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
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.
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!)