Blueberry Muffin Bread

I love the smell of summer fruits and vegetables in the kitchen. Ten pounds of blueberries sat in the kitchen sink, washed and ready to be frozen. Little packets of goodness will be pulled out later in the winter, and fresh berries will waft the sun warmed smells back into the house. While most of the berries went into the freezer, some stayed out to make fresh blueberry muffin bread.

As the oven is preheating to 350 degree Fahrenheit, pull the butter out of the refrigerator and let it start warming. In a large bowl, cream the butter and sugar. Add to this mixture the liquid ingredients of milk, vanilla and eggs. Mix in the remaining ingredients of baking powder, salt and flour.

 

Once everything is thoroughly incorporated, slowly add in the blueberries; taking care to gently fold them into the batter. Lightly grease a nine inch round pie plate and pour in the mixture.

Ingredients:

1 c. butter

1 c. sugar

2 eggs

1 ½ t. vanilla

2 t. baking powder

1 t. salt

2 c. flour

½ c. milk

2 ½ c. blueberries 

Let the bread cook until it turns a golden brown. Pour the coffee, set out the plates, serve up the bread and enjoy.

Sharing food from the kitchen has always been my mom’s gift. Someone comes to the house and eventually there is an offer of food. It is a skill I have learned, using food to share friendship and caring. Over the years, my collection of trusted recipes that will be served friends has grown, and each bring back memories of special visits.

There is simply nothing quite as warming as sitting down with a fresh baked food, a cup of coffee, and time with a friend.

The Power of a Smell

Yesterday evening, walking at the park, I reached to touch a new pinecone. Thick sap clung to my fingers and I held them to my nose to enjoy the fresh smell. It is the smell of a memory, of walking in woods where the sound of footfalls are dampened from layers of pine needles, and every step disturbs the pollen and brings the woody scent closer to me. I can hear the lake’s waves touching the shoreline with a steady rhythm, the driftwood caught on a shallow point hitting the rocks with a hollow echo. On the other side of the water, mountains rise, skirted in green at their feet and covered in snowy caps. Strains of “How Great Thou Art” still float above the water as the last note ends.

The smell of fresh pine makes me think of snowy morning moments at home. Wood smoke stings my nose as I build a fire in the potbellied stove, as the pine and kindling woods catching fire mingles with the aroma of fresh yeast bread rising in a sunny window. The coffee pot is waiting to refill my cup and a pot of soup bubbles on the stove for later in the day; both adding moisture rich aromas to the house. Outside in the snow, every breath drawn in feels somehow fresher; and when the pine tree smell drifts my way, it feels like Christmas.

On a summer trip, campground spaces in a deep pine wood are shared with friends. I remember laughing until I cried and then laughing some more. Pancakes were cooked on an outside griddle as we stood around and just enjoyed being together. Prayer, songs, more laughter, and soon we were clinking forks onto plates with sweet syrup and fluffy pancakes. The pine woods held little birds that sang above our heads and crows that floated through announcing their passing-by with much volume and fanfare.

It always amazes me how a single smell can cause biological triggers, bringing back rushes of memory in a moment. I traipse down sentimental neurological paths that have been cobwebbed since last visited, dust them off and look for the pine trees.  

Summer Flavors – a New Venture in Gardening

I have had a garden before, a spot to raise zucchini and a few tomatoes. This year, my garden dreams were bitten by the spring bug when the Midwestern winter was still deep in snow, expanding the list of plants to include black beans, corn and potatoes. Spring came and plants that had been started and were growing on make-shift tables by windows or were still stored in carefully selected seed packets made it into the back of the car in boxes, traveling with the needed tools to the garden. It was time to plant! A few months later, and voila, plants are growing and there are things ready to be harvested!

Armed with Bug Soother and my hat, I wade into the green beans and breathe their smell deeply. The corn stalks bend and make a whispering sound. I have a conversation with the Gray catbird as it is sitting on the water container and watching me with curiosity. The bird sings and I join in, we sing together - celebrating the feel of the sun and praising the Son.

The grocery sacks fill with the harvest of the week. I am so excited to get home to break the beans and put them away for winter. The colors, smells, and textures – not to mention of courses tastes, are a joyful part of the experience. I do my homework, finding out how to know when onions are ready to be dug up, or when popcorn should be harvested. The feel of the warm dirt and being able to eat, share, and stock the freezer with fresh produce is a wonderful summer thing.

I look forward to the time in winter when I can pull out a bag of fresh green beans and put them on the stove to cook. The smells of summer will come back, drifting through the house, bringing summer’s flavors during wintry days. Toss a few seeds in, try a new recipe and pause to enjoy the flavors of summer. 

 Fresh Pico de Gallo

Pull out a good knife, cutting board, and bowl.  Chop up the ingredients on the list below and mix well. 

• 2 jalapeno peppers, seed and dice  *if you have a cut on your fingers, consider wearing gloves or this will make your hands feel like they are on fire!
• 1 onion (I used a purple onion for its sweet flavor)
• 4 tomatoes dice
• 3 garlic cloves finally diced

Mix everything well.  Slice 1 lime in half and juice.  Add to the mix, straining out any pulp.  Put in an airtight container and let it sit over night.  Enjoy chips or with meals, I particularly love it with a summer salad and a dab of Greek yogurt. Will last about a week.