“SRP” in dentistry means, “scaling & root planing” — a really deep cleaning for people with periodontal disease. “SRP” in FoodSwing lingo means, “short recipe post” — a to-the-point recipe post for people with lives…and tastebuds.
Lemon Lavender Sugar Cookies
As I may have mentioned before, I have a bit of a thing for The Great British Bake-off. Okay, it’s more than a thing (“raging obsession” might be a more accurate way to express the situation). My GBBO mania is rivaled only by my debatably unhealthy fixation with Harry Potter — why yes, I am applying for a GED from Hogwarts, funny you should ask.
My family LOVES pungent foods. I’m talking garlic, sardines, kimchi, cabbage, curries, … really, the stinkier the better. Also falling into this category: onions. If a recipe calls for half of an onion, we use the whole thing. I stop just short of eating them whole, like apples, but only just.
Onions are a member of the Allium genus, the grouping that also contains leeks, chives, garlic, & shallots. As luck (or, leek) would have it, this quiche recipe contains quite a few of these flavorful siblings! Okay, it’s not luck; it’s entirely on-purpose.
Isn’t Mother’s Day basically the same as Labor Day? After all, there would be no mothers on this earth without a day of labor. #lamaze
Lemon meringue pie, like quiche & quinoa, has somehow acquired a decidedly feminine aura. Sure, it has a light & delicate look — one might even call it dainty — but, when made well, the sharpness of that lemon curd is a full-on bodyslam of flavor, with a crisp-yet-airy meringue topping to add balance to the dessert. Even the manliest of men should be able to appreciate something like that!
With the commencement festivities now concluded, it’s back to baking — doctor’s orders! We’re fast approaching that time of year when those just-purchased green bananas morph into mushy, brown blobs in the blink of an eye. As such, now is an excellent time to share some of my favorite banana-based baked goods. I know you’ll go bananas for them too!
All of the excitement surrounding the Starbucks Unicorn Frappuccino reinforces the idea the odd phenomenon that is our obsession with colors. Tie-died clothing, unnaturally-colored hair, and food that I’m 99% sure no caveman would recognize all capitalize on our inexplicable attraction to color. These donuts are no different!
The plain and humble cake donut was always a favorite of mine from the classic, bread-aisle, boxed trio. Even in retrospect, this preference still surprises me! As a kid, I was, by rule, always attracted to the gaudiest, most colorful, sweetest, least “natural”-looking foods, yet still, the delicious simplicity of the plain donut broke won over my childish, unrefined palate.