Because you do. You really do.
That shirt really brings out the color of your eyes. I feel like I could look into them. Forever.
Does sexy eyebrow raise.
And WHOA is that your bicep? Have you been working out? No, really. Flex it for me. Again.
I just can’t get enough of that action.
Damn. I think I need a cold shower.
You seem like a pretty smart, knowledgeable, able-bodied person to me. Someone who’s very good at pointing. And clicking. (Among other things. Are you sure you don’t run marathons? Or fly spaceships? Or derive the theory of relativity in your head on a daily basis? Because you look like there’s a lot going on up there. Just saying. Does sexy eyebrow raise. Again.)
But, you know. Just to be sure. I think we should put these skillz, as they say on the street, to the test.
So. If you wouldn’t mind. There’s this contest that I entered. Over at MarxFoods. And, if it wouldn’t be too much trouble (which it shouldn’t be. Due to your skillz and all.) I would really appreciate it if you voted for me. My recipe is the Butternut Squash and Morel Chutney.
And while you’re at it. Enter my caption contest. You could win a dried bean sampler (at a $70 value, this is no laughing matter!). And my unending affection. Which is priceless.
And in exchange? I’ll give you this recipe for strawberry bread. Also priceless. Now that strawberry season is upon us. (Bribery? Me? I don’t know what you’re talking about.)
Okay I’m going to give it to you either way. But if you don’t vote in exchange. Well. Don’t blame me if you can’t sleep at night.
This recipe is good in a very down-to-earth, girl-next-door kind of way. (And what am I, if not the girl next door. Does sexy eyebrow raise.) When I make it again (as soon as I can find strawberries on sale for $1 a carton) there are a few variations I want to try. Such as combining the strawberries with banana. Or kiwi. Adding in swirls of nutella. Or chocolate chips. Or peanut butter. Or cream cheese filling. Or a cinnamon streusel swirl. But it’s also really good as is. Especially with a dollop of whipped cream. And/or vanilla ice cream.
Strawberry Yogurt Bread
Makes 1 9-inch loaf, adapted from the Joy of Baking
1/2 cup unsalted butter, room temperature
3/4 cup sugar
3 eggs, room temperature
1 tsp vanilla
2 cups AP flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup yogurt (I used Greek, the original recipe called for sour cream.)
2 cups strawberries, chopped
1. Preheat oven to 350.
2. Cream together the butter and the sugar until fluffy. Beat in the eggs, one at a time. Beat in the vanilla until well blended.
3. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
4. Add a third of the dry ingredients to the wet, mixing until just incorporated. Add 1/2 of yogurt.
5. Repeat step four. Add the last bit of the dry. Mix. Stir in the strawberries.
6. Pour the batter into a greased 9 inch loaf pan. Bake for about 60 minutes until a toothpick in the center comes out clean.