My blog entries have been slacking as of late. It isn’t for lack of trying. Rather, I blame The Disappearing Man. You know, the guy you start texting with back and forth for a few days, maybe a week or so, and then he drops off completely?
This enraged me the first few times it happened. To some (including myself), I have a distasteful personality. I am sarcastic, condescending at times and have a tendency to repeatedly insult Californians despite the fact that I am now living in their state. However, I would think that if I were so repellant, a guy would figure that out sooner than two weeks into the communication. It’s pure laziness and lack of instant gratification with these men that causes them to lose focus. I’ve even had some message me a month later, undoubtedly when they found themselves with a period of boredom in between work/sleep/Lakers game/masturbating. (I don’t respond.)
Well, if I can’t have men, I can at least have carbs……
Last fall I became obsessed with making quick breads, baking them in cute containers and distributing them to the people in my life. You know…coworkers, friends, my psychiatrist. I decided to do a seasonal bread four times a year. My Harvard-bound brother thinks I should call this series “A Bread For All Seasons, A Bread For All Reasons”. I told him to get a hold of himself, as I am not running a booth at the vegan farmers market and wearing a dress made of hemp. Cloying whimsy aside, I present to you:
A BREAD FOR ALL SEASONS: Spring
Lemon- Blueberry Bread
- 1 1/2 cups flour (regular or GF)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup coconut oil (or any oil)
- 3/4 cup sugar (add extra TBS if using coconut palm sugar)
- 1 Tbsp. finely grated lemon zest
- 3 large eggs
- 1/2 cup whole milk (or canned coconut milk)
- 1 tsp. pure vanilla extract
- 1 cup fresh blueberries
for GLAZE, combine:
- 1 TBS fresh lemon juice
- 1/2 cup confectioners sugar
Toss blueberries with a little flour and set aside. In large bowl, combine baking powder, salt, flour. In a different bowl, mix sugar, oil, lemon zest and vanilla with an electric mixer on medium until the color lightens. Add eggs gradually while beating. Stir in milk.
Fold flour mixture in with spatula, gently. Fold in blueberries. Pour into greased pan or muffin tins. Bake at 350 for 40-55 min or until toothpick comes out clean (less for muffins….I’m guessing. I didn’t make them)
Let cool and pour glaze over top. If you really want to be a hero, some people poke holes in the cake and pour a 50/50 mix of lemon juice and dissolved granulated sugar into the cake and let it soak in before they glaze. I personally can’t be bothered. Enjoy!