Sometimes I can get lost for hours on the internets, falling down some dreamy rabbit-hole of links that will take me into the blogs, obsessions, and recipes of other humans who are doing a much better job at living artfully than I am.
They pull me in with their poetry and gorgeous photography and stories about the food they eat. And soon a whole afternoon goes by and I am dizzy with dreams about lemony tarragon braised chicken, and travelling to Japan, and green matcha lattes, and flowery dresses that I didn't even know I needed.
And so that's how I came across a recipe for buttermilk rose & raspberry quickbread.
For technical reasons unknown to me, I couldn't pin or bookmark the recipe, so it ended up cut & pasted on a word document and I've since lost the original post. But all I can think about is this recipe and wondering where I might find organic rosewater.
Because I have to have this.
I know it's a recipe by Beth Kirby, the creatress behind Local Milk.
And I know it was posted on a guest blog as part of an interview series.
And the recipe is below, if you are starting to get impatient with me.
It's strange how the most arbitrary things can take hold in the mind and then it's not long before the whole body is in craving + obsession mode. I can't explain it.
I had the same salivating experience last week when I got it in my head that I needed to hike in the gorge and finish with pancakes from the Red River Rockhouse. The fixation actually began two weeks ago, but I convinced myself to stay in bed instead of going out in the cold. I had no choice but to follow through this past weekend lest I actually go crazy.
It was raining, which is really a lovely time to be in the woods. It's quiet, heavy on the solitude, and the scent of the land is extra intoxicating. I followed a path through rhododendrons and ferns and made my way to a limestone lockout.
And after having spent some time drinking in the scenery, I practically skipped my way back down to the forest floor and prayed that I wasn't too late for pancakes and coffee (I put my order in with 6 minutes to spare).
Maybe my brain is happier when it has these little obsessions to keep it occupied, and now it's nothing but thoughts on this quickbread with the rose water. If you also find yourself thinking about it at all hours of the night, then we are likely kindred spirits and should be friends.
buttermilk rose and raspberry quickbread.
- a Beth Kirby recipe
1 cup all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1/8 tsp kosher salt
1 tsp rosewater
1/2 cup buttermilk
1 large egg
1/4 cup olive oil
1/4 tsp vanilla extract
1 cup raspberries
Heat oven to 350°F. In a medium mixing bowl whisk together the first four ingredients to thoroughly and evenly combine. In a pourable two cup measure combine the buttermilk, rosewater, egg, olive oil, and vanilla. Lightly whisk with a fork to combine. Add this to the dry ingredients. Stir gently to just combine so that there is no dry left. Don't worry about lumps, and be careful to not over mix. Gently fold in the raspberries.
Lightly grease your loaf pan, pour the batter in, and bake it on the center rack for about 35-45 minutes or until a tester inserted into the middle comes out clean and the top is golden brown. Best served warm with a pat of good, lightly salted butter.
Makes one small loaf