Buttermilk Blueberry Breakfast Cake

Your day will only get better with a slice of Buttermilk Blueberry Breakfast Cake. 

Invite a friend/neighbor over and share a piece. I just did that.

Buttermilk-Blueberry Breakfast Cake

Cook's notes: The recipe is adapted from Alexandra Cooks.  Using cake flour and buttermilk makes a huge difference in the texture. The breakfast cake comes out fluffy, moist, and oh-so-delicious. 
Ingredients:

• ½ cup unsalted butter, room temperature
• Zest from a large lemon
• 1 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla
• 2 cups cake flour or all-purpose flour, plus 2 tablespoons flour
• 2 teaspoons baking powder
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 cups fresh blueberries, rinsed and patted dry on a paper towel
• 1/2 cup buttermilk

Topping

• 1 cup crushed almonds or walnuts
• 3/4 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 3 tablespoons brown sugar 

Directions:

• Preheat oven to 350 degrees. 
• Make topping and set aside. 
• Cream butter with lemon zest and sugar until light and fluffy.
• Add the egg and vanilla, and beat until combined.
• Toss the blueberries with 2 tablespoons flour and set aside.
• Whisk together the cake flour or regular flour, baking powder, cinnamon, and salt.
• Add the flour mixture to the egg and vanilla a little at a time, alternating with the buttermilk. Mix on low speed until incorporated then fold in the floured blueberries last.
• Grease a 9-inch square baking dish with butter or coat it with non-stick spray. Spread batter into pan.
• Sprinkle the topping evenly over the batter.
• Bake breakfast cake for 28 minutes. Use a toothpick to check for doneness. Let cool for at least 10 minutes before cutting.
  
  
  

The Confessions of Gabriel Ash- Book Review

An international tale of dark secrets, espionage, and corrupt world governments sets the stage for Lee Polevoi's newest spy thriller “The Confessions of Gabriel Ash.” The story takes place during the time of the cold war with Russia set in a 1982 time frame. Gabriel Ash is an ambassador to a small fictional European country, Keshnev, with strong Russian ties. He finds himself conflicted between ties to his homeland versus the life he’s built in America often disregarding known consequences. Ash is now confined in a castle-turned prison cell with a tape recorder, microphone, and blank tape somewhere in Eastern Europe trying to figure out his captors' next move, how he can escape and stay ahead of them. The storyline is in two parts that take the reader back and forth between the events that led up to Ash's imprisonment, his spectacular fall from grace, and how revenge and redemption will ultimately play out as Ash is forced to confront a lifetime based upon deception and lies. At times I did find Ash's moral compass a bit off-center.

Ash's narrative throughout the story is a series of confessions that are being recorded. Retelling his life's story with all the predicaments he has been embroiled in is told in a voice that ranges from skepticism to mockery and cynical humor. As a reader, often I felt like I was in the middle of a James Bond movie wondering how Ash would manage to get himself out of predicaments that were seemingly insurmountable. The narrative device telling the story from the character's point of view worked well in many scenes. The realities of espionage and world government corruption provided the storyline with lots of tension, suspense, action, and even a bit of romance. Themes of communism versus capitalism and differing perspectives from characters are some focal points of the narrative.

Lee Polevoi is a gifted storyteller. Sentences are carefully crafted with power-packed words that move the storyline along from the deceptive luxurious life of New York with its sights, sounds and smells to the harsh mountainous settings of Keshnev’s Lesser Alps and neighboring villages during the Cold War era. The cast of characters is well-developed, solidifying each of their roles and connections to one another giving readers insight into their motivations. The book is definitely a page-turner with an unexpected ending.

ALL ABOUT THE AUTHOR

Lee Polevoi is the author of a new novel, "The Confessions of Gabriel Ash," and previously published "The Moon in Deep Winter." He has received a Bread Loaf Writers Conference scholarship and a Chesterfield Film Project screenwriting fellowship, sponsored by Universal Pictures and Amblin Entertainment. A short film based on The Moon in Deep Winter screened at Cannes and New York's Chelsea Film Festival. Lee is a graduate of Amherst College and the Warren Wilson College MFA Program for Writers.

Celebrate National Burger Day with Burger Cookies

 

Rejoice today's the day to enjoy your favorite burger in honor of National Burger Day. 

Consider adding a creative twist to the meal with Burger Cookies. 

Cook's Notes:

These burger cookies need to be a side at your next BBQ meal. They are a sweet treat after a satisfying grilled meal. Totally kid-friendly. And easy from start to finish with only 15 minutes to put them together. It's good to look ahead for your planning though to make sure you have a box of Nilla Wafers, canned frosting and Keebler Grasshopper Mint Fudge Cookies on hand. The Nilla Wafers are perfect for the bun and the Fudge Cookies have a rippled edge like a hamburger.
Side Note: I've had this recipe so long that I wouldn't even know who to credit but I do know the recipe is from the 80s. A favorite of my children.

Ingredients:

• 1 package Keebler Grasshopper Mint Cookies
• 1 box Nilla Wafers
• 1 can Vanilla Frosting
• Sesame seeds
• Food coloring -red and yellow
• 1 egg white

Directions:

• You will need two bowls, 2 spoons, 2 knives, and a large sheet of wax paper.
• In each bowl place about 1/3-1/2 of the frosting into it. Color each frosting mixture with yellow for mustard and red for ketchup. I did find I needed a lot of red to achieve the ketchup color. Do one burger cookie at a time.
  
• Frost generously with yellow on one flat side of the nilla wafer. With frosting side up place a fudge cookie on top. Then frost another flat side of the nilla wafer with red frosting. Place all three cookies together and lightly squeeze to have frosting ooze on the side and to look like a hamburger with condiments on.
• Hand whip egg white until frothy. Lightly brush the top of the cookie and sprinkle with sesame seeds.
  
  
  
  
  
  

Fire Up The Grill

Grilled Pork Chops with Balsamic Raspberry Chipotle BBQ Sauce!

A great kick-off to your Memorial Day cookout

The recipe serves 4 from closetcooking.com Ribs can be substituted for the pork chops.
Ingredients:
RASPBERRY BALSAMIC CHIPOTLE BBQ SAUCE:
2 cups raspberries fresh (or thawed frozen)
1/2 cup ketchup
2 TB. raspberry preserves/jam
2 TB. honey
2 TB. white balsamic vinegar
1 TB. soy sauce (or tamari for gluten-free)
1+ chipotle chili in adobo, chopped
1 clove garlic, grated
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard

FOR THE GRILLED PORK CHOPS:
1 pound pork chops
salt and pepper to taste

Directions:
FOR THE RASPBERRY BALSAMIC CHIPOTLE BBQ SAUCE:
Puree everything in a food processor or blender and optionally strain to remove the raspberry seeds.
FOR THE GRILLED PORK CHOPS:
Heat the grill or a grill pan to medium-high heat, season the pork chops with salt and pepper to taste, place them on the grill and cook until lightly golden brown on one side, about 5-8 minutes, flip them and cook until the pork chops are done, about 5-8 minutes, before basting in the BBQ sauce and enjoying them! Cooking time varies depending on the thickness of the pork chops.
Option: Add 1 teaspoon of liquid smoke to the BBQ sauce.

A fun dessert idea

Fishing Pole Cupcakes

Ingredients:

Your favorite cupcake mix

White frosting tinted blue-reserve some white frosting to create the squiggle line

Pretel rod

Goldfish cracker

Directions:

Use photo as your guideline

Cosmic Brownies and Other Sweet Treats

Homemade Cosmic Brownies

A traditional cosmic brownie is a thin fudge brownie with chocolate ganache on top and colorful sprinkles. They are called cosmic brownies because they were inspired by the cosmic bowling trend in the late 90s. You can find ready-made ones by Little Debbie products.

BUT I saw the word cosmic and knew this brownie recipe was destined to be one of my treats for a Memorial Day gathering. I did some recipe testing and they did not disappoint. For those with a serious chocolate affinity, these brownies may be just what you are looking for. 

One of the best things about making homemade cosmic brownies is that you can get creative with the toppings. Sure, the classic rainbow sprinkles are a must, but why stop there? How about adding some candy, crushed Oreos, peanut butter chips, or even a drizzle of caramel sauce? The possibilities are endless, and it’s a fun way to get your kids involved in the baking process too. Trust me, once you’ve tried a homemade cosmic brownie, you’ll never want to go back to the store-bought version again. So put on your apron, grab your mixing bowl, and get ready to blast off to brownie heaven!

Brownie Ingredients: 

• 6 oz. dark chocolate chopped
•  3/4 cup melted butter
•  1-1/4 cups granulated sugar
• 1/3 cup dark brown sugar (packed)
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• 3/4 teaspoon salt
• 1 tablespoon cornstarch
•  1/4 teaspoon baking powder 
• 1/4 cup cocoa powder
• 1 cup flour

Ganache Ingredients:

• 1-1/2 cups chocolate chips, semi-sweet
•  2 tablespoons butter
• 1/2 cup heavy cream
• Optional add in 1 tablespoon of Kahlua
• Rainbow chips or sprinkles

Directions:

• Preheat oven to 350 degrees and grease a 9 x 9 pan.
• In a medium bowl melt chocolate and butter together in 30-second intervals in the microwave. Once fully melted whisk in the sugars, vanilla, and eggs.
• In another bowl sift salt, cornstarch, baking powder, cocoa powder, and flour. Add the dry ingredients to the wet and mix until combined. Place batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean from the center.
• Let brownies cool completely. 

Ganache Directions:

• In a small saucepan on low melt chocolate, butter, and cream. Use a whisk to blend until smooth. 
• Pour over cooled brownies and add sprinkles.
• Refrigerate for 40 minutes for the icing to set. 
  

Some Other Fun Red White and Blue Ideas

Waffle cones filled with yogurt and fresh fruit

Ice Cream Sundae Bar 

Cherry Float Cupcakes https://sockfairies.blogspot.com/2017/06/cherry-coke-float-cupcakes.html

  Prepared ice cream sandwiches coated in sprinkles

Memorial Day Sides Part One

 

Waffle Ice Cream Sandwiches

Cook's Notes: Waffle Ice-cream Sandwiches you can create your own by making homemade waffles or buying store-bought ones. Then add your favorite flavor of ice cream and sprinkles and now you have a winning kid-friendly and adult treat. Bonus... save any extra waffles for breakfast. This waffle recipe makes 8 servings.

In the photo note sandwiches taken from the freezer are kept cool in a bowl that is set in a larger bowl of crushed ice.  

Ingredients:

• 2 cups all-purpose flour, spooned and leveled
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 4 tablespoons (1/2 stick) butter, melted
• 2 pints  vanilla ice cream, softened or another favorite
• Multicolored sprinkles, for coating

Directions:

• Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, eggs, and melted butter in a separate bowl. Add buttermilk mixture to flour mixture, and stir just until incorporated.
• Heat a round waffle iron. Spoon a heaping 1/2 cup of batter onto a waffle iron and cook until light golden brown, 5 to 6 minutes. Transfer to a wire rack to cool.
• Scoop ice cream onto half of the waffles, spreading evenly. Sandwich with remaining waffles, gently pushing ice cream out to the edges. Coat edges in sprinkles. Freeze until firm, 4 hours, and up to 2 days. Cut each waffle into 4 triangles just before serving.

Caprese Salad with Bacon, Cucumbers, and Tomatoes

With summer right around the corner and your BBQ grill is out and dusted off for the grilling season, it's time to think about some sides to pair with grilled items. 

Caprese Pasta Salad with Tomato, Bacon, and Mozzarella 

Cook's Notes:

The simple and scrumptious flavors of this dish are just divine. It screams cookout time and is easy to prepare as a side for a grilled meal or as a main dish for a lighter fare. I have included the ingredients you decide how much depending on the servings needed.

Ingredients: 

• Pasta (2 cups dried pasta when cooked  enough for 4 servings) 
• Bacon, cooked and crumbled
• Sliced cucumbers
• Marinated mozzarella balls (deli section) 
• Cherry tomatoes, halved
• Red onion, diced
• Fresh Basil
• Italian Seasoned Croutons
• Olive Garden Italian Signature Dressing  
  
  Directions: 
• Mix all ingredients except croutons. Add only enough dressing to moisten the salad and refrigerate for several hours for flavors to meld. Taste to see if more dressing is needed add croutons and serve.  

I realize the bowl is empty but I wanted you to see how lovely the inside looks. I bought this bowl in Italy (Island of Capri) many years ago so thought it fitting serving vessel this salad.

HOPE YOUR TUESDAY IS GOOD

 

Cinnamon Buttermilk Coffeecake

Cinnamon Buttermilk Coffee Cake

You'll rise and shine really fast once that fragrant cinnamony smell wafts through the air from the oven. The great thing about Cinnamon Buttermilk Coffee Cake is that it bursts with flavor and so easy to make. The addition of buttermilk makes the cake moist.  Another great thing about this recipe is most of the ingredients are readily available at home. A perfect afternoon snack, a breakfast pastry, or an after-dinner dessert! 

A word about Saigon Cinnamon -- sometimes referred to as Vietnamese cinnamon  has some distinctive characteristics that set it apart from the other cinnamon varieties. The flavor is more intense than regular ground cinnamon so you would use less than regular cinnamon. It will not surprise you that I am a huge fan of this spice as it's an ingredient regularly included in my recipes and it enhances a lot of dishes.
Ingredients: 

• 1 cup sugar
• 1/4 cup brown sugar
• 1/2 cup butter
• 2 large eggs 
• 1 cup buttermilk
• 1 tablespoon vanilla 
• 2 cups sifted flour 
• 1 teaspoon baking powder
• 1 teaspoon baking soda 
• 1/4 teaspoon salt
• 1 tablespoon Saigon or 2 teaspoons ground cinnamon

Streusel Topping

• 1 cup packed brown sugar
• 2 tablespoons flour
• 1/3 cup cold butter
• 2 teaspoons ground cinnamon or 1 tablespoon Saigon cinnamon 
• 1 cup walnut pieces

Streusel Directions:

• Cut butter into small pieces. In a food processor add butter, brown sugar, flour, cinnamon, and walnuts. Pulse a few times to blend and refrigerate for 30 minutes. 

Cake Batter Directions:  

• Grease a metal 8 x 8 pan and preheat the oven to 350 degrees. 
• In a small bowl sift dry ingredients. In a larger bowl cream butter, sugar, and then egg and vanilla. Alternate adding dry ingredients with buttermilk into the cake batter. 
• Recrumble streusel topping. 
• Place half the batter into the pan and sprinkle with half of the streusel mixture.  
• Spread the remaining batter over the top and add the rest of the streusel mixture. Use a sheet of wax paper to press the cake mixture down into the pan. Remove the wax paper and bake for 28 minutes. 
  

Screw You Van Gogh

Kudos to you Jeff Howard. For a debut novel, you've really nailed it. Readers are given a look into the emotional lives of teenagers who often find themselves fraught with dysfunctional families, struggles with mental health issues, adolescent drama, and moments of self-discovery. The story has authentic dialogue and relatable characters. The book title is quite creative with its subtle meaning unfolding in the storyline.    

When a new girl Cassidy moves to town, she doesn't even want to try to become friends with anyone because she knows she and her mom will probably be moving again soon, just like they always do. She's learned the hard way to be a survivor by shutting others out and not getting too close to them. She's figured out that when you leave your friends behind, it hurts too much, so why bother? Cassidy's mom takes her to the new school. The school counselor, Mr. Burns, shows her around and offers to meet with Cassidy a couple of times a week. Meeting someone like Tommi, a classmate, was unexpected. As time passed the girls connected and added into their circle Patrick, Tommi's cousin. Cassidy begins to realize she has friends and can count on them for anything.

As the story unfolds tough topics are addressed. Money issues, bullying, trying to fit in, depression, mental health, and parental relationships are some of the surface issues. But many issues go deeper for some of the characters who feel vulnerable but refuse to discuss their dark thoughts with those that can help them. 

Author Jeff Howard is a school counselor as well as a freelance writer and former English teacher. He has chosen wisely to write a fiction story that will resonate with young people and their parents using real-life issues. The author deals with the challenges facing student-counselor relationships and mental health issues by applying his own real-world experiences thus avoiding a clinical approach to his writing. He cleverly weaves into the storyline the life of Vincent Van Gogh with a puzzle of his work Starry Night. Completing the puzzle serves as a common ground between Mr. Burns, the school counselor, and the new student Cassidy. It also creates an opportunity for them to work together on a project. Along the way, Mr. Burns is able to offer Cassidy encouraging words to try and give the kids a chance when they reach out to her. 

Howard's writing offers messages of hope for young people by encouraging them to seek out help hoping to demystify the deep darkness that comes with physiological pain and childhood traumas.

I highly recommend making available copies of this book for school libraries and classrooms. It's the hope students, teachers, and parents will find Howard's book inspirational and use it also as a discussion tool for raising mental health awareness. 

ALL ABOUT THE AUTHOR

At one time Jeff Howard never thought he would become a writer. Being born and raised in the lake country of northern Minnesota, his passions lay more in the world of fish and animals and woods and lakes. He was given the love of reading by his mother who read to him and his brothers the stories of Dr. Seuss and Laura Ingalls Wilder. As he got older he read every book he could find on nature and natural history. The thought of writing books, though, never crossed his mind.

After a two-year mission for his church in 1976, Howard enrolled at the then called Brainerd Community College and studied natural sciences but took a literature course under famed Minnesota novelist Jon Hassler who encouraged Howard to write. Still determined to find a career in the natural sciences, Howard attended the University of Minnesotan from 1978-80 where he earned a Bachelor of Arts Degree in natural resources communications. For the next several years Howard combined his love of the outdoors and journalism by writing articles for outdoor publications, producing outdoor television shows, and syndicating a weekly outdoor newspaper column.

The income of a freelance outdoor writer was seldom enough to provide for a family of a wife and four children so in 2003 Howard enrolled at Bethel University and earned a Master of Arts degree in English. For the next three years, he taught high school English but saw himself relating to students in a more personal way. In 2008 Howard began his career as a high school counselor and is still serving students in this capacity.

Check out Howard's brand new website https://jeffhowardauthor.com  with information on the Tommi Project, a four-week literature circle curriculum that addresses mental health issues developed by Howard for grades 9 or 10 Language Arts classes. 

Foil Packet Cooking Lemon Salmon with Potatoes and Veggies

 

and time for a

Lemon Salmon with Spinach, Veggies and Red Potatoes

Cook's notes: This amazing meal is made in individual foil packets and cooks in under 30 minutes on the grill or baked on a rimmed baking sheet.  It's adapted from a recipe found on The Scrumptious Pumpkin.  
Ingredients:

• 3 medium red potatoes, peeled and cut into small chunks
• 1 small yellow squash or zucchini, cut into thin slices (1/8 inch)
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 teaspoons olive oil
• 1/2 of a 10-ounce package of fresh baby spinach
• 6 teaspoons lemon juice, divided
• 3 teaspoons Dijon mustard, divided
• 3 teaspoons oregano, divided
• 3 teaspoons herbes de Provence, divided
• 6 tablespoons white wine. divided
• 2 to 2-1/2 pounds of salmon
• salt and freshly ground black pepper

Directions:

• Tear off 6 squares of heavy-duty aluminum foil, each at least 16 inches long. Place equal amounts of the potatoes, squash, onions, and garlic in the center of each foil piece.
  Pull up the sides of the foil to create a ’bowl’ containing the vegetables. Divide the torn spinach leaves among each packet. 
  
  Cut the salmon into six individual portions and place them on top of the spinach. Drizzle with lemon juice. In a bowl add olive oil, seasoning, mustard, wine and divide that mixture among each packet and enclose the packet and seal the edges. 

• Place on the grill and cook for 20 minutes on medium-high heat or in the oven at 400 degrees for 15-20 minutes. Cooking time will depend on how thick the fillets are. Wait 5 minutes before opening the packet.

Extra Foil Packet Notes:

Suggested seafood: salmon, shrimp, bass, walleye, cod

Suggested vegetables: peppers, red onion, carrots, artichoke hearts, fennel, leeks. scallions, canned chickpeas, potatoes, mushrooms, grape tomatoes, zucchini, baby greens

Assembling packets: mound vegetables in the center of heavy-duty foil, top with a sprig of parsley, basil, thyme, oregano, or rosemary. Place seafood on top, season with salt and pepper, and drizzle with olive oil. Add a splash of white wine or water. Bring the short ends of the foil together and fold twice to seal. Fold in the sides to seal. leaving room for steam.

Cooking the packet: Time will vary depending on the thickness of the seafood. Grill medium-high just until fish is cooked, about 12 minutes, or in an oven 400 degrees placed on a baking sheet, Bake for about 12-15 minutes. Always let packets sit for 5 minutes before opening. 

Chicken and Broccoli Stir Fry

True wisdom lies in gathering the precious things out of each day as it goes by 

E.S. Bouton

Asian Chicken Stir Fry with Brown Rice 

Cook's Notes Protein-rich chicken and fresh veggies tossed with a flavorful Asian-style sauce. Serve the stir-fry over steamed brown rice, cellophane, or udon noodles. Garnish with diced cashews or peanuts and sesame seeds.

Recipe serves 3-4 

Ingredients:

• 4 cups cooked brown rice
• 1 tablespoon toasted sesame oil
• 2 large chicken breasts, diced
• 1/3 cup green onions, diced 
• 3 tablespoons sesame seeds
• 1 cup matchstick carrots or finely chopped carrots
• 1 cup mini sweet red and yellow peppers, diced
• 3 garlic cloves, minced
• 1 cup Kung Pao Stir-Fry Sauce, divided (readily available Asian aisle- grocery store) 

• 1/4 cup chicken broth (low sodium) 
• 1 cup broccolini or broccoli florets
• 1-2 cups sugar snap peas or 1 cup halved cherry tomatoes
• Optional red pepper flakes or Sriracha Sauce

Directions:

• Cook rice to equal 4 cups. Set aside to keep warm. 
• In a wok or a large skillet pan heat sesame oil and add 1/3 cup stir fry sauce, chicken pieces, carrots, onions, peppers, sesame seeds, and garlic. Sauté on medium-low heat for 10-12 minutes, covered, stirring occasionally. Uncover and add in the rest of the stir fry sauce and chicken broth.  
• If using snap peas in a colander add a tray of ice cubes. Blanch sugar snap peas by bringing water to a boil in a saucepan, add and boil for 1 minute. Drain peas in a colander with ice.   
• Add in cut broccolini or broccoli florets with blanched sugar snap peas or tomatoes and stir fry 3-4 minutes more with chicken mixture.
  
• To serve fill bowl with cooked rice or noodles and top with chicken stir fry mixture. Sprinkle with chopped cashews or peanuts. 

ENJOY YOUR TUESDAY😊

Chicken Blueberry Salad with Avocado and Cucumbers

 YOU'LL WANT TO SPRING FOR THIS SALAD-AN EVER READY SPECIAL

Cook's Notes: Salads need not be boring. This grilled chicken blueberry salad is filled with a combination of delicious ingredients you will be craving often. Add in cucumbers, grated white cheddar, avocado slices, and toasted almonds drizzled with poppyseed dressing you'll have a drool-worthy meal. The beauty of this recipe is the ingredients can easily be increased depending on the number of servings needed. Optional add-ins are croutons, red onion slices and/or dried cranberries.   

Ingredients:

• Chopped Romaine
• Blueberries
• Grilled chicken breast (one is enough for 2 salads) 
• Thinly sliced cucumbers or radishes
• Avocado slices
• Toasted almonds

Directions:

• Chicken can be grilled ahead.
• Mix all ingredients and serve. 

Cook's Notes: I am including a homemade dressing that takes only 10 minutes to prepare in the blender. The taste is amazing. 

Blueberry Vinaigrette
Ingredients:

• 1/4 cup lemon olive oil
• 1/4 cup blueberry balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2 garlic cloves, minced

Directions:

Mix all ingredients in a blender. Place in a jar with a screw top and refrigerate for several hours until serving.

"That is one good thing about this world...

there are always sure to be more springs."

-L.M.Montgomery, Anne of Avonlea