Warm Fennel with Pink Grapefruit

Warm fennel with pink grapefruit and green olives 

Did your jaw drop when you saw a post from me? I know I've been completely slack over the past few months, but I'm hoping to get back into the swing of blogging as I settle down in Nashville. We've been here for right at four weeks now, and I'm starting to get the hang of things. I'll be happier when I'm no longer under-employed, but for now I'll make do by staying busy in the kitchen. Particularly since I can't find a reasonably priced gym. Anyone got some tips for me there? I thought the YMCA would be the way to go, but boy was I wrong. I miss the Y in Winston-Salem something fierce!

Secret Recipe Club July 2011: Cheesecake Bars

Fresh blueberries and cheesecake? Patriotic yumminess!

One of the blogs I lurk on recently introduced me to the Secret Recipe Club. This club is composed of food bloggers who are interested in increasing exposure to their blogs and the blogs of others. I immediately signed up. Unlike the Daring Cooks challenges, everyone makes something different. Each month I will receive the name of a blog and will be required to make one recipe from that blog. But here’s the reason I joined so quickly: I can pick any recipe from their blog that I want to make. I normally hesitate about such things because Bender is a pretty picky eater. But if I can pick the recipe, I’m pretty certain I can find something that even he would like. Are you interested in joining our little club? If so, click here to fill out the form!

Double Take: Fresh Peach Pie

Peaches! Peaches are loved here. Not quite as much as in nectarines or strawberries, but peaches are easy to come by when they are in season. They’ve been sweet and gorgeous this year. But when all the other blogs were posting about peach cobbler (with blueberries), Tabitha and I decided to make peach pie (without blueberries).

Just cut an X in the peach before you dip it in boiling water.

Double Take: Party-Perfect Strawberry Shortcakes

Surprise! I'm back! And with a recipe at that! 

We decided to take a short, three week summer break. I do hope you don't mind! My original intent was to deliver you with blogs on Sundays, but alas, the month without internet got me out of the habit of turning on my computer in the evenings. And my left hand got a much needed break from typing. I've been spending 8 hours on the computer at work daily for the last couple months, and my tendinitis has been flaring up. Thus, I've been feeling less inclined to type. But I'm back!

Double Take: Croissant French Toast with Fresh Strawberry Syrup

This recipe jumped out at me the first time I read it, but I know that Hubby doesn't exactly love French toast. I also knew that I'd be seeing Momma in a couple months, so I bookmarked this recipe to make "with" her when I went to visit. I wasn't disappointed.

You can find the recipe for Croissant French Toast with Fresh Strawberry Syrup on page 122 of your all-new ultimate Southern Living Cookbook.

Start by making your Fresh Strawberry Syrup. Slice some strawberries, add some sugar, orange juice or orange liqueur (we used Triple Sec), and orange zest. Let stand until sugar dissolves (I stirred it every few minutes just to check on it, though I'm not certain it sped things along), then cook until warmed through. If you are accustomed to the ridiculously thick corn-based syrups, syrup will seem like a bit of a misnomer as it was quite runny, but it was delicious nonetheless. Whilst the sugar is disolving, make your whipped cream.