Let's cook. And eat.

 Another great recipe by Teighan. I had to use lots of substitutes because of missing ingredients. Soy sauce for fish sauce and tamari. Siracha for sambal oelek. No candied jalapeño- I used honey, Korean chili powder and black pepper.  I was slow - took me 1.5 hours instead of .5 but that’s just me.  https://www.halfbakedharvest.com/crispy-honey-ginger-salmon-bowl/

For me apricots scream summer. And apricot preserves remind me of a B&B we stayed at in Austria - every morning the owner would dish out a fresh batch of apricot goodness.  This recipe works great -  https://www.rachaelraymag.com/recipe/apricot-preserves I do go less on the sugar and add some julienned basil for some additional flavor. 

Tieghan's summer recipes are so good. I am a fan. They have worked for me every single time. Working with lavender is hard - because it is so easy to use too much and make it all soapy tasting. But it adds such a summery touch to the dish. And Tieghan is a master at figuring out the right proportion of lavender to add to the dessert. The cake itself was a hit - super moist and full of flavor with lavender and blackberry jam. The only thing I would probably change is the frosting- maybe replace it with a whipped cream frosting because I found the white chocolate buttercream a little too sweet. Or maybe just skip the white chocolate and make a regular buttercream. https://www.halfbakedharvest.com/blackberry-lavender-naked-cake/ This was a good place for information on how to decorate with flowers:  https://sugarandsparrow.com/fresh-flowers-cake-decorating/ Also, those boba straws come in handy if you want to be extra careful while putting the flowers into the cake. Just stick the flo...

 Recipe for the cookie: https://www.whittard.com/us/discover/tea-tips/earl_grey_blog.html For the lemon glaze:  https://www.sugarandsoul.co/downton-abbey-earl-grey-cookies/

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