John, Guy and Emily hiked to the top of Cougar Mountain on Saturday morning--just two days after their first attempt to scale it.
While John made it to the top last Thursday, Emily and Guy did not, and that was reason enough to make a second attempt. This is a view of where they went from the river.
It may not look all that high from this angle, it's quite a view from the top. Spectacular, in fact!
Speaking of splendors, let's talk wild blueberries. This year's crop is a whopper.
Emily stopped to pick a few...although I doubt it was spur-of-the-moment considering she just happened to have a baggie in her backpack!
Imagine my surprise (and delight) when she gave them to John to bring home. I added them to the bran muffin mix I had on hand in the fridge, and our Sunday morning breakfast was not only healthy, but delicious. Thank you, Emily!
Here's the recipe:
6-Week Refrigerator Bran Muffins
I've had this recipe more than 30 years. There is something special about muffins made from scratch, plus this recipe is super easy. It's also a godsend on those days when you're in the mood for something fresh from the oven, but don't have the energy to bother!
INGREDIENTS:
3-1/4 cups all-purpose flour
1-1/4 cups white sugar
1-1/2 cups natural bran
1 cup All-Bran
1/2 litre buttermilk
1 tablespoon, plus 2 teaspoons baking soda
3/4 cup vegetable oil
2 eggs
1/4 cup molasses
1 cup raisins (optional)
Combine flour, sugar, bran, all-bran and baking soda in a large bowl. Add buttermilk, oil, eggs, molasses and raisins. Mix well until batter is blended. Spoon into paper-lined muffin cups until about 2/3 full.
Bake at 375 Degrees F. for 20 minutes or until toothpick inserted into center comes out clean.
Remaining batter will keep in the fridge for up to 6 weeks. Another bonus is the flexibility of this recipe. Add blueberries, cranberries, dates, walnuts or whatever you fancy and have on hand before baking in oven.
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