It’s very hot.
I’m not going to complain, though. Our weather has volleyed between 65 degree highs and 95 degrees highs, rather bipolar. And when it was cooler, I was very loudly unhappy about it not feeling like summer. Something out there must have heard me, because here we are.
The heat has some benefits, though, one of which being ripe fruit. My canning kick has continued… and continued… and I’m onto my ninth variety of jam! I’m going to try to take a break until fall, when I’ll start in on the butters (apple butter, pear butter and pumpkin butter). So far, one of the funnest parts of making jam has been gathering the fruit, meaning field trips to pick it.
My friend Sandy and I recently went blueberry picking, which was quite fun and scenic.
I picked about 13 lbs. for jam and freezing. Well, and eating too, of course.
After filling our buckets with blueberries, we moved onto marionberries.
We met a cute little friend along the way. He was about the size of a half-dollar.
This little guy was living the good life at the large, bountiful farm we were picking at, hanging out in the shade on a very hot, bright day. Smart little dude…
Later that weekend, while raspberry picking with Amy and our trusty sidekicks, Jim and Tim, we came across these hornets. I think they were sleeping in, which was fine by me.
After making loads more jam as well as freezing bags of berries, I decided to do something I don’t really do very often, which is bake with fruit. Sure, I toss handfuls of frozen berries into muffins, but rarely do I bake something where fruit is the centerpiece. I just love it so much on it’s own, I don’t normally see any reason to mess with it.
This particular recipe called for plums and blueberries. I veganized it using vanilla soy yogurt for the eggs.
I love upside down cakes because they are such a lovely surprise. For this cake, I used spelt flour, which is my new grain addiction.
After it cooled, I flipped it over. Notice the classy texture from the bottom of my springform pan. Nice…
The hard thing about upside down cakes is determining when they are done. I baked this cake for 10 minutes longer than the recipe said and it was still underdone in the middle. It certainly didn’t keep us from eating it, though.
With all this canning and baking, however, I’m not doing a very good job of keeping our house cool. Jim and I always have the option of prancing around in our skivvies. There are other people who are not so lucky.
Here is Linus, trying to catch a breeze below the dining room window.
Bindhi assumed the “dead bug” position under the ceiling fan. Hey, we do what we can, right?
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel's Vegan Kitchen!
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