday, I decided to add in extra vegetables that I haven’t tried before. I added peppers, carrots, broccoli in addition to the recipe’s called for onions. Y’all you can’t even taste the added veg—a perfect way to sneak more vegetables in!
It does require an immersion blender; my grandmother gifted me one a few years ago and it has been such a game changer. The amount of parmesan can vary depending on taste (I like A LOT of parmesan!)
The recipe is as follows:
3-4 TBSP olive oil
1 medium onion, chopped
2 cloves of garlic, minced
1/4 cup all purpose flour
32 ounces (4 cups) chicken stock or broth
Four 14.5 oz cans diced tomatoes (can use fire roasted)
6 basil leaves, chopped OR used dried basil (I measure with my heart on this one)
1/4 tsp thyme
2 bay leaves
2 tablespoons brown sugar
a pinch baking soda
3/4-1cup of heavy cream
2-4 oz of grated parmesan (yet again, I measure this with my heart)
salt and pepper to taste
I added extra veg to mine and it did not impact the taste at all—feel free to make it your own.
Instructions:
Heat a large pot over medium heat, melt olive oil, then add chopped onions. Saute the onion ~5 min, until transluscent. Add in the garlic and cook until fragrant.
Sprinkle in the flour, and stir to cook the flour for a minute, it will look like a paste. Slowly stir in the chicken broth/stock, whisking so the flour does not clump. Then add the canned tomatoes, basil, thyme, bay leaves, sugar, pinch of baking soda. Cook on the stove by bringing to a boil, then cover and reduce heat to a low simmer and cook 20+ min (I do mine a little longer).
Use an immersion blender or stand blender, being careful blending hot liquids! Blend until creamy (I blend till its as smooth as I can get). Then stir in parmesan cheese and heavy cream. Heat soup for another 5-10 min, or until the cheese has melted and the soup is warm.
Leftovers will keep for a week in an airtight container, freezes well.
If planning to freeze , after blending it, scoop out the amount you want to freeze BEFORE adding the cheese and heavy cream. Will keep for 6 months in airtight container.
A twist on my favorite banana muffins!
I make a smoothie every morning and so we always have bananas in our house. When my bananas get past the point of wanting to eat them, I make these muffins. They taste amazing fresh out the oven and cold the next day! Beware—the batter does not taste good, sad but true. Trust the baking process and you will be happy! Ambitious kitchen knows whats up to make up this recipe.
Yesterday, I tried a twist on this same muffin and made them double chocolate. Very good cold, better than fresh out the oven. I think I prefer my go to recipe but will enjoy eating every single one of these!
