Super delicious and simple blueberry muffin for an easy and delicious grab and go breakfast or a wonderful evening tea time snack.

This is a super easy recipe. Try it with fresh Market at Dothan strawberries!

You can use it as a marinade for meat or chicken but can also pour it over veggies and potatoes or toss it with salad greens.

Goat roast done in electric pressure cooker

Chicken livers breaded with coconut flour and seasonings and baked. I made these pretty spicy but you can adjust the seasonings however you want. I used a Big Boss countertop oven but it should work fine in a regular oven.

Tips from the Market: Fresh English peas from Mr. Hayburn’s Farm are available and a treat! For freshest flavor, use within 2 -3 days.

Tips from Market at Dothan: try The Bread Lady’s wheat or sourdough breads with Bulger Creek Goat Cheese available at Farmer’s Daughters

No corn syrup in this one! This pie slices better if made the day before. The maple syrup and honey combination is wonderful. I have not made the “regular” pecan pie for years!

Making bread can be intimidating but I’ve tried to simplify the process with my step-by-step instructions. I’ve also made a video (found on my website thebreadladyllc.com), showing start to finish using my mixes.

Creamy Bottle Gourd Soup | Lauki Soup | Dudhi Soup

Ingredients
 1 long bottle gourd (lauki or ghia or dudhi)

2 onions or 4-5 scallions

4 to 5 garlic cloves

2 teaspoon mixed herbs

½ teaspoon black pepper powder
3 to 4 tablespoon cream cheese
3 tablespoon olive oil or any neutral-flavored oil like sunflower oil or butter.
salt to taste

Instructions
Preparation To Make Bottle Gourd Soup
• Rinse the bottle gourd in enough water and peel it. Chop the bottle gourd and put it in a pan.
• Chop the onions and garlic and also add it to the same pan.
• Add enough water just about covering the chopped gourd, onions and garlic.
• Cover the pan and steam the veggies for 15-20 mins.
• Now let the veggies and stock cool.

Making Bottle Gourd Soup
• in a blender or food processor blend the veggies. But keep the stock aside.

• In another pan now heat the olive oil. Add the pureed bottle gourd, onion, garlic.
• Flavor it with the dry herbs and black pepper and salt.
• Add the stock to get the consistency you want and simmer for 5-6 mins.
• Before you switch off the fire add the cream cheese. Instead of cream cheese you could add some cream and also some cheese.
• Give the bottle gourd soup a swirl and serve the soup hot with bread.
Notes
• you could make the same recipe with zucchini/courgettes.