Citrus Pork Stir Fry

It's happening.

In the past week I have:

- Honked at "irresponsible kids" skateboarding in the middle of the road
- Pulled silver hairs from my head
- Slathered my face in expensive moisturizer before bed
- Thought to myself that my new comforter was the best Christmas gift I've gotten in a while
- Realized that Josh Duhamel looks even better with salt & pepper hair
- Admitted {out loud} that my favorite radio station is Legends 100.3 {think Frank Sinatra, Ella Fitzgerald, Tony Bennet... etc.}
- Fallen asleep before 9:30pm

I also saw a photo of myself from just 5 years ago and thought, "Gah, I look so... rested."

I'm a mom. In my mid-thirties. And there are times I see young girls and think that their shorts are inappropriately short.

::: Buries head in laundry pile composed entirely of yoga pants :::  

Getting to this part of life has made me realize the importance of quick dinners. Mostly because by the time my husband gets home, I cook, we eat, clean up and go through the playtime-bath time-bedtime routine for our kiddo, we have about 45 seconds left before both of us "shut down" for the night. {Meaning, we pass out on the couch while attempting to watch something.} I'm all for anything that will shorten the evening "to do's" and lengthen our downtime together.

Whether or not you're facing the realities of aging, this Citrus Pork Stir Fry will be a welcome addition to your weekday cooking repertoire.

I never used to know what to do with thin-cut boneless pork chops because they're so easy to overcook if you're pan searing or baking them, but I love how they work with this stir fry. They're the perfect thickness for cutting into thin strips like you'd get in a takeout meal. If you're not into pork, you can sub it out for chicken or even portobello mushrooms for a veggie version. You can also use any vegetables you have on hand to toss into this dish: peppers, zucchini, snow peas, you name it!

I used orange juice and zest here, but I've also made it with lime juice and it turned out just as good {though a little more on the tart side}.

The citrusy sauce brings it all together for a fast, filling meal that will leave you with plenty of time for doing whatever it is you'd rather be doing after dinner... or let's face it, for getting some extra shut eye.

Maybe that'll get back that "rested" look I haven't seen in a while.

Citrus Pork Stir Fry
Adapted from Martha Stewart 

1 pound thin-cut boneless pork chops, sliced into strips
1 small onion, sliced
2 cups broccoli florets
1 cup carrots, sliced into strips {I used halved baby carrots}
4 scallions, chopped {plus extra for garnish}

For sauce:
1/4 cup low sodium soy sauce or tamari
1/4 cup fresh orange juice
1 teaspoon orange zest
2 teaspoons sriracha
1 garlic clove, grated or minced
1 tablespoon honey
1 tablespoon rice vinegar {or white balsamic}
1 tablespoon cornstarch

1. Heat about a tablespoon of oil in a wok or a large pan over high heat. Add pork to hot oil and cook until lightly browned {it doesn't have to be all the way cooked through at this point}. Remove pork from pan with a slotted spoon and place on a plate. Set aside.

2. Add onion, broccoli and scallions to the hot oil and cook until the vegetables are beginning to become tender.*

3. Meanwhile, in a small bowl, combine all sauce ingredients. Whisk until smooth, making sure you don't have any lumps of cornstarch.

4. Add pork {and juices that have accumulated on the plate} back into the pan with the vegetables. Pour in sauce and toss together to coat. Cook until the sauce thickens a bit, about 1 to 2 minutes. Cover the pan and turn the heat down to low to allow the pork to cook through, about 3-5 more minutes.

Before serving, add the remaining scallions for a fresh crunch.

Serve hot with a side of rice or quinoa.

*If the pan is too dry or beginning to burn, add about 1/4 cup water to the pan and scrape up the brown bits.

Lilly Pulitzer-Style Baked Chicken + A Visit to Lilly Headquarters!

Earlier this year, Steve and I took a trip to Philadelphia to attend a wedding. While scouring the map for areas to visit and sites to see, I made the startling discovery that we would be SO.CLOSE to King of Prussia -- the location of Lilly Pulitzer headquarters!

Now, you know what a Lilly nut I am {though definitely not the kind that would sucker punch a fellow shopper for a Lilly-print hammock, I'm proud to say}, so I immediately began wondering if there could possibly be a way to take a peek behind the doors of The Pink Palace without having to scale a palm tree-pattered wall or hang from a scalloped awning... because I could see how that would be frowned down upon.

I may or may not have gone to pose with the Lilly sign before my invitation was confirmed.

Thankfully, I remembered that I had a contact on the inside -- the lovely Eleni with whom I had worked during my guest blogging stint a few years back. Though I'm normally painfully shy about these types of things {you wouldn't guess it, right?}, I mustered the gumption to send her a little message to let her know that I'd be in the area and hoped to hear back.

As luck would have it, my citrus-colored stars aligned and she agreed to let me pop by for a visit to the mother ship headquarters. To say that squeals ensued is an understatement. {Poor Steve.}

So, off we went to The Pink Palace to check out what happens in print paradise!

It really is pink!

Though you'd think that Lilly's headquarters would be located on a tropical island {or, you know, Palm Beach}, it is actually situated in a quiet, unassuming little area of Pennsylvania as the company's owners since the 90's resided here.

But cross beyond those glass doors and you'll forget that you're not in sunny South Florida. Designed to give employees the "feel" of Lilly's signature island chic vibe, the details of the space successfully transport you to a place where you want to kick off your McKim sandals and relax with an umbrella drink. {Though I can assure you, there was actual work going on throughout the facility!}

A glass atrium complete with pink and green chairs, awnings, ceiling fans {that run even through the cold winter months to keep everyone in the Florida frame of mind} and palm trees serves as a space for large scale meetings and company shindigs. Little details like faux store windows, Lilly-upholstered furniture and even door signs boasting legit Palm Beach street names make you forget that the ocean isn't within walking distance!

Eleni walked me {Well, us. I kind of forgot Steve was there.} through the offices, where I got to meet some of the amazing ladies who help keep the operation running smoothly. Meetings and spreadsheets and marketing plans... there's a lot that goes into keeping a huge company afloat. But in true Lilly fashion, there's always room for a little fun, seen here in the form of the ping pong table meeting room!

Ping pong/meeting room.

It was such a thrill to get a peek at inspiration boards, up and coming prints and collections that hadn't yet hit stores and feel like a true Lilly insider! I was so giddy that I didn't take too many pics, but I assure you that I captured it all in my mind and will forever remember every last darling detail.

Like Pinterest... on a real wall. With champagne. I die.

But alas... my tour had to come to an end. I took one last look around and took a little {mental} curtsy as I wished farewell to Lilly's colorful kingdom!

. . . . . . . . . . . . . . . . . . . . . . . . .

A few months after my trip, my friends at the Junior League of the Palm Beaches asked if I'd be interested in sharing a special recipe found in the reprint of their 1976 original cookbook, Palm Beach Entertains. The recipe, known as "Lilly Pulitzer's Baked Chicken", was said to be served often by the maven of entertaining herself. Being all hopped up on Lilly everything, I jumped at the chance!

The cookbook is filled with not only recipes to suit the tastes of the most discerning guests, but also a wealth of history about the island's culinary history, as well as stories and accounts that paint a picture of the dinner parties and soirees held by some of Palm Beach's most notable hostesses.

I loved leafing through the pages and taking in the black and white photos of Palm Beach past. A photo of Lilly's well-appointed {for the 1970s!} but casual kitchen was the perfect visual for getting "prepped" {ha!} to recreate her famous chicken dish with a modern, Dianna twist.

Despite her position in high society, Lilly was known for her casual, laid back approach to entertaining and this dish reflects her credo. In Lilly's version, simple, citrus marinated chicken {I mean... would you expect any other ingredient??} is dipped in butter and coated in potato chips... which, yum. To modernize the recipe, I kept the concept of her method, but updated the ingredients to something a little less guilt-ridden --  subbing out the butter for coconut oil and the potato chips for roasted plantain chips. Not only do these ingredients add extra tropical flair of the dish, but they also go well with the Cuban accompaniments that she'd often serve alongside the meal as a nod to her husband's heritage.

It was so much fun cooking up something that Lilly herself would have served to guests in her own home, and also to get to scope out the other recipes in The Junior League's classic cookbook. If you're Palm Beach history buff or have a love for recipe-collecting and entertaining, be sure to purchase a copy of Palm Beach Entertains! All the proceeds of cookbook sales go to charitable organizations; funds raised this year will go toward remodeling a home for children in foster care.

A great big thank you to The Junior League of the Palm Beaches and, of course, to my friends at Lilly Pulitzer for giving my Lilly-loving self the chance of a lifetime!

Lilly Pulitzer-Style Baked Chicken
Adapted from Palm Beach Entertains

1 cup fresh squeezed citrus juice {from lemons, limes & sour oranges}
3 tablespoons light rum
4 garlic cloves, minced or grated
1 teaspoon sea salt
1/4 cup finely chopped cilantro
4 boneless, skinless chicken breasts

3 tablespoons coconut oil, melted

3 cups crushed roasted plantain chips

1. In a gallon-sized zip-top bag, combine citrus juices, rum, garlic, salt and cilantro. Place chicken breasts in the bag and, pressing as much air out as possible, zip securely. Shake and squish the bag to coat chicken breasts in marinade. Place bag in a bowl or dish and refrigerate for about 2-3 hours.

2. Preheat the oven to 400 degrees. Prepare a baking dish that will accommodate all four pieces by spraying lightly with non-stick cooking spray or rubbing with some oil. Place the crushed plantain chips in a small pan or dish to prepare for dredging.

3. After the chicken is marinated, remove each piece from the bag and pat dry. Brush with melted coconut oil {or if you'd like, melt the coconut oil in a bowl and dunk in each chicken piece to coat.}

4. Dredge oil-coated chicken chicken in crushed plantain chips. Place in prepared baking dish and bake for about 30 minutes or until the outside is lightly browned and the chicken is completely cooked through.

Serve with rice, black beans and refreshing cocktails!

Mandarin Avocado Salad

I love it when I open the fridge planning to make myself something only to find that my husband has eaten the ingredients I need. And by "love", I mean I want to pull my hair out a little bit. 

{P.S. Did you know that your hair falls out like crazy after you have a baby? I'm talkin' bald spots. Mine is just now starting to grow back, so maybe I'll refrain from the frustrated hair pulling for now.}

But...marriage vows, right? 

This Mandarin Avocado Salad is not something I'd normally think to put together, but I was inspired by a salad that I get at a local spot that serves grilled chicken on a bed of greens with avocado, mandarin oranges, red onion and a citrus vinaigrette. Such a refreshing combo, it's hard for me to choose anything else when I visit.

Though my plans were originally to recreate the salad, my hopes were dashed when I discovered that dear husband had polished off the salad greens and chicken. Oh, well... Lucky for him this works just as well! The creamy avocado, sweet mandarin oranges, juicy tomatoes, salty feta and tangy vinaigrette form a harmonious little dish that works well as an appetizer or a light lunch.

Simple, fresh and summery. 

I guess the husband managed to avoid the doghouse... this time.

Mandarin Avocado Salad

Makes about 2 servings

For Vinaigrette:

2 tablespoons white wine vinegar {I used Colavita Chardonnay Vinegar}

2 tablespoons Orange Olive Oil {or regular olive oil}

1 teaspoon juice/syrup from canned mandarin oranges

1/4 teaspoon salt

Whisk together all ingredients until well combined and emulsified. 

Note: If you don't have orange olive oil, you can use regular and add about 1/2 teaspoon orange zest for orange flavor.

For Salad:

1 large avocado, peeled, pit removed and cubed 

About 1/2 cup canned mandarin oranges, drained

About 1 cup cherry tomatoes, halved

{Optional} Thinly sliced red onion

1/4 cup crumbled feta cheese

1. Place all ingredients except feta cheese in a bowl. Drizzle with citrus vinaigrette and toss gently to coat.

2. Portion out servings and sprinkle with crumbled feta cheese. 

Iced Almond-Lemon Loaf Cake | Stonyfield + OXO

Yogurt has always been one of my favorite go-to snacks when I need something quick and easy. And with the new yogurt flavors that can be found in the grocery store today, they can even make a great dessert! But did you know that yogurt also makes a great ingredient to cook and bake with?

I had the chance to take a peek at a great new cookbook titled Yogurt Culture by Cheryl Sternman Rule and was inspired to go beyond the spoon with this versatile ingredient!

I often dollop plain Greek yogurt on savory dishes for a little extra tang the way you'd use sour cream. It's a great addition to lightened up dips and sauces, too!

But you know that baking rules my heart... and it just so happens that yogurt works perfectly in baked recipes and even no-cook mousses, puddings and frozen treats!

With the help of my friends at Stonyfield and OXO {who sent me a handy-dandy little whisk just in time since mine had seen better days}, I gathered up some simple ingredients and baked up this fragrant loaf cake -- just one of the many delightful recipes you'll find in Yogurt Culture. Yogurt makes an appearance twice here; there's some in the batter and even a bit in the icing! The aroma of sweet almond extract permeates the buttery cake and the lemon zest brightens up the flavor giving it a citrusy zing.

This cake would be perfect for serving at a brunch {maybe for Mother's Day?!} or cutting into pieces and using in a trifle. It's also amazing with a little bit of extra vanilla yogurt spooned on top... because why not add just a little more yogurt?!

If you're ready to get to know yogurt on a different level, I highly recommend checking out Yogurt Culture and discovering the many sides of this household favorite!

Disclosure: As aI received a copy of Yogurt Culture for review along with a whisk from OXO and product coupons from Stonyfield. As always, the opinions read here are all my own!

Iced Almond-Lemon Loaf Cake
Makes one 9-inch loaf
Recipe barely adapted from Cheryl Sternman Rule's Yogurt Culture

For the cake
10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus soft butter for greasing the pan
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
½ cup almond meal {or enough ground almonds to make 1/2 cup}
Zest of 2 large lemons
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure almond extract
1 cup plain whole-milk or low-fat vanilla yogurt (not Greek)

For the icing
½ cup confectioners’ sugar
1 tablespoon plain whole-milk or low-fat Vanilla yogurt (not Greek)
1 tablespoon fresh lemon juice

Prep. Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.

Mix the batter. Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest. In a stand mixer fitted with the paddle, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Beat in the almond extract. Slowly beat in half the dry ingredients, then the yogurt, then the remaining dry ingredients until incorporated. Raise the speed to medium and beat for 1 to 2 minutes to develop some structure.

Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake until risen and lightly browned and a skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes. Slide a knife around the perimeter and invert the cake onto the rack. Cool completely, then flip right side up.

Ice the cake. Sift the confectioners’ sugar into a medium bowl. Whisk in the yogurt and then the lemon juice, 1 teaspoon at a time, until the icing is smooth, thick, and drips slowly from the whisk. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.

Store. Once the icing firms, cover the cake with plastic wrap. It can be kept at room temperature for up to 48 hours, or covered with a layer of foil and refrigerated for up to 5 days.
 

BlogHer Food 2014 + The Miami Mocktail



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Where do I begin?! As I mentioned in Friday's post, I spent my weekend at the BlogHer Food conference which took place in balmy {that's the polite way to say it was very humid} downtown Miami.

BlogHer Food is the second large-scale food blog conference I've ever attended, and I couldn't wait to see how it compared to Food Blog Forum... especially because, having been held at the Happiest Place on Earth, it was a tough act to follow!

Some of the festivities began on Thursday night, but I decided to relax and get settled in -- room service, terrycloth robe and Grey's Anatomy -- and rest up for the busy weekend ahead. So far so good! My mom & my aunt were my roomies as they were having their own "staycation" over the weekend. Our suite was lovely with a beautiful city view!

After an early wake-up on Friday morning, I headed down to the ballroom level to check in. Five minutes in, I had a whole bag of swag! A walk around the sponsor tables loaded me up with even more goodies {which I dropped back off at the room, thank goodness}, and soon it was time for breakfast and the opening sessions.



What I learned was this: I was way too amped up to learn much of anything. ;) So, Plan B kicked into effect rather quickly -- Socialize! {And snack on samples!}




Borrowed from Hip Foodie Mom's Instagram feed.

Adorable sea salts from South Walton.

A little early morning cheese tasting with Kerrygold USA!



Can't get enough Brownie Brittle!

Though it was hard for me to focus, I did manage to soak in some good information that afternoon about seeking the "Next Steps in a Food Career." It was probably my favorite session, mainly because JL Fields {JL Goes Vegan} and Meseidy Rivera {The Noshery} were a hoot, but also because they shared a lot of information along with the knowledgeable Carrie Forrest {Carrie on Vegan} & Jeanette Chen {Jeanette's Healthy Living} on the steps I should be taking to turn my passion into a "real job."

{Wordy} Side Note: Currently, I blog part time and though I dream of making my full living from this wonderful little project, a lot of hard work and serious business savvy goes into it! My biggest takeaway? Learning how to balance whether or not a job is "worth it" to take. I have a hard time saying "no", and I hate to turn down opportunities, especially if I like the person or brand who approaches me. But sometimes, the time it would take to work on a project isn't worth the amount I'm making from it -- mostly because I take quality very seriously and try very hard not to throw something together without it earning my own stamp of approval {which can be very hard to attain!}. Though it seems like everything is fun and games around here {and a lot of it is!}, it also takes time, effort, work and patience to put together what I want The Kitchen Prep to stand for. I'll be sharing a more in-depth post very soon that will explain what goes into creating a post & maintaining a blog, in case you were ever curious!


Terrible picture... but that's him! Hi David!

I also got to hear David Lebovitz' keynote address, which I enjoyed because he's super honest and funny! I was thisclose to picking up his book and waiting in line to have it signed, but in the end, I got lured over to the food that was set out and just looked on from afar as he signed away. Can you blame me?

Though I got a lot from the great speakers in the conference, I think I learned the most from speaking with other bloggers who have or are experiencing the same pitfalls and victories that I experience on a daily basis. Not to mention, the girls who I connected with during this conference were just plain awesome, and we had so much FUN!

A special shout out to the lovely & talented:

• Melissa of Hungry Food Love
• Allie of Baking a Moment
• Alice of Hip Foodie Mom
• Connie of Urban Bakes
• Abby of The Frosted Vegan
• Karis of Karis' Kitchen
• April of Food 'n Focus
• Ngoc of San Jose Food Blog
• Jocelyn of Grandbaby Cakes
• Shaina of Take a Bite Out of Boca
• Katie of Ruffles & Truffles
• Brandie of Spoon & Saucer
• Katie of The Hill Country Cook

If you haven't checked out their blogs, take some time to head over there... they are women with hearts as beautiful as their food photography & writing talents!

That evening a group of us headed to the swanky Epic Hotel for a party hosted by Duda Farm Fresh Foods and CrunchPak.

Even though I can't enjoy a real cocktail at the moment, I still got to toast to a day of amazing experiences with a bright and delicious mocktail made by a very sweet bartender! As we squeezed past girls in tight dresses waiting on the never ending cab line at the end of the night with bags of pre-cut apples and celery coupons in hand, I realized that I love my foodie life and wouldn't give it up for all the flat abs and stilettos in the world! ;)

I'll be sharing more about Day 2 in a later post!

.................................................................................................

So, obviously, there were no cocktails for me this weekend despite all the wonderful cocktail receptions and boozy offerings throughout the weekend. Being the only one without a fruity drink in your hand can make you feel a little left out. But not if you concoct your own creation...

Inspired by the flavors of a mojito, this Miami Mocktail contains all the things that make libations fun to sip -- minus the booze!

One thing I find in a lot of mocktails is that they're too sweet without any kick. Adding a dash of coconut balsamic vinegar to this "faux-jito" gave it just enough edge to balance out the sweetness of the mint simple syrup and citrus juices. The muddled grapefruit gives just a touch of bitterness and my newest find thanks to BlogHer Food -- Cascade Ice Sparkling Water -- lends some effervesce with a hint of Citrus Twist flavor.

With a mocktail like this, you won't feel like you're missing out on anything. Except maybe a hangover. And nobody wants one of those!

The Miami Mocktail
Makes 2 mocktails

10 mint leaves, divided
1 lime, halved; one half divided into 4 wedges, the other half juiced
1 grapefruit, halved; one half divided into 4 wedges, the other half juiced
2 teaspoons coconut balsamic vinegar, divided
4 teaspoons mint simple syrup {see below for recipe}
Cascade Ice Sparkling Water in Organic Citrus Twist

1. Divide mint leaves among two highball glasses. Add 2 lime wedges and 2 grapefruit wedges to each glass. With a muddler or the handle of a wooden spoon, smoosh together the fruit and mint to release the oils from the mint and citrus.

2. Add a teaspoon of balsamic {or more to taste} and 2 teaspoons of mint simple syrup to each glass and stir. Fill glass with ice.

3. Pour half of the grapefruit & lime juice from the remaining halves into each glass. Top with sparkling water and garnish with mint.

For Simple Syrup:

Bring 1/4 cup water & 1/4 cup sugar to a boil in a pot over high heat. Boil for a minute until sugar is completely dissolved, then remove from heat. Throw in a handful of mint sprigs and allow to steep until the syrup is cooled. Store in an airtight container in the fridge.

Citrus & White Chocolate Scones

Two things: 1. I cannot for the life of me make my brain think of citrus as a winter fruit, and 2. I have yet to master the perfect scone.

That being said, I am glad for whatever possessed me to make Citrus & White Chocolate Scones.

They're really good, even if I still don't feel that I can officially mark scones as another notch in my recipe box.

I think citrus is the ultimate flavor brightener, don't you? Ripe citrus is so cheery and fresh that it's hard to pass up whether I'm strolling by it at the produce store, the farmers market or right off a tree. But for some reason, citrus has filed itself in the "Summer" part of my mental fruit categories. {What? Don't you have one of those?}And yet, it's definitely at it's peak in the wintertime. Go figure.

Anyway, I think allowing citrus to make its way into my holiday baking was my way of solidifying that it does, indeed, have a place in the things we bake this time of year.

On another note: Scones. I'm not sure why, because really, they're not terribly complicated, but scones seem to elude me. I can bake you a slew of cookies, a towering layer cake, a rockin' pie {heck, even a pop tart!} but somehow, scones have not been an easy addition to my kitchen skill set.

I didn't used to care either way about them, to tell you the truth. But then, I happened to sample some scones on two different occasions that made me reconsider my position on the often-overlooked baked good.

Um, I totally used a fake leaf in this picture. From a plastic dollar store flower.

The problem for me? The texture. They're either too cakey or too dry or too crumbly, and I've yet to figure out what the magic technique/ingredient/spell is to get them to be just right.

But I have to say, despite the fact that I didn't consider these "perfect" texture-wise, they were most definitely enjoyable.

Not too sweet with just the right scent of citrus {in this case, tangerine}, these would make such a great addition to a tea party, a breakfast or a brunch. The unexpected hint spice from cardamom gives them a warmth that makes perfect sense to include these scones among your holiday buffet.

So, I'll most likely keep working on perfecting my scones, but in the meantime, these will certainly suffice. If you make them, tell me what you think of them! And if you happen to have the best scone recipe, feel free to send it my way... It'll be filed under, "Mission Complete". :)

Citrus & White Chocolate Scones
Adapted from Sunkist

2 cups all-purpose flour
2 {heaping} tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1 stick {8 tablespoons} cold butter, diced
1/2 cup buttermilk
Zest of citrus from 1 tangerine {or orange, or lemon, or lime if you prefer}
2 egg whites
1/2 teaspoon vanilla extract
1 tablespoon fresh squeezed juice from desired citrus
1/3 cup white chocolate chips

For Glaze:

1/4 cup confectioners sugar
1-2 teaspoons citrus juice of your choice

Mix sugar & juice and whisk until desired consistency for drizzling is achieved.


1. Preheat oven to 350. Prepare a baking sheet by lining with parchment or a silicone baking mat.

2. In a bowl {or blender} combine flour, sugar, baking powder, cardamom and salt. Mix well, or if using blender, pulse a few times. Blend in cold butter with a pastry blender, fork, or if using blender, pulse a few times until the mixture looks like Parmesan cheese.

3. In a small bowl or measuring cup, whisk together buttermilk, egg whites, vanilla extract and juice. Pour into dry mixture and mix until just incorporated {don't overmix}. The dough will be sticky and slightly wet.

4. Turn dough out onto a well-floured surface {I actually did this part directly on my lined baking sheet for ease of transferring}. Working quickly with floured hands, knead it a few times lightly, adding flour if the dough is too wet. Pat it into about a 9 inch circle.

5. Using a knife or bench scraper, cut the circle into twelve equal wedges. If you can separate them slightly so they have a little room between them when you place them onto the baking sheet. If not, that's ok, too. You'll just have to cut them again when they're halfway baked as they'll sort of bake together if they're not far enough. No biggie.

6. Bake for about 18-20 minutes until they are lightly golden brown. {Note: I ended up re-cutting mine at about the 15 minute mark to define the wedges. I think this is what made mine a little more cake-like with soft sides. You can do it however you'd like.}

7. Remove from oven and allow to cool for a few minutes. If desired, drizzle with glaze. Serve warm with butter or clotted cream... or just eat them right off the tray. :)

Citrus Poppy Seed Cake

Well... first things first: I have to have surgery.

I know, not exactly what I was hoping to have to report back with.

I was hoping for happy news to share; hoping that maybe giving my body chance to reboot by cleaning up my diet would kick start it into cyst-shrinking gear. That I'd be able to focus solely on all the fun things coming up -- my 32nd birthday, potential trips, football season, Fall -- and forget about all the other stuff I don't feel like considering.

But sometimes things don't work out the way we expect them to. We have to accept the detours and rework the plans. For some of us {--->this girl} it's harder than for others.

Have I ever told you what happens to me when I'm flustered and frustrated? Or caught off guard and upset? Or really stressed out?

I cry.

Not like boo-hoo, inconsolable, "I'm so sad" kind of crying, but something far worse: The lip quivering, trying to hold it together, "I'm humiliated" type.

I hate it because I can't control it. My mom calls it my "decompression valve". It's like my body decides to release the built up pressure through my tear ducts, sometimes at the most inappropriate times.

Like when your boss asks you how you've been during a particularly difficult month. Or when you're running late to a dinner party at the end of an already stressful day. I discovered it can also happen when your doctor is explaining a relatively simple procedure to you.

Embarrassing.

{And yet, sharing tales of my lady parts with you... not embarrassing. Go figure.}

Anyway, I cried for about 45 seconds total. Once I was able to make my body get a grip, I decided that I'd still focus on the things to look forward to; even those that come with surgery.

It'll be nice to have a legitimate excuse to sit down and relax for a few days. Maybe I'll catch up on movies or TV shows, which I rarely watch without trying to do multiple other tasks at the same time. Perhaps I'll read all the blog posts that have accumulated in my feed reader {though that would definitely take more than a few days at this point}. Spend some time on Pinterest. Wear my comfiest jammies all day long without feeling guilty. Actually let myself say no to a few things... doctor's orders.

Sure, it would be nice to be able to do all those things without having any parts removed, but you know what they say. "When life hands you lemons..."

{Nice segue, right?}

This cake is a result of having an excess amount of egg yolks left over after following another recipe that only used egg whites. I had no intentions of making it, but I have a problem with letting food go to waste, so I Googled "Recipes with 8 egg yolks", and came upon this beauty at Smitten Kitchen.

In her post, Deb waxed poetic about this cake so effectively that I decided I'd give it a try.

The result was quite unexpected.

I imagined that a cake made with so many eggs would be rich and dense, but this one was quite the opposite: light and almost sponge-like. Like taking a bite of lemon-scented air with crunchy little poppy seeds lending some textural interest.

The original recipe calls for only lemon zest, but I added some orange zest, too, because... why not?

My favorite part? Running my finger along the sweet, crusty residue left on the bundt pan. I'd almost rather the "pan crust" than a slice of the cake itself, but since I doubt your guests will appreciate being served a plateful of cake dust, you should probably just cut them a piece instead.



I guess the moral of the story is... sometimes goodness can come from things that weren't part of the original plan.

Yeah, I think I'll go with that.

Citrus Poppy Seed Cake
Adapted from Smitten Kitchen

2/3 cup sugar
8 egg yolks
1 whole egg
1 teaspoon vanilla extract
Zest of 2 lemons
Zest of 1/2 an orange
1/2 cup all-purpose flour
1/2 cup cornstarch
Pinch of salt
2 sticks unsalted butter, melted and cooled
1/3 cup poppy seeds
{Optional} Confectioners' sugar, for garnish

1. Preheat oven to 325 degrees. Butter or spray a bundt pan liberally to ensure your cake doesn't stick.

2. In the bowl of a stand mixer, beat together sugar, egg yolks, and egg until the mixture turns very pale and fluffy {about 5-6 minutes}.

3. Mix in the vanilla extract, lemon zest, and orange zest.

4. In a separate bowl sift together the flour, cornstarch, and salt. With the mixer on low speed, add the dry mixture to the wet until well-incorporated. Pour in melted {cooled} butter and poppy seeds and mix until the batter is uniform.

5. Pour the batter into your well-greased bundt or tube pan. Spray a piece of foil large enough to cover the pan with non-stick cooking spray {or grease with butter}, and cover the pan tightly with it.

6. Bake for 45 minutes, or until the cake starts to slightly pull away from the sides of the pan and a toothpick inserted in the cake comes out clean.

7. Remove from the oven and uncover. Let cool for about 15-20 minutes, then carefully invert onto a plate or serving dish. Sprinkle with confectioners' sugar before serving, if desired.