Today was quick bread lab ! More on that after lunch….
My smoothie held me over amazingly well! I had packed an oat bar to have at 10, but my friend Ellen brought in White Chocolate Pumpkin bars made from yesterday’s PB-Choco recipe but made this time with soymilk and pumpkin instead of butter and PB. Much healthier and very tasty. I had half of one for snack -
Knowing we were baking again, I packed the produce half of lunch and left room for some sampling:
Romaine, green + red peppers, jicama, olives, capers.
Balsamic vinegar (thick aged kind from Williams Sonoma – I say it everytime: it’s worth $20!) mixed with Dijon mustard :
I also had a seltzer . I packed a hugeeeee apple but didn’t have time to eat it, so it got packed away again. Maybe tomorrow!
For quick bread lab we made 3 kinds of muffins, biscuits and popovers!
Overmixed muffins (far), control muffins, applesauce muffins (close)
My samples of each muffin + biscuit piece at the top:
Popovers ! I shared one with a friend. They tasted just like croissants – yum!
I’m sure there will be a Lunch III but I’m not quite hungry yet. Also don’t want to spoil my early dinner!
It’s a shame my hand hurts so badly because I have to write a paper now. Luckily it’s just a 2-pager. And the last of the summer session!