Category: Breakfast

It has been a long time since we last talked. I have been busy tending to my kiddos and their busy lives. I took on a new position at work but the transition has me doing two jobs (because i’m a team player!) at the same time. I have some things to share, not the least of which is this delicious buckle that we made last weekend.

I read a really good book lately, thanks to my book club. It is “A Man Called Ove” and although it took me a bit to get into it, I ended up loving it. I heard that the movie is lovely as well. Here is the link: https://www.amazon.com/Man-Called-Ove-Novel-ebook/dp/B00GEEB730/ref=sr_1_1?ie=UTF8&qid=1495049436&sr=8-1&keywords=a+man+called+ove

I threw my husband a surprise party and he was actually surprised! The best part though was these four hanging out together:

Special shout out to Silvi of The Poetry Store for writing so many memorable poems for us and our guests.

And I wrote a short story about being a physician and a mother. It’s called the Middle of the Night. I am sharing it with you here:

The middle of the night is for when I am worrying about a patient, like Olevia, who’s oldest son was shot and killed at the age of 23. He left behind his baby mama and his two baby girls. Olevia didn’t have enough money for his funeral expenses – so she had to promise to pay in installments over the course of the next two years. A reminder of his death every month in the form of a bill. The middle of the night is also for when I am worrying about one of my own babies, the 7 year old who has croup even at this age. I go back and forth – should I go check on her? She’s probably ok. I don’t want to disturb her. But what if she’s not ok. What if there is something else going on? I remember when I saw  a little girl with croup who became hypoxic and her parents were in the same room with her so they noticed and brought her in. What if that happens? My husband knows that I won’t be able to sleep until I see for myself.  So, I get out of bed and tiptoe into her room and listen to her breathe for a few moments, watching her chest rise and fall. And I go back to bed, placated, but still thinking about Olevia and her grandbabies. Now I start my  4-7-8 breathing (just like I tell my patients!) and focus on my husband’s heavy arm on my chest, and eventually fall asleep.

Last but not least, I got some rhubarb in my CSA and I really didn’t know what to do with it. I started some googling and found this recipe from amazing food blogger Bojon Gourmet. We followed the recipe except we added some blueberries to the batter along with the rhubarb. I was nervous that it might be too tart but it was perfect. We took the buckle with us (double the recipe for two different friends) and almost all of it was finished. All we had left was what you see above. It was definitely more work than I thought it would be – but oh so worth it. I am linking the recipe below…let me know if you try it!

http://bojongourmet.com/2012/04/rhubarb-buckle/

I wish I had taken pictures but it slipped my mind. It was gorgeous with the bright red rhubarb and the deep indigo blueberries.

 

Love,

Pooja

 

 

Dear Readers,

I cooked up a storm the other day and will hopefully be sharing some of the recipes with you over the next couple of days. I made some of our family’s staples (broccoli cheese soup and granola) and then decided to try this recipe because, well, I had a lot of lemons in my fridge! And, I am always looking for good breakfasts for the kids.

I don’t usually bake quick breads that require a glaze and often skip it. In this case, however, the lemon glaze is super-important in both preventing the bread from being too dry and for imparting the right amount of lemon flavor. I imagine that you could swap out the lemon for any other winter citrus – just would have to adjust the amount of sugar in the glaze if you use a sweeter fruit. And with the greek yogurt and the wheat flour, it’s a treat you can feel good about eating.

Enjoy the rest of your Tuesday!

Love,

Pooja

P.S. the kids loved it -but the baby would not touch it – she looked at me like I was trying to poison her every time I offered her a bite!

Ingredients: 

Dry Ingredients:

1 1/2 cups whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons ground flaxseed, hemp seed, or chia seed (or combination of all)

Wet ingredients:

1 cup plain greek yogurt (full fat preferred)

1/2 cup sugar

2 large eggs

Zest of 2 lemons

1 teaspoon vanilla extract

1/2 cup olive oil, melted

Lemon Icing:

Zest of one lemon

2 tablespoons lemon juice

1 to 1 and 1/2 cups of powdered sugar (to taste)

Instructions:

1. Preheat oven to 350 degrees F.
2. Combine the dry ingredients in a large mixing bowl.
3. Combine the wet ingredients in a medium mixing bowl (or just dump them on top of the dry ingredients – it works out fine)
4. Mix well – taking care not to overmix.
5. Pour into a buttered loaf pan and bake for 50 minutes or so, until a knife inserted comes out clean.
6. While the bread is baking, whisk together the ingredients for the glaze.
7. Once the bread is done, let cool for a few minutes and then remove and put onto a plate.
8. Pour the glaze over the loaf, taking care to get the top and side edges covered – it will soak into the bread.
9. Slice and serve warm or cool!

Enjoy!