I am still not doing much in the way of recipe development, or recipe testing. My life took an unexpected turn in the third week of August and I am still navigating things. In the meantime, I am sharing a simple recipe for minted sour cream that originally went with my braised lamb tacos. I made it again this weekend to go with hot honey carrots.
Skip ahead to the recipe for Minted Sour Cream
First, some thank you’ s!
I have been blogging since 2009 and when I was very engaged across several platforms, my blog would get a lot of comments each and every single post I made. With times changing as to how people engage over social media, the comments have dwindled, and now I get less than 20 comments per post. My thank you is to each and every one of you who leaves a comment. And especially those that ‘stuck’ with me last month when I was overseas. I barely had time to myself and could not manage to read any blog posts in the 17 days we were away. And then when we got home, there seemed to be even less time to do so. It took me until the 2nd of October to catch up on things, and my reading of blog posts could resume.
How I use my time
My usual routine in the morning is to have a cup of coffee while I read and comment on the blogs I subscribe to. When I get to the office and my work is done, I reply to the comments on my blog, and read blogs I am not subscribed to, from people who have left a comment. Usually when we are overseas, once I have finished blogging about our trip, I read blog posts. But this holiday, I took on extra responsibilities and tasks. This meant less time for myself, and for reading blog posts. In fact, I barely managed to read the news which is something I also do each day. Don’t get me wrong, I am not complaining! My time each day was used making memories, having great conversations and seeing new places. How do you use your time in the morning?
Take a look at this inspiring recipe for ♥ Minted Sour Cream ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Minted Sour Cream
Ingredients
- 175 g sour cream
- 5 g mint leaves
- ½ lemon, juice only
Method
- Place the cream, mint and juice into a blender and blend until smooth
- Place into the fridge for at least an hour for the flavours to develop
See the links below for blog posts I published on October 27:
- 2021: Chocolate And Tahini Banana Bread
- 2019: Widows’ Revenge
- 2017: Grapefruit Curd Soufflé
- 2014: Chopped Liver
- 2013: Lobster Pot Pie
- 2011: Almond Cake
- 2010: Roast Pork Fillet
