Who didn’t *love* fish sticks dunked in ketchup as a kid? I mean, my breaded seafood of choice was definitely deep-fried scallops with a vat of tartar sauce (I had a refined palette for a six year old), but fish sticks were definitely up there — even above chicken fingers.
The fact that I grew up to be a pescetarian is a surprise to no one.
But as I grew up, it became increasingly obvious that the stuff I once loved from the frozen food section of the supermarket was lacking a certain je ne sais quois; basically, it’s battered mush. (And I swear that’s not me being a food snob, because Totino’s® Pizza Rolls FTW.)
But as far as fish stick go, we can do better.
Enter: flaky cod covered in golden crisp panko bread crumbs.
Friends, I’m on a homemade condiment kick.
I won’t lie — I buy jarred pesto from the grocer quite often. Though I love homemade pesto, it hasn’t quite turned me into a purist in the same way that homemade ketchup has. (Never buying ketchup again. That recipe is coming soon!)
But all summer long, my balcony has been taken over by my basil plants. This year was my first time planting an urban garden and despite my fright at first blush, I’m feeling pretty confident in my basil-growing abilities these days! /flex
I’d normally chalk pesto up as more of a summertime post, but now is the perfect time to turn your overabundance of herbs into tasty things you can pack up and freeze before those frosty mornings turn up.
So here we are.
Side note: if any of my pals need basil, I’m your gal!
I had a completely different post scheduled for today. But then I made these muffins and changed my plan at the last minute in a fit of excitement because these. muffins. are. LIFE.
Nothing beats the smell of blueberries baking on a warm summer morning. Whether you’re incorporating them into pancakes or folding them into muffin batter, there’s something incredibly nostalgic about that warming berry aroma. And I had a strong hankering for that sense of nostalgia, so I decided that this was a great opportunity to make blueberry-filled muffins.
And to break up the army of brown bananas in my freezer.
I might be obsessed with making bread.
I’ve been flirting with the idea of making bread from scratch for years (along with pasta, tortilla shells, compound butters… the list is lengthy). But, of course, ignorant assumptions held me back. I thought that I either a) needed a bread machine which I have no room for right now, or b) had to be some sort of artisan baker with mad kneading skills and maybe a degree in baking science.
Turns out you need neither of those things! [Insert giddy dance]