You can expect a lot of recipes out of me in the near future. When I want to distract myself from what’s really going on (I’ll talk about that on another day… maybe), I tend to gravitate to the kitchen. I have a ton of buttermilk leftover from the Irish Soda bread I baked over the weekend and I wanted to make sure it didn’t go to waste – I searched for a simple recipe I could incorporate some of the fruit I have stocked up in the fridge in to. This is an ideal breakfast to wake up to on a cool spring morning with warm coffee. I’ve been eating it alongside Vanilla Greek yogurt – yum!
1 cup flour
4 1/2 T butter, softened
1/2 cup sugar + 2 T sugar for the meringue
1/2 tsp lemon zest
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla paste
2 egg yolks
1 egg white
1/2 cup well-shaken buttermilk
1/4 tsp salt
chopped fresh strawberries, handful or as you like
I found the original recipe here.
I hope you’re enjoying these oddly warm temperatures the East coast is delighting us with lately. We’ve been spending a lot of our afternoons outside – Dan working in the yard, Della digging through piles of rocks or coloring with sidewalk chalk, and me just taking it all in; trying to stay at peace with our new found situation and grateful for what I do have.
Any Spring-like recipes I should be trying out? Send some my way! My Pinterest account is so overwhelming, I don’t know what to try next.