And suddenly, you know…it’s time to start something new and trust the magic of new beginnings…
Hello, sweet friend…
Sometimes the smallest decisions change our lives, reroute our destinies without even our own awareness…
without fanfare like a soft phrase willing us to follow the source.
That was me on moving to the Oregon coast from California five years ago.
With limited knowledge of the area…
I was completely unprepared for such a move.…
However five years later (I forget that I’m still somewhat of a recent transfer to this area)…
I now feel more like the proverbial old shoe so comfortably worn…
Of course there are the nuances of discoveries and anticipating still more.
Fortunately I chronicle many of my days here and preserve those memories…
never to lose the excitement of this whole adventure.
I am also cognizant of how I can never fully understand the way life’s random events can lead us to a placement just for us.
And I am a explorer still embracing whatever may await me on my voyages.
Having been blessed with 4 blueberry bushes in our garden…I’ve been inspired weekly to bake a recipe with blueberries. This Blueberry cobbler is a quick, easy dessert, and perfect for showcasing my summer blueberries! (however you can use frozen also) I love the way the cobbler batter bakes up nice and fluffy…a delicious contrast to the juicy berries waiting underneath. Enjoy!
4 cups blueberries fresh or frozen
1 ¼ cups all purpose flour divided
1 ¼ cups granulated sugar divided
1 teaspoon baking powder
¼ teaspoon cinnamon
¼ cup milk
2 tablespoons canola oil
Preheat oven to 375°F and lightly grease an 8×8″ baking dish.
In a large bowl, stir together blueberries, ¼ cup flour, and 1 cup sugar. Pour into prepared baking dish.
In another large bowl, stir together remaining 1 cup flour, ¼ cup sugar, baking powder, and cinnamon. Add egg, milk and canola oil and stir until completely combined. The batter will be thick.
Drop batter over the blueberries by tablespoonfuls, covering as much of the fruit as possible (it won’t cover completely!).
Bake for 35-40 minutes or until topping is golden brown and the blueberries are thickened and bubbly.
Let cool for 10 minutes before serving.