You’re about to smell what I’ve been cooking

I had an unexpected free weekend, and I spent most of it baking.

Last weekend, blueberries were on sale at the grocery store, three packages for $4. They’re not the tiny, wild blueberries of my youth that we picked in the wilds of New Brunswick while visiting my dad’s family, but they were pretty good nonetheless. I spent most of the week eating one package just as-is, in yogurt or in salads. Yesterday morning, I made the second package into blueberry muffins – they’re pretty good, and I’m going to throw a bunch in the freezer for later. And right now I’ve got a peach blueberry crisp in the oven for later tonight. Sadly, they weren’t on sale this week, and I’m thinking I should have got more last weekend (and froze what I didn’t use).

Today I made bread. It’s a recipe from the cookbook More Food That Really Schmecks [1. I don't know what "schmecks" means, although I suspect that given its placement in the sentence, it's either a verb or an adjective. ] I made the same recipe a few weeks ago and tweeted about it, prompting Dr. Beth to ask for the recipe. It’s a good basic bread recipe, and if you can get your hands on a copy of the cookbook I would strongly recommend it[2. It's a cookbook made of awesome, so it's worth it in general. ]. Today I decided to mix things up a little – I added 2 tablespoons of flax seed, 4 tablespoons of wheat germ[3. I'm going to have to hoard what I have left of my wheat germ - I haven't been able to find any at the grocery store for a long while. Probably they've moved it YET AGAIN. ] and about half a cup of sunflower seeds. Instead of using all unbleached flour, I used about half unbleached, half whole wheat. Granted, there’s no one else here to confirm this, but it smells and looks pretty good.

And now I’m off to peel some sweet potatoes for supper. I’m throwing them on the BBQ with tandori chicken that’s been marinating since last night.