Someone from the culinary team at work posted a recipe for a “skinny” banana bread and I had some over ripe bananas lying around so I gave it a try. We were quite impressed. The recipe calls for less sugar and less fat than our usual banana bread and yet it’s very flavorful, probably because of the cinnamon.

Inspired by New York Time Cooking’s recipe for pork with brandied cherries. It was fantastic, just overcooked the pork a bit.

Made King Arthur Flower’s corn bread in muffin form and spruced it up by adding shredded cheese, ham, and green onions. A little garlic and onion powder was a good addition. Could have used a little more cheese and green onion. They’re great as a quick on-the-go breakfast or with a salad. Quite enjoy these.

Needed to change up breakfast a little and because we had just stocked up on yogurt I decided to make parfaits. Made granola based with Cookie and Kate’s recipe and it came out great. I added pecans and shredded coconut. It’s so yummy that we probably ate half of it as a snack. Then stacked up the parfait with yogurt, sliced peaches, strawberries, and the granola.

A long time ago we went to a fancy steakhouse and they served us these fancy bread things as a side and I’ve been thinking about these lately.

We recently decided to have burgers for dinner but had no buns. A quick search led me to King Arthur Flour’s Recipe and boy did they not disappoint. These might be my favorite burger buns. They’re soft, flavorful, and easy to make in relatively short time (for a yeasted bread that is). If you have yeast and a little time I highly recommend these. We’ve made them multiple times now, and they’re delicious, even without sesame seed.

One of my favorite treats to make in the summer when fresh and flavorful berries are easily available. In the photo are chocolate covered strawberries and blueberries.

I was feeling like a summery, refreshing drink last night. Not quite sure what to make, I started with a simple syrup for a lemonade. As the syrup was coming to a boil, I decided to squeeze the juice of a peach into it. The result was a really fruity syrup bursting with peach flavor. It was the perfect foundation for a nice, fizzy, refreshing drink.

We got gifted some live lobster so I boiled them. But then I had all the shells left over so I figured I’ll make a Lobster Bisque. I only watched the chef at Culinary II make it and this was my first time making it myself. It came out ok-ish, but I didn’t have fish stock so the flavour is not as full as it should be. The texture is nice, but took a lot of beurre manie because I added too much liquid.

Bought some brioche from Costco (why wouldn’t you?) and made french toast for breakfast with it. The brioche is so soft and fluffy that the french toast was almost like custard on the insight. Definitely making this again!