Its hard to believe that June is coming to an end and our big trip to Europe is coming up in just a couple days! I'm starting to get really excited, but there is still so much to do to get ready. My bed and breakfast is 100% booked this summer, which means I will have guests coming and going for the almost three weeks we will be gone. Luckily, I have a friend who has offered to stay at our home to manage the bed and breakfast and take care of my cat and garden. She is also vegan herself and has a lot of experience cooking for people so what a relief, and huge help!
Those who know me know that one of my favorite things to do is travel. Theres something about exploring new countries and adapting to new cultures that provides such thrill and natural high. I was lucky enough to have been bitten by the travel bug at a young age, and its safe to say I haven't stopped exploring the world since. A few years ago, I went on my longest adventure to date, when I backpacked around the world for almost six months. I'd love to get on the road like that again; hopefully someday soon! But in the meantime, we are taking this little trip, with only our backpacks and toddler and I couldn't be more excited. Some people think we are nuts for taking a very active toddler on a trip like that, but I can't think of a reason good enough to stop us!
So onto this recipe...
It was inspired by an old family summertime favorite. I cut the sugar, added some new flavors, and the result is fantastic. Its still sweet, fluffy, moist, and flavorful. The addition of basil really compliments the fresh blueberries nicely and I couldn't be happier with how it turned out. The whole pan barely made it two days before it was gone!