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Can you believe the year is half over already? Where does time go? I swear, the older I get, the faster time flies. I guess it’s true what they say, time flies when you are having fun. And I guess that really is what life is all about these days for me, fun and just enjoying life to the fullest.

June is always a favorite month for me because it is my birthday month. I used to make such a big deal of my birthday. When I was in my 20s, I celebrated the entire month and claimed every weekend of June as MY weekend. How self-absorbed was I? Nowadays, I’m a bit more subdued when it comes to my birthday. I don’t really make a huge deal of it as much, or not at all. It’s simply just another day. I do like to celebrate it with my loved ones, mostly family and very close friends. I’m also not as spastic as I was when I was in my 20s. Good grief! I shudder at the thought of being that age again. I was so naïve but I acted as if I knew everything. Nowadays, I just accept the fact that I mostly know nothing. But, life is much smoother and relaxed these days. My life goal at the moment is to just chill and stay happy. It’s all about smooth sailing and just trying to navigate through life as easy as possible.

Speaking of easy, nothing can be much easier than this Dutch Baby! I’ve always been a fan of the typical ones with mostly fruit and sugar, but  because I am a big fan of savory breakfasts, I started experimenting with all sorts of savory ones. This one so far is my favorite.I adapted this from this Bon Appetit recipe.



photos by Maria Kennedy


(click here for full Grocery List)

3 large eggs
3/4 cups whole milk at room temperature
3 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
2 tablespoon cornstarch
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 tablespoon chopped fresh chives
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 shallot, finely chopped
1 cup chopped shiitake mushrooms


1, Preheat the oven to 450 degrees F and place a medium size iron skillet in the oven while preheating.

2. In a blender, blend the eggs on high speed until it’s frothy. Gradually add the milk and then 2 tablespoon of the butter. Add the flour, cornstarch, and the remaining ingredients and blend well.

3. Remove the skillet from the oven carefully. Add the remaining butter to the skillet and swirl it around until the pan is coated.

4. Immediately pour the batter onto the skillet and put it back in the oven. Bake for about 20-25 minutes or until the batter is puffed up.

**This is best served straight out of the oven. I like serving it with over easy eggs or poached eggs.