My! The seasons come and go so quickly here.
I’m beginning to feel a lot like Dorothy from the Wizard of Oz as I call to mind an afternoon last year much like this one, deliciously fall-like, when Eileen and I sat on the porch swing and typed out a Labor Day Poem. It’s a favorite and the time is right; I feel it’s worth repeating.
Shorter days and cooler nights,
Soon the lovely birds take flight.
One last picnic to end it all.
Before you know it,
It will be fall.
Green and heat,
Mosquitoes and Deet,
Soon I’ll have to warm my feet.
Flower blooms began to fade,
Hot chocolate replaces lemonade.
Chilly breezes touch my cheek,
School routine begins next week.
Summertime is fading away,
Monday will be Labor Day.
****************************************************************************
Huckleberry Flax Muffins
I’ll leave you with this dandy recipe for wheat and flax huckleberry muffins. They are good and wholesome, but don’t fret if you don’t have huckleberries, use blueberries instead.
Huckleberry Flax Muffins
What you will need:
- 1 1/2 cups all purpose whole wheat flour
- 1/2 cup flax meal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3/4 cup milk
- 2 tablespoons corn oil
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen huckleberries or blueberries
- Preheat oven to 400º
- Combine first 5 ingredients in a medium bowl. Make a well in center of mixture.
- Combine milk and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in berries.
- Spoon batter into greased muffin tins filling 2/3 full. Bake at 400 ° for 18 to 20 minutes or until golden brown. Remove from pan immediately.
Pour yourself a cup of freshly brewed coffee or green tea and get in the mood for fabulous fall!
Have a great Labor Day!
Till next time y’all,
Marlene
