Things aren't slowing down around here. Thankfully so because it makes the days go so fast. I was supposed to get on a plane Monday back to China to visit Butch, but I decided to postpone. Work is busy and I wasn't ready to leave Rocker. On the other hand, it was a little sad because I miss hubs terribly. Speaking of hubs, I didn't mean to go this long between posts, but I had some billing issues with Typepad saying my address didn't match the card on file. Hmmmm? After three days of trying to solve the mystery with emails to Typepad and phone calls to the bank, Butch called this morning and asked what I was doing. I said, "being frustrated with our bank or Typepad or both." I explained the situation and then he said, "oh, I changed the address awhile back on-line." Ah ha! I'm glad I finally mentioned it to him. Isn't it weird the telephone banker didn't have that in her records though?
I promise, I'm going somewhere with this blueberry theme. Things are coming along on my book. I am so excited and nervous about this it. Tomorrow, I'm shipping a box of my hand collected treasures down for the photo shoot. It's neat to have the opportunity to add another personal element to the book besides the projects.
The past three weekends Grandpa and I have made our way to the Farmer's market. I truly look forward to it every week. The one thing I cannot leave behind is blueberries. Lately I've been freezing them and eating them like popcorn. So yummy. Last weekend I made a batch of muffins to take to some folks, and that was fun. I've missed doing that while living in China and I've got a lot of catching up to do. You know, nothing says lovin' like fresh muffins straight from the oven...or so I've heard.
-Grandma's Summer Blueberry Muffins-
The thing I love about these muffins are A: they're grandma's homemade blueberry muffins and B: they are not ultra sweet, but more of a delicate sweet...like not steroid sweet. Know what I'm sayin?
Makes 2 Dozen, Pre-heat oven to 400 degrees
Sift together: 3 C. flour, 1 C. sugar, 4 tsp. baking powder, 1 tsp salt
Mix in: 1/2 C. shortening, 2 eggs, 1 C. milk
Gently fold in: 2 C. blueberries
Fill muffin cups at least 1/2 to 3/4 full and sprinkle with a bit of sugar. Bake 20-25 minutes.
Yum. That's all I can say. Obviously because once those babies were pulled from the oven I was eating them...forgot all about taking a picture of a cute little muffin on a summery napkin like I'd planned. Ha! Next time. Maybe. ;-)