We saw the following meme on the 4th of July:
It has been very rainy here all week. It will be sunny for a while and then it clouds up and pours down rain for a while and then the sun comes out again. This can be repeated several times over the course of the day. The cooler temperatures have been a nice change, as has been our green lawn. Usually by this point in the summer our grass is starting to turn brown.
We have had a busy week with a couple of birthday celebrations, visits from friends, and various and sundry household projects. We are eagerly anticipating the birth of a little granddaughter any day now and will be sure to document that momentous occasion.
I was given some delicious corn this week and thought I would share a tip I saw on a cooking show a while back. I have read a variety of tips regarding cutting corn off the cob and have tried several methods but I really like this new one. The chef suggested cutting the corn off the cob while the corn is lying flat on a cutting board. After you cut off the kernels you can hold the cob vertically to scrape it if desired. I have tried this the last few times I have cut corn and find that it works well for me and seems to create less of a mess, which is always nice--I make enough messes in other ways!
Here is a picture of the technique--please disregard the stained cutting board:
We are getting a good crop of blueberries this year and I tried a new recipe for a blueberry quick bread this week--unfortunately I forgot to put the sugar in the bread! It has quite a few healthful ingredients and we have enjoyed it by topping our slices with some local honey. 🙂 Here's the recipe if you want to try it yourself:
Blueberry Oatmeal Bread
1 1/2 cups whole wheat pastry flour or white whole wheat flour
1 cup old fashioned or quick oats
3/4 cup sugar
1/2 cup wheat germ
2 tsps. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups plain or vanilla yogurt
1/3 cup oil
2 large eggs
2 tsps. vanilla
1 cup blueberries (if using frozen, thaw first)
Preheat oven to 350 degrees. Grease, flour, and line a 9" bread pan with waxed paper. In a large bowl whisk together flour, oats, sugar, wheat germ, baking powder, cinnamon, soda, and salt. In another bowl whisk together the yogurt, oil, eggs, and vanilla.
Gently fold the blueberries in the flour mixture to coat them with flour. Next fold in the yogurt mixture gently just to combine all the ingredients. Pour batter into the prepared bread pan and bake for 50-60 minutes.
Have a blessed Sunday,
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