I’m back from my trip back to my hometown of London, Ontario. My mom underwent a pretty serious surgery and I wanted to be there to give my mom a hug before the surgery and be there for her and the rest our family afterwards. Between trips to the hospital, I cleaned the house and cooked meals and froze a bunch as well so that my mom wouldn’t have to worry about anything when she returned back home. My mom was in amazing spirits the whole time and laughed and sang and shared all of her favorite memories with us. The surgery went well and while things will remain difficult, I flew back to Vancouver with a renewed sense of strength and love for the ol’ family clan. Thank you so much for all of your well wishes and thoughts!
And now that I’m back in my own kitchen, I’ve been cooking up a storm…rescuing my husband for over a week of take-out pizza. This morning, I decided to make popovers for breakfast. I grew up eating yorkshire puddings for Sunday roast beef dinners but never imagined that those yorkshire puddings went by another name or that one could eat them for breakfast! What a fool I was! Popovers are impressive and simple to make which makes them ideal for long weekend brunch fare in August. Cornelius declared them light as clouds and requested that we make another batch. And while they may be light as clouds texture-wise, they are baked up in quite a bit of grease, so I passed on making a second batch to keep our waistlines in check. We served these with homemade preserves and it made for an elegant and special Sunday breakfast.
1 c skim milk
1 T butter, melted
1 c minus 2 T flour
1/2 t salt
1. Preheat oven to 375°F. Generously oil up 10 cups in a 12 cup muffin tin and add the greased tin to the oven to get hot.
2. Meanwhile, whisk the eggs, milk and melted butter together. Add in flour and salt and whisk until combined but still slightly lumpy. Remove hot muffin tray from oven and pour batter in each cup halfway. Bake in the oven for about 25-30 minutes until the tops are golden brown and puffy. Remove from oven and serve warm with preserves and fresh fruit.