savory french toast

Inspired by the idea of savory waffles,  I made savory french toast. Slices of rosemary bread were dipped in egg and fried, then topped with some of our last counter-ripened tomatoes and baked. This turned out really well. I would definitely make savory french toast again.

calendula salve

I'm not sure how effective this healing salve will be since Eric made it from an oil that I infused with a friend about a year ago, but hey better late than never?  The salve is made of beeswax, olive oil, calendula (from the garden), chamomile, comfrey, lavender, and plantain. Next time we will slip in some vitamin E. 

bloody mary pizza

Bloody mary pizza, why not? (includes vodka, Worcestershire sauce, celery seed, pickled okra, dilly beans, and smoked mozzarella)

savory pumpkin cheddar bread

I made a pumpkin-less version of this quick bread earlier in the year, but life is all things pumpkin these days so I had to squeeze in pumpkin this time.  I also used leeks in place of most of the chives called for in the original recipe because our chives are looking a little droopy after last week's snow storm (the second of the season! but as usual it has already melted).

Ingredients:
1 c. all purpose flour
3/4 c. whole wheat flour
1 T baking powder
3/4 t. salt
1/2 t. red pepper
- - -
3 eggs
1 c. pumpkin puree
1/4 c. water
1/2 c. olive oil
- - -
4 oz. grated cheddar
2 oz. cubed cheddar
1/2 c. leek, thinly sliced
2 T. chives, minced
3 cloves garlic, minced

Preheat oven to 350 F.  Mix together the dry stuff.  Mix together the wet stuff.  Mix the dry and wet together.  Fold in the cheddar, leeks, chives, and garlic.  Pour into a greased 5x9 loaf pan and bake for 40 minutes.