Friday, September 25, 2009
What were we thinking?
Tuesday, September 15, 2009
I DID IT!
Thursday, September 10, 2009
Dream Vacation
Tuesday, September 8, 2009
Nothing Boring About It
Maren and Nora on their first day of preschool with Mrs. Barbara at Superior Preschool.
Tuesday, September 1, 2009
Can't Wait
We are leaving Friday and heading to central Idaho to raft the lower section of the Salmon River. We will spend four days rafting the Salmon and Snake rivers, playing in the sand and sleeping under the stars (provided we have good weather). This is one of the girls all time favorite trips. Maren is finally old enough and will be going for the first time this year. We are looking forward to spending the labor day weekend with Kirk's brother, sister, mom, spouses & kids.
Sunday, August 30, 2009
Blueberries
Blueberry Buckle Ingredients Cake ingredients: 2 cups and 1-2 Tbsp of sifted, all purpose flour separated 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup (1/2 stick) unsalted butter, softened 3/4 cup sugar 1 large egg 1/2 cup milk 1 pint blueberries Topping ingredients: 1/4 cup unsalted butter, softened 1/2 cup sugar 1/3 cup sifted all purpose flour 1/2 teaspoon cinnamon Method 1 Preheat the oven to 375°F. Grease an 8-inch spring form pan. Set aside. 2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside. 3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter. 4 Bake for 45 - 50 min., then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake. 5 When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.