Some days I feel like I’m sleep walking through life. I’ve gone past the point of tired, to where I’m nearly numb to it. G must has something wrong with him. I’ve read up on what you’re “supposed” to do to help your baby or toddler sleep, and we have already been doing all of those things. He still wakes, usually 3-4 times a night. He’ll occasionally sleep through the night or only wake once, but those nights are few and far between. I’m losing all hope.

On a brighter note, we visited the Museum of London today. This has been one of my favourite museums that we’ve visited here. I’m fascinated by the black plague and the Great fire. It’s so sad that so many people died or there was so much destruction when today we have the knowledge and technology that those things wouldn’t have even been issues. I would love to go back to the museum another day without G, when I could read and learn more, rather than chase after him. Still enjoyed what I was able to see.
On to the food: Trent may be sick of this dish by now. I’ve made it nearly every week for the past six weeks (I think there was one week that I didn’t). I found a recipe that I based it off of from the Kitchn. Their recipe is for one and doesn’t have any vegetables it it. I like my veggies more than most, so, of course, I added loads.
I use buckwheat soba noodles. These have been the best that I’ve tried. I love their flavour, especially with sesame oil drizzled over top. I have found that it is best to boil only as much as you need at a time, usually one bundle per person (the noodles I get come bundled inside the package. 3 bundles per pack). Make as much sauce and veg as you like, those keep well for leftovers, then boil more noodles when you’re ready to eat the rest of it.

Ingredients:

Soba Noodles - 1 bundle per person
1 Tbs salt
2 Tbs sesame oil
4-6 cloves garlic, minced
1 inch freshly grated ginger
4 Tbs soy sauce
Your favourite stir fry vegetables, chopped (I like edamame, broccoli, and grated carrots.)
1 tsp. red pepper flakes (can do less or omit if you don’t like heat.)
1 tsp. brown sugar (optional, I like the slight sweetness it adds)
1 egg per person

Process:

Fill a large pot with water, add the salt. Bring to a boil.

While the water heats, add the oil to a large pan, over high heat stir fry the veggies, garlic and ginger. Add the red pepper flakes and the brown sugar. Continue to cook until fork tender.

Cook noodles according to package instructions.

Option 1 for soft boiled eggs: When done, drain and reserve water to soft boil eggs (water will boil much quicker if you use the same water) Here is a great tutorial for soft boiling eggs. Plate noodles, top with sauce, veg, and egg.
Option 2 for fried eggs: If you’d rather, simply drain noodles, plate, top with veggies and sauce and then fry an egg in the same pan that you cooked the sauce and vegetables in.

Enjoy.

Trent made his banana bread this past week, so it feels like the perfect time for a #tbt. He took half a loaf to school with him the other day. Someone told him that it is the best banana bread they’ve ever had. Yep.

I don’t make banana bread. One thing I inherited from my mom is an issue with bananas. My banana phobia has improved dramatically over the last few years, but old, black bananas that are necessary for making banana bread, I still can’t do. I don’t know if there are better banana bread recipes out there. I certainly won’t be the one to start making loaf after loaf to find out. But I love this one. This bread is moist, fluffy and sweet and with chocolate chips and your choice of nuts on top, let’s face it, it’s essentially cake that you can eat for breakfast or as a snack. Sneaky, sneaky bread, oh, how I love you.

Banana Bread (1 loaf)

Ingredients:

3 ripe bananas, mashed
1 cup sugar
1 egg
1 1/2 cups flour
1/4 cup melted butter
1 tsp baking soda
1/2 tsp salt
chocolate chips (optional)
chopped nuts (optional)

Process:

Preheat oven to 350º F.


Butter and flour loaf pan


Mix together all the ingredients and pour into loaf pan top with chocolate chips and nuts if desired. Bake for 50 min.
bread Food-Photography London-food-photographer Utah-food-photographer food-stylist food-blog banana-bread

Last year I did a job for a company photographing a few restaurants around London. I’m finally able to share them. Some of these restaurants I was able to eat the food that I photographed, and some I wasn’t. But I’ll share the bit that I do know about these places.

First up Keu Deli in Shoreditch.

This place has a very cool vibe. It has rave reviews. The Shoreditch area is lined with hip restaurants, but Keu always has a line out the door during the lunch hour. Don’t let that scare you off, as the service is quick and friendly.

Unfortunately I wasn’t able to eat the food, but it looked and smelled amazing. They are famous for their Banh Mi, Vietnamese Baguette sandwich. If you’re in the mood for something warm they also have rice bowls. Their meals tend to be a bit meat heavy, but they do have a vegetarian option.

I love that they prepare their meats, terrines and their baguettes all in house. You can count on quality from Keu Deli.

V

Today we went exploring in some nearby woods. I’m constantly amazed at how long this little toddler of mine can walk. I’m certain if we were still in Utah, he wouldn’t have the resistance built up to walk nearly as far as he does. He definitely has London legs.

It’s so fun to watch him discover and see new things. He was thrilled to investigate some little flowers that had popped up on a grassy hill. He found some iced over muddy-puddles in the shade and thought they were perfect for stomping in and kept saying “Ice, ice.” (I know some of you just said “baby” at the end of that last sentence. I’m sure my husband did. I won’t judge.)

Our little outing left me feeling hopeful of spring’s soon arrival. There were a few trees that were budding, and the afore mentioned flowers that seem to appear in the most unusual places and we’re, of course, seeing more sun.

Remember when I said that I didn’t like making bread and that I rarely make it? Well, this recipe may have just changed things for me. I have not bought a loaf a bread in a month or more. I’ve been making this bread instead. It saves us money, which I’m all for right now, it’s healthy, and it tastes amazing. It’s soft and has a little hint sweetness, brought to you by honey (go agave if you’re vegan). In my book that is just what whole wheat bread should be. I found it from this website. She has fantastic step by step instructions along with photos, if you’re a little leery of making bread. I found that we like this bread even more when I brush a little honey mixed with milk on top before baking it.

Ingredients:

6 to 6-1/2 c. whole wheat flour
2-1/2 c. warm water (between 105-110 degrees)
1-1/2 TB instant active dry yeast (not rapid rise) - regular active dry yeast can be used as well
⅓ c. honey
⅓ c. oil
2-1/2 tsp. salt

Optional glaze:
1/2 Tbs honey
2 Tbs milk

Process:

Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly (warmer weather takes 15 min, cooler temps usually needs 20).

Add honey, oil, salt, and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand). Add only a few tablespoons of flour at a time if dough sticks to sides, being careful not to add too much.

Form into two loaves and place in greased 9x5” pans. Allow to rise in a warm place for about 60 minutes, or 15-30 min. longer if needed to reach ½ to 1-inch above pans (i.e., cold kitchens may need the longer time). Preheat oven to 350 degrees ten minutes before rising time is done.

For optional glaze: mix honey and milk together. Gently brush on top of dough. (You won’t use it all. Just brush till there’s a thin coating.)

Bake for 30 minutes, rotating halfway through if needed.Immediately remove from pans to cool on a rack. Allow to completely cool before slicing.

We are anxiously awaiting spring. In my humble opinion, it could not get here soon enough. I don’t remember it being this cold last year. I remember still going on long walks and spending hours at the park last winter. This year we have not been so lucky. On the flip side, we do have many more play dates this year, so it makes being cooped up indoors more bearable.

Many of you already know about this, but I’ll formally announce it on my blog: I started an online print shop. It’s called Lewie Prints. Check it out. If you like what you see, feel free to share.

I get bored with breakfast easily. Yet, I don’t enjoy making a very elaborate breakfast. It must be quick and easy. When I do happen to be in the mood to put a little more effort into breakfast, muffins are on the top of my list. These blueberry ones have been the best that I’ve found. They are moist and have the perfect amount of blueberries to keep it interesting.

Streusel Topping
3 Tbs white sugar
3 Tbs brown sugar
1/3 cup flour
up to 5 Tbs melted butter

Combine together, adding the butter a little at a time.

Muffins
1 cups fresh (or frozen works too, if using frozen you may have to bake them slightly longer) blueberries, picked over
1 cup sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract

Process:
Adjust oven rack to middle position and heat oven to 400 degrees. Prepare standard muffin tins with nonstick cooking spray or liners.

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla.

Using rubber spatula, fold egg mixture and blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly).

Sprinkle streusel evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.