Berry Mango Swirl Muffins

A multicolored muffin swirled with blueberry, mango, raspberry, and strawberry purees. This whole grain treat makes a large batch, great for bake sales and sharing.

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I was sitting in a Tim Hortons enjoying a blue and yellow swirled lemon blueberry muffin when I got the idea for these muffins. My folks have been visiting this month, which means I've been out and about much more than usual (and have tried a number of interesting breakfast and lunch places--stay tuned for more inspired recipes). Looking at the muffin, I tried to figure out how to simultaneously 'lightly mix together' the batter, as one does for the Muffin Method, while still getting the blueberry puree fully incorporated into the mix.


Clearly I didn't make lemon blueberry muffins for today's Leap of Faith Muffin Monday with the #MuffinMonday bakers. I didn't even master a swirl technique that I could share on the blog. I did, however, make a whole mess of muffins. Enough to give a plate to the office staff of both the junior high and the high schools, some to take to the shop, and the most photogenic ones saved for the dogs.


That's right, apparently Vincent got up to shenanigans while I was at the shop and ate the pretty muffins, not a crumb or paper left. I love that old wiener dog, and while I have no concrete proof (my daughter saw him on the dining room table though), instead of making a bazillion more muffins I've just taken photos of what's left. They were fruity and fun to make, though, so I hope you'll consider trying these when you want to make a bunch of muffins that stand out a bit.

Corned Beef Hash Waffles

Leftover corned beef waffled with shredded potatoes for a savory treat for a post-St Patrick's day breakfast or brunch.

"You're making meat waffles?"

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I suppose at this point very little I do in the kitchen surprises my spouse, but this one sure did. See, I had leftover corned beef. My daughter loves hash for breakfast. I wanted to find a way to actually get good hash browns--crispy brown on the outside and cooked all the way though. This recipe is a fun combination of all of the above.

I see stylized photos on websites, and I make the assumption that behind the camera, and surrounding the beautifully garnished plate of food, are equally stylized spaces and people.  I'm here to blow up any ideas that I'm a stylized person by sharing, because my spouse took them, photos of me making these waffles.

Fried Egg, Lettuce, and Tomato Grilled Cheese Sandwich

Grilled cheese meets a fried egg then mashes up with a BLT. This colorful sandwich rocks three classics in one delightfully messy handful.

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February in the Midwest is NOT the time for ripe tomatoes and fresh lettuce. Why am I sharing a recipe calling for these ingredients on my blog that celebrates locally-sourced foods? Simple. This is the time to lock down YOUR local source for the upcoming season's fresh fare.

If you're local to the Dayton area, there will be a Community Supported Agriculture Fair at the 2nd Street Market on Thursday, February 25th from 5:30-7:30pm where you can meet farmers, learn cooking tips from a local chef, and hang with like-minded folks. Look around your community for a similar even this time of year, or try Barn2Door or LocalHarvest to find food near you.

If you read this blog often you realize that these photos were not taken last week because they feature ripe tomatoes. I do not buy tomatoes at the grocery store. Period. Even a plain Jane eater knows that tomatoes grown locally and picked when ripe--not picked prematurely and shipped across many wintery states--just taste better. LIFE IS TOO SHORT TO EAT FOOD THAT DOESN'T TASTE GOOD. So, I eat my fresh tomatoes in the summer and Fall. I eat so many that at times I'm sick of fresh tomatoes and welcome any simple tips for putting them up for winter (like this freezer-friendly Fresh Tomato Pesto), but in October I know I'm facing at least 7 months with fresh tomatoes, so I gorge while I can.

I'm not a Foodie, though. I couldn't tell you the difference between one Fancy Name Chocolate and Another Fancy Named Chocolate. You don't have to be a Foodie to eat local, though. Even a little kid can tell you that a local strawberry, picked during your area's strawberry season, beats anything you can pull out of a plastic clamshell for sweetness and flavor. That's one reason why I eat locally. Keeping my dollars in my local economy is another.

Whatever your reasons, this is the time to research your options for a More Local 2016. You'll need to fortify yourself, so I suggest a sandwich. For more grilled cheese sandwiches, please check out my Clickable Collage of Recipe Suggestions--I've got a whole photo collage devoted to Grilled Cheese and Tomato Soup, showcasing locally foraged, grown, and sourced produce. But wait there's more recipe ideas! For more recipes using tomatoes, please see my Red & Yellow Tomato Recipes Collection. For more recipes using Salad Greens, please see my Lettuce & Salad Greens Recipes Collection. These are part of the Visual Recipe Index by Ingredient, a resource for folks like me wondering how to make the most of the farm share. I'm pinning recipes from all over the web to my Pinterest boards, follow me there. I'm sharing new finds on my Facebook page, follow me there. And I've discovered how fun it is  share quick photos on Instagram, follow me there. Want to know How to Use This Blog?