Couple from over the long weekend.
1. Some hiding clouds, trying to decide if they want to rain or not.
2. Breakfast on game day morning. Fresh from the oven banana muffins.
3. Kayaking on the lake with a waterproof phone. 
We’ve been testing different sourdough biscuit recipes. I wake up a tiny bit earlier, so I’ll have time to mix up a batch after our morning run. This part is crucial for controlling leftovers. No one in the office will turn down a warm, homemade biscuit first thing in the morning.
Our favorite biscuits are the super flaky ones, but we are still perfecting our ideal recipe. In the meantime, we need to stock up on more jam!
Ahhh. Bakeries and plants. My two favorite things. The toast at Walton’s Fancy and Staple is delicious, and the indoor plant game is on point. It probably helps that they are also a florist.
Well, looky what I found! Maybe next weekend I can talk myself into buying some.
Jon’s new phone has turned him into quite the artsy photographer. I like it lots.
I am thankful we both fall into the love leftovers category. We both have the odd foods we like better cold, and leftover dinner makes an easy work lunch the next day. We’ve been playing with recipes from this cookbook lately, and even though it specifically says its for two people, it can still be A LOT of food. So we still end up with extra.
This week, we made a frittata with some potatoes, asparagus, and red pepper for dinner. Yum, but I can’t eat half a pan of frittata in one sitting, so…
1. A breakfast frittata-co! Chop and heat up frittata, stick in tortilla, add some avocado, and you have a colorful breakfast taco.
2. Frittata-quiles! Chop and heat up frittata, crush up some blue corn tortilla chips and heat them up in a pan with some salsa, and stick them both on a plate together.
We had company over this weekend, so that was all the excuse I needed to make donuts. I woke up a little early on Saturday, and got to work on the dough. I love a good cake donut, but there is just something about fluffy yeast donuts.
Based on this recipe here, I added normal vanilla instead of the vanilla bean, and no one complained at all. The glaze was really sticky, and kinda a weird consistency when they were being dipped, but again, no one complained about the final product. I loved that they were yeast donuts, but baked instead. Not having the house smell like oil was a big plus, especially with having company over.
They are basically soft, warm donut pillows that dreams are made of.
We planted some winter veggies a couple months ago. They are still growing away, but we had a mini harvest of arugula! Not quite enough for a whole salad, but we shared some on homemade sourdough toast with cheese for breakfast. You can definitely taste all the love and care in it.
Doubling up on vitamin C here, and getting our greens in! I am a big fan of tomatillo salsa lately.
A while back, my ma and I decided to try to make foccacia bread, but my brother said that it wouldn’t taste as good as the bakery kind. So I got to write in my diary that my brother thought wrong, because it tasted just as good, if not better.
This time, I tried raisin foccacia. I made half a batch, since we don’t need a monster amount of bread around here. I made sure to put as many finger pokes in the top as possible. I also made sure to spill half the raisin water on the floor, but if I were you, I would leave that part out. 
There is just something about freshly baked bread. Its perfect. We ate this warmed in the toaster for breakfast for a couple days, then I sent the rest off to the office. But now that I’m thinking about it, we should have warmed it, and put a little butter/cinnamon/sugar combo on top for dessert. Oh darn, I’ll have to make some more.
This week we went to Blue Star Cafeteria. We drank our coffee, and I was jealous of his cheese grits. (But he’s the best so he shared with me.)
SuBruNo (Sunday-Brunch-Nothing) is something that the girl and I came up with because we’ve made a focused effort to only do the following on Sundays: Sunday stuff (like church), Brunch (because breakfast is our favorite meal) and Nothing (because that’s what Sundays are for).
This past weekend we tried out a new brunch spot with one of our close friends down at the Austin Ale House in downtown Austin. It had a cool vibe and was not too busy which we liked. The coffee was good, the service was prompt and their brunch was nice so all-in-all I would have to say it was a solid brunch adventure. I had the steak & eggs since they didn’t have eggs benedict and the girl had their free-range scramble which looked delicious.
Now, all we have to decide is where to this Sunday?
I am on an ongoing journey to find a muffin recipe that makes those big muffins with the big fat tops on them. I read somewhere that the secret was using yogurt, or something like that to give your muffin some oomph when its baking. I used a recipe similar to this, and added some lemon zest and poppy seeds.
One of the best parts of making muffins or cupcakes is putting the little cupcake liners in the pan. Instantly makes me feel like I am in the kitchen with my ma.
This batter is super thick. I imagine you could maybe put it in a loaf pan and make bread too.
The recipe said it makes 12 muffins. I checked multiple times. So I made only 12 (overflowing) muffins.
I skipped a glaze on top, since its mostly sugar, and we are trying to be a little healthy here.
And here is the huge muffin! Perfect for our Sunday brunch. I don’t think it is my perfect muffin recipe yet, but by george, it sure has a glorious top on it.
guy and his girl 