--"Another Day", Rent (Jonathan Larson)
- Cantaloupe (keep on counter for a few days, then in fridge if not used)
- Peaches (keep in fridge)
- Apricots (keep a few out, a few in the fridge until needed)
- Parsley (wrap with damp paper towel and keep in crisper)
- Bunched Carrots (remove tops and keep in fridge)
- Bunched Sweet Onions (remove tops and keep in fridge)
- Celery (keep in crisper in fridge)
- Asian Eggplant (keep on counter or in a cool place, in fridge if not used in 4 days)
- Cherry Tomatoes (KEEP ON COUNTER, NOT IN FRIDGE)
- a Whole Chicken, Kielbasa, Hot Dogs and Bratwurst.
- Doe Re Mi cheese
- AND MORE EGGS!!!!
|The city gate Sis helped build|
|The amphitheater Bud helped build|
|That round area to the right is the communal toilet!!!|
|Street view. Sis' house has people an a cart out front.|
|Side by side, both houses had shops in front. Sis's was an apothecary-like store, Bud's was a sculptor|
|With second floors and roofs, peristyle in back. All of the roofs are removable--the second floor even has more rooms, for the slaves (who don't get shirts.)|
|Without any roofs--hard to see, but there are mosaic floors, fountains, staircases upstairs, an altar to the gods, vases, flowers, pottery, dining room with reclining couches, and even toilets. Plus people.|
1 cup buttermilk (lowfat)
3 tablespoons oil
2 1/2 cups Trader Joe's Multigrain Baking Mix
1/2 cup sugar
1 1/2 cups fresh or frozen blueberries (do not need to thaw)
additional sugar for topping (this is my addition. I used turbinado)
|In a large bowl, whisk together egg, buttermilk and oil.|
Stir in multigrain baking mix and sugar until moistened.
Fold in blueberries.
Spread batter into an 8x8x8-inch pan coated with cooking spray.
(My addition: dust with a few teaspoons of sugar to add a crunchy top).
Bake 45-50 mins in preheated 350 F oven or until top is golden brown and a wooden toothpick inserted in the center comes out clean.
Let cool in pan for 10 mins.
Cut into squares and serve warm.
Makes 16, 2-inch servings.
back of the box of Trader Joe's multigrain baking mix
Blueberry Crumb Cake
1/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 stick unsalted butter, melted
1 1/3 cup flour
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
2 extra large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
confectioner's sugar for sprinkling
Preheat oven 350F. Butter and flour a 9" round baking pan.
For streusel: combine 1st four ingredients in bowl. Stir in melted butter, then flour. Mix well.
For cake: Cream butter and sugar with mixer on high speed 4-5 minutes, until light. Reduce to low and add eggs one at a time. Add vanilla, lemon, and sour cream. In separate bowl sift together flour, baking powder, baking soda, and salt. With mixer on low, add flour to batter just until combined. Fold in blueberries. Spoon into prepared pan, crumble topping evenly over batter. Bake for 40-50 minutes until tester comes out clean. Cool and sprinkle with confectioners sugar. Enjoy!
4 tablespoons unsalted butter, cut into pieces, and 8 tablespoons of butter, melted and cooled
1 1/2 cups sugar
1 1/2 teaspoons lemon zest
3 cups blueberries, rinsed
1 1/2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
Melt and cool 8 tablespoons of butter in 9x13 pan while you preheat oven tto 350.
Meanwhile, pulse 1/4 cup sugar and lemon zest and set aside until the end.
Mash blueberries with 1 tablespoon of lemon sugar.
Mix 1 1/4 cups sugar, flower, baking powder, and salt. Whisk in milk and cooled melted butter. Pour batter in hot pan. Dollop blueberry mixture over dough. Sprinkle with remaining lemon sugar.
Bake 45-50 minutes, turning pan halfway, until golden and bubbly. Cool 30 minutes.
Cook's Country (with instructions written by Mommy Hungry)
- Blueberries (keep in fridge)
- Apricots (keep in fridge)
- Plums (keep in fridge)
- Cherry Tomatoes (keep on counter, NEVER IN FRIDGE)
- Sweet Corn (keep in fridge, sweetest if eaten in 4 days or less)
- Boston lettuce (wrap in damp paper towel and keep in crisper)
- Mexican Mint Marigold (wrap in damp paper towel and keep in crisper)
- Green Cabbage (keep in fridge, will last for 1 month or more)
- Romanesco Cauliflower (keep in fridge)
- Albacore Tuna Loin, which can be cooked or eaten raw as Sushi, it is pretty incredible for Sushi, better known as Hamachi.
- Bogart cheese