The weather has cooled off, it is so pleasant walking around the neighborhood, doing errands, getting Things done.
All Summer ( which seems to have lasted about 13 months) I have hidden from the sun, the heat, the too-much-sun-headaches and now I feel like we have been released from our cave !
We walk miles again.
It feels good!
We did our weekly Bakery run ... plenty of scones in the house, plenty of L'epi rolls for sandwiches.
On to the market where we bought avocados, tomatoes and 2 little boxes of fresh Blueberries .
I decided to bake a Blueberry Buckle.
I have not baked in a year, I don't remember Celsius/Fahrenheit conversions and there were weevils in the flour .
But somehow, I managed to get it done, we will see what comes out of the oven soon.
I had flour with leavening in it , this might be great or the Buckle will be a flop.
We then watched an episode of Grimm on television and I am overwhelmed with how much like a typical Saturday at Home this is, even when home is in Argentina.
If you don't count the early morning loudspeaker man on the corner and the ever present ( but we don't know why) helicopters hovering over the British Embassy.
We don't know exactly why, but we know why.
In the words of Julia ... Bon appetit !
ANY - BERRY BUCKLE
2 pints ( 4 cups) berries
1/4 to 1/3 cup of sugar ( depending on tartness of berries)
1/4 cold water
1/2 cup ( 1 stick) butter, softened
1/2 cup sugar
1/4 cup milk
2 teaspoons vanilla extract
grated peel from 1/2 lemon ( I leave this out all the time)
1 cup all-pupose flour
1 teaspoon baking powder
Heat oven to 350º F.
Lightly coat a 10-inch pie plate or shallow baking dish with vegetable cooking spray.
(I just rub some butter on the bottom )
Combine the berries, sugar and water in the dish.
Using an electric mixer, (I used a big spoon) beat the butter and sugar until light and fluffy.
Beat in the eggs, milk, vanilla and grated lemon peel.
Mix the flour and baking powder just until blended.
Spoon onto the berries, leaving the center uncovered and sprinkle lightly with cinnamon.
Bake 30-35 minutes or until a toothpick inserted in the cake comes out clean.
Remove from oven and let cool slightly.
Serve warm with ice cream (optional)