The Friday Poem: Life Goes On


The Sunday Recipe: Irish Soda Buns


It is time to embrace cooking substitutions!

This past Tuesday was St. Patrick’s Day and that’s a traditional time for Irish Soda Bread. I was a little overwhelmed with everything going on to prepare for working from home, but I still wanted to make a special meal. I did a quick search for Irish Soda buns, which would bake faster. I found a great recipe from the New York Times cooking blog at, but of course I didn’t have exactly what I needed so here come the substitutions.

This is a great recipe because it already uses some stuff that you might have on hand, and you can substitute for other things. I didn’t have yeast on hand so this was a perfect recipe for me because the leavening is a combination of baking soda, baking powder, and egg.

I didn’t have whole wheat pastry flour, so I used some whole wheat flour – it was fine. I didn’t have caraway seeds and I didn’t want them, so I left them out. I did have some older dried currants, a little out dated but they were fine too. Raisins would be great, or chopped dates, or whatever you like and have on hand. I had unsalted butter but if you just have regular butter or shortening or coconut oil – it’s all okay! Even vegetable oil can be mixed in instead.

Embrace substitutions.

If you don’t have buttermilk, substitute milk and vinegar or lemon juice. The ratio is 1 cup of milk to a tablespoon of vinegar or lemon juice then let it sour for fifteen minutes or so.

My recipe went like this.

Irish Soda Bread Buns


  • 3 tablespoons unsalted butter
  • 1 ¼ cups all-purpose flour
  • ¾ cups whole wheat flour
  • ¼ cup sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon of sea salt
  • ¾ teaspoon of baking soda
  • 2/3 cup buttermilk
  • 1 large egg
  • 2/3 cup dried currants


  1. Preheat oven to 375 and lightly grease a large baking sheet.
  2. Whisk together the fours, sugar, baking powder, salt, and baking soda.
  3. Cut the butter in with a pastry blender or a couple knives.
  4. Stir the currants in.
  5. In a small bowl, whisk together the egg and buttermilk. (If you’re using oil instead of butter, put it in here.)
  6. Stir wet ingredients into dry.
  7. Turn out onto a floured surface and, with floured hands shape into eight portions.
  8. Place on the baking sheet and bake for 20 to 25 minutes, until firm.
  9. Enjoy!

The Friday Poem: New Growth


The Sunday Recipe: Unstuffed Egg Roll


Unstuffed Egg Roll


  • 1 small head of cabbage, chopped
  • 1/4 cup of onion chopped
  • 6 to 9 baby carrots or 1 large, shredded
  • 1 tablespoon olive oil
  • 1 1/2 to 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  1. Warm the olive oil in the pan over medium heat.
  2. Add the onion and saute a few minutes.
  3. Add the carrot and saute until soft.
  4. Add the cabbage and cook for 5 minutes, stir, cook another five minutes.
  5. Add the soy sauce and sesame oil, stir and cook another five minutes.

Working with what I had on hand, I improvised this today based on the “Paleo Egg Roll in a Bowl” recipe from That recipe used 1 tablespoon coconut oil and 1/3 cup coconut aminos, which I didn’t have. You can also substitute a bag of shredded cabbage and carrots for a faster product.

The Friday Poem: Self-care


The Sunday Recipe: Simple Eggplant Parm



Simple Eggplant Parm

(not breaded, gluten free)


1 medium sized eggplant

3 tablespoons olive oil

1 cup sauce

1 cup shredded mozzarella

2 tablespoons grated parmesan


  1. Heat a large saute pan on medium heat.
  2. Preheat oven to 400 degrees.
  3. Peel and cut off the ends of the eggplant.
  4. Slice eggplant into 1-inch thick rounds.
  5. Brush one side of the eggplant with olive oil.
  6. Place, oil side down, in the pan.
  7. Brush the rest of the oil onto the top side of the eggplant round.
  8. Cover and cook about 5 minutes.
  9. Turn eggplant over and cook another five minutes.
  10. Grease or spray a large pie plate.
  11. Spread ½ cup of tomato sauce in bottom of plate.
  12. Place the eggplant rounds onto the sauce.
  13. Top eggplant with the remainder of the sauce.
  14. Sprinkle with mozzarella cheese then parmesan cheese.
  15. Bake for 15 minutes at 400 degrees.
  16. Enjoy!

(This is a GREAT recipe for freezing as it tastes even better after it sits for a day or two.)

Optional simple tomato sauce: Combine 1 8-ounce can unsalted tomato sauce, 1 teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon garlic powder, ¼ teaspoon sea salt, and a pinch of sugar.


The Road to Earthbound…

Last stop on the blog tour, in which I talk more about my writing journey and writing process. Plus a great little scene with Zyriel, and last chance at the giveaway!

6 Feet Under Books Blog

EarthboundbyMeloraJohnsonbannerEarthbound by Melora Johnson – 

(@MeloraJohnson) #ParanormalRomance #UrbanFantasy #RomanticFantasy #TirgearrPublishing

EarthboundbyMeloraJohnson500Hi, thanks for hosting me! I thought I’d share a little bit about me, my writing process, and the book itself. 

Honestly, I can’t imagine anything much better than what I am doing right now. I am writing the stories that I want to write. Sure, I wish I had a little more time to do that in but I also have to get out there and live a life that gives me ideas to create stories worth writing about. I also love helping people and being a librarian gives me the chance to do that on a daily basis. I’m infinitely lucky that the particular library position I have allowed me to develop an adult writer’s group. 

I started the writer’s group 11 years ago and it was hit or miss whether anyone would show up at first. Now…

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The Friday Poem: My Cocoon

My Cocoon

Earthbound Blog Tour: Day 9

It’s Day 9 of the Earthbound blog tour and I’m over at Nana’s Book Reviews with a more in depth author interview and more chances to win. Just click on the image below.

Earthbound Blog Tour Day 7

A light few facts about Earthbound and writing it, plus the giveaway continues. #paranormalromance

To Go There, Click Here

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