consistently inconsistent.

this feels foreign. approaching this keyboard and website in general was similar to the feeling i get when i have to confess something to my mom - intimidation factor: 10. i am fully aware that i am awfully good at avoiding my blog; especially this summer. it has been 54 days filled with...that's my problem. too much has happened in these summer days that it is incredibly hard shoving all of my thoughts (which are vast lemme tell you) and experiences into words on a page. that's why i chose to break my 54-day streak with a recipe! i figured it was a perfect "reunion with my blog" if you will considering food is in everyone's language. rest assured though, i will not avoid discussing my summer and all that it has brought about with you because, frankly, im stoked about every minute that has squeezed into my senior summer. however, until tomorrow (or let's be honest probably not tomorrow) i leave you with a recipe to drool over.

 first, how cute is this apron!? ill let you in on one summer shenanigan: my sister got married. and because i was a bridesmaid, she gave each 'maid one of these adorable aprons from anthropologie! ok i was just so excited to use it for the first time.

also, let me just set the mood for you: it was like the clouds were cut down the middle and every drop of rain fell from the sky; i jumped on the opportunity to maximize the mood by playing my "the oh hello's" pandora station too. all in all, a great atmosphere was happening alongside my excitement to get back in the kitchen after months of absence!

finally, for the recipe i promised! you will need:

-3/4 c. butter, room temp
-1 c. granulated sugar
-2 tbsp lemon juice
-zest of one lemon or two, or three
-2 tsp vanilla
-1/2 c. vanilla yogurt
-3 eggs
-1 1/2 c. flour
-2 tsp baking powder
-1/2 tsp salt
-finely chopped fresh rosemary

cream butter and sugar together until light and fluffy, around 3 minutes.

 add lemon juice, zest and vanilla

 add yogurt, and eggs singly

 then add flour, baking powder, salt and rosemary

mix until all ingredients are smooth and combined, scraping the sides a little bit

 spread in a loaf pan and bake at 350 degrees for 45-50 minutes

     i still havent figured out how i dirty so many dishes, but if youre anything like me lets be friends and wash dishes together. after all, you have at least 45 minutes!

 cool in the pan for 10 minutes, then take bread out of the pan and cool directly on rack until it is completely cool

 glaze: whisk together 1 c. confectioners' sugar with 4 tbsp lemon juice

 there you have it folks! lemon rosemary bread-cake. i have to say, i made it this afternoon and half of it is already consumed.

its the perfect sweet fix, snack, or breakfast with a cup of coffee. a nice summer bread you should try! and guys, it even made it into my recipe book. it is worthy.