Herbed Quick Bread

So I made this delicious herbed quick bread, so named because it uses baking soda rather than yeast to leaven.  Therefore, it is "quicker."  But the thing is . . . I, uh, kinda lost the recipe.


And the worst part is that it wasn't even mine.  I have a ton of things where I just kinda eyeball it, but this was exact.  Pretty damn spot on actually.

I remember getting this recipe from a popular food blog, though now I cannot find it.  I just jotted it down on a post-it note.  I remember at some point during the Great Bleaching of 2011 thinking I wouldn't need it, I could just look it up again online.  So I tossed it.  Just like that.  Trash.     *hand on forehead*


And it was deliciously moist on the inside, with a great crust on the outside.  I even used a whole grain white flour instead so I wouldn't feel so bad about downing half a loaf of bread in one sitting.  I mean . . . nah, no denying it, I totally did.

Well, if any of you come across this recipe, please send it to me. 

And for the creator of the recipe and blogger of anonymity, I thank thee.  Because it was delicious.

Cannisters

Quinoa, Lentils, and Oats stay stocked in my kitchen.

I'm not Dead.

At least not physically.

I watched after these guys.  And then a small litter of three, of which only one made it.  They suffered from a bad dose of coccydea, a bacterial parasite.  It caused them to have extreme diarrhea and they couldn't retain anything.  It also caused me to have to clean my floor twice a day.  Exhausting.  And sad.

After turning in the last little one, I finally have my kitchen back!  Everything has been painstakingly scrubbed with bleach and disinfected.  Finally.  After and month and a half.  And now I de-flea my house.  Awesome.

 

And maybe I'll finally get to use my wok that John gave me for my birthday, back in July.

And maybe I'll get to upload and share my pictures from Charleston.


And maybe I'll actually get to communicate with friends and family other than a passing, "yes, I'm still alive, I'm just working all the time."  Especially echoed that I found out an Uncle has bladder cancer.

But, most likely, I'll just keep working and dragging my personal life over the coals.

Yep, sounds like a game plan.

Kiwi for Breakfast

It is so hot in Columbia!!  In the hundreds. Daily.

And I still work all the damn time.

So, nothing new in my life, I guess.  Except the fostering of kitties.  Yes, I opened my door to keep little ones out of the shelter until they are old enough to get vaccinated and adopted.  On my second litter now.

And I had a weekend trip to Charleston for my birthday!  Pictures to come, especially from the aquarium.

Life is busy-- and it's summer, the time when one is supposed to relax.  Oh well.

I guess, in all this, what I'm trying to say is that a cold fresh kiwi and some strawberry yogurt can really hit the spot for breakfast.

US 301 Southbound

A photo journey with me in my car.  All of the pictures were taken from my car and at speed (roughly 55-65 mph).  None of them have been edited.  Straight out of the camera.

I find 301 so interesting.  Since the construction of bigger and larger interstates, much of this has been forgotten and left by the wayside.  So much of it is a time capsule.

Salmon with Lime and Honey

When I finally came to reside in my apartment again, and not driving back and forth to open new Panera cafes, living out of hotels and the like, I craved fresh and whole foods. So much of the past three months entailed eating take out and Panera.  And alcohol.  But that's another story!


I bought so much produce and seafood that I had to share with friends lest it spoil.  One of the meals that I most looked forward to was the salmon fillets.  I knew I wanted to incorporate a lime, but I wasn't sure what else I wanted to use.  As the self-proclaimed Queen of throw together seasonings and marinades, I had no trouble.

Salmon with Lime and Honey


Salmon Fillet
Old Bay Seasoning
Paprika
Garlic Powder
Honey- enough to baste the top
Limes juice and wedges


Add each of the dry seasonings to the Salmon and pat down.  Squeeze half of a lime over the fillet, then slice the rest for wedges.  Cover the top with honey and spread to cover the entire top.  Arrange the lime wedges on top of the fillet.  Bake or Broil in oven until fish is firm throughout.  
I tend to under cook mine.
Delicious!

Animal Print