These popovers are likely the easiest recipe from Baking with Julia. Unlike some of the recipes that are pages and pages long with ingredient lists that empty my checking account, this one was simple enough to make for breakfast on Sunday.
(I’ve been bad lately about posting our TWD on time. Even though my mom and I made the incredible berry galette two weeks ago while at Folly Beach, SC, I still haven’t had the chance to write it up. As a journalist, I should supposedly thrive on deadlines … but apparently, not always. At least I’m able to at work, though not at home! )
So anyways, I was reading the paper and considering my breakfast options. I opened up my cookbook and decided that popovers would be perfect. Being that I didn’t need 10 huge popovers that are only good right out of the oven, I halved the recipe.
In the blender, I mixed flour, butter, eggs, milk and salt. Pour it into muffin cups, bake and that’s it. Seriously.
I wished that the popovers had some other type of flavors though. I think cheese or herbs would be a good addition, or perhaps some type of sweetener. I ate them with homemade peach jam and butter. I’m not ashamed to say, I ate three for breakfast, because really, is there anything bad about them? And they’re essentially empty on the insides.
If you’re wondering why I haven’t been cooking as much as I used to, here you go: Rachel. We spend so much time at the dog park in the mornings and evenings! Finding sticks to chew while simultaneously being petted is her favorite.
Though we’ve been busy, I haven’t sacrificed my meals. Here’s an extremely simple dinner I made after our first evening at puppy school: tiny tomatoes with olive oil and basil, alongside extremely creamy burrata and garlic bread (toast slices of bread and then rub a clove of garlic on top. Add butter or oil if you want!) Yum! I’m going to be so devastated when summer ends and tomatoes are gone, because they form some of the most rewarding summer meals.