I usually think of borscht as a winter soup for dark and dreary days. I guess I don’t usually think about borscht at all, actually, but this one popped out at me from a charity shop find that includes a soup for every day of the year.
This version is a surprisingly fresh-yet-complex adaptation that hits all the right chords for a September meal. Continue reading “September Borscht”
Today’s baking took a complete turn when I ran into a mint and basil herbed zucchini bread on my way to a rye crumble bars recipe.
Kim Boyce’s Good to the Grain: Baking with Whole Grain Flours (2010) has been on my shelf for years, but I’ve only recently started appreciating how interesting yet accessible the recipes are. Good to the Grain has been reviewed beautifully, enthusiastically and somewhat stubbornly over the years, and I’m sorry it has taken me this long to start working my way through it. Continue reading “Mint and Basil Zucchini Bread”