with a moo moo here

some people say the whole "local" or "locavore" movement is just a bunch of hype... but i have to push up against it in regards to the wealth and abundance we have in our own backyard here in the PacNw. after a long and bordering on indulgent trip to Metropolitan Market, the kids and I left with some fresh Washington Peaches, Pluots, seattle loose teas that the kids smelled and picked out, fresh baguettes, Valhalla coffee, and lastly a jar of every dairy product that Twin Brook Creamery (from Lynden) had to offer. WARNING: the chocolate milk is the thickest and most addicting treat that you've ever let slip past your lips.

As I pour the "half & half" into my coffee, the sobering thought that coffeemate will never again cut it. Darn you, good food!

pesto parmesan swirl bread

in anacortes, near my mom's old dress shop, we used to stop at an italian restaurant on the way home to get some ooey gooey pesto parmesan bread to take home. usually only half made it there, but i've never forgotten that savory treat. if you want the recipe, please just ask.

after going through the whole dough making & punching process, slather, i mean SLATHER with basil pesto

then give a hearty blanket of freshly shaved parmesan inside and on top when rolled

voila!

i also made cinnamon, pecan & orange swirl, but that's more conventional:

cranberry orange chocolate chip bread

i used the Betty Crocker recipe for Cranberry Orange bread, with a few alterations:
the best EVER chocolate chips to use are milk chocolate chips (semi-sweet works too) of the Guittard brand. Check out their website to see more about them: http://www.guittard.com/.

3 cups fresh or frozen (thawed and drained) cranberries

1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla
2 teaspoons grated orange or lemon peel
4 eggs
3 cups Gold Medal® all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
2. Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

i left out the nuts, and chopped the cranberries and chocolate so that every bite is filled with perfection.
also, for an extra orange-y flavor, i subsitute orange juice for milk. then i added 2 tbsp. plain yogurt for some tart richness.

i wanted to give them away, but didn't know what to wrap them in, besides plain 'ol plastic wrap. here's what i came up with. (i love the egg stickers)