Sunday, September 20, 2009

A Blanket of Fairy Dust

A blanket of shimmering fairy dust covers the morning's waters. This was one of my recent journal entries as I watched the sunrise over the lake at the cabin. It made me think how we need to stop and take a moment out of our busy lives to appreciate what surrounds us. The beauty of the North Woods that morning inspired me to write some free verse borrowing a line from the text of the picture book:Up North at the Cabin by Marsha Wilson Chall. The following is a work in progress
Up North at the cabin...
I am a wanderer
lost in my thoughts
planning, reflecting
gazing at still waters
which nourish my soul.

Up North at the cabin...
I am a dog's faithful companion
throwing, pitching, retrieving balls
much to the dog's delight.

Up North at the cabin...
I am a lover of beauty
early morning sunrises
moonlight nights
blazing campfires
restless dragonflies
and the call of the loon
searching for its mate.

Up North at the cabin...
a single moment captured
by a photo lens
stowed away
as a reminder
of days at the cabin Up North

I posted a picture of a recent sunrise
So might I suggest... sometime this week treat yourself
Grab your favorite beverage, some of my favorite blueberry coffeecake and watch a sunrise!
Carpe diem

Blueberry Coffeecake
Use a glass pan 8x8 greased
  • 2 cups flour
  • 1 cup of old-fashioned oats (not quick)
  • 1 cup dark brown sugar
  • 1/2 tsp. salt
  • 1TB cinnamon
  • 1 stick of chilled butter cut in small cubes
  • 3/4 cup of sliced almonds
  • 2 cups fresh blueberries or 12 oz frozen blueberries not thawed
  • 1 cup blueberry preserves
  • 1 TB flour 2 tsp grated lemon peel
Crust:In a bowl whisk oats, sugar,salt cinnamon. Add butter mixing in with fingertips until mixture sticks together. Reserve 2 cups of mixture for topping. Pat crumb mixture in pan. Bake 15 minutes until golden and firm to touch. Cool 10 minutes
Filling: Mix all ingredients in bowl and spread evenly over crust.
Topping: To reserve mixture add almonds and sprinkle over filling and bake about 30 minutes more.
Tips: If oat mixture seems too dry could add a little more butter
coffeecake is done when filling is bubbling and topping golden brown
To get a head start the crust/ topping mixture can be made a day ahead

1 comment:

  1. Lovely poem, Sue. I'm headed up north soon myself (my first time at a friend's newly-built cabin!) and can hardly wait. Perhaps I'll bake some of your coffecake while I'm there!