Brussels sprouts have to be one of our favourite vegetables. I really don’t know why I didn’t enjoy these when I was a kid, but they have become a regular staple on our grocery list. I quite often find myself cooking up way more than we need so I can eat the roasted sprouts cold the next day as a delicious snack 🙂
This past weekend we hosted an Easter Brunch for all of our Ottawa friends. But, not only was our brunch to celebrate Easter, it was also to celebrate our friend Laurel’s birthday.
I wasn’t quite sure what type of birthday dessert to prepare for her, so I enlisted Jeff’s help in determining the perfect dessert to serve. I gave many options, cake, *pie even an ice cream cake, but Jeff came back with cake and told me that her favourite flavours were lemon and vanilla. How incredible is that! A lemon and vanilla birthday cake, I knew that could be arranged!
Anyone who knows me, knows that I absolutely love lemon! I mentioned my obsession with this fruit when I shared with you my first attempt at Lemon Meringue Pie. Now I am back with another lemon inspired recipe – Lemon Coconut Loaf.
I had seen many recipes for lemon loafs, and I wanted to give one a try. What I like about a loaf or a quick bread, is that you don’t have to play around with yeast or kneeding. You just add all your ingredients together, put them in a loaf pan and pop it in the oven. Done and done! 😉
I love lemon. Our apartment is filled with lemon scented candles, I wear lemon scented perfume, I love lemon. It is amazing that I love this fruit so much, yet I have never, ever made a lemon meringue pie. Actually I have made very few pies, I am a bit nervous about pastry (and as you will see, I still haven’t made it) but that will change this year, I promise!
Ruby Reduction 