A few random snaps from last week when we road-tripped it southeast to the center of Idaho, where my parents have a house, in Challis. Small town that gets busy one weekend a year when the Muzzie Braun family hosts a 3-day country-western music festival. And as they say: a good time was had by all.
Our fourth (of what will be 8 total) sessions, this one we spent in a lovely Wenatchee park. Morning warmth and a perfect, light breeze made the session even more enjoyable. The boys got to play and I got to visit with my friends while we captured another slice of their life. They're moving soon (if you want a cute little house in Quincy, let me know) and I'll miss seeing them as easily as I can now. But we're hoping for yearly visits in their new hometown of Austin, TX and I look forward to seeing this little, vibrant family grow together.
Muffins are so good, pretty easy, filling and delicious. But if I had to choose one, a standby, it would be the humble and common blueberry muffin. You can find them almost anywhere and they're (almost) always satisfying. It was what my mom made often, on weekend mornings or when we were camping, and what I remember as my favorite breakfast. Of course then, my mom made them from a box mix. Always with the little can of blueberries. My mom never drained the berries, always including the "juice" in with the called-for liquid. Added more flavor she said. I was an adult before I realized that blueberry muffins aren't supposed to be that greyish-greenish-blue in the batter.
This morning, nursing a sore body and skipping my Saturday morning at the gym, I decided blueberry muffins and scrambled eggs would be the perect start to the day. I love the internet, where a few clicks on the keyboard brings a multitude of options for just about anything. I chose this recipe from allrecipes.com and was not disappointed. The best part about muffins is the leftover ones waiting to be the perfect snack later in the day.
My husband doesn't have a big sweet tooth and so his birthday came and went this past weekend with nary a cake or candle. But then Monday night he asked if I would make him homemade peppermint ice cream and, of course, I could not say no. I was curious if this recipe, which is so easy with only 3 ingredients, could be as good as he was wanting. His family used to own a Bresler's ice cream shop and his favorite ice cream was Peppermint so I knew he would be a good judge on its flavor. I made and froze it last night and tonight, after an old school dinner of pork chops, mashed potatoes and green beans (he cooks!), we finally got to dessert. His verdict is that it is "reallllly gooooood!" I'll take it.
Peppermint ice cream
Whisk sweetened condensed milk and crushed peppermints together in large bowl. Add 6-10 drops red food coloring, if desired. In separate bowl, whip heavy cream to stiff peaks. Gently but thoroughly fold whipped cream into sweetened condensed milk mixture. Spread into 2-qt. plasticware container with lid. Cover and freeze at least 6 hours or until firm.
A quick little sneak peek for Thea. In rapid fashion she is planning her wedding, a visit to to her fiance's Army graduation and their impending move only 4 days after the wedding. When someone has this much to orchestrate all by themselves, it's a good thing they're such a little dynamo like miss Thea. Her soon-to-be husband is a very lucky man (and after seeing these photos, her album is going to be a very special gift!) Congratulations Thea and Cam!
