Kent, Becca and kids are here for a little summer visit. Happy Day
Kent attended a Google conference in San Francisco for work; which meant that we had a few extra days with Becca and the kids.
While Kent was at "work"/play - we mostly just played in the pool and rode the razors.
We also took a morning to go to the little local zoo.
Little Ellie is a doll and is learning how to feed herself....I think she enjoys every meal. =)
Cousins hanging out.
Picture by Preston.
- Becca, Heidi and kids
- Sam and daughters going off the board all together.
- Sam and Carlee- balancing act.
- Sam in mid-air
- Mason in mid-air
- Sam and Audrey
Treats- Blueberry Slump- we also like to try new recipe while we are together.
INGREDIENTS
2 cups flour
1 ¾ cups sugar, plus more for sprinkling
4 ½ tsp. baking powder
1 tsp. kosher salt
4 tbsp. unsalted butter, cubed and chilled
1 ¼ cups milk
1 ½ lb. blueberries
1 cup fresh orange juice
¼ cup fresh lemon juice
Vanilla ice cream, for serving
INSTRUCTIONS
1. Whisk together flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.
2. Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2–3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream, if you like.
Very yummy!
Kent and family will be here through the week...lots of fun left to do. Kent's 4th of July Birthday and a little family getaway to SF.
Happy Day
