EVERY NOW AND AGAIN…

I like to share things that not only speak to me but also tickles my funny bone, and I hope it will give you the same. I found this at Pinterest, one of my go-to places for graphics.

I was out for several hours today and did a little gallivanting. I came home and I almost immediately, but unintentionally, took a nap!

For our international friends to translate. 

"She desperately wanted to go gallivanting all over town…but she knew it would interfere with her nap."

WITH LOVE AND LUNCH

On Monday we drove over to our favorite walkabout garden. We forgot that everyone had the day off for Labor Day. When we arrived, we found that the barrier was down preventing us from using the parking lot (at least the staff had a day off), but the garden itself was still open to the general public.

 There were dozens and dozens of cars parked outside on our side of the barrier, and on each side of the narrow road leading down to the main road, with more cars arriving only to have to turn around. There wasn’t a spot to be had. We would have had to go a considerable distance to find a place to park, this on the busy main road without a sidewalk. Walking back between parked cars was not an option for us with all the traffic driving by. There was a long, grassy ditch to navigate also. We decided it prudent to turn around and let others enjoy the garden today. The weather was gorgeous! 

My collage shows one of the parked cars at the top of the road, where we made a tight u-turn. I saw the message on the car and of course my phone came out. A wonderfully positive message that I added to my collection of positives. I added the word 'love' on the other car to obscure the license plate for privacy. It seemed to fit in with the theme.

We had the sushi for lunch, purchased from our supermarket and made fresh shortly before. Avocado and grated carrots wrapped in seaweed, brown rice with flecks of quinoa, made for a very tasty and quick lunch. It was vegan and as we are adding more meatless dishes these days, it was perfect. Packets of soy sauce, marinated ginger slices and wasabi come with it, and when applied to the sushi, finishes it off nicely. Very tasty! And on that note...

I hope you all had a great Labor Day, 

and are having another nice one today.

I WAS JUST WONDERING...

how could he see me with all that hair over his eyes?

 I think we spotted each other simultaneously. He was about 50 yards away. 

According to Google when I checked on what kind this cute dog was, it turned out he was a Bouvier Des Flandres. I'm not very familiar with this breed and have never seen one since. I took this photo several years ago (another one from my archives). 

He is an ideal companion to have for those with allergies. He does not shed all that hair! I wonder how he does in hot weather, especially as he has a double layer coat?  I think he would have to go to the groomers and be given a buzz cut maybe. 

The breed originates from the Flanders Region of northern Belgium and northern France, and was used to herd sheep and cattle and also pull carts. They are a very intelligent dog and are quick learners. They are also very gentle with other animals, and with people. 

There is a very interesting website here with more information.

And one quote to leave you with. 

"A dog wags its tail with its heart." by Michelle Meuniere.

Thanks for stopping by and I wish you all

a great day!

MONDAY MORNING RECIPE - BLUEBERRY MUFFIN FOR ONE

The original recipe came from food blog OneDishKitchen hosted by Joanie. The original recipe is here. I always recommend paying a visit as there are more things to see (I have added Joanie’s tips below this recipe). It is always interesting to read all the comments but most of all, see other delicious recipes she shares. 

Blueberry Muffin for One

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt 

2 tablespoons salted butter - melted

3 tablespoons sugar

1 large egg yolk

1/2 teaspoon vanilla extract

4 tablespoons milk (any kind of milk can be used whether whole, low-fat or non-dairy like almond or soy)

1/2 cup blueberries

Preheat the over to 400 degrees. F. (200 degrees C).

In a small bowl mix the flour, baking powder and salt.

In a medium bowl, stir together the melted butter and sugar. Add the egg yolk, vanilla and milk, then whisk until smooth (it was nice not to have to get the electric mixer out).

Stir in the dry ingredients until just combined. Next, gently fold in the blueberries.

Pour the batter into a buttered 10-ounce ramekin and place it on a baking sheet.

Bake for 15 to 20 minutes until the top is golden and a skewer or tip of a sharp knife inserted in the center comes out clean.

Remove from the oven and let cool slightly on a rack.

Enjoy warm with butter.

Joanie's notes:

Check your baking powder: expired baking powder can lead to a dense muffin, so make sure it is fresh.

Don't overmix: stir just until the flour is fully mixed in. A few lumps are fine but overmixing can make the muffin dense.

It was nice not having to use the electric mixer. 

Use a baking sheet: place the ramekin on a small baking sheet to catch any drips. It also makes it easier to remove from the oven.

Watch the bake time: the muffin is done when the top is golden and skewer comes out clean with a few crumbs.

Bake and enjoy while fresh: this muffin tastes best warm and straight from the oven

In case you would rather copy and paste, and if I can remember, I will add the website in full.

https://onedishkitchen.com/blueberry-muffin-recipe-for-one/

What did I think? Because of the cooler temperature today (8-19-25), I took the opportunity to bake this muffin. I have been wanting to try it for some time. It is for one person but there is more than enough to eat half, after cooling, and save the other half til later.

I had to bake it about five to 10 minutes longer than the recipe called for. Our oven runs on the colder side, and even though it was on 400 degrees F., it was cooked inside but pale on the top. I was looking for golden brown. I put the broiler on for two or three minutes, and that did the trick. 

I sprinkled a little on the top to make it look a little prettier. Next time I think I would brush melted butter on the top before putting it in the oven and see if that would help the browning process. Any ideas from any of you out there, and suggestions you may have, would be very welcome.

This is the ramekin dish I used. I coated the inside with just the right amount of melted butter before adding the batter. Once cooked and after loosening the sides all the way around with a small kitchen knife, the muffin slipped right out.

I used almond milk as I had just enough left in the bottom of the container. I was curious as I had never tried it in baking before and had run out of regular milk. I couldn’t tell the difference when I ate the muffin.

That’s about all I can think of but if you have any questions, please put them in the comment section and I'll do my best to answer.

Thanks for looking everyone, 

have a great week and Bon Appétit!