I’m a sucker for miniature food.
Bite-sized morsels taste better, somehow, and these mini-scones are no exception.
The recipe is remarkably similar to my cranberry orange scone recipe, but these are improved by, well, tininess.
If captioned cat photos on the internet were edible, they’d taste like blueberry lemon mini scones.
They’re just so cute. I want to hug them with my teeth.
Continue reading for the Blueberry Lemon Mini Scones recipe
Most of the year, I really appreciate the giant, south-facing windows in each room of my apartment. Particularly in wintertime as the sun rises and paints my buttery yellow walls with a gentle glow, I’m thankful that my odd-numbered apartment placed me on the south side of the building.
In July, however, those same windows with tightly sealed blinds conceal an indoor climate of roughly 8 berzillion degrees with a dew point of oh-my-god-my-hair-is-still-wet-three-hours-after-washing-it. I can’t believe I’m talking about the weather, but what the fork? It’s hot.
So hot. Only my lemon understands.
And that’s not just my garbage-crap excuse for failing to post a new recipe for nearly a month. It’s also my garbage-crap excuse for failing to cook anything blog-worthy for nearly a month. I’m smack-dab in the center of my annual mid-summer meal slump. I don’t really feel like cooking and nothing sounds good to me except salads and sandwiches.
So I was shocked—shocked—when I found myself craving pasta. In JULY. One steamy afternoon, I imagined twirling my fork in a mess of spaghetti, and I just had to make a light, sunshiny, quick and easy, pasta dinner. This lemon pesto capellini with shrimp is the perfect combination of bright, summer flavors, tender-toothsome textures, and crave-busting carbs.
Continue reading for the Lemon Pesto Pasta with Shrimp recipe