Looking for something new for your brunch repertoire? With Mother’s Day right around the corner, now is the time to start planning. Instead of muffins or sweets, try out a savory baked good. Easier than yeast breads, a savory quick bread still allows for toppings like poached eggs, salmon, cream cheese, etc. And that makes for a delicious brunch! Since springtime is fully here, I went with fresh, bright flavors. Lemon and dill go together quite nicely, especially when paired with the tanginess of yogurt and buttermilk.
We don’t normally post back to back, but as Carmi mentioned in our last post, this month we are sharing some great recipes for gift giving and we wanted to share these with you as early as possible. If you missed Carmi’s contribution, here is the link to her Vanilla Bourbon Pear Butter Truffles. I will confess that I may have gone overboard with my contribution to this month’s posts. I just couldn’t decide on giving you one recipe, so I’m sharing FOUR with you! By sharing these recipes, I’m also able to share with you a new product line I was recently introduced to. Luigi Bormioli is a glassware company that makes high quality yet affordable items.
School starts back here tomorrow, and breakfast truly becomes the most important meal of the day to me. Mostly because my daughter views eating during social situations as an inconvenience and will come home starving because “we made up a new game and my super powers were needed.” In her mind, lunchtime is definitely not for eating, but for saving make-believe worlds or having a monkey bar competition. So I try to fuel up my super hero with something nutritious and filling before her school day starts. I am a big fan of oatmeal for this reason, but she is a fickle friend of hot cereals. Enter a new twist: forgo stovetop cooking and unappetizing-looking bowls of mush your kids cry bitter tears into and mix your whole grains with a couple tasty ingredients to pop in the oven for an updated and kid approved version of oatmeal.