Oh, man, I haven’t said that in forever, but sometimes it just seems so perfect. Do you all know where it comes from? It was this brilliant little YouTube video that came out during my early years of college (um, that might be before YouTube – crap, I feel old). Whatever – it’s on YouTube now, not sure where it would have been before that. This video is wrong in so many ways but so unbelievably funny.
Back to “hokay, so…” (just imagine it in that voice). Timberman is now a thing of the past. I won’t go into details now (full post coming when I’ve collected all the pics), but it was pretty fantastic and I’m so proud of my friends for having completed their first half-Ironman!! I ended up doing a fun little triathlon of my own involving swim, bike, BEER. Quite handy having the beer tent right near a good vantage point for cheering on the runners.
And as for meeting the inimitable Linsey Corbin, here’s a little sneak peek.
I’ll leave you now with my blueberry bar recipe. After picking close to 11 pounds of blueberries the weekend before in Vermont (most of which were frozen so that we’ll have hints of summer throughout the winter months), we had blueberries to spare. These bars make great healthy snacks, and after tweaking it through the years, I think I’ve finally hit the jackpot with the perfect combo of not-too-sweet but just-sweet-enough. It can be so hard to find that balance! Sadly, the camera went on strike and refused to take a decent picture before the bars disappeared down our gullets, so you’ll just have to make do with a photo of blueberries ready to freeze on the baking sheet. You’ll get to see the bars when you make them yourself 😉
makes 12 bars (depending on your serving size!)
1 1/3 cups + 3 Tbsp. whole-wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup ground flaxseed
2/3 cup brown sugar
4 Tbsp. vegetable oil
1 tsp. vanilla
1/4 cup maple syrup
2 cups blueberries (fresh or frozen)
1 Tbsp. lemon juice
2 Tbsp. all-purpose flour
1. Preheat oven to 350°F. Lightly oil a 12×8 or 13×9 inch baking dish.
2. Combine 1 1/3 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground flaxseed in a large bowl.
3. In another large bowl, combine brown sugar, oil, egg, and vanilla with an electric mixer on medium-high speed until no lumps of brown sugar remain (about 1 minute).
4. Add the dry ingredients to the brown sugar mixture and stir with a wooden spoon until combined.
5. Move 3/4 of the dough into the prepared baking dish. Press down the mixture until the bottom of the dish is covered in an even layer of dough. Bake for 15 minutes, until puffed up and golden brown.
6. Add the 3 Tbsp. of whole-wheat flour to the remaining dough and combine with fingers until the mixture is crumbly.
7. To make the filling, combine maple syrup, blueberries, and lemon juice in a medium saucepan. Cook, stirring, over medium heat until the berries begin to exude juice. Add the 2 Tbsp. of all-purpose flour and stir for another few minutes until the mixture reaches a simmer and thickens.
8. Pour the blueberry filling over the hot baked crust and spread out until the filling evenly covers the crust. Sprinkle the crumbly topping over the filling.
9. Baking another 15-20 minutes until the topping is golden brown.
10. Let cool on a wire rack before cutting (if you can wait until they’re cool!).