Hello Fresh Cooking/A Promise is a Promise

I don't cook quite like I used to, mostly due to a 14 month long diet we've been on and partly due to subscribing to Hello Fresh and partly due to legs who do not seem to like the kitchen any longer. Tom loves to cook the meals, they are easy and most generally in the delicious category like this one: https://www.hellofresh.com/recipes/zaatar-crusted-grilling-cheese-598cc7b4d56afa0b41247292/ We just had this for lunch/early supper. We love the Middle Eastern flavors, I guess since we ate them for ten years. Israeli couscous is wonderful and this cheese is wonderful, this one was called Mediterranean or something like that but we were quite used to Halloumi.....you can fry it and it does not melt. This dish was wonderful, the tomatoes were just warmed by the couscous and the zucchini and onion with sumac......oh delicious. You can easily make this at home, look up the recipe. Also 3 years ago I promised the recipe for the Blueberry pound cake, which is oh so delicious.....so here you go, after all, a promise is a promise. Blueberry Lemon Pound Cake Ingredients: 1 cup butter 6 eggs 1 cup sour cream 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 2 cup sugar 1 teaspoon vanilla The zest and juice of two lemons 2 cups of fresh blueberries. Toss the blueberries in 1 teaspoon of all-purpose flour to keep them for sinking to the bottom. Glaze: 2 Tbs fresh lemon juice and 1 cup confectioners’ sugar. Directions: Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 325 degrees F. Grease and lightly flour a 10 cup bundt pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Add lemon juice and zest and mix to combine. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined. Fold in the lightly floured fresh blueberries. Pour batter into prepared pan, spreading evenly. Bake for 75 to 85 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 20 minutes. Remove from pan, drizzle with glaze while warm, cool completely on rack.

Life Lesson 19

My goodness gracious. I actually thought I could no longer link to this blog, but this last month have been reviewing it and "thinking" about catching up, my last post was 3 years ago.....so much has happened in our lives in 3 years, no non boring way to catch up all of that. So Life Lesson #19, quit procrastinating! We're at our beach house and recently I made an apple crisp from an age old favorite recipe and a high school friend said didn't you have a page where you kept recipes and cooking tips.....well yes, yes I did, right here and as soon as I opened it up......poof, there's that recipe of the apple crisp but without the picture. So there's the picture of the Apple Crisp and it was from my daughters 2nd grade class not kindergarten as I had remembered, that daughter will be 45 soon...sigh. The pan I used is fabulous, it's from Lodge, a very very very heavy pan I got pretty reasonable at the Outlet. I'm going to make another while we're here at the beach and share with friends and neighbors. I have some pears I will add just to use them up.