Daryn Nakhuda

Cherry Pie

Corned beef sandwiches for dinner last night, Corned beef hash and poached eggs for breakfast this morning!

Pulled Pork

Like most other married couples and/or home owners, we were given a slow cooker at some point in our lives. Like most other married couples and/or home owners, we never use it. Yesterday morning, however, I realized I had a big chunk of pork shoulder in the fridge and no time to cook it, so I chopped it up, threw it into the crockpot with some salt, sugar, spices, cider vinegar and spiced rum, and 12 hours later, came home to this beautiful and oh-so-tasty welcome. 

I definitely have to start cooking with this thing more often. 

Foodzie Tasting Box

I’m a week late posting this picture, but I did want to write a few things about the Foodzie tasting box:

1. Rosemary almond butter crunch is delicious.
2. I don’t know if it’s the hand-pollination, or just well-chosen fruit, but this was the best pear I’ve ever tasted.
3. I have no idea what to do with balsamic honey vinegar.

The tasting box is a great idea, and while I haven’t bought any of the items, I did signup to get the box again next month. Thanks again Gotham Gal for the invite!

Breakfast: Egg sandwiches with Wooly Pig bacon and arugula.

Today’s Breakfast: Blueberry Buckle

Blueberries are at their peak in the Northwest right now, and we’ve mainly been enjoying them unadulterated, but this, along with a cup of strong coffee, was the perfect breakfast for a sunday morning. 

The recipe is from Pure Flavor, by Kurt Beecher Dammeier (of Beecher’s Cheese fame). Great cookbook for NW recipes. 

TOPPING
1/3 cup all purpose flour
1/3 cup sugar
¼ teaspoon grated lemon zest
pinch of table salt
3 tablespoons cold unsalted butter

BUCKLE
8 tablespoons unsalted butter, softened
¾ cup sugar
½ teaspoon vanilla extract
½ teaspoon grated lemon zest
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoons table salt

2 cups fresh blueberries

—-

Preheat the oven to 350 degrees. Grease a 9-inch round baking pan.

Topping: combine flour, sugar, lemon zest, and salt in a small bowl. Using a fork, cut the butter until the mixture resembles coarse crumbs, Set aside.

Buckle: use a hand held mixer or a stand mixer with the flat beater attachment. Beat the butter and sugar on medium speed until fluffy, scraping the bowl once or twice while mixing. Blend in the vanilla and lemon zest. Add the egg and mix on medium speed to combine, scraping the bowl once.

In a separate bowl, combine the flour, baking powder, and salt

Add the milk and the flour mixture alternately to the butter mixture, beating until smooth on medium to low speed after each addition. Pour the batter in to the prepared pan, top with the blueberries, and sprinkle with the topping.

Bake for 45 to 55 minutes, or until a toothpick comes out clean when inserted in the middle of the buckle.

Ruby is normally a very tidy eater but her first ever cupcake was just too exciting!