Huckleberry Maple Breakfast Cake

This breakfast cake is divine. It is not decadent or rich, sugary or intensely flavored. It won't lie to you.
Instead, it is moist with a spongy crumb, balanced sweet and tart with a buzzing maple flavor in the background. The berries won't let you down, and should you find it in need of dressing up, the possibilities are quite endless. Syrup drizzled atop, honeyed Greek yogurt, vanilla bean cream cheese, perhaps a side of sweet tangerines. I however ate mine entirely plain and wouldn't have it any other way.

Herbes de Provence

It's been remarkably cold here in Seattle, which I don't mind terribly because it's brought a bout of blue skies and sunshine along. Anything that brings a little extra sun into Seattle winters is fine by me. I find I'm continually trying to lighten up the days of January, however I can — hot soups, spicy foods, walks in the sun, daydreams of beaches and warm breezes. Which leads me to this very unique spice mixture.

Homemade Bacon!

Hi!
I'm here to convince you to make your own bacon at home.

Don't look at me like that, like I'm probably asking you to do an impossible task that only butchers or professionals do. Really. I wouldn't be promoting this for you, dear reader if I didn't consider it 

a) not difficult in any way—really! 

b) not expensive—absolutely is cheaper than buying pre-made bacon. 

c) way more delicious than store-bought bacon—the truth is now I only want to eat my own bacon. Period. Come to the dark side...it's delicious.

Poppy Seed and Rosemary Soda Bread

I made my first batch of soda bread while living in a spacious though rather miserable basement (re: underground) apartment in Portland. We lived a long walk from the nearest store, and I suffered from a back injury over the spring and summer. So inspired utilization of whatever was in the cupboard that morning became an all-too-true philosophy.

Sour Cherry Extract

So. Looks like Valentine's Day, right? And it is...hardly January. Before you throw this recipe away, let me explain: it takes time. Fortunately, it takes so little effort, you might actually forget you did it.
Basically, locate some dried sour cherries (check out the bulk bins), add to a mild-tasting vodka (read: cheap is fine, but make sure you'll be alright using it in small amounts; the flavor and aroma of the liquor will still remain behind the fruit flavor), sit back and wait, then enjoy. Use as you would vanilla extract or almond extract, depending on the recipe. Homemade custard, ice cream, baked oatmeal, buttermilk pancakes, biscotti, and almond cookies would all be wonderful applications for this extract. Begin with 1/2 t. for most recipes, and if you feel it deserves more, up to 1-2 t. Cherries vary naturally in acid and sugar content, and though this extract is not meant to be sweet per se, your perception of the flavor will depend on your batch of cherries.

Balsamic Parsley Pesto with Walnuts

If there is anyone out there that can go through a whole bunch of parsley before it goes bad, please raise your hand. And then email me some recipes.
Okay, I could understand if you have a big family, or were cooking for a (Mediterranean?) dinner party, but for two people, a bunch is a fair amount to do justice to. So I'm frequently looking for ways to use large amounts of parsley and cilantro. Basil, when it's in season, doesn't challenge me. Because it's basil. Heavenly basil.