My oldest child returned home from a two-month job out west last week. Her stay here will be temporary, as she is preparing for a new adventure in yet another part of the country and will be leaving again in just a few short days. It’s hard saying hello again, knowing that more goodbyes are imminent. These grainy sands of time just keep slipping through my fingers.
There is still one child home, and he turns 18 this week — the age at which one is considered a legal adult in the U.S. Old enough to legally work, participate in contracts, vote, marry, give sexual consent, and join the military.So in truth, he is an adult; there are no more children at home.
We have a tradition in our family that when one celebrates a birthday, he/she is treated to breakfast in bed. In a happy surprise, the almost-adult told me he wanted to stick with tradition and be feted in bed with a big old breakfast! I’m figuring this might be my last opportunity, so I plan to make it memorable.
Of course, for me they’re all memorable. Burned in my memory in fact. Every breakfast in bed; every birthday party; every celebration that ever was. Hopefully, the “kids” share those memories. Maybe they will think of them (and me), even as time between homecomings becomes longer.
Lemon Blueberry Muffins
I love these muffins for their sunny, lemony taste and for their incredible fluffiness — made possible by the addition of a few special ingredients. These will certainly be on the menu for Spencer’s breakfast in bed.
3 c. flour, plus 1 T. for dredging the berries
4 t. baking powder
1 t. salt
1 c. sugar
2 t. lemon zest
1/2 c. butter, melted
1-1/2 c. sour cream*
1 c. blueberries
*(Sometimes I like to mix 1 c. of sour cream with 1/2 c. of crème frâiche.)
Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners.
In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined. Create a well in the bottom of the bowl for adding the wet ingredients.
In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter.
Add the wet ingredients to the dry ingredients; mix until combined and then add the sour cream. Lightly mix again but do not over mix. Toss the blueberries with 1 tablespoon flour and fold into the batter.
Divide the batter evenly into each cup in the prepared muffin tin.
Bake for approximately 22 minutes, or until a tester comes out clean.
(recipe adapted from Kelsey Nixon, Kelsey’s Essentials.)