Posts Tagged ‘blueberries’

My Week(246) in iPhone Photos

Sunday, July 19th, 2015

Summer summer summertime! So much summering going on around here.

Sunday:

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When there is a sleeping baby on you, you sit.

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I tried to tell him biting an inflatable was a poor choice, but he didn’t listen.

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Fruit pizza is my new favorite kind of pizza

Monday:

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A++++ WOULD RECOMMEND

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He’s becoming a Stage 3 leaner

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Big kidding big kidding around!

Tuesday:

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Making sure we got enough sticks in with the blueberries

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Having big kid friends who can read is cool.

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My husband made a table.

Wednesday:

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Practicing her name while we wait for car repairs

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Blueberry almond cakes

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Took a walk ALONE because that’s not happening again for a while

Thursday:

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Buying a toilet seat LIKE A BOSS

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We picked up a friend from horse camp so Caroline could meet some horses

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Surfer Dude

Friday:

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Linc smashed it 10 seconds later

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Cool kids wear hats

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The view from the hill behind my house

Saturday:

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Lake…

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…Target…

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…Ice cream. REPEAT.

Linc turns 1 on Thursday and I DON’T WANT TO TALK ABOUT IT. His party is Saturday, and I have a bazillion things to do before then, including create a menu. I have never been this unprepared to feed my guests. I’m keeping my everything crossed that we have beautiful weather for the party, because I am counting on the bounce house and some bubbles to keep the kids entertained all afternoon. I don’t know what I’ll do if we have to be inside.

If you need me, I’ll be keeping as busy as possible so I can IGNORE THE PART ABOUT LINC TURNING 1.

A-maaaaaze-ing Sunflowers At Lyman Orchards

Thursday, August 15th, 2013

See what I did there? In the title? A-MAZE-ing. Sorry about that, it seemed like a good idea at the time.

With several pick-your-own places within a couple miles of our house and a field of sunflowers the next town over we’ve never made the drive out to Lyman Orchards before last weekend. We planned to just go for the sunflowers but ended up having breakfast (giant apple cinnamon cream cheese bearclaw NOM NOM) and blueberry picking too. The kids loved the maze and would have stayed “lost” in it all day if we let them. And then Caroline ate her body weight in blueberries right off the bush. I would have felt bad about how many we didn’t pay for, except when we carried our GIANT pail of blueberries up to get weighed our total was $5. Best deal ever. We’re definitely going back for apples and pears – the views alone are worth the drive.

I actually had to DECREASE the color saturation on these pictures, because the flowers were so yellow and the sky was so blue it hurt my eyes. Real life, how can you be so gorgeous?!

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Lyman Orchards offered free maze tickets to several Connecticut bloggers and I was lucky enough to score them for our family, but no compensation was received and we paid for our food and blueberries.  The sunflower maze runs until August 25th and I highly recommend it!

Lemon Blueberry Bars With Coconut Crust

Monday, June 4th, 2012

I spent all morning Sunday on Pinterest. That’s pretty much all you need to know to understand the next couple of posts I have planned. Let’s just say I was REALLY hungry afterward.

These are actually more cake-like than the traditional powdered sugar dusted lemon bars – sort of like lemon brownies (these are actually what inspired me try making my own recipe). If you aren’t a fan of coconut, you could easily omit the crust – just watch the bake time closely. And if you don’t happen to have any blueberries, you could leave those out too. But personally, I think this is the perfect combination of sweet, fresh and tart.

lemon blueberry bars with coconut crust

There's a tiny hand photobombing my lemons in the background


Lemon Blueberry Bars With Coconut Crust

CRUST

1 1/2 CUP FLOUR
¾ CUP FLAKED COCONUT
½ CUP BROWN SUGAR
½ CUP BUTTER, ROOM TEMPERATURE
1 TSP SALT
2 TSP LEMON ZEST

Mix all the ingredients in a food processor and pulse until combined. Press into a well-greased 9×13 baking dish. Put it into the fridge while you make the filling.

 FILLING

1 CUP FLOUR
1 CUP SUGAR
½ TSP SALT
¾ CUP (1 ½ STICKS) BUTTER, SOFTENED
3 EGGS
ZEST & JUICE OF 2 LEMONS
1 ½ CUPS BLUEBERRIES

In the bowl of an electric mixer, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice. Pour the lemon mixture into the flour mixture. Beat at medium speed until the batter is smooth and fluffy, about 2 minutes.

Turn off mixer, fold in blueberries by hand. Spread filling over crust. Bake for 40-45 minutes at 350 degrees, until the center is baked through and the edges are lightly browned. Let the bars cool completely before you try to cut them.

GLAZE

ZEST & JUICE OF HALF A LEMON
½ CUP POWDERED SUGAR
2 TABLESPOONS WATER

Wisk together until it’s all combined. Drizzle over cooled bars and spread around with the back of a spoon. Refrigerate until the glaze hardens. Eat and enjoy.

lemon blueberry bars with coconut crust

lemon blueberry bars with coconut crust

She's trying SO HARD not to touch them

lemon blueberry bars with coconut crust

She couldn't resist anymore!

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