I know I haven’t been posting on my regular schedule lately. The Mother’s Day Gift Guide was no small undertaking. I’m very pleased that it was so well received by all of you! At the time I initially brainstormed the idea and launch date I had forgotten that Eric would be out of town that same week. I definitely only made it through that week on adrenaline. Add to that the headache of the domain name screw up.
Then I had a fun photo-shoot with Albuquerque The Magazine. Liz came over last week. We had a nice time styling the recipe together. She shot some photos of it for the magazine. And then it was my turn. Yikes! I definitely don’t love having my photo taken. I always feel so silly posing, but we still had a good time. You can check out my interview with Jessica Lynn and new summer recipe in the June issue.
I went out of town to visit a friend over the weekend. It was a nice break from reality and I got to see her school’s theater production that she directed. I headed home Sunday night but not without a flight delay first. I’m back and trying to get back in the routine of things. In the meantime, I do have some new recipes for you.
Do you do freezer cooking? I don’t stash my freezer with a month’s worth of food like these wonderful ladies do, but I do like to have a few things in there for busy days. We especially love having homemade breakfast goodies available in the freezer. These Pumpkin Carrot Cake Muffins are one of our new favorites for freezing. Be careful though, they’re so good they might not make it to the freezer!
Scones are one of my family’s favorite breakfast foods and though I don’t really need an excuse to make them, the upcoming celebration of Mother’s Day is the perfect opportunity to enjoy a scone along with breakfast. Try these Oatmeal Raisin Scones I posted on Tablespoon.