My husband arrived back from his business trip safe and sound.  All is well.

As soon as the sunflower was done blooming a smart goldfinch began eating the seeds from it.  I took a picture of it through the kitchen window this morning, through glass and screen.

Listening to this song over and over and dancing as I cook.  Cute, happy song from Jacob’s H.S. graduation.

Made a blueberry/blackberry coffee cake, Grandma’s recipe:

1/2 cup shortening
3/4 cup sugar
1 egg
2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups blueberries

Preheat oven to 350.  In a mixing bowl shortening and sugar together, add egg and beat until fluffy.  Mix in the dry ingredients alternating with the milk.  Spread in a greased and floured 11 by 7 inch pan or two 9 inch pans.  Sprinkle the top with 2 cups of blueberries.

Crumb topping:

1/2 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 cup butter

Mix together with a pastry blender or a fork until crumbly and sprinkle on top of the berries.  Bake for 30-45 minutes until a toothpick comes out clean.

I like making recipes that my Grandma made when she was my age, and older.  I think about her and feel like we are connected.

Amish Macaroni Salad recipe here.  (I made as written except reduced sugar to 1/4 of a cup.)

First photo of Rich, Sarah and Seth was from last night.  All the rest of the photos were taken by me this morning.

Happy Thursday!  (I love you!)