Then followed that beautiful season...Summer... Filled was the air with a dreamy and magical light; and the landscape
Lay as if new created in all freshness of childhood. ~ Henry Wadsworth Longfellow
Hello dear friends, I hope you all enjoyed the holiday.
Flowers always make people better, happier, and more helpful; they are sunshine, food and medicine for the soul. ~ Luther Burbank
Since I last posted, we Canadians have celebrated Canada Day and my American family and friends have celebrated the 4th of July.
On Canada Day, we didn't do anything exciting. All of the events were cancelled although we haven't taken anything in anyway since our kids were teenagers. There were no fireworks either so I imagine the children here were all disappointed.
We busied ourselves cleaning up the house most of the morning. Exciting! But you know what? I'm glad we have a house to clean!
Hubby mowed the lawn and chased squirrels and chipmunks out of the feeder while I made potato salad for supper.
Our son and his boys were invited out for the evening so Hubby and I ate our supper by ourselves. After a busy day, we were happy to spend a quiet evening, just the two of us.
Did I mention that Hubby had chased chipmunks out of the bird feeder umpteen times that day? We always thought they were adorable until they wouldn't stay out of the feeder. Hubby was pretty frustrated by the end of the day!
He had gotten a new bird feeder which was supposed to be "squirrel resistant." I told him it wouldn't keep the squirrels and chipmunks out. I hate always being right! *winks*
I made some muffins on Friday because it was a cooler day. I have two favourite muffin recipes; rhubarb oatmeal and coffee cake muffins. I have shared the coffee cake muffin recipe before but this one I never have. I found this in the newspaper years ago.
If you look closely, you can see the little flecks of red from the rhubarb in them. I will share the recipe at the end of this post.
These rhubarb oatmeal muffins are golden and absolutely delicious! They are the best rhubarb muffins I have ever eaten! Chunks of rhubarb and a bit of zing from the orange zest make these a real treat with your cup of tea, coffee, or iced tea.
Daisy bouquet, so fresh and pretty for summer.
Rhubarb Oatmeal Muffins
This recipe says it makes a dozen muffins but I always get fifteen out of it.
1 cup buttermilk
1 large egg
1 tsp vanilla extract
1/2 cup vegetable oil
2-1/2 cups flour
1-1/4 cups packed brown sugar
1 cup quick cooking oats
1 TBSP grated orange zest
1 tsp baking soda
1 tsp salt
2 cups chopped rhubarb
In a medium bowl, whisk together buttermilk, egg, vanilla, and oil. In a large bowl, combine flour, oats, orange zest, soda, and salt. Make a well in the centre and pour in egg mixture, stirring just until combined. Stir in the rhubarb. Immediately spoon muffin batter into greased muffin pan/pans. Bake in preheated 350 degree oven for about thirty minutes or until browned on top and firm to the touch. Cool in pan for 5 minutes, then cool completely on wire rack. Store loosely covered with tin foil. Enjoy!
Thank you for visiting today and thank you for being such wonderful blogger friends. I appreciate every one of you. God bless you this coming week and remember to be thankful for all your blessings!
Gratitude ~ the quality of being thankful; the readiness to show appreciation for and to return kindness. ~ unknown
Sharing from my heart ~ Sandi
Lay as if new created in all freshness of childhood. ~ Henry Wadsworth Longfellow
Hello dear friends, I hope you all enjoyed the holiday.
Since I last posted, we Canadians have celebrated Canada Day and my American family and friends have celebrated the 4th of July.
On Canada Day, we didn't do anything exciting. All of the events were cancelled although we haven't taken anything in anyway since our kids were teenagers. There were no fireworks either so I imagine the children here were all disappointed.
We busied ourselves cleaning up the house most of the morning. Exciting! But you know what? I'm glad we have a house to clean!
Hubby mowed the lawn and chased squirrels and chipmunks out of the feeder while I made potato salad for supper.
Our son and his boys were invited out for the evening so Hubby and I ate our supper by ourselves. After a busy day, we were happy to spend a quiet evening, just the two of us.
Did I mention that Hubby had chased chipmunks out of the bird feeder umpteen times that day? We always thought they were adorable until they wouldn't stay out of the feeder. Hubby was pretty frustrated by the end of the day!
He had gotten a new bird feeder which was supposed to be "squirrel resistant." I told him it wouldn't keep the squirrels and chipmunks out. I hate always being right! *winks*
I made some muffins on Friday because it was a cooler day. I have two favourite muffin recipes; rhubarb oatmeal and coffee cake muffins. I have shared the coffee cake muffin recipe before but this one I never have. I found this in the newspaper years ago.
These rhubarb oatmeal muffins are golden and absolutely delicious! They are the best rhubarb muffins I have ever eaten! Chunks of rhubarb and a bit of zing from the orange zest make these a real treat with your cup of tea, coffee, or iced tea.
I am using my vintage Royal Albert Shaftesbury cup and saucer from the Festival Collection today. It is in the Gainsborough shape and is adorned with pink and blue forget-me-nots inside and out. An adorable set in yellow made in the '70s and 80's.
The pictures were taken in front of the patio doors and they were very dark, so I had to lighten them up quite a bit, therefore a bit of distortion in the true colour.
I love this Gracie China birdie teapot!
Rhubarb Oatmeal Muffins
1 cup buttermilk
1 large egg
1 tsp vanilla extract
1/2 cup vegetable oil
2-1/2 cups flour
1-1/4 cups packed brown sugar
1 cup quick cooking oats
1 TBSP grated orange zest
1 tsp baking soda
1 tsp salt
2 cups chopped rhubarb
In a medium bowl, whisk together buttermilk, egg, vanilla, and oil. In a large bowl, combine flour, oats, orange zest, soda, and salt. Make a well in the centre and pour in egg mixture, stirring just until combined. Stir in the rhubarb. Immediately spoon muffin batter into greased muffin pan/pans. Bake in preheated 350 degree oven for about thirty minutes or until browned on top and firm to the touch. Cool in pan for 5 minutes, then cool completely on wire rack. Store loosely covered with tin foil. Enjoy!
Thank you for visiting today and thank you for being such wonderful blogger friends. I appreciate every one of you. God bless you this coming week and remember to be thankful for all your blessings!
Gratitude ~ the quality of being thankful; the readiness to show appreciation for and to return kindness. ~ unknown
Sharing from my heart ~ Sandi
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