The warm weather has arrived! As summer tries to takeover spring, we have been enjoying some lighter fair on the deck - and wine on the deck - and on Friday, we had raspberry mojitos on the deck. This weekend, I made a tasty chilled gazpacho with shrimp paired with herbed sour cream muffins. You may be seeing a theme - herbs. My potted herbs are really taking off and now I am getting herb-anxiety - I have mentioned this condition before. Basically, everything I cook or bake for the next 3 months will have some type of fresh herbs in it - not a bad problem to have!
Sunday Night Gazpacho via Ree Drummond
Herbed sour cream muffins via Bon Appetit - I altered the herbs a bit, using more dill, basil, lemon basil & chives and omitting the marjoram. Be sure to mist your cupcake liners prior to spooning in the batter. Also, a buttermilk note - I rarely buy buttermilk as you can make it at home. In a measuring cup, add 1 tablespoon white vinegar, top off with milk up to 1 cup. Allow to sit for 5 minutes, then add to recipe. Less expensive than buying a quart of buttermilk unless you have a plan for the rest of it (or want to freeze it).