Photo Friday! {Summer Recap}

This summer was filled to the brim with trips and food and sun and sand and music and rainbows and more food. Which is why I have a lot of catching up to do (again). This week, I will be recapping the end of my summer fun.

Three weekends ago, (OMG has it been that long!) over Labor Day weekend, I went on a short trip to New York to visit the fam. There was a 3-day long reunion that included four generations of family! (Like, whoa!) It also included sand in my toes, beautiful sunsets, pizza, pasta, goat meat (from the farm, upstate) and more sand.

The week after I returned included this incredible (double) rainbow. I was so in awe with it, I took about a billion pictures of it. As soon as the rainbow/sunset had faded, I moved inside to watch a few awesome people play amazing music.

I know it is random, but I just had to share: I pass this mailbox on the way to work sometimes and it makes me laugh, thinking about the amped up mail inside.

Lastly, the boyfriend’s cousin and friends were in town and we all hung out in the Mission, eating tacos, of course.

And, yes, there was a Rosh Hashanah dinner that I went to this weekend, and there are pictures from that, but, well, I figured I should save those for next week. :) So enjoy the week and stay tuned!

What I’m Reading Wednesday

This week I do not have much to share because I have been reading articles about things for school research and not reading so many “for fun” things.

But here’s what I have read in my spare time that I enjoyed:

For starters, I think it is important to know where the letters come from.

I mean, how are you supposed to read anything before knowing that? :)

P.S. Did you know that Count from Sesame Street died recently? Ah, AH, ah. (That would be so much better if read out loud in your best Count voice, trust me.)

Now that we’ve moved on past the basics of letters and numbers, let’s get real.

I am sure you have all heard of “pop-up” restaurants like my favorite Rice Paper Scissors. And, you may have read my posts that mention the Underground Market, but have you heard of a pop-up restaurant that is literally underground?

Now that we are all on the same page about these restaurants, what they know about you.

That’s all the reading I’ve been able to do lately. I hope that’s enough to tide you over ’til next week! If not, I am working on editing my photos, and there will definitely be a post on Friday, and hopefully some more over the next few days.

Photo Friday! {Plus Foodie Pen Pal Reveal}

This week is another “just testing my camera” week because I am dopey and forgot to bring it to the restaurant we went to for dinner last night. Also, since I am writing this right before leaving for the airport, I have not edited any of these. This will truly be a test to see the quality of pictures my camera gives me. Forgive me for the blurriness in advance, won’t you? Next week should be chock-full of great (edited) photos from this weekend because I am going away to New York for Labor Day weekend!

Spaghetti and shrimp and peas for dinner this week. Easy and fast dinner I recommend you make for dinner one night.

I’ll give you one guess what I used these ingredients for. Hint: the title of these treats is on the blue box.

Found a leaf in my hot chocolate at Four Barrel this morning. So pretty!

Wait! Did you say hot chocolate? I don’t see that on the menu. That’s what you are thinking, right?  Well, I know about the “secret menu”. They make their hot chocolate with Dandelion Chocolate, who, by the way, have a new bar! Now you know!


Lastly, it is Foodie Pen Pal reveal time! I got all sorts of goodies this time. According to my pen pal this month, Sandra, they are all locally made. In case you can’t tell what it is I got, it is Tim’s Potato Chips, Annie’s Homegrown Macaroni and Cheese, Moonstruck Milk Chocolate, Propeller Chocolate chip Energy bar Mix, and Cary’s English Toffee. All good things.

Hope you have a great Labor Day weekend and extra day off of work!

[insert CORN-y title here] {Blueberry Corn Muffins Recipe}

If you’ve been around the food blogs this summer, you may have noticed it’s been the summer of corn and blueberries. Between the corn, cucumber, herb and tomato salad that’s become a staple at dinner and the various corn bread and corn muffins, I’ve definitely had my share of corn this year. As for blueberries, I added them to the aforementioned muffins, and eaten them right out of the basket from the store, but have not added them to much else this year, but many other bloggers have.

Here are some of my favorite recipes from other bloggers that use corn or blueberries that I would’ve loved to fit in this summer:

From Joy the Baker: Sweet Corn Biscuits

How Sweet It Is: Hot Blueberry Cheddar Dip

White On Rice Couple: Fizzy Blueberry and Meyer Lemonade

Shutterbean: Blueberry Pudding Cake

Smitten Kitchen: Bacon Corn Hash

and the Blueberry Corn Muffins I made from Two Peas and Their Pod:

Blueberry Corn Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These tender corn muffins are bursting with blueberries. They are great for breakfast, a snack, or served as a side dish to any meal.

Ingredients:

1 cup all-purpose Gold Medal flour
1 cup course ground yellow cornmeal
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
1 teaspoon vanilla extract
2 large eggs
1 cup blueberries

Directions:

1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, vanilla, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Gently fold in the blueberries. Divide the batter evenly among the muffin cups.

4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

What I Am Reading Wednesday

Okay, so I’ve been away for a week. BUT, I do have a lot to share with what I’ve been reading and what I hope to share in the next few weeks!

So, what I’ve been reading:

I think this is great and that supermarkets should be allowed to do this in the U.S., too. I don’t know why farmers would want to hide what they are doing, if they are doing nothing wrong. :)

Speaking of doing nothing wrong, these Americans have been helping out their community.

And, if you are as much of a fan of This American Life & Ira Glass as I am, you would enjoy reading this.

I felt like this article was written just for me; it was just the advice I was looking for. And on a related note: this advice.

Since this is a food blog, I guess, really, I should be posting about food articles I’ve enjoyed recently. Like this one, about what the world eats.

Or, how about this one? For all of you pie-lovers out there. By the way, just a little survey: cake or pie? (Answer in the comments!)

For a more savory treat, (though you could make pie crust with lard) an article about lard making a comeback.

And, since it was recently what would have been Julia Child‘s 100th birthday, let’s all learn to eat the way that she did!

Lastly, great tips on getting your mojo back in the kitchen.

So, that’s what I’ve been reading. As I’ve said before, I have been working on some recipes I’d like to share soon, including some good ol’ American corn. I’ve also been making some things with coffee, and have another foodie pen pal box to pick up from the post office! Of course, I have some test photos I took with my new camera that I’ll share on Friday! Lots of posts coming soon(ish)!