As we hunker down and physically distance, there’s been a lot of food coming out of the kitchen because we are eating in breakfast, lunch and dinner. I didn’t fall into the hoarder mentality, but I did social conscientiously prepare. I jokingly say that I think we could live off our pantry and freezer for longer than four months…it might not be delicious but we could survive.
There was at least one item I wanted to make sure I had: Bulgarian Yogurt. This is my new favorite yogurt. (I bounce back and forth between Greek and French yogurt.) I bought this initially because it was marked as “probiotic” and I was coming off rounds of antibiotics, needing some “good gut stuff” back in my system.
I like the tang of this brand. (And, yes, I know that most yogurt is probiotic just because it is yogurt, but I needed some reassurance here.)
I also have lots of tea on hand. When we were in Iowa for Christmas (which seems so long ago), my sister introduced me to some new Tazo offerings. I love these new herbal teas and I hope they are not temporary offerings.
Juniper Mint Honey is inspired by the Rocky Mountains, Elderberry-Blackberry by New England, Prickly Pear Cactus by the Southwest, and Wild Apple Sarsaparilla by the Midwest. These are all great herbal offerings. Juniper Mint Honey might be my favorite, but depending my mood, I go back and forth
As mentioned in my last post, I finally ordered some donut pans. I love the colors.
Along with ordering these pans, I also ordered Lilly chocolate chips. Pam’s Midwestern Kitchen Korner inspired me to seek out both the pans and these chips. Lilly chocolate chips are of the mini variety and are sweetened with stevia. Honestly, I really couldn’t tell the difference. Pam inspired me to not only buy these pans and the chips, she also gave me the inaugural recipe for my donut pans: Sugar Free Chocolate Donuts.
These donuts are amazing. I haven’t tried the chips in anything but the donuts yet, but I will make cookies utilizing them soon.
There’s a new cookbook in my kitchen. Imagine that! I received a copy of The What to Eat When Cookbook.
I previously reviewed Roizen and Crupain’s first book, What to Eat When, in January of 2019. At the time of that review I was wondering why there were no recipes included. Now I know they were working on a full fledged cookbook.
My review of the cookbook will be up on April 24. Stay tuned!
I have been creating some tasty tidbits, but I wouldn’t really call these recipes—just thrown-together goodness and mostly for breakfasts and lunches. My most recent cravings include scrambled eggs with cream cheese (or goat cheese), chives and Berbere spice and a baked sweet potatoes with same toppings. (I’m lucky enough to have a surplus of garlic chives growing everywhere!!!) I also made some pretty delicious chicken salad out of some leftover harissa chicken.
I found some ancient seeds that I guess I had been hoarding. I started them just to see what would come up:
So far we have lots of bok choy, lettuce, cucumbers, and tomatoes up. The lower left is a volunteer tomato of mysterious heritage, but hey, it’s growing so it got put in a nice big pot. (I’m pretty sure it is a cherry tomato.)
I hope that this spring finds us all starting to emerge from the pandemic healthy (both physically and mentally). Do take care, all!
I’m still working from home with no end in sight there. Honestly, the past two weeks I feel like I’ve been busier than ever! (ZOOM meetings, anyone?)
In My Kitchen is hosted by Sherry’s Pickings. It’s a great group and a great way to see into kitchens around the world. 
Probably more than ever, I appreciate the blog-o-sphere. It is keeping me from fixating too much on current events. Thanks, all! Stay safe and healthy!