It’s good to be back.
Back to my little apartment after 3 weeks away. Back to my kitchen where I love to be. Back to my husband who I was away from for 2 weeks.
The past three weeks have been chock full of new adventures, sights, foods and celebrations.
In that time I’ve been to Burma and back (and on 9 planes, a few motorbikes and dozens of taxis) and celebrated Christmas with two families.
Phew, what a crazy but amazing 21 days!
In a week or two I plan on giving you some more insight into the eats and drinks I enjoyed while in Burma, but for now here’s a simple recipe for a really delicious bread/side.
Popovers!
I have been dying to try out popovers for quite awhile now and thanks to the cornucopia of recipes in the December issue of Bon Appetit, I finally got the chance.
I tweaked their recipe for Nutmeg and Black Pepper Popovers to make my own Rosemary Black Pepper Popovers for my family’s Christmas Eve roasted lamb feast (feast pictured below).
If you haven’t had a popover, they’re a happy marriage between a dinner roll and a bread pudding. They have a nice crunchy yet airy texture with a dense, eggy middle. And they POP OVER the top of your muffin pan, hence the name.
Don’t worry if they’re not super puffy or sink a bit while cooling. I promise you no one will be measuring the height while they’re enjoying the buttery taste and unique texture.
You’re going to love them!
