You recall correctly. Unfortunately, household circumstances a couple of years ago meant the necessary neglect of those beds, so the softer herbs planted there are no more. The only thing currently thriving is the hardy (and many years old) rosemary bush along an exterior fence.
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A half recipe of the cornmeal upside down cake from Snacking Cakes in a 6-inch pan, with part of a farmers’ market peach and the last couple of satsuma plums from this year’s backyard harvest. This recipe calls for brown sugar and lemon zest in the batter, but I skipped the zest, added vanilla to both the topping and the batter, and browned the butter for the batter. I didn’t have ricotta on hand, so I subbed Icelandic-style skyr. All these flavors were delicious together and with the caramelized stone fruits.
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Full sized iteration of the Smith Island cake. One of the jammys wanted to know how it would be out of the freezer, so we could have instant cake if the mood struck, so this is the full, 9 inch version. It’s a lot of cake. I really hope it freezes well.
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I had a verbena last summer and really enjoyed it. It didn’t survive the winter, and this year could find one at the nurseries.
Gorgeous. Is that all cookbooks in the background? 
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Unfortunately they are not winter hardy 
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Did you freeze any verbena sugar? Maybe your garden center peeps would respond if you requested early enough next Spring?
i JUST went out of my way yesterday to sample this at a local diner i know offers it. yours looks amazing!
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I want to make Ina’s Blueberry Bran muffins, calls for Greek Yogurt.
Can I sub sour cream?
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That looks really yummy!
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I frequently sub one for the other without a problem.
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Thank you, and yes, those are all cookbooks 
I don’t buy or stream movies. They’re my entertainment and education.
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Thanks, mig. Although there are many layers, it’s not a hard cake to make. Next time, if there’s no request for freezing involved, I’m just going to make 1 egg’s worth in 4 inch pans. A much more manageable size, to me.
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That’s a nice, soft-looking loaf. As far as cutting sugar in half, I’ve done that many times for other milk bread recipes without issue. 1/4 cup sugar is too sweet.
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Love it.
Beautifully executed swirl there!
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Whuz that hole doing in the bottom of that slice? You got air!
This looks delicious. I may not be able to make it this year (fruit quality and availability not great anymore here), but I’ll bookmark for next if not. Did you peel the peaches, as instructed? That intimidates me. If yes, do you think (unpeeled) nectarines would work as well?
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Those would be my instincts as well. Are we twins? 
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Not to sound too much like an ad, but with the right kitchen tool, peeling peaches is much easier / easy – this Zyliss soft-skin fruit peeler is a game-changer. https://www.amazon.com/Zyliss-E950018U-ZYLISS-Soft-Peeler/dp/B078YNXVFT
Alternatively, dip the peaches in boiling water, then slip the skin off https://www.thespruceeats.com/how-to-peel-peaches-2217611
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This gets my vote.
