I decided to make a loaf of Irish soda bread to take to the farmer’s markets tomorrow morning for breakfast. Breakfast is a challenge every week trying to figure out what to bring since there isn’t anything available for breakfast.
Sometimes we have a GF bagel or muffin that we get at Trader Joe’s. Over the summer, I was making us breakfast burritos along with breakfast sandwiches. I made banana bread a couple of weeks ago. Last week, we only had a banana with peanut butter at the complimentary breakfast at the hotel in Schenectady. We had to leave for the market before the hot breakfast items were ready.
Even though St. Patrick’s Day isn’t for another two weeks, I decided to make a loaf of soda bread anyway. Then I remembered I wrote about it last year. You may think it’s easy to remember what I wrote a year ago, but after writing over 300 blog posts, I can’t remember if it was something in my head or that I wrote and published.
I went to google and searched Irish soda bread Julzie Style. Ha! Last year’s blog post and recipe were right there. I could have just as easily gone to the blog site, but it’s more fun for me to see my stuff pop up on google.
The title of the post was “Any day Irish soda bread.” By clicking on the underlined link, you can read my post last year and check out the recipe.
I got out the ingredients I needed for the soda bread and was surprised just how quick and easy the recipe was. Sometimes, I have to go to our VT Spätzle Company website to find a recipe I wrote and published there. Usually, it’s just to remind me what in the hell I did the last time I baked or cooked a dish.
I went with traditional Irish soda bread today. When I read the “with options” part, I wish I had made lemon poppyseed or cranberry orange. Like the blog post is titled, it is ANY day Irish soda bread. That means I can make a different one next week!
The beautiful thing about a loaf of soda bread is that it freezes nicely. I cut mine in half wrap it in saran wrap, then aluminum foil. This is a beautiful thing; when I am in a hurry trying to figure out breakfast, all I have to do is pull it out of the freezer to defrost.
I mentioned earlier this week I am trying to use up my winter stash of pantry items, so I decided on boneless chicken breast stuffed with stuffing. I breaded them in breadcrumbs and will bake them the way I bake my chicken cordon bleu. Take a look at the recipe; the only thing I did differently for today’s recipe is roll-up stuffing instead of ham and cheese. I will be making a chicken velouté sauce, aka chicken gravy, instead of the dijon sauce.
What’s the difference between a velouté sauce and gravy, you may ask? Well, guess what? I wrote about it last year in a blog post titled “Hello mother sauce.” Click on the link if you are interested. I love that I can share things you may have missed without writing about them again. Yahoo!
It’s hard to believe it’s been a week since we went and saw Waitress at Proctors Theater. On Monday, I got a huge birthday surprise that included 2 Broadway tickets to my favorite show, round trip train tickets, and a night in a boutique hotel right around the corner from Richard Rodgers Theatre! I will be writing about it later this month, right before we head down to the city. I am so excited!
Happy Friday, guys! Have a great weekend! ☺️
Hand to heart…I made your Irish soda bread just yesterday afternoon and had a big hunk of it for breakfast with lots of butter. Yum. I tossed in some chopped up dates instead as I had no raisins kicking around and it was rich and delicious!