Lemons, Berries, and Summer Sun

Hey there!  It's been awhile.  A couple of months awhile.  As it usually goes, the time away wasn't planned or intentional.  But it happened, and it does happen every once in a blue moon.  Let me show you why I took a break and found my hands full.

Yep...I became a kitten mamma.  I brought in two feral litters that were born around the building I live in.  Originally, there were seven.  Unfortunately, I lost two...so I still have five kittens who are growing, eating huge amounts of food, and learning how to get into everything (and driving the older cats crazy!).  It's been a learning experience for sure and as soon as they are up to date on vaccinations, and have been spayed/neutered, four of them will be finding new homes.  Yes, I have a favourite who is staying with me.  He's a scrappy little piece of fluff who I always found curled up by my neck every morning the first couple of weeks I had them inside.  Meet Sonic.  (As in the Hedgehog)

Since I managed to skip most of Spring on here...let's jump right into Summer, shall we?  Being Independence Day, it's the perfect excuse (not like I need one) to bring out the lemonade.  From my last produce co-op exchange, I brought home a huge amount of lemons since it seemed that everyone with trees had a bounty to cull from.  And what's better to make from lemons than lemonade, except maybe lemon curd?  An even nicer touch to lemonade is how it can easily go from a refreshing Summer drink to adult beverage with a little alcohol.

I took it a step further by adding blueberries, because I am a sucker for any lemonade with berries added.  So when life hands you lemons and blueberries...make lemonade.

Have a happy and safe Independence Day!  And keep your pets safe when the fireworks go off tonight!

Blueberry Lemonade

Adapted from a recipe on Allrecipes.com

Makes about half a gallon

1 1/2 cups sugar

8 cups water

1 1/2 cups lemon juice

1 5 oz clamshell blueberries

In a medium saucepan, add one cup water with the sugar.  Bring to a boil, stirring occasionally until the sugar dissolves.  Remove from heat and allow to cool.  In a small saucepan, add the washed blueberries and a scant 1/4 cup water.  Bring to a low boil, breaking berries with the back of a spoon until you have a thick fruit syrup.  

In a container large enough, add the blueberry syrup, lemon juice, simple syrup, and the remaining water.  Chill and serve over ice.  

To make an adult beverage--add a shot of vodka to a 12 oz glass of lemonade.  And maybe a spritz of tonic or club soda.  

Cheers!

Blue on Blue

It should come as no surprise that I read a lot of food blogs...a lot.  I love seeing what other bloggers are cooking, where they find inspiration, read their stories, and see how they style their photos.  It inspires me...whether it's to try an ingredient I've never used or try my hand at their recipe.

One of the blogs that I read is Thibeault's Table.  I also follow them on Facebook.  Ann posts drool-worthy photos on both outlets and I love that on her blog header is the quote, 'Recipes are meant to be shared...'  It's true.  Think of all the recipes passed down generation to generation, from family to family, amongst friends, and now, over the expanse of the internet through blogs like yours truly, like Ann's, and like so many others.

Today's recipe comes from a post where Ann shared her favourite blueberry recipes.  I made the Blueberry Upside Down Cake and it was delicious!  Once again, the cake went into work with me and I came home with an empty pan.

For the record...I didn't change a damn thing on this recipe.  I used fresh blueberries and added the optional cinnamon, because I love cinnamon.

Blueberry Upside Down Cake
From Thibeault's Table, recipe from Canadian Living Magazine August 1983

1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries, fresh or frozen
1 tablespoon lemon juice
1/2 cup butter, room temperature
3/4 cup granulated sugar
1 egg
1 1/3 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

Pre-heat oven to 350 degrees.  Line a 9 inch square cake pan with parchment, allowing paper to hang over edges.  Combine melted butter and brown sugar, then spread evenly over bottom of pan.  Spread blueberries over brown sugar mixture, then sprinkle lemon juice over berries.

Cream butter, gradually adding sugar and beat until light and fluffy.  Beat in egg and vanilla.  Sift together flour, baking powder, salt, and cinnamon.  Alternately add dry ingredients and milk to creamed butter and sugar.  Spread batter evenly over blueberries.  Bake 45-50 minutes or until a toothpick inserted in center of cake comes out clean.  Allow to cool for 10 minutes in pan before turning cake onto plate.

Where this post title led me today...

...which will naturally lead me to this...