4 A.M. Wakeups

This morning was, to say the least, eventful. I woke up at 4:30. Did my hair. Put in contacts. And "made my face" (as my mother would say). I then drove 15 minutes across town to the beach. Why? Well, that's the life of a model!



I say that last sentence tongue in cheek. Calling myself a model seems a bit presumptuous at this point. It sounds more accurate to say that I did some sunrise modeling for Quince & Co and Knitbot, two amazing local companies here in Portland.

All told, sunrise photo shoots might be my new favorite thing. Yes, I pressed snooze once or twice this morning. And no, I didn't want to open my eyes wide enough for contacts at 4:30. And yes, I was rather groggy driving across town at 5:30. But the ocean just before sunrise made the entire ordeal worth it.

It's like Carrie of Quince and I said as we walked to the shoot location. We hate getting up early, but we love being up early.

Weekly Roundup (and a cute baby!)

It's been weeks since I posted this so-called weekly roundup. But here I am again. Here are a few things I've found inspiring across the interwebs.

• My sister wrote this post a few weeks back on dealing with weaknesses. As I struggle with the same exhaustion and frustration, I found this truly inspiring.


• Loved the Clothes Horse's winter to summer remix.


• Overjoyed to hear Colette Patterns has a new pattern coming out in September. Can't wait!


• Got some new bloggers to follow!

What I've found most inspiring this past week, though, is my little nephew, Cedar, whom I met for the first time on Saturday night.

[caption id="attachment_358" align="aligncenter" width="560"] The little guy loves my hair![/caption]

How to Have a Happy Husband {Whole Wheat Yogurt Blueberry Muffins}

Sometimes, life is complicated. Other times, it's surprisingly simple. For instance, this last week, all it took to have a happy husband was a batch of whole wheat yogurt blueberry muffins.

A few weeks back I was looking for a way to use up some aging yogurt and a boatload of wild Maine blueberries (we've just had blueberry season up here!). The Pioneer Woman came to the rescue. I hadn't expected the recipe to be such a hit, but the hubby didn't stop singing their praises until I made them again.



Here's the recipe, with a few of my tweaks. Keep in mind these are fairly hardy. If you're looking for a traditional, sweeter dessert type muffin, this might not be your cup of tea. But if I were you, I'd give them a try. You might be surprised at how delicious you think they are.

Whole Wheat Yogurt Blueberry Muffins

Ingredients

• 3 scant cups whole wheat flour


• 1 tsp baking soda


• 2 tsp baking powder


• pinch of salt


• dash of cloves


• 3/4 cup raw sugar (1 cup if you like things sweeter)


• 1 stick butter, melted or 1/2 cup oil


• 1 egg


• 2 cups plain yogurt (I make my own, thus the mason jar.)


• 2 1/2 cups wild Maine blueberries. Use regular blueberries if you can't find these.


• Raw sugar

[caption id="attachment_346" align="aligncenter" width="560"] The rather darkish looking blur to the left is the blueberries.[/caption]

 

Directions

1. Grease muffin tins. I used a mixture of small and jumbo. The recipe made 12 small and 6 large muffins. Keep in mind, the cooking times are for smaller tins, so you'll have to cook larger muffins longer.

2. Preheat oven to 385.

3. Combine dry ingredients in a bowl. Whisk together.

4. Combine wet ingredients. Whisk.

5. Combine dry and wet ingredients. Mix together very lightly.

6. Add 1 1/2 cups blueberries to the batter. Mix gently.

7. Spoon batter into prepared pans.

8. Top muffins with remaining cup of blueberries. Sprinkle raw sugar on top of berries. Press muffins flat slightly.

9. Cook 20-25 minutes. Cook 5-10 minutes longer for larger muffins. Muffins are done when a toothpick inserted in the middle comes out clean.

[caption id="attachment_351" align="aligncenter" width="560"] Breakfast.[/caption]

You can eat these muffins hot from the oven, but the flavors really start shining at room temperature. Try cooking them in the evening, indulging in one before bed (I was never good at following the "let cool completely before serving" instructions), then eat the cooled muffins for breakfast the next day.

Make sure you hop on over to this recipe on the Pioneer Woman's blog. She has a great yogurt blueberry sauce to top them with.

Sometimes Bare Feet are the Best Accessory

While planning my wedding two years ago, I hunted high and low for the perfect pair of shoes to match my vintage-style, outdoor wedding. I hunted in vain. So, instead, I went with the flow and decided to sport the footwear I feel most comfortable in. Bare feet.

Two years later, on our anniversary. We went to the ocean. Once again, I ran around barefoot.

What can I say? I love the feel of the ground underneath me, and barefeet really are my favorite accessory.

Although, hats aren't half-bad either.

An Anniversary Post

Yesterday, we celebrated our 2 year wedding anniversary. The day before, on her 12 year wedding anniversary, a friend learned her husband is dying from cancer. As I mourn and pray for this friend, I also pause to reflect.

We're taught to treasure the moments in life. This glib statement often seems accompanied by the idea that the moments to treasure are the happy ones, the sunshine-filled, laughing days. But are those the only beautiful moments?

For two years, I have lived with, fought with, loved, angered, and stood alongside a very real, very human, and very lovable man. We've had our wonderful moments and our awful moments. So, should I treasure only the wonderful moments? It's a hard question. I hate it when we fight and struggle, but those fights and struggles are part and parcel of the life we're building together. The friction, either from the storms of life or from each other, grows us and our marriage.

As I watch this friend struggle through watching her husband die, I have no glib statements. How can you treasure these moments, good or bad, knowing all the moments you dreamed of will soon end? At the same time, I'm awed by her. Through the pain and tears, she looks for God's little miracles and counts it a blessing to hold her husband's hand.

Maybe this seems like a gloomy anniversary post. I'm not sure. But I'm reminded that every kiss could be our last, every fight could be the final one, and all our humans plans could come crumbling down at the feet of a good, sovereign God. I'm reminded to thank God for the time, good and seemingly bad, that I've had with my husband and for the time we have left, whether it's a lifetime or another minute.

I'm thankful I get to fight with and for this man. Every breath we share is from God, and I thank Him for every breath He gives.

I'm thankful, too, for my friend who right now models true for-better-or-for-worse-love. God doesn't tell us never to sorrow; He just reminds us that we sorrow with hope. Thank you, friend, for your transparent example of sorrow and hope.

Give it Some Time {How to Make Raspberry Vinegar}

My mom called me a couple weeks ago, excited about a free PYO raspberry spot she'd found. I'm a sucker for free (even if it means traveling over an hour to my hometown). So on a bright (TOO bright) morning that week, I spent several hours with my mom, wading through brambles, squishing berries on my favorite jeans, and getting sunburnt. While we picked, she told me about this strange new thing she'd heard about—Raspberry Vinegar.

I was suspicious. I mean, I love vinegar. Seriously—LOVE it! As in, I might drink it. But I couldn't wrap my mind around fruit-flavored vinegar (apple cider vinegar being an obvious exception). The next day, though, with fresh raspberries in a cooler in my living room, I ventured to a local kitchen store and tried a sampling of their raspberry vinegar. That sealed the deal. I knew this delicious concoction was in our future.

It might sound intimidating, but raspberry vinegar actually has only three components: raspberries, vinegar, and time. Here's how it's done.

Raspberry Vinegar Recipe

Ingredients

2 cups raspberries (don't worry, frozen works just as well as fresh)

2 cups vinegar (I made two batches, one with white balsamic and one with black balsamic)

Patience

Directions

1) In a mason jar, combine rasberries and vinegar.

[caption id="attachment_299" align="aligncenter" width="560"] Left: White Balsamic
Right: Black Balsamic[/caption]

2) Let set in a dark place for two weeks. I cheated and did one week and six days. Guess I should work on that patience thing.

3) Strain vinegar through a fine-mesh sieve. Discard raspberries.

[caption id="attachment_301" align="aligncenter" width="560"] Can't get over how much darker the raspberries in the balsamic came out![/caption]

4) Enjoy!

[caption id="attachment_296" align="aligncenter" width="560"] White Balsamic Raspberry Vinegar. Somehow, I neglected to get a pic of the black balsamic.[/caption]

The vinegar makes a delicious vinaigrette when mixed with a little olive oil. It's also surprisingly sweet and can (I've heard) be mixed with seltzer water for a delicious soda. I'll fill you in on that recipe once I try it.

Next up? Wild Maine Blueberry vinegar! Can't wait to try blueberry soda.

How to Make Lemon Curd {5 Ingredients = Perfection}

Lemon curd. It's one of those intimidating sounding things that's not so intimidating after all. In just 5 ingredients and 3 steps, you can make the perfect topping for your morning toast.

Ingredients

• 3 egg yolks


• zest of 1 lemon


• 1/4 cup lemon juice


• 6 Tb sugar


• 4 Tb butter

Directions

1. Put egg yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk well. Place over medium heat and stir constantly with wooden spoon until mixture coats back of spoon. This should take about 7 minutes. 


2. Remove mixture from heat. Add butter a little bit at a time, stirring well until butter melts and all ingredients are thoroughly mixed.


3. Put lemon curd in a small bowl. Place a layer of plastic wrap across the surface. Refrigerate for about an hour or until cool.


4. Enjoy! Lemon curd taste great on scones and toast.

Worthless Pieces of Broken Glass

Tuesday, we took a trip to a nearby island. As the hubby scoured the beach sand for sea glass, he noticed a couple guys nearby wielding metal detectors. He laughed, asking, "What does it say about me that I don't bring a metal detector to the beach? Instead, I spend the day looking for worthless pieces of glass."

How often do we live a metal detector way of life? We look for the big adventures and forget about the little not-so-insignificant moments. We're so focused on hunting treasure that we don't notice the view of the harbor as we come into shore, the seaweed on the rocks, clouds over the bay, a rope covered ledge, the pile of deserted lobster traps, or the hollow through the trees.

Even if we do noticed the significant nothings, in our visual-centric age, we often become so focused on seeing them through our camera lens, that we forget to step out and truly see.

I obviously have nothing against taking pictures (this post is full of them), but I wonder how often we see those pictures as the memories themselves and forget the moments they were taken in. Do we remember the breeze as we came into shore? The feel of seaweed underfoot? Do we remember how we felt or what we thought? Do we use photos as an aid for remembering or as a replacement?

Sometimes I think we would be less focused on searching high and wide for adventures and more content with the beauty surrounding us if we learned to treat those memories like sea glass. Carefully collected and displayed in a glass jar. Little, worthless pieces of broken glass able to brighten even the drabbest day.